instant pot meatloaf sliced on a wooden board with a bowl of mashed potatoes in the background
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Instant Pot Meatloaf

Learn how to make the best Instant Pot Meatloaf and mashed potatoes for a complete easy meal made in the pressure cooker!Learn how to make the best Instant Pot Meatloaf and mashed potatoes for a complete easy meal made in the pressure cooker!
Course Dinner, Gluten Free dinner
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 562kcal
Author Melissa Erdelac

Ingredients

Mashed Potatoes

  • 3 pounds gold potatoes, washed and quartered
  • 4 ounces cream cheese, softened
  • 4 tablespoons butter
  • 1/4 cup milk, warmed
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Glaze:

  • 3/4 cup ketchup
  • 3 tablespoons brown sugar
  • 2 teaspoons apple cider vinegar

Meatloaf:

  • 2 pounds lean ground beef
  • 2 eggs, lightly beaten
  • 1/2 cup quick cooking oats
  • 1/3 cup milk
  • 1/3 cup ketchup
  • 1/3 cup onion, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Place potatoes on bottom of pressure cooker. Pour in 1 cup water and place steam rack trivet on top.
  • Criss cross two long pieces of aluminum foil and press along trivet bottom and up sides.
  • In a large bowl mix together all meatloaf ingredients and shape into a loaf. Mix together glaze ingredients and set aside.
  • Place shaped meatloaf on foil-lined rack. Roll down sides of the foil to be able to lift it out easily. Brush on half the glaze.
  • Secure lid and cook at HIGH pressure for 25 minutes. Quick release pressure and preheat broiler.
  • Carefully transfer meatloaf with foil to a small baking pan. Use a knife to puncture a small hole towards the bottom of the foil and let excess grease drain out.
  • Brush on remaining glaze and broil for 1-2 minutes, or until glaze bubbles. Let rest for 10-15 minutes before slicing while potatoes are finished.
  • Add butter, cream cheese, milk, onion powder, salt, and pepper to the potatoes in the Instant Pot. Use a potato masher to mash and mix until all ingredients are combined. Serve potatoes with meatloaf.

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    Video

    Notes

    Slow Cooker Directions:
    1. Line the bottom of the crock pot with a long piece of aluminum foil. Roll 2 ends so the meatloaf can be lifted out after it is done cooking.
    2. Place shaped meatloaf on top of foil. Spread 1/2 meatloaf glaze over the meatloaf.
    3. Cook on LOW for 6 hours or HIGH for 3 hours. Check to make sure temperature has reached 160ºF once cooking time ends.
    4. While meatloaf is cooking place potatoes in saucepan and cover with water. Bring to a boil then simmer until fork tender, about 15 minutes. Drain water and add potatoes back to the saucepan. Add remaining mashed potato ingredients and mash together, mixing well. 
    5. Carefully lift out meatloaf with foil and transfer to a small baking sheet. Spread on remaining glaze. Place under broiler for 1-2 minutes, or until glaze bubbles.
    6. Let meatloaf rest for 15 minutes before slicing.
     
    Oven Directions:
    1. Preheat oven to 350ºF. Place a wire rack inside a large baking sheet. Cover wire rack with a piece of aluminum foil. Set aside. Alternatively, use a loaf pan to place meatloaf in.
    2. In a small bowl mix together glaze ingredients and set aside.
    3. In a large bowl mix all of the meatloaf ingredients until well combined. Place mixed meatloaf on a prepared baking sheet and shape into a 9X5 inch loaf. Alternatively, place meatloaf in loaf pan.
    4. Spread half of the glaze all over the top and sides of meatloaf. Set remaining glaze aside.
    5. Bake for 30 minutes. Spreading remaining glaze over the top and sides of meatloaf. Bake for 35 - 45 minutes longer, or until thermometer registers 160ºF. Let meatloaf rest 15 minutes before slicing and serving. 
    6. While meatloaf is cooking place potatoes in saucepan and cover with water. Bring to a boil then simmer until fork tender, about 15 minutes. Drain water and add potatoes back to the saucepan. Add remaining mashed potato ingredients and mash together, mixing well. 
     
    Make Ahead Meatloaf in the Instant Pot
    To make the Instant Pot Meatloaf ahead of time, mix together the meatloaf ingredients and shape into a loaf. Securely cover with plastic wrap and store in the refrigerator or freezer. 
    If frozen, HIGH pressure for 45 minutes, naturally release pressure 10 minutes with a 10 minute natural release. 
    The meatloaf may also be thawed or partially thawed in the fridge before cooking. For partially frozen meatloaf, cook HIGH pressure for 35-40 minutes, depending on how frozen it is, with a 10 minute natural release. 
    While frozen meatloaf still tastes good, it may not bind together as well as fresh meatloaf does. Also, be sure to check the final internal temperature when cooking from frozen. 
    The meatloaf should reach a temperature of 160ºF. If temperature isn't reached, secure lid back on and seal value. Cook for an additional 5-10 minutes, checking temperature again. 

    Nutrition

    Calories: 562kcal | Carbohydrates: 54g | Protein: 45g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 1552mg | Potassium: 1769mg | Fiber: 7g | Sugar: 18g | Vitamin A: 568IU | Vitamin C: 29mg | Calcium: 206mg | Iron: 12mg