This instant pot meatloaf and mashed potatoes recipe is easy to make, and it is about to be the best you would ever make. It uses a handful of ingredients, a perfect dinner for you and your family. This pressure cooker meatloaf is super moist, packed full of flavour and delicious.
This tender and juicy classic meatloaf recipe is made using ground beef and ground pork, spices, breadcrumbs, eggs and sweet sticky topping (glaze). It is quick, thanks to the pressure cooker.
Instant pot meatloaf recipe
I used to think I make the best meatloaf the conventional way until I tried making it in my instant pot. My oh my, I was blown away at how moist and tender the meatloaf came out and the texture was perfect. My whole family loved it and they made me make it for them twice that week. They had the same reaction to these instant pot taco meat and instant pot meatballs.
Meatloaf is so versatile that you can serve it with any side of choice especially creamy mashed potatoes and the leftover can be used in sandwiches or noodles.
With this instant pot meatloaf recipe, you won’t have issues of dry meatloaf or greasy one because this recipe uses 90% lean ground beef and pork. The other ingredients used also adds as a binder to keep it together, so the loaf doesn’t fall apart.
Right let us get on with it, let me show you how to make the best failproof 30 minutes meatloaf in your pressure cooker. Also, if you have never tried the pot-in-a-pot cooking technique in your IP, this is your chance to do so.
Ingredients
A detailed list of ingredients used is in the recipe card at the bottom of the page!
Lean ground beef and ground pork: you can also use the combination of ground beef and ground turkey. It is important you use lean meat for this recipe
Grated onions: use this as opposed to chopped onions, in the absence of this fresh produce, use onion powder or granules
Breadcrumbs
Salt and ground black pepper
Beef bouillon cube: I use OXO beef cube, you can swap for chicken or vegetable bouillon cubes.
Garlic granules: substitute with fresh minced garlic
Mixed herbs
Dried parsley
Eggs
Worcestershire sauce
Ketchup
Yellow mustard
meatloaf glaze
Ketchup
Brown sugar
Mashed potato ingredients
Peeled potatoes
Vegetable broth
Butter
Milk
Cheddar cheese
Tools I used in making this classic meatloaf in an instant pot
Cake pan: I used a 7-inch baking pan
Trivet
How to make instant pot meatloaf
Prep:
- Grate the onion using the large hole of a box grater (see listed tool above for the exact one I used)
- Peel and rinse the potatoes and soak in water until you are ready to use. Grate the cheddar cheese using the large hole of the box grater just as you did with the onion and set aside for later.
Make the meatloaf: Into a mixing bowl add ground beef, ground pork, breadcrumbs, parsley, mixed herbs, Worcestershire sauce, ketchup, mustard, grated onions then crumble the beef bouillon over it. Lastly, lightly whisk 2 eggs in a separate bowl and pour over the beef content.
Mix thoroughly to combine and transfer into a prepared tin then set aside. In the meantime, mix the glaze ingredients together and set aside
Add the chopped potatoes to your instant pot, then add 1 cup of vegetable broth. Place a trivet over the potatoes. Place the meatloaf on top of the trivet and spoon some glaze on top of it reserving the rest for later.
Lock the instant pot to safety and turn the valve to the sealing position. Select the manual or pressure cook button and cook on high pressure for 25 minutes, once the cooking cycle is completed, leave it to do a 10 minutes natural pressure release (a quick release might toughen the meatloaf) and carefully do a quick release.
Carefully remove the cake pan from the instant pot, there might be some liquid in the pan, do not fret, you can carefully tip the liquid out or leave it as it is if you would be baking the meatloaf in the oven for caramelised topping. Transfer the meatloaf to a lined baking tray (this can be tricky to do but it is achievable if you are unable to tip it on the side, use 2 spatulas to get it out)
Spoon the remaining glaze over the top of the meatloaf and place in the middle shelf of the oven and bake at 180C/360F for 5 to 10 minutes for caramelised glazed topping. While the meatloaf is baking in the oven, go ahead and make the mash
Add butter, milk and shredded cheese to the potatoes and mash using a potato masher until smooth, season with salt and black pepper, give it a good mix and set aside.
Bring out the meatloaf from the oven, slice and serve with the creamy mashed potatoes.
Tips
- When making meatloaf, the following are important, lean ground beef, a binder and lastly spices and herbs for flavour.
- Grate the onions instead of chopping it, alternatively, use onion granules
- Don’t own a cake pan? Don’t worry, shape the meat mixture into a log or loaf, making sure you can fit it in your instant pot, then place it on an aluminium foil wrapping it around the meat like a shield.
- To test if your meatloaf is fully cooked, insert a meat thermometer in the thickest part of the meatloaf, if the internal temperature reads 80C/160F, then it is safe to eat
- If your meatloaf falls apart, there could be many reasons for this, you didn’t use enough binding agents like eggs and breadcrumbs. It could also be that, you didn’t press the meat mixture or shape it properly. You may have also cut into the meatloaf quickly, next time, leave it to rest about 5 minutes before cutting into it.
- Swap the breadcrumbs for rolled oat
- Make it healthier by using ground turkey instead of beef.
How to store
Leftover meatloaf should be cooled completely before storing in the fridge in an airtight container for up to 5 days.
More instant pot recipes you would love
Pressure cooker rice and chicken
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Instant Pot Meatloaf and Mashed Potatoes
Equipment
- Instant pot pressure cooker
Ingredients
- 1 ½ lb lean ground beef and ground pork
- 1 large onion grated
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 Beef OXO bouillon cube
- 1 teaspoon garlic granules
- 1 tablespoon mixed herbs
- 1 tablespoon dried parsley
- 2 medium eggs
- Worcestershire sauce
- 2 tablespoon ketchup
- 1 teaspoon yellow mustard
Meatloaf glaze
- ⅓ cup ketchup
- 2 tablespoon brown sugar
Mashed potato ingredients
- 3 lb potatoes
- 1 cup vegetable broth or water
- 4 tablespoons butter
- ⅓ cup milk
- ⅓ cup cheddar cheese shredded
- Salt and pepper to taste
Instructions
Prep
- Grate the onion using the large hole of a box grater (see listed tool above for the exact one I used) Peel and rinse the potatoes and soak in water until you are ready to use. Grate the cheddar cheese using the large hole of the box grater just as you did with the onion and set aside for later.
Make the meatloaf
- Into a mixing bowl add ground beef, ground pork, breadcrumbs, parsley, mixed herbs, Worcestershire sauce, ketchup, mustard, grated onions then crumble the beef bouillon over it. Lastly, lightly whisk 2 eggs in a separate bowl and pour over the beef content.
- Mix thoroughly to combine and transfer into a prepared tin then set aside. In the meantime, mix the glaze ingredients together and set aside
- Add the chopped potatoes to your instant pot, then add 1 cup of vegetable broth. Place a trivet over the potatoes. Place the meatloaf on top of the trivet and spoon some glaze on top of it reserving the rest for later.
- Lock the instant pot to safety and turn valve to the sealing position. Select the manual or pressure cook button and cook on high pressure for 25 minutes, once the cooking cycle is completed, leave it to do a 10 minutes natural pressure release (a quick release might toughen the meatloaf) and carefully do a quick release.
- Carefully remove the cake pan from the instant pot, there might be some liquid in the pan, do not fret, you can carefully tip the liquid out or leave it as it is if you would be baking the meatloaf in the oven for caramelised topping. Transfer the meatloaf to a lined baking tray (this can be tricky to do but it is achievable, if you are unable to tip it on the side, use 2 spatulas to get it out)
- Spoon the remaining glaze over the top of the meatloaf and place in the middle shelf of the oven and bake at 180C/360F for 5 to 10 minutes for caramelised glazed topping. While the meatloaf is baking in the oven, go ahead and make the mashed potatoes
Make mashed potatoes
- Add butter, milk and shredded cheese to the potatoes and mash using a potato masher until smooth, season with salt and black pepper, give it a good mix and set aside.
- Bring out the meatloaf from the oven, slice and serve with the creamy mashed potatoes.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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