Instant Pot Meatloaf and Mashed Potatoes
What if I told you that you can have a comforting dinner without spending hours in the kitchen? Meet my Instant Pot meatloaf and mashed potatoes recipe, which is ready in under one hour! This is a complete meal effortlessly made in one pot, with minimal clean-up. This is the recipe I want to make on a busy weeknight: delicious and homecooked in a fraction of the time, thanks to the Instant Pot.
You know that I love Instant Pot recipes, and I always add them to my weekly home-cooking menu. They are perfect if you are craving comfort food that is easy to make and time-efficient. For example, this easy Instant Pot Philly cheesesteak pasta takes just 4 minutes to pressure cook, while this Instant Pot whole chicken is so good and can be made with a fresh or frozen bird.
Table of contents
This Instant Pot Meatloaf and Mashed potatoes is juicy, flavorful, and requires minimal hands-on work. The best part is that the mashed potatoes are cooked simultaneously with the meatloaf. That is music to my ears—I don’t have to dirty another pot. This meal is filling and satisfying, just like my classic meatloaf, but it takes less time to make it. I also like the leftovers. They reheat pretty well, so you can make them a day ahead.
Why you will love this recipe
- I can make it in under one hour: This instant pot recipe only takes 20 minutes to prep and 20 minutes to cook. That is perfect for busy weeknights when I need something fast.
- Minimal clean-up: There is only one pot to clean, another bonus for busy weeknights. I don’t end up with a sink full of dishes.
- My secret ingredient makes it special: With my secret ingredients, my meatloaf doesn’t taste like everyone else’s. It stands out and has a unique taste that makes everyone want the recipe.
- Leftovers can be frozen: There is no need to waste anything when the leftovers can be frozen.
What you will need
For the meatloaf:
- Meat: I mix 85/15 ground chuck and ground pork to make it extra juicy and delicious.
- Cubed mozzarella cheese: My secret ingredient, these chunks of fresh mozzarella create pockets of melty-rich cheese for a silky, cheesy texture and taste.
- Binding ingredients: I use eggs, whole milk, and breadcrumbs to help the meatloaf hold its shape.
- Seasoning: I make my meatloaf very flavorful with a mix of minced onion, garlic, Worcestershire sauce for a complex umami flavor, Italian seasoning, paprika, and dried parsley.
For the mashed potatoes:
- Yukon potatoes: I like to use Yukon potatoes for my mashed potatoes because of their naturally buttery flavor and creamy texture. They are not as easy to smash as russets, but I prefer these because of their taste and texture.
- Chicken broth: Adding chicken broth to mashed potatoes instead of water adds a rich, savory flavor and complex taste. However, get low-sodium chicken broth or the potatoes will be too salty.
- Creamy ingredients: I use unsalted butter to add richness to the potatoes and sour cream and heavy cream to make them thicker and creamier.
For the glaze:
- Barbecue sauce: I make my barbecue sauce from scratch and use it for this recipe. However, feel free to use the one your family likes best.
- Tangy ingredients: To balance sweetness and tanginess, I add ketchup, mustard, apple cider vinegar, and tomato paste.
- Sweet ingredients: I add honey, a secret ingredient, for a little more subtle sweetness to even out the richness of the meatloaf. I also add brown sugar for a slightly caramelized flavor and chili sauce for a hint of spiciness and its sticky texture.
How to make
Shape the meatloaf: First, I mix all the meatloaf ingredients in a large bowl and add the cheese at the end. Then, I shape it into an oval to fit into the instant pot. It goes into a boat made of aluminum foil, but I do not cover it.
Put it all in the pot: Next, I clean, peel, and dice the potatoes before adding them to the bottom of the instant pot. Then, I sprinkle some salt, pepper, broth, and butter. The meatloaf boat goes on top of a long-legged trivet before locking and sealing the lid.
Cook on high: These get cooked on high pressure for 20 minutes with a 10-minute natural pressure release. Then, I open the valve to let the rest of the pressure out.
Preheat the oven: Now, I preheat the oven to 400 degrees F while I remove the meatloaf and place it on a baking sheet, pushing the foil down flat.
Glaze the meatloaf: While I wait for the oven to heat, I mix the glaze ingredients and pour half on the meatloaf, brushing it on the top and sides to coat.
Broil: Then, it goes into the oven for 10 to 15 minutes or until the glaze is nicely browned.
Mash the potatoes: While it cooks, I drain the water from the potatoes, leaving in only about two tablespoons. I put the instant pot on saute and mash the potatoes, adding the cream and stirring to combine. Then, I turn it off and stir in the sour cream before adding salt and pepper to taste.
Serve and enjoy: After letting it rest for 10 minutes, I serve the meatloaf over the mashed potatoes with the rest of the glaze on top.
Instant pot meatloaf cooking times:
- 1-2 lbs meatloaf: 20 minutes on high pressure with 10 minutes natural pressure release
- Over 2 lbs meatloaf: Add 5 minutes of pressure cooking per pound, or 2 minutes per an additional 1/2 pound, followed by 10 minutes of natural pressure release.
Always use a thermometer to check the internal temperature of the meatloaf; it should read 160 degrees F or 71 degrees C for safe doneness. I also recommend finishing the meatloaf under the broiler to caramelize the glaze.
Expert tip
Best meatloaf and potatoes
Cooking the potatoes and meatloaf simultaneously is very convenient, but there are a few tricks to get both tight. Try to shape the meatloaf into a uniform oval; this is important for uniform cooking and for the meat not to dry out in some places.
Also, you do NOT have to cover the meatloaf with foil. For the creamiest potatoes, once you remove the meatloaf from the pot, immediately drain them. They have been cooked more than enough, and to preserve the creamy texture, they need to be drained and mashed immediately.
More tips to consider
- I have only tested this in a six-quart instant pot. If yours is a different size, the cooking instructions may need to be changed.
- If potatoes are not being added, the meatloaf should still be on a trivet, and the bottom of the pot will need at least 1½ cups of water or broth.
- Broiling the meatloaf with the glaze is optional, but it helps make a delicious topping and keeps the meat juicy.
- Let the meatloaf rest for at least 10 minutes before slicing. This allows all the juices to be absorbed and prevents the slices from falling apart.
- Instead of foil, they have small pans that fit inside the instant pot, which would be perfect for this meatloaf.
- Make sure the ground beef is lean. I use 80/15 or 80/20 to prevent too much grease. Then, carefully drain the fat so it doesn’t run into the potatoes.
Recipe variations and add-ins:
- Lighter meal: For a lighter meal, try ground chicken or turkey. I add more Worcestershire sauce and garlic for flavor and moisture when I make it this way.
- Use oats: Oats are a healthier alternative to breadcrumbs and give the dish an interesting texture that I really like.
- Bacon meatloaf: My husband and kids love it when I add a cup of bacon bits to this meatloaf, and I do, too. The extra flavor is incredible. I usually make the bacon the day before.
- Make it spicy: When I am in the mood for spicy food, I toss in some chopped poblano peppers and add a pinch of red pepper flakes. Then, a dash of hot sauce in the glaze makes it perfect.
- Sweet potatoes: Sometimes, I use sweet potatoes instead of regular potatoes. The cooking time is the same, and the flavor is incredible!
Serving suggestions:
Since I just cooked a complete meal, I usually add a crunchy cucumber tomato avocado salad to accompany it. Since everything is made in the instant pot, my oven is free; if I have time and energy, I usually fix some roasted asparagus, cheesy baked green beans, or cheesy loaded cauliflower bake.
I always have a stack of frozen soup from meal planning, so I thaw and reheat some creamy tomato soup to go with this meal. My kids are happy if I make them this mac and cheese casserole to go with the meatloaf. My beer bread is the easiest bread you can ever make, and it pairs perfectly with this meal. For dessert, I settle for a classic: rice pudding or chocolate banana bread.
How to store leftovers:
- Refrigerate: I store leftovers separately in two different sealed containers. The meatloaf gets wrapped in plastic to keep it from drying out. They will both stay fresh in the fridge for up to three days.
- Freezing: When freezing, I wrap the meatloaf in plastic and put it in a freezer bag. It will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: I reheat the meatloaf in the oven at 350 degrees F for about 10 to 15 minutes or in the microwave for 45 to 90 seconds.
Frequently asked questions
This happens when too much liquid is added, making the mixture too loose. It will not hold its shape no matter how long it is cooked if there is too much liquid. But this can also happen if there is too much fat, add-ins, eggs, or not enough breadcrumbs. If the meatloaf feels loose before baking, add more breadcrumbs and mix it before cooking.
It has probably been overcooked. If the ground beef is overcooked, the meat becomes dry and tough. Be sure to follow the cooking time precisely. Using too lean ground beef will also cause meatloaf to dry. If using 90/10 ground beef or ground turkey/chicken, there may not be enough fat to keep it moist. Try adding Greek yogurt, milk, or another egg yolk.
There is probably too much liquid. Continue to cook them in the instant pot on saute until the liquid evaporates. Eventually, it should thicken up enough to the desired texture. If not, a roux of butter and flour can be mixed in. Simply melt a couple of tablespoons of butter and mix in an equal amount of flour until smooth. Then, mix it into the potatoes until it is the desired thickness.
Overmixing the ingredients will cause this because it squeezes the moisture out of certain areas of the meat. Only mix the meat until it is combined and shaped. Do not squeeze or squish it with your fingers. Too many breadcrumbs will also cause this problem. Follow the measurements carefully.
More easy Instant Pot recipes:
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Instant Pot Meatloaf and Mashed Potatoes
Ingredients
Meatloaf:
- 1 pound ground beef 80 to 85 lean
- 1 pound ground pork
- 1/2 small onion finely minced
- 1 teaspoon dried parsley
- 1/4 cup bread crumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground paprika
- 1 cup whole milk
- 1 tablespoon Worcestershire sauce
- 2 large eggs
- 4 cloves garlic minced
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 cup mozzarella cheese cubed
Mashed Potatoes:
- 2 lbs Yukon potatoes peeled and quartered
- 2 cup chicken broth
- 2 tablespoons butter unsalted
- 1/2 cup sour cream
- 1/2 cup heavy cream
- salt and pepper to taste
Meatloaf Glaze:
- 1/2 cup bbq sauce
- 1/4 cup honey
- 1/2 cup ketchup
- 1 tablespoon tomato paste
- 3 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
- 2 tablespoons sweet chili sauce
- 1 tablespoon yellow mustard
Instructions
- In a large bowl, combine all the meatloaf ingredients, adding the ground pork, beef, and cheese last. Mix thoroughly.
- Shape the meatloaf into an oval that fits inside the Instant Pot. Make a boat out of foil and place the meatloaf inside; it should tightly hug the meatloaf without covering it.
- Clean, peel, and dice the potatoes, then add them to the bottom of a 6-quart Instant Pot. Pour in the broth, and season with salt, pepper, and butter.
- Place a long-legged trivet on top of the potatoes.
- Add the aluminum boat with the meatloaf on top of the trivet. Do NOT cover the meatloaf with foil.
- Lock the lid and make sure you point the valve to Sealed.
- Cook on high pressure for 20 minutes, followed by a 10-minute natural pressure release. After that, manually release the remaining pressure.
- Preheat oven to 400 degrees F.
- Gently remove the Meatloaf from the pressure cooker and place it on a baking sheet, still in the foil boat. Push the foil down so it doesn't cover the sides of the meatloaf.
- Next, in a medium bowl mix all the Glaze ingredients and pour half on the meatloaf. Brush it to cover the top and sides.
- Bake it for 10-15 minutes. Brush with the remaining glaze and remove from the oven.
- In the meantime, drain the water from the potatoes, leaving in about two tablespoons. With the Instant Pot on Saute, mash the potatoes, add the cream, and stir to combine. Turn off and stir in the sour cream. Taste and adjust for salt and pepper.
- Slice the meatloaf and serve over mashed potatoes with more glaze if desired. Garnish with fresh chopped parsley.
Video
Notes
Best meatloaf and potatoes
Cooking the potatoes and meatloaf simultaneously is very convenient, but there are a few tricks to get both tight. Try to shape the meatloaf into a uniform oval; this is important for uniform cooking and for the meat not to dry out in some places. Also, you do NOT have to cover the meatloaf with foil. For the creamiest potatoes, once you remove the meatloaf from the pot, immediately drain them. They have been cooked more than enough, and to preserve the creamy texture, they need to be drained and mashed immediately.More tips to consider
- I have only tested this in a six-quart instant pot. If yours is a different size, the cooking instructions may need to be changed.
- If potatoes are not being added, the meatloaf should still be on a trivet, and the bottom of the pot will need at least 1½ cups of water or broth.
- Broiling the meatloaf with the glaze is optional, but it helps make a delicious topping and keeps the meat juicy.
- Let the meatloaf rest for at least 10 minutes before slicing. This allows all the juices to be absorbed and prevents the slices from falling apart.
- Instead of foil, they have small pans that fit inside the instant pot, which would be perfect for this meatloaf.
- Make sure the ground beef is lean. I use 80/15 or 80/20 to prevent too much grease. Then, carefully drain the fat so it doesn’t run into the potatoes.