Instant Pot Meatloaf with mashed potatoes is the perfect weekend dinner made in just one pot! The meatloaf is juicy and flavorful. The potatoes are perfectly fluffy!
Serve this meatloaf with mac and cheese, Caesar Salad or easy broccoli salad for a full and nutritious meal the whole family will enjoy.
If you ever wondered if the Instant Pot can help you make a whole meal all at once, the answer is YES! This delicious beef meatloaf is the perfect example. The potatoes cook on the bottom of the pot, while the meatloaf cooks on the trivet. It's a time-save and a space-saver! The meat is juicy and flavorful and potatoes can be mashed until fluffy. This recipe serves my family of 5 (with three young children).
Ingredients needed (your shopping list):
- 2 lb ground beef
- garlic
- onion
- Italian seasoning
- 2 eggs
- salt and pepper
- breadcrumbs
- ketchup
- brown sugar
- apple cider vinegar
- 2.5 lbs russet potatoes
How to make Meatloaf in the Instant Pot?
- Start by combining all meatloaf ingredients.
- Layer two sheets of aluminum foil and place meat mixture on top. Form into a loaf.
- Combine meatloaf glaze ingredients and set aside.
- Peel and roughly chop potatoes. Place at the bottom of the IP liner. Place trivet on top.
- Place meatloaf in foil on trivet.
- Close the lid and set valve to sealing position.
- Press "manual" or "pressure cook" setting and set timer to 30 minutes.
- Once the cooking cycle is done, press "cancel/off" button and let the Instant Pot release pressure naturally for 10 minutes. Then switch the valve to release any remaining pressure.
- Open the lid and remove trivet with meatloaf, drain any fat that gathered around it.
- Add sour cream and butter to the potatoes and mash.
- Top meatloaf with ketchup mixture. You can broil it for 3 to 4 minutes, if desired.
What if I only want to make the meatloaf?
Skip the potatoes and place the trivet at the bottom of the Instant Pot. Follow the recipe as written.
Can I add other veggies?
Absolutely! You can add carrots, celery, and other root vegetables. They will not fall apart and turn mushy. You can always steam vegetables in the microwave or roast them in the oven. I recommend my Steamed Broccoli or the Garlic Parmesan Roasted Cauliflower.
What if I don't want to use aluminum foil?
You do not have to use aluminum foil. A small loaf pan or a round cake pan works well too. I know some people even use a bundt pan with great results.
Can I make this meatloaf in a slow cooker?
Yes! If you want to make it in a crockpot, cook it on LOW setting for 6 hours or on HIGH setting for 4 hours. If you want to cook the potatoes in the same time, place them in a separate foil pan.
Expert Tips:
- use lean beef so you don't have a lot of grease in the foil loaf. I used 85% lean.
- use more starchy potatoes because they have to cook for 30 minutes. I recommend russet.
- use any glaze you like on a meatloaf. I mix ketchup, brown sugar and apple cider vinegar. You can add barbecue sauce, mustard, etc.
More Instant Pot recipes:
- Instant Pot Pot Roast
- Instant Pot Hamburger Soup
- Instant Pot French Dip Sandwiches
- Instant Pot Beef and Broccoli
For more recipes using the digital pressure cooker, feel free to browse our Instant Pot Category.
Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot Meatloaf
Ingredients
- 2 ½ lbs russet potatoes
- 1 cup water or vegetable stock
for the meatloaf:
- 2 lb ground beef
- 3 garlic cloves
- 1¼ cup grated yellow onion
- 1 ½ teaspoons Italian seasoning
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup breadcrumbs
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
for the glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- In a large mixing bowl, combine all meatloaf ingredients.2 lb ground beef, 3 garlic cloves, 1¼ cup grated yellow onion, 1 ½ teaspoons Italian seasoning, 2 large eggs, ½ teaspoon salt, ¼ teaspoon black pepper, ¾ cup breadcrumbs, ¼ cup ketchup
- Layer two sheets of aluminum foil and place meat mixture on top. Form into a loaf.
- Combine meatloaf glaze ingredients and set aside.2 tablespoons Worcestershire sauce, ½ cup ketchup, 1 tablespoon apple cider vinegar, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, 2 tablespoons brown sugar
- Peel and roughly chop potatoes. Place at the bottom of the IP liner and add water. Place trivet on top.2 ½ lbs russet potatoes, 1 cup water or vegetable stock
- Place meatloaf in foil on the trivet.
- Close the lid and set valve to sealing position.
- Press “manual” or “pressure cook” setting and set timer to 30 minutes.
- Once the cooking cycle is done, press “cancel/off” button and let the Instant Pot release pressure naturally for 10 minutes. Then switch the valve to release any remaining pressure.
- Open the lid and remove trivet with meatloaf, drain any fat that gathered around it.
- Add sour cream and butter to the potatoes and mash.
- Top meatloaf with glaze mixture. You can broil it for 3 to 4 minutes, if desired.
Genny says
Love this recipe! Made it many times and it's a favourite. Can this be made ahead and stored in the freezer?
Jackie H. says
YUM! I made it as directed, but had yellow potatoes (so I just cut them into quarters). I'll definitely do this again. With a salad on the side, this was a complete meal and 90% of it was the instant pot!
Sierra says
The meatloaf was the best I've ever had, but the potatoes had an interesting flavor that I just couldn't get on board with. I'll definitely make this again, but will omit the potatoes. Other than that I love it!
Kimberly A PALMER says
I want to cut the recipe in half, do I need to adjust the cook time as well and how much?
Bruce Kramer says
you can put your mouse on the serving size number and move the slider to the desired servings.
Chris says
I don’t see an amount for sour cream and butter for the potatoes, I just used what I think is appropriate, but listed would be an upgrade to the recipe, aside from that, it’s SOOO good.
VICKI LEDFORD says
I want to make this today but I don't want potatoes. Do I still need water and if so how much. Planning to use trivit and foil with 93% lean gr beef.
Anna says
Hi Vicki! Yes, you still need water. Use 1 cup since you are not cooking potatoes.
Kevin McKenna says
No adding water with the potatoes?
Anna says
Hi Kevin! The recipe states you need 1 cup of water and step 4 says when to add it. Hope this helps!
Alison Frey says
If I only use 1 LB of hamburger and cut ingredients
if half how long would I cook it?
Kathy says
I am wondering the same we are just 2 adults and a kid and I don’t want to make that much😕
Chelsea says
This was sooo delicious and so easy!! We're obsessed. Thanks for sharing!
Anna says
Thank you so much, Chelsea! I am so glad it was a hit!
Sara Welch says
Great recipe; easily a new family favorite recipe! Looking forward to making this again later this week!
Anna says
That's wonderful! Thanks, Sara!
katerina says
YUM!! This sounds SO good!! I can't wait to try this recipe!
Anna says
I hope you love it!
Melissa says
Yum - great recipe! My family loves meat loaf and your recipe was delicious and simple! Thank you!
Anna says
I am so glad! Thank you, Melissa!