Learn how to make a perfectly cooked Instant Pot Meatloaf and mashed potatoes with this easy recipe. Everything cooks together at the same time, so dinner is a breeze!
This is an amazing meatloaf recipe, made even better because you can make it in the Instant Pot!
A flavorful mix of beef, aromatic vegetables, and seasonings makes this homestyle meatloaf delicious, and pressure cooking the meatloaf helps to keep it tender, moist, and melt-in-your-mouth perfect.
I love making dinner in the instant pot, and use it every chance I get! Try Instant Pot pork chops with creamy mushroom gravy, or Instant Pot pot roast next.
Why You’ll Love This Recipe
- Everything Cooks at Once – The potatoes and the meatloaf are cooked in the instant pot at the same time! I love how simple that makes dinner.
- Traditional Flavors – This is a classic meatloaf recipe with a ketchup glaze, just like you remember.
- Ready in about an Hour – The instant pot takes recipes that take ages in the oven and turns them into much faster meals with the same amount of flavor.
Ingredients In Instant Pot Meatloaf and Mashed Potatoes
Here’s what you need to make this full meat and potatoes meal in your pressure cooker:
Complete list of ingredients and amounts can be found in the recipe card below.
- Potatoes: Yukon Gold or Russet potatoes make the best mashed potatoes. You’ll be able to cook three pounds of them underneath your meatloaf.
- Stock: Stock, broth, or water is needed to cook the potatoes in the Instant Pot.
- Butter, Milk, and Minced Garlic: We’ll add these in at the end when we mash the potatoes. Garlic is optional, but I really enjoy it here.
- Ground Beef: For meatloaf, I like to use 2 pounds of beef that is 90% lean. This way the meatloaf is tender, but not dripping with grease as it cooks.
- Onion, Garlic, Fresh Parsley: These fresh veggies add so much amazing flavor to the meat.
- Panko Breadcrumbs: I have found that panko works the best in this recipe to get the perfect meatloaf texture.
- Eggs: Eggs in a meatloaf are what keep the meat in the shape that you put it in. They bind all of the ingredients together.
- Milk: This adds a bit more moisture to the mixture. You can use non-dairy milk if you would like.
- Meatloaf Seasonings: Italian Seasoning, Salt, Ground Pepper, and Ketchup.
How To Make Meatloaf in the Instant Pot
- Add Potatoes to the Pot: Peel and cut the potatoes into pieces that are about 1.5-2 inches. Add them to the bottom of the Instant pot, then add a cup of stock or water. Place the trivet or rack in the pot over the potatoes.
- Make the Meatloaf: In a large bowl, combine the meatloaf ingredient and mix to combine, but don’t overmix. Spray a piece of foil with nonstick spray, then shape the meatloaf and place it on the foil (do not completely cover the meatloaf with foil, we’re making just a shallow bowl for the bottom of it). Place the foil holding the meatloaf on top of the instant pot rack.
- Pressure Cook: Secure the lid of the Instant Pot and make sure that the vent is in SEALING position. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 25 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and remove the lid. Check to be sure that the meatloaf is fully cooked to 160°F/71°C, you can do this by using a kitchen thermometer.
- Make a Glaze: In the meantime, mix together the glaze ingredients in a small bowl.
- Broil: Turn your oven to broil. Transfer the fully cooked meatloaf to a sheet pan, and brush with the glaze. Broil for 3-5 minutes or until the top is bubbly and caramelized.
- Mash the Potatoes: Drain the potatoes in the instant pot, then add butter, milk, garlic if using, salt and pepper. Mash, and adjust the consistency and seasoning to your liking.
You can make the mashed potatoes however your family likes them! For rustic, thick mashed potatoes, leave some chunks. To make them smooth and creamy, add a bit of extra milk and keep mashing until they’re perfect.
- Don’t overmix the meat. Mixing the meatloaf too much will make it dry and/or soft. Mix just until everything is well combined and you’ll have a juicy delicious loaf.
- Make a simple brown gravy to go with your potatoes if you like. You won’t end up with much in the way of drippings from the meatloaf, since we used lean meat, and any fat that was there got absorbed by the potatoes. Brown gravy is made with beef stock, flour, butter, and seasonings, and it’s perfect with meatloaf.
- You can adjust the seasonings however you want. Try adding other fresh herbs, spices, or finely chopped veggies to your meatloaf mix.
- Make the glaze spicy. My traditional meatloaf recipe includes a ketchup and chili sauce glaze that you can try in this recipe too.
- If the meatloaf isn’t cooked when the cooker is finished, start it again at high pressure for 5 minutes. Continue until the meat is cooked through.
Store leftovers in an airtight container in the fridge, and enjoy within 3-4 days.
You can also freeze cooked meatloaf. Keep it in an airtight freezer container or bag for up to 3 months.
What To Serve With Instant Pot Mashed Potatoes and Meatloaf
All this pressure cooker meatloaf needs now is a veggie, and you have a well-balanced, delicious meal! Try any of these veggie side dishes or salads with your meatloaf:
- Sauteed Onions and Mushrooms
- Brown Sugar Glazed Carrots
- Copycat Olive Garden Salad
- Roasted Broccolini
- Easy Air Fryer Vegetables
- Classic Caesar Salad
When in doubt, make whichever steamed veggies your family enjoys, like simple broccoli or green beans.
If you need more potatoes (let’s be honest, there can never be too many potatoes!) make my easy Funeral Potatoes with your meatloaf too.
If you’d rather not use foil to hold the meatloaf, you can put it in a pan instead. The trick is finding a pan that fits well inside of the instant pot. You can try one or two mini loaf pans, or I’ve even seen people pressure cook meatloaf in a bundt pan!
This is totally up to you. Some like a bit of the peels included in the final mash, and others would prefer the potatoes to be super smooth. Either way is fine! Just be sure to wash the potatoes very well if you decide to leave the skins on.
You can store cooked meatloaf for up to 4 days if it’s sealed and in the fridge.
160°F/71°C is the safe cooking temperature for ground beef. Use an instant read thermometer to test the meatloaf temp in the very center of the loaf for doneness.
Meatloaf and mashed potatoes couldn’t be any easier! Save this easy Instant Pot recipe for the next time you want dinner to almost make itself. Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Meatloaf
For the Meatloaf
- 2 pounds (900g) ground beef 90% lean
- 1 medium yellow onion diced
- 3 cloves garlic minced
- ¾ cup panko breadcrumbs
- 2 eggs
- 2 tablespoons ketchup
- ⅓ cup milk
- ¼ cup chopped fresh parsley chopped
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For the Topping
- ½ cup ketchup
- 1 teaspoon vinegar apple cider or white vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon garlic powder
- salt and pepper to taste
For the Mashed Potatoes
- 3 pounds potatoes russet or yukon gold
- 1 cup water or chicken stock
- ¼ cup (½ stick, 56g) salted butter
- ½-¾ cup milk or half and half
- 1-2 cloves garlic minced, optional
- Peel and cut the potatoes into 1.5-2 inch pieces and add to the bottom of the Instant Pot, then add the water or stock. Add the rack/trivet to the pot over the potatoes.
- To make the meatloaf, in a large bowl combine the meatloaf ingredients and mix to combine but do not overmix. Spray a piece of foil with non stick spray, then shape the meatloaf and place on the foil, do not completely cover the meatloaf with foil. Place the foil holding the meatloaf on top of the IP rack.
- Secure the lid of the Instant Pot and make sure that the vent is in SEALING position. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 25 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and remove the lid.
- Check the internal temp of the meatloaf, it must reach 160°F/71°C. If it's not ready, Cook for an additional 3-5 minutes at high pressure. Remove from the instant pot and transfer the meatloaf to a baking sheet.
- Set your oven to Broil. Prepare the topping by mixing the ingredients in a bowl then brush it on the top of the meatloaf. Place the meatloaf under the broiler for 3-5 minutes or until the top is bubbling and caramelized.
- Drain the potatoes in the instant pot, then add butter, milk, garlic if using, salt and pepper. Mash, and adjust the consistency and seasoning to your liking. Serve sliced meatloaf with mashed potatoes.
- This recipe was tested using a six-quart electric pressure cooker. If you are using a larger instant pot, you may need to make adjustments.
- If you would prefer not to use foil, use one or two mini loaf pans to hold the meatloaf instead. A bundt pan that fits inside of your Instant Pot is also something to try.
- To Store: Store leftovers in an airtight container in the fridge, and enjoy within 3-4 days. You can also freeze cooked meatloaf. Keep it in an airtight freezer container or bag for up to 3 months.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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