This classic Instant Pot Meatloaf delivers comfort food perfection in just 85 minutes from start to finish. Tender, juicy, and packed with savory goodness, this pressure cooker version saves you valuable time without sacrificing that traditional homestyle flavor.
Whether you’re planning a cozy family dinner or meal prepping for the week ahead, this protein-rich recipe with 27g of protein per serving hits all the right notes. The best part? Your Instant Pot does most of the work while you focus on other things.
Essential Ingredients
- Ground Beef: 2 pounds, perfectly portioned for a hearty meal
- Eggs: 2 large eggs, acting as the perfect binder
- Seasonings: Salt, pepper, sage, and minced garlic for rich flavoring
- Binding Elements: Breadcrumbs and diced sweet onion for ideal texture
- Base Sauce: Ketchup, Worcestershire sauce, and dijon mustard
For the Glaze
- Sauce Mix: Ketchup, brown sugar, dijon mustard, and nutmeg for a caramelized finish
Potato Ingredients
- Potatoes: 3 pounds Yukon Gold, perfect for creamy mashing
- Dairy: Butter, sour cream, and milk for richness
- Seasoning: Salt and bouillon paste for depth of flavor
Step-by-Step Instructions
- Meatloaf Prep: Combine all meatloaf ingredients gently until just mixed
- Shaping: Form into a round loaf that fits your Instant Pot
- Foil Prep: Create a secure foil nest for the meatloaf to catch drippings
- Potato Layer: Add potatoes, water, and salt to pot bottom
- Assembly: Place wire rack over potatoes, then add foil-nested meatloaf
- Cooking: Pressure cook on high for 25 minutes, followed by 10-minute natural release
- Finishing: Add glaze to meatloaf, prepare potatoes with dairy and seasonings
Cooking Techniques
Making meatloaf in your Instant Pot is such a smart way to cook! The pressure cooking method keeps the meat super juicy and tender. The trick is to handle the meat mixture gently when mixing – just like you’d treat a delicate muffin batter.
This helps keep your meatloaf from becoming too dense. Creating that foil nest for your meatloaf isn’t just neat – it’s actually a clever way to keep the meat drippings from mixing with your potatoes.
Variations & Substitutions
This recipe is super flexible! Feel free to mix up your meat choices – try a blend of beef and pork for extra flavor, or use ground turkey if you prefer. Don’t have fresh garlic? Garlic powder works great too.
If you’re out of breadcrumbs, crushed crackers or quick oats make perfect substitutes. For the sauce, you can skip the nutmeg or add a splash of apple cider vinegar for a tangy kick. And if you need to make this gluten-free, just swap in your favorite gluten-free breadcrumbs.
Storage Tips
Your leftover meatloaf will stay fresh in the fridge for up to 4 days in an airtight container. Want to save it longer? Cut it into slices, wrap them individually, and pop them in the freezer for up to 3 months.
The mashed potatoes can be refrigerated separately for 3-4 days. When reheating, add a splash of milk or butter to bring back their creamy texture. For the best results, warm meatloaf slices in the oven or microwave until they’re just heated through – this keeps them from drying out.
Serving Suggestions
While this meal is complete with the built-in side of mashed potatoes, you can make it even better! Add some steamed green beans or roasted carrots for color and crunch. A simple side salad with vinaigrette brings freshness to the plate.
Love extra sauce? Double the meatloaf sauce recipe and serve it warm on the side. And don’t forget – leftover meatloaf makes amazing sandwiches the next day!
Instant Pot Meatloaf
Equipment
- Instant Pot
Ingredients
For the Meatloaf:
- 2 pounds ground beef (or ground turkey, ground pork or a combination)
Meatloaf sauce:
- 1/2 cup ketchup
For the Mashed Potatoes:
- 3 pounds Yukon Gold Potatoes quartered
Instructions
- Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat).
- Form the meat mixture into a round loaf that will fit into your instant pot.
