Instant Pot Meatloaf Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
746 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Meatloaf Recipe
Description
Ground beef is combined with panko breadcrumbs, diced onion or onion powder, garlic or garlic powder, ketchup, Worcestershire sauce, Dijon mustard, egg, and seasoning before shaping into a loaf. The loaf is set on foil to catch drippings and placed on a trivet inside the Instant Pot, while quartered Yukon gold potatoes are arranged beneath with water and salt to steam simultaneously.
The meatloaf is partially glazed with a mixture of ketchup, brown sugar, and Dijon mustard before pressure cooking. The result is a moist meatloaf with a lightly sweet glaze atop, complemented by creamy mashed Yukon gold potatoes that require no peeling due to thin skin. Cooking in the Instant Pot makes the meal hands-off and practical.
Resting the meatloaf before slicing allows juices to redistribute, improving slice integrity and moisture retention. The recipe also suggests substitutions for breadcrumbs and potatoes for flexibility.
Substitute panko with regular or Italian breadcrumbs, including gluten-free options if needed.Use Yukon gold potatoes with skins on for creamy mashed potatoes; peel russets if using those instead.Shape the meatloaf evenly in thickness to ensure uniform cooking.Allow the meatloaf to rest for 5 minutes after cooking before slicing to retain juices and prevent crumbling.
Ingredients
For the Meatloaf:
- 1½ pounds ground beef (675g)
- ½ cup panko breadcrumbs (28g)
- ½ small onion diced (or 1 teaspoon onion powder)
- 3 cloves garlic minced (or 1 teaspoon garlic powder)
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
For the Potatoes:
- 1½ pounds potato quartered (675g, Yukon gold variety
- 1 cup water (or chicken broth) (240mL)
- ¾ teaspoon salt divided
- ¼ cup sour cream (60g)
- 2 tablespoons butter unsalted
- 2 tablespoons milk whole
- ¼ teaspoon black pepper ground
For the Glaze Topping:
- ⅓ cup ketchup (80ml)
- 1 tablespoon light brown sugar
- 1½ teaspoons Dijon mustard
Instructions
- In a large bowl, combine all of the meatloaf ingredients and gently stir together until well combined. (I like to do this by hand, but you can use a spatula or fork too.)
- Shape the mixture into an 8x5-inch loaf and place on a piece of foil large enough to extend a couple of inches around each side of the meatloaf. Shape the foil around the meatloaf into a boat by folding up the edges an inch or so. (This will catch any drippings.)
- In the Instant Pot, arrange the potatoes in an even layer. Add the water and sprinkle with ¼ teaspoon salt of salt. Place the trivet on top of the potatoes, then set the foil with the meatloaf on top of the trivet.
- In a small bowl, stir together the glaze topping ingredients until smooth. Spread a third of the glaze over the meatloaf.
- Secure the lid and steam valve. Cook under High pressure for 20 minutes. Naturally release the steam for 10 minutes, then Quick release the remaining steam.
- Carefully remove the meatloaf and trivet. Spread the remaining Glaze over the meatloaf. If desired, place the meatloaf on a baking sheet and broil for 3 to 4 minutes or until the glaze is bubbly and caramelized.
- Meanwhile, drain the cooking liquid off of the potatoes. Keeping the potatoes in the pot, add the remaining ½ teaspoon salt, sour cream, butter, milk, and pepper. Mash the potatoes to the desired consistency. Slice the meatloaf and serve with the mashed potatoes.
Notes
- Substitute panko with regular or Italian breadcrumbs, including gluten-free options if needed.
- Use Yukon gold potatoes with skins on for creamy mashed potatoes; peel russets if using those instead.
- Shape the meatloaf evenly in thickness to ensure uniform cooking.
- Allow the meatloaf to rest for 5 minutes after cooking before slicing to retain juices and prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Calories | 746kcal | 37% |
| Carbohydrates | 49g | 16% |
| Protein | 37g | 74% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 192mg | 64% |
| Sodium | 1275mg | 53% |
| Potassium | 1383mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 37mg | 41% |
| Calcium | 120mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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