This Instant Pot Meatloaf and Mashed Potatoes recipe is a complete comfort food meal made entirely in the instant pot! It takes just 20 minutes to prep and the result is moist, flavorful meatloaf and smooth, creamy mashed potatoes.
Table of Contents
- Ingredients for Instant Pot meatloaf and mashed potatoes:
- How to make instant pot meatloaf and mashed potatoes
- What is the best meat to use for meatloaf?
- Why do you add breadcrumbs to meatloaf?
- What potatoes to use
- Should you peel the potatoes?
- Tips and tricks for instant pot meatloaf and mashed potatoes
- What to serve with meatloaf and mashed potatoes
- How to store
- More easy instant pot meals
- Instant Pot Meatloaf and Mashed Potatoes Recipe
Can we all just agree that one pot Instant Pot meals are the best kind of meals?
They’re quick, easy, and have little clean-up. This Instant Pot Meatloaf is a new favorite here, joining some of our others like this Instant Pot Teriyaki Chicken & Rice Recipe, Easy Instant Pot Baked Ziti Recipe, Instant Pot Chicken and Dumplings and Instant Pot Swedish Meatballs and Noodles.
This instant pot meatloaf is a step up from your classic one-pot dinner because it’s essentially two different recipes cooked at the exact same time! It takes 20 minutes of hands-on time and before you know it you’ve got the best meatloaf with a side of buttery mashed potatoes ready to go.
Ingredients for Instant Pot meatloaf and mashed potatoes:
I know this looks like a lot, but remember, you’re getting a main dish and a side dish all in one recipe! This instant pot meatloaf and mashed potatoes recipe is a whole heck of a lot simpler than it looks.
- Breadcrumbs: use seasoned breadcrumbs for easy flavor. You can use plain breadcrumbs but you will likely need to add more seasonings yourself.
- Milk: soaks into the breadcrumbs to add tons of moisture.
- Ground Beef and Ground Pork: I recommend using lean ground beef and pork so the meatloaf isn’t overly oily. The moisture in the instant pot prevents the lean meat from drying out anyway!
- Parmesan Cheese: adds salty, cheesy flavor and additional moisture.
- Eggs: binds the meatloaf together so it can hold its shape.
- Italian Seasoning, Salt, Onion Powder, and Black Pepper: a simple blend of seasonings that gives the meatloaf so much flavor.
- Red Potatoes: you can also use Russet potatoes if preferred. Be sure to cut them into 1 1/2-2″ chunks so they cook at the same rate as they meatloaf.
- Chicken Broth: used as the liquid in the instant pot which is necessary for it to come to pressure. Chicken broth also adds flavor to both the potatoes and the meatloaf.
- Ketchup and Brown Sugar: a sweet, sticky base for the glaze.
- Apple Cider Vinegar: thins the glaze out and adds a slight tang to cut the sweetness of the ketchup and sugar.
- Milk: makes the mashed potatoes silky smooth and creamy.
- Butter: I use salted butter. You can use unsalted, you just may need to add more salt yourself.
- Salt, Black Pepper, Garlic Powder: a simple trio of seasonings that gives the mashed potatoes that extra kick of flavor.
How to make instant pot meatloaf and mashed potatoes
- Combine meatloaf ingredients: In a medium bowl, stir together breadcrumbs and milk, then set aside. In a separate large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, onion powder, and pepper. Add in the soaked breadcrumbs and mix until the breadcrumbs are incorporated.
- Prep the potatoes: Cut the potatoes into 1 1/2-2″ chunks and place into the bottom of the instant pot. Add in the chicken broth.
- Prep the meatloaf: Shape the meatloaf into a circle (so that it will fit into your pressure cooker with some room on the sides), then set onto a large piece of tin foil. Wrap the foil up around the sides of the meatloaf but not over the top. Place the foil covered meatloaf on top of the potatoes.
- Cook: Place the lid on the instant pot, select Manual or Pressure Cook, and cook at high pressure for 30 minutes.
- Make the glaze: Stir together the ketchup, sugar, and vinegar, then microwave for 20-30 seconds so the sugar can dissolve (optional.)
- Finish the meatloaf: When the cook time is up, let the pressure release naturally for 8-10 minutes, then open the valve and remove the lid. Remove the meatloaf, brush the glaze over the top, then cover and let rest.
- Mash the potatoes: To the potatoes in the instant pot, add the milk, butter, salt, pepper, and garlic powder. Mash to desired smoothness, adding milk or butter if necessary. Taste and adjust the seasonings if needed.
What is the best meat to use for meatloaf?
I like to use a combination of lean ground beef and lean ground pork for this meatloaf recipe. If preferred, you can just use one or the other.
I often choose regular ground meat for meatloaf to keep it super juicy, but because the Instant Pot steams your food, you can use lean ground beef and it is still incredibly moist.
Why do you add breadcrumbs to meatloaf?
The breadcrumbs are actually a really important part of meatloaf. They give it structure and soak in the moisture from the milk which not only keeps it moist but also acts as another binding agent.
Additionally, since the breadcrumbs are seasoned, they create more flavor in the meatloaf without any extra effort on your part!
What potatoes to use
I like to use red potatoes in this recipe. They have more moisture and less starch than other types of potatoes so they become ultra-smooth and creamy when they’re mashed.
You can also use Russet potatoes if that’s what you prefer. Whatever you use, be sure to cut them into 1 1/2-2″ chunks so they cook at the same rate as the meatloaf.
Should you peel the potatoes?
Although it’s not completely necessary for this recipe to work, I do recommend peeling the potatoes. Potato peel can take on a chewy texture in the instant pot which can be especially unpleasant when the potatoes are mashed. They’re much better smooth, creamy, and without the peel!
Tips and tricks for instant pot meatloaf and mashed potatoes
- Don’t over-mix. Mix the meatloaf ingredients only until just combined. If you overwork the meat, it could come out dry and tough.
- Be careful when you take the meatloaf out of the pot. There will be hot dripping in the foil.
- Let it rest. Make sure you let your meatloaf sit for at least 10 minutes before slicing into it so the moisture has a chance to settle back into the meat. if you cut into it too soon, that moisture will seep out and you might end up with dry meatloaf.
- If you’re skipping the potatoes, set the meatloaf on a trivet and add some broth or water. You will still need liquid in the instant pot for it to come to pressure.
- No instant pot? Check out my sheet pan mini meatloaf and roasted potatoes recipe instead!
What to serve with meatloaf and mashed potatoes
This meatloaf and mashed potatoes recipe is a one-pot recipe that puts both an entree and a side dish on the table! If you want to fill out your meal even more, here are some other side dish ideas:
- Roasted or Steamed Veggies
- Broccoli Salad — one of our favorite salads!
- Skip the mashed potatoes and add some Macaroni and Cheese
- Garlic Bread or Breadsticks
How to store
Leftover meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen then microwave or bake until heated through.
Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for 5-6 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove with a splash and more seasonings if needed.
More easy instant pot meals
- Meatballs and Mashed Potatoes
- Chicken and Dumplings
- Honey Garlic Pork Tenderloin and Potatoes
- Instant Pot Pot Roast with Potatoes and Carrots
- Pesto Parmesan Chicken and Potatoes
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Instant Pot Meatloaf and Mashed Potatoes
- ¾ cup dried seasoned bread crumbs
- ½ cup milk
- 1 pound lean ground beef
- 1 pound lean ground pork
- ½ cup shredded Parmesan cheese
- 2 eggs
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder (or 1 small finely diced onion)
- ½ teaspoon black pepper
- 3 pounds red potatoes (or russets, peeled)
- 1 ½ cups low sodium chicken broth
- 3 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
To make Mashed Potatoes
- ¼ cup milk
- ¼ cup salted butter
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
Meatloaf and Potatoes
- In a medium bowl, stir together bread crumbs and milk. Set aside.
- In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, onion powder and pepper. Add soaked bread crumbs and mix only until bread crumbs are incorporated (try to make sure there are no clumps).
- Cut potatoes into large pieces (about 1½-2" chunks) and place in the bottom of the Instant Pot. Add the broth.
- Shape meatloaf into a circle (one that will fit in your pressure cooker with a little room around the sides) and place on a large piece of tin foil. Wrap the foil up around the sides of the meatloaf but not over the top.
- Place the foil with the meatloaf on top of the potatoes (no trivet needed, but you can put the meatloaf on it if it fits).
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook at high pressure for 30 minutes.
- It will take about 15 minutes for the Instant Pot to build pressure and begin the cook time.
- Stir together the glaze ingredients: ketchup, sugar and vinegar. Microwave for 20-30 seconds to allow the sugar to dissolve (optional)
- When the cook time is over, let the pressure release naturally for 8-10 minutes, and then open the valve and remove the lid.
- Remove the meatloaf from the Instant Pot and brush the glaze over top. Cover and let rest while you make the mashed potatoes.
- To the potatoes in the Instant Pot (no need to drain!) add the milk, butter, salt, pepper and garlic powder. Mash to desired smoothness, adding more milk or butter if necessary and adjusting seasonings to your tastes.
- Serve mashed potatoes with sliced meatloaf.
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