Instant Pot Meatloaf

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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! 😀

5 from 4 votes

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Instant Pot Meatloaf

Prep Time

15 mins

Cook Time

30 mins

building up pressure

13 mins

Total Time

58 mins

 

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! 

Course: Main Course

Cuisine: American

Keyword: Instant Pot meatloaf

Servings: 4 people

Calories: 1003 kcal

Author: Anna

Ingredients

• 2.5 lbs russet potatoes
• 1 cup water or vegetable stock

for the meatloaf:

• 2 lb ground beef
• 3 garlic cloves
• 1/4 cup grated yellow onion
• 1.5 teaspoons Italian seasoning
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup breadcrumbs
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce

for the glaze:

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

US Customary - Metric

Instructions

1. In a large mixing bowl, combine all meatloaf ingredients.
2. Layer two sheets of aluminum foil and place meat mixture on top. Form into a loaf.
3. Combine meatloaf glaze ingredients and set aside.
4. Peel and roughly chop potatoes. Place at the bottom of the IP liner and add water. Place trivet on top.
5. Place meatloaf in foil on the trivet.
6. Close the lid and set valve to sealing position.
7. Press “manual” or “pressure cook” setting and set timer to 30 minutes.
8. 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.
9. Open the lid and remove trivet with meatloaf, drain any fat that gathered around it.
10. Add sour cream and butter to the potatoes and mash.
11. Top meatloaf with glaze mixture. You can broil it for 3 to 4 minutes, if desired.

Recipe Notes

Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition Facts

Instant Pot Meatloaf

Amount Per Serving

Calories 1003 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 18g113%

Cholesterol 243mg81%

Sodium 1279mg56%

Potassium 2107mg60%

Carbohydrates 88g29%

Fiber 5g21%

Sugar 20g22%

Protein 51g102%

Vitamin A 362IU7%

Vitamin C 21mg25%

Calcium 162mg16%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.