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Instant Pot Meatloaf

Instant Pot Meatloaf with mashed potatoes is made with a mixture of ground beef and ground turkey as well as delicious Yukon Gold potatoes.  It's an easy dinner recipe that the whole family will enjoy!

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 8
Calories: 546 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Meatloaf:
  • 2 pounds ground beef (or ground turkey, ground pork or a combination)
  • 2 large eggs
  • 4 Tablespoons ketchup
  • 2 Tablespoons Worcestershire sauce 
  • 2 teaspoons Dijon mustard
  • 4 cloves garlic , minced (or 1 1/2 teaspoons garlic powder)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried sage
  • 1/2 cup sweet onion , diced (or 3 teaspoons dried minced onion
  • 1/2 cup breadcrumbs
Meatloaf sauce:
  • 1/2 cup ketchup
  • 6 Tablespoons light brown sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground nutmeg
For the Mashed Potatoes:
  • 3 pounds Yukon gold potatoes , quartered
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 3 Tablespoons butter
  • 1 teaspoon bouillon paste (I love 'Better than Bouillon)

Instructions

    Cup of Yum
  1. Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat).
  2. Form the meat mixture into a round loaf that will fit into your instant pot.
  3. Place the loaf on a large piece of aluminum foil and fold the edges up to make a secure nest for the meatloaf to rest in. (You want the edges high enough that grease from the loaf wont spill out onto the potatoes while cooking.)
  4. Add the quartered potatoes, water, and salt to the bottom of the instant pot. 
  5. Lay the IP wire rack on top of the potatoes. Place the aluminum foil "nest" with the meatloaf on top of the rack. 
  6. Secure the lid on the pot and close the pressure release valve. Select manual/High pressure and cook at high pressure for 25 minutes*.  When the timer beeps, allow the pressure to naturally release for 10 minutes. 
  7. While the meatloaf cooks, make the sauce by combining all of the sauce ingredients in a bowl. 
  8. Remove the IP lid, and carefully remove the meatloaf. Discard the aluminum foil and drippings. Spoon the meatloaf sauce over the top and cut into slices.
  9. Drain any remaining water from the pot. Add the milk, sour cream, butter, bouillon paste, and salt and pepper to the bottom of the instant pot with the mashed potatoes. Mash to combine (but don't over-mash the potatoes).  Taste and adjust seasonings, as needed. 

Notes

  • *I tested this recipe with my 6qt Instant Pot Duo 7 in 1 and the meatloaf cooks for me in 25 minutes.  If you want to you can test it when it's done cooking for internal temperature of 155 degrees F. If it’s still not cooked in the center, you can remove it to an oven safe dish and finish it in the oven at 350 degrees.
  • You can make meatloaf one day in advance and store it the fridge (uncooked) and covered well. 
  • Place uncooked meatloaf in a loaf pan or freezer safe container and cover well. Freeze for up to 3 months. Thaw the meatloaf in the fridge overnight, and then bake as directed. 

Nutrition Information

Calories 546kcal (27%) Carbohydrates 43g (14%) Protein 27g (54%) Fat 29g (45%) Saturated Fat 12g (60%) Cholesterol 145mg (48%) Sodium 845mg (35%) Potassium 1186mg (34%) Fiber 4g (16%) Sugar 15g (30%) Vitamin A 335IU (7%) Vitamin C 21.8mg (24%) Calcium 121mg (12%) Iron 8.7mg (48%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 546

% Daily Value*

Calories 546kcal 27%
Carbohydrates 43g 14%
Protein 27g 54%
Fat 29g 45%
Saturated Fat 12g 60%
Cholesterol 145mg 48%
Sodium 845mg 35%
Potassium 1186mg 25%
Fiber 4g 16%
Sugar 15g 30%
Vitamin A 335IU 7%
Vitamin C 21.8mg 24%
Calcium 121mg 12%
Iron 8.7mg 48%

* Percent Daily Values are based on a 2,000 calorie diet.