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This recipe for Instant Pot Meatloaf makes an outrageously tender meatloaf in under an hour. And if that wasn't reason enough to make meatloaf using the Instant Pot, the fact that you can prepare mashed potatoes at the same time should seal the deal!
Other than my mom's recipe for Cheese-Stuffed Meatloaf, I never thought of meatloaf as an item to get too excited over. In my experience, most meatloaf recipes lacked flavor or were dried out.
However, after trying steamed meatloaf by a renowned chef, I realized that my mom's meatloaf wasn't the only way to prepare tender, flavorful meatloaf. While this chef used a multi-step process to create tender meatloaf, you and I can easily replicate the process using the Instant Pot.
Reasons to Love Instant Pot Meatloaf
- Amazing Results. The moist heat of the Instant Pot keeps this meatloaf extremely tender and juicy, just like steamed meatloaf. Even when the meatloaf is prepared with lean ground beef or turkey.
- Quick and Easy All-In-One Family Meal. This easy recipe for Instant Pot Meatloaf and Mashed Potatoes allows you to prepare tender meatloaf and creamy mashed potatoes at the same time using one Instant Pot in under an hour!
- Versatile. I have shared a flavorful classic meatloaf recipe, but you can play with the ingredients to make your favorite meatloaf using this Instant Pot Meatloaf recipe.
- Allergy Modifications. I have included modifications to make this meatloaf egg-free, dairy-free, and/or gluten-free.
Notes on Ingredients
- Meat: I prefer using a lean ground sirloin for this recipe, to prevent the meatloaf from being grizzly or greasy. Feel free to use ground turkey in place of ground beef if desired, keeping in mind that 90 percent lean meat works best.
- Bread Crumbs: Use plain, unseasoned bread crumbs. Both panko and regular breadcrumbs work for this meatloaf recipe.
- Beef Broth: Instead of adding milk to this meatloaf recipe, I recommend using low-sodium beef broth. I do this in my meatball recipe as well, and it gives the meatloaf more flavor than if you use milk.
- Seasonings for Meatloaf: To give this meatloaf incredible flavors while using minimal ingredients, I opt to use a few very flavorful additions: ketchup, Worcestershire sauce, and homemade dried onion soup mix.
- Meatloaf Glaze: Made with red wine vinegar, ketchup, and brown sugar, this glaze is sweet and tangy and adds just the right flavor to the meatloaf itself.
- Mashed Potatoes: For the mashed potatoes, I recommend using red potatoes, as they do not need to be peeled, nor do they give off a lot of starch when pressure-cooked. I cook them in a bit of broth (vegetable broth or beef broth) and then finish them with a bit of butter, milk, and sour cream.
- Trivet + Foil: The meatloaf cooks on a foil boat that needs to rest on top of a trivet or rack. This is regardless of if you cook mashed potatoes at the same time as the meatloaf or not.
How to Make Instant Pot Meatloaf
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Make a Baking Dish out of Foil
Make a foil "baking dish" by forming a foil boat around your trivet or rack. This will ensure the foil baking dish fits on top of your rack in the Instant Pot.
Prepare Meatloaf
To ensure you don't overwork the meat, which can lead to tough meatloaf, mix the seasonings, broth, breadcrumbs, and egg before adding the beef. Once combined, add the meat and gently mix until just combined! Add the meatloaf mixture to the foil boat and use your hands to shape it into a round loaf.
Add Potatoes
If opting to prepare mashed potatoes along with the meatloaf, place the chopped potatoes in the bottom of the inner pot, add the broth, and season with salt. Otherwise, pour in 1-½ cups of cold tap water into the inner pot.
Pressure Cook with Natural Pressure Release
Place trivet over potatoes and then meatloaf on top of trivet. Pressure cook the meatloaf and potatoes for 20 minutes with a natural pressure release of at least 10 minutes! This is key to keeping the meat tender. Don't worry if your meatloaf does not look pretty, promise you it will taste delicious!
Glaze Meatloaf
After pressure cooking, carefully remove the foil baking dish with the meatloaf from the inner pot and carefully drain off the drippings over a bowl. Place the meatloaf on a sheet pan and spoon the glaze over the meatloaf. For the best results, broil the meatloaf for 3-5 minutes until caramelized and warmed through.
Mash Potatoes
While the the meatloaf is broiling mash the potatoes right in the cooking liquid. Add in the butter and sour cream and stir to just incorporate. Taste and adjust seasonings if necessary.
Recipe Modifications
- Swap out the Glaze: Instead of the homemade glaze, use your favorite store-bought or homemade BBQ sauce.
- Egg-Free Meatloaf: The egg helps to bind the meatloaf together, but if you have an egg allergy, simply omit the egg. The meatloaf will not hold together as well, but it will still taste delicious.
- Gluten-Free Meatloaf: If you need this recipe for meatloaf to be gluten-free, use quick-cooked oats in place of breadcrumbs or gluten-free breadcrumbs. Also, ensure your broth and Worcestershire Sauce are both gluten-free.
- Dairy-Free Modifications: The meatloaf is already dairy-free, but to make your mashed potatoes without dairy, use your favorite non-dairy butter and plain non-dairy milk in place of the butter and milk, and omit the sour cream.
Storing Leftovers
- Leftover Meatloaf: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 30-60 seconds.
- Leftover Mashed Potatoes: Leftover mashed potatoes should be stored in an airtight container in the refrigerator for up to 3 days. Reheat the mashed potatoes on a heat-safe plate or bowl, covered with a damp paper towel for 30-60 seconds, or until warmed through.
More Instant Pot All-In-One Meals
- Instant Pot Jambalaya
- Instant Pot Chicken and Rice
- Instant Pot Mexican Lasagna
- Instant Pot Taco Pasta
- Instant Pot Sausage and Potatoes
- Instant Pot Shrimp Boil
- Instant Pot Beef Stroganoff
If you enjoyed this recipe for Instant Pot Meatloaf with or without mashed potatoes, I would love for you to leave a comment below!
Instant Pot Meatloaf and Mashed Potatoes
Video
Ingredients
Meatloaf
- 1 cup panko bread crumbs
- ⅓ cup beef stock, low sodium, see note
- 1 large egg beaten
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Homemade Dry Onion Soup Mix, or store-bought dry onion soup mix
- 1 pound lean ground beef or turkey, I recommend 90% lean
Meatloaf Glaze
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
Mashed Potatoes
- 2 pounds red potatoes, cut into 2-3 inch chunks
- 1½ cups vegetable or beef broth, see note
- ¼ cup sour cream
- 1 tablespoon unsalted butter
- salt to taste
Instructions
- Using heavy-duty foil, prepare a foil boat with 2-inch sides that will fit on top of the metal rack inside the Instant Pot.
- In a large bowl, mix the 1 cup panko bread crumbs, ⅓ cup beef stock, low sodium, 1 large egg beaten, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, and 1 tablespoon Homemade Dry Onion Soup Mix together until well combined.
- Add in 1 pound lean ground beef or turkey and use your hands to mix until JUST incorporated. Do not overmix, or the meatloaf will be tough. Place the meat mixture onto the foil boat and shape it into a round loaf.
- Wash and dry 2 pounds red potatoes well. Cut the potatoes into large 2-3 inch chunks. This would be the equivalent of cutting baby red potatoes in half or normal red potatoes into quarters. Place the potatoes in the bottom of the inner pot. Add 1½ cups vegetable or beef broth to the inner pot and sprinkle with ½ teaspoon kosher salt.
- Place a rack/trivet on top of the potatoes. Place the foil boat that contains the meatloaf on top of the rack and place the lid on the instant pot. Be sure the vent knob is sealed, not venting. Seal the pressure cooker and set to cook on high pressure for 20 minutes. Once cook time has elapsed, allow pressure to release naturally for 10 minutes, and then do a quick release of any remaining pressure.
- While the meatloaf is pressure cooking, mix together the ¼ cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon red wine vinegar together and set aside to glaze the meatloaf after pressure cooking.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes.
- Carefully remove the foil packet from the inner pot and carefully drain off the drippings over a bowl. Alternatively, use a baster to suction out the drippings BEFORE removing the meatloaf. Place the meatloaf onto an oven-safe tray and spoon the glaze evenly over the meatloaf. Broil for 3-5 minutes or until caramelized. Remove the meatloaf from the oven and let rest for 10 minutes before serving.
- To prepare the mashed potatoes, use a potato masher to mash the potatoes until they reach the desired consistency. It is okay to have some lumps! Add in the butter and sour cream and stir to just incorporate. Taste and adjust seasonings if necessary.
- Slice the meatloaf and serve with the mashed potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kristen, could I use Yukon Gold potatoes since I have only those and russets on hand?
Absolutely! We LOVE Yukon gold potatoes in this as well.
This is now the ONLY way I will make meatloaf from now on! Even my picky son asked for seconds- that's huge!!!
That is HUGE!! Thank you for sharing!