Instant Pot Meatloaf with Mashed Potatoes is the ultimate comfort food made faster and easier thanks to the pressure cooker. This recipe combines a juicy, flavorful meatloaf with creamy, buttery mashed potatoes—all cooked together in one appliance. The Instant Pot locks in moisture, ensuring the meatloaf stays tender while the potatoes cook perfectly underneath.
This modern twist on a classic American dinner is perfect for busy weeknights when you crave something hearty and homemade without spending hours in the kitchen. With rich flavors, minimal cleanup, and a cozy, nostalgic feel, this dish brings family-dinner warmth to the table in record time.
Why I Love This Recipe
I love this recipe because it delivers two comfort-food favorites at once with hardly any extra effort. The Instant Pot makes the meatloaf incredibly moist, while the potatoes soak up flavor and mash beautifully. It’s efficient, satisfying, and feels like a home-cooked hug after a long day.
Why This Is a Must-Try Dish
This is a must-try dish because it saves time without sacrificing flavor. Cooking meatloaf and mashed potatoes together means fewer dishes, less stress, and a complete meal ready in under an hour. It’s perfect for families, meal prep, or anyone who loves classic comfort food with a modern shortcut.
Preparation Time, Cooking Time, and Servings
Preparation Time: 20 minutes
Cooking Time: 30 minutes (pressure + release)
Total Time: About 50 minutes
Servings: 4–6 servings
Calories: Approximately 520 calories per serving
Course: Main Course
Cuisine: American
Ingredients
For the Meatloaf
- 1½ lbs ground beef (80/20 recommended)
- 1 cup breadcrumbs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs
- ⅓ cup milk
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Topping
- ⅓ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon mustard (optional)
For the Mashed Potatoes
- 2 lbs potatoes, peeled and quartered
- 1 cup water or broth
- 3 tablespoons butter
- ½ cup warm milk or cream
- Salt and pepper to taste
Cooking Directions
The meatloaf is shaped and placed on a trivet above the potatoes, allowing everything to cook simultaneously under pressure. Once done, the potatoes are mashed directly in the pot, creating a complete, comforting meal with minimal cleanup.
Step-by-Step Preparation Method
Step 1: Prepare the Meatloaf Mixture
In a large bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix gently until just combined.
Step 2: Shape the Meatloaf
Shape the mixture into an oval loaf that fits on a piece of foil. Spread the topping mixture over the top.
Step 3: Prepare the Potatoes
Place the potatoes and water or broth in the bottom of the Instant Pot.
Step 4: Assemble for Cooking
Set a trivet over the potatoes. Place the foil-wrapped meatloaf on the trivet.
Step 5: Pressure Cook
Seal the lid and cook on High Pressure for 25 minutes. Allow a 10-minute natural release, then carefully quick-release remaining pressure.
Step 6: Mash the Potatoes
Remove the meatloaf and trivet. Drain excess liquid from potatoes, add butter, milk, salt, and pepper, and mash until creamy.
How to Serve
Slice the meatloaf and serve it alongside a generous scoop of mashed potatoes. Add extra ketchup or gravy if desired. This dish pairs well with green beans, steamed carrots, or a fresh side salad.
Recipe Tips
- Do not overmix the meat to keep it tender
- Use foil to keep the meatloaf intact
- Let the meatloaf rest 5 minutes before slicing
- Warm the milk before adding to potatoes for creamier texture
- Adjust seasoning after mashing potatoes
Variations
Turkey Meatloaf
Swap ground beef for ground turkey and add extra seasoning for flavor.
Cheesy Meatloaf
Add shredded cheddar or mozzarella inside the meatloaf mixture.
Garlic Mashed Potatoes
Add roasted or sautéed garlic to the potatoes before mashing.
BBQ Meatloaf
Replace ketchup topping with barbecue sauce.
Low-Carb Version
Serve meatloaf with mashed cauliflower instead of potatoes.
Freezing and Storage Time
Refrigerator:
Store leftovers in airtight containers for up to 4 days.
Freezer:
Freeze cooked meatloaf (sliced or whole) for up to 3 months. Mashed potatoes freeze for up to 2 months. Thaw overnight and reheat gently.
Special Equipment Needed
- Instant Pot or electric pressure cooker
- Trivet
- Aluminum foil
- Mixing bowls
- Potato masher
Conclusion
Instant Pot Meatloaf with Mashed Potatoes is a comforting, all-in-one meal that brings classic flavors to your table with modern convenience. Juicy meatloaf, creamy potatoes, and minimal cleanup make this recipe perfect for busy nights or cozy family dinners. Once you try this pressure-cooker version, it’s sure to become a regular favorite in your meal rotation.
Instant Pot Meatloaf with Mashed Potatoes
Description
Instant Pot Meatloaf with Mashed Potatoes is the ultimate comfort food made faster and easier thanks to the pressure cooker. This recipe combines a juicy, flavorful meatloaf with creamy, buttery mashed potatoes—all cooked together in one appliance. The Instant Pot locks in moisture, ensuring the meatloaf stays tender while the potatoes cook perfectly underneath.
Ingredients
For the Meatloaf
For the Topping
For the Mashed Potatoes
Instructions
-
Prepare the Meatloaf Mixture : In a large bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix gently until just combined.
-
Shape the Meatloaf : Shape the mixture into an oval loaf that fits on a piece of foil. Spread the topping mixture over the top.
-
Prepare the Potatoes : Place the potatoes and water or broth in the bottom of the Instant Pot.
-
Assemble for Cooking : Set a trivet over the potatoes. Place the foil-wrapped meatloaf on the trivet.
-
Pressure Cook : Seal the lid and cook on High Pressure for 25 minutes. Allow a 10-minute natural release, then carefully quick-release remaining pressure.
-
Mash the Potatoes : Remove the meatloaf and trivet. Drain excess liquid from potatoes, add butter, milk, salt, and pepper, and mash until creamy.
