Instant Pot Meatloaf

There’s something incredibly comforting about a good old-fashioned meatloaf—and when I discovered how easy it is to make in the Instant Pot, it quickly became one of my favorite weeknight dinner hacks. Juicy, flavorful, and paired with creamy mashed potatoes made right in the same pot, this meal is a total win. It’s the kind of hearty dinner that brings everyone to the table with zero complaints.

Whether you’re using ground beef, turkey, or a mix of both, this Instant Pot meatloaf is tender, packed with flavor, and topped with a sweet-and-tangy glaze that reminds me of the version my mom used to bake on Sundays. But now, no oven required!

Instant Pot Meatloaf and Mashed Potatoes

Back when I didn’t own an Instant Pot, I used to make mini meatloaves in muffin tins for quick dinners. They were cute, but honestly, kind of a hassle. Once I figured out how to cook a full meatloaf and mashed potatoes all in one go in the Instant Pot, I never looked back.

One thing I love about this recipe is that you can prep the meatloaf in advance—perfect if you like to get dinner organized earlier in the day. Just wrap it tightly in plastic or stash it in an airtight container in the fridge. You can also make the glaze ahead of time. I usually mix it up during the day and pop it in the fridge so everything’s ready to go when it’s time to cook.

How I Make Meatloaf in the Instant Pot

Here’s how I do it step-by-step. It’s simple, but there are a few little tricks that really make a difference:

1. First, mix all your meatloaf ingredients in a large bowl. Don’t go crazy mixing it—just enough to bring everything together. Overmixing can make the meat tough.
2. Form the meat into a loaf shape that will fit into your Instant Pot, and place it on a double layer of foil. Fold the foil up around it like a nest. This helps hold in the juices and makes it easy to lift out later.
3. Pour a cup of water into the Instant Pot, place a trivet inside, and then set the foil-wrapped meatloaf on top.
4. Secure the lid, make sure the valve is sealed, and set the timer for 25 minutes on high pressure.
5. While it’s cooking, I mix the glaze ingredients in a bowl—ketchup, brown sugar, a bit of Dijon mustard, and a pinch of nutmeg. I like to warm it just before using, either on the stovetop or in the microwave.
6. Once the pressure naturally releases for 10 minutes, lift the meatloaf out using the foil. Spoon that delicious glaze on top, let it rest for a few minutes, and then slice it up.

How to Make Mashed Potatoes in the Instant Pot With the Meatloaf

This is my favorite part—you get two dishes done at the same time!

I cut up Yukon gold or russet potatoes into quarters and place them right in the bottom of the Instant Pot with water and a pinch of salt. Then I set the trivet over them and place the meatloaf on top. Same 25-minute cook time, same 10-minute natural release.

Once the meatloaf is out, mash the potatoes with a good amount of butter, warm milk, sour cream, and a spoonful of bouillon paste if I have it. Salt and pepper to taste. Don’t overwork the potatoes—they can turn gluey if mashed too much. I keep them a little chunky, just the way I like.

The Meatloaf Sauce

This glaze is the finishing touch that ties everything together. It’s just:

• Ketchup
• Brown sugar
• Dijon mustard
• Nutmeg

You just stir it all together. You can even make this up to a week ahead and store it in the fridge. I’ve tried swapping in BBQ sauce once in a pinch—it gives it a deeper, smokier flavor. But for the classic vibe, stick with this glaze. It’s the real deal.

What Kind of Meat Works Best?

Honestly, it’s hard to go wrong. I like a mix of ground beef and turkey for a balance of flavor and texture. If you’re using all beef, choose ground chuck or something with a bit of fat to keep it juicy. Ground pork works too and adds richness. If I’m trying to make it a little lighter, I’ll go mostly turkey with a small amount of beef or pork to keep it tender.

How Long Should I Cook It in the Instant Pot?

Twenty-five minutes at high pressure, then a 10-minute natural release. I always double-check with a meat thermometer—you’re looking for 160°F in the center. If for some reason it’s a little underdone, I’ll finish it off in the oven at 375°F for a few minutes. It’s pretty forgiving!

Can I Make This in the Oven?

Absolutely. If you don’t have an Instant Pot, just shape the meatloaf, place it in a foil nest on a baking sheet, and bake it at 375°F for 45 to 50 minutes. Spread half the glaze on before baking, and the rest after it comes out. Don’t forget to let it rest for 10 minutes before slicing—that’s key for keeping all those juices in.

Can I Make It in the Slow Cooker?

Yes, and I’ve done it on days when I knew I’d be out all afternoon. Line the slow cooker with foil, place your shaped meatloaf inside, and spread some glaze on top. Cook on LOW for about 6 hours or HIGH for 3 hours, until the internal temp hits 160°F.

If you want to try adding potatoes, cut them into chunks and place them at the bottom with some broth and salt, then place the foil-wrapped meatloaf on top. I’ve tried this once—it worked well, but the texture of the potatoes was softer than I prefer.

Serving Suggestions

You can’t go wrong serving this with mashed potatoes. I love adding a side of roasted green beans or a crisp green salad, like a wedge with homemade ranch. If I’m feeling fancy, I’ll toast up some garlic bread on the side.

Leftovers are fantastic too—slice up the meatloaf and make sandwiches the next day with a bit of mayo and pickles. Trust me, it’s next-level comfort food.

Storage Tips

Let the meatloaf cool, then store it in an airtight container in the fridge for up to 4 days. I like to keep the mashed potatoes in a separate container. Both reheat well in the microwave or on the stovetop with a splash of milk to loosen them up.

You can also freeze the meatloaf. I wrap individual slices in foil, then stash them in a freezer bag. Perfect for quick lunches later on!

Yield: 8

Instant Pot Meatloaf

Print

There’s something incredibly comforting about a good old-fashioned meatloaf—and when I discovered how easy it is to make in the Instant Pot, it quickly became one of my favorite weeknight dinner hacks.

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

For the Meatloaf:

• 2 pounds ground beef (or ground turkey, ground pork or a combination)
• 2 large eggs
• 4 Tablespoons ketchup
• 2 Tablespoons Worcestershire sauce
• 2 teaspoons dijon mustard
• 4 cloves garlic, minced (or 1 ½ teaspoons garlic powder)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried sage
• 1/2 cup sweet onion, diced (or 3 teaspoons dried minced onion)
• 1/2 cup breadcrumbs

Meatloaf sauce:

• 1/2 cup ketchup
• 6 Tablespoons light brown sugar
• 2 teaspoons dijon mustard
• 1/4 teaspoon ground nutmeg

For the Mashed Potatoes:

• 3 pounds Yukon Gold Potatoes, quartered
• 1 cup water
• 1/4 teaspoon salt
• 1/4 cup milk
• ¼ cup sour cream
• 3 Tablespoons butter
• 1 teaspoon bouillon paste (I love 'Better than Bouillon)

Instructions

1. Add all the meatloaf ingredients to a large bowl and gently mix until just combined, being careful not to overwork the meat.
2. Shape the mixture into a round loaf that will fit inside your instant pot.
3. Set the loaf onto a large piece of aluminum foil, folding the edges up to create a secure nest that keeps the grease contained and prevents it from dripping onto the potatoes during cooking.
4. Place the quartered potatoes, water, and salt in the bottom of the instant pot.
5. Set the wire rack on top of the potatoes and position the aluminum foil nest with the meatloaf on the rack.
6. Secure the lid and close the pressure release valve. Choose manual or high pressure and cook for 25 minutes. When the timer finishes, let the pressure naturally release for 10 minutes.
7. While the meatloaf is cooking, prepare the sauce by mixing all the sauce ingredients in a bowl.
8. Carefully remove the lid and lift out the meatloaf. Discard the foil and any drippings, then spoon the prepared sauce over the top and slice for serving.
9. Pour out any leftover water from the pot, then add the milk, sour cream, butter, bouillon paste, and salt and pepper to the potatoes. Mash gently to combine without overworking them. Taste and adjust the seasonings as needed.

Notes

• I tested this recipe in my 6-quart Instant Pot Duo 7-in-1, and it cooks through in about 25 minutes. You can check for doneness by testing the internal temperature—it should reach 155°F. If the center isn’t fully cooked, simply transfer it to an oven-safe dish and finish baking in the oven at 350°F.
• For making it ahead of time, you can prepare the meatloaf a day in advance and keep it covered in the fridge, uncooked.
• To freeze it, shape the uncooked meatloaf in a loaf pan or any freezer-safe container and cover it well. It will keep in the freezer for up to three months. When ready to use, thaw it overnight in the refrigerator and then bake according to the recipe instructions.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 634Total Fat 28gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 12gCholesterol 164mgSodium 940mgCarbohydrates 59gFiber 4gSugar 17gProtein 38g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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FAQs

Can I use panko instead of regular breadcrumbs?
Yes, I often do. It gives the loaf a slightly lighter texture. Just make sure to soak them a bit in milk first if they’re very dry.

What vegetables can I sneak in?
Grated carrots, zucchini, or even finely chopped mushrooms blend in well and add moisture. Just don’t overdo it—you still want the meat to hold together.

Can I make this gluten-free?
Definitely! Use gluten-free breadcrumbs and make sure your ketchup and mustard are certified gluten-free.

Is the sauce sweet?
It’s sweet, but balanced with tang from the mustard. If you like it less sweet, reduce the sugar a bit or add a splash of vinegar.

If you haven’t tried making meatloaf in the Instant Pot yet, this is your sign. It’s easy, mess-free, and gives you the kind of meal that feels like a warm hug after a long day. Let me know how it turns out for you!

Try other recipes:

• Instant Pot Jasmine Rice
• Instant Pot Hamburger Soup
• Instant Pot Ground Beef Pasta