instant pot meatloaf

Instant Pot Meatloaf with mashed potatoes is made with a mixture of ground beef and ground turkey as well as delicious Yukon Gold potatoes.&nbsp; It's an easy dinner recipe that the whole family will enjoy!

Instant Pot Meatloaf

beef pork

eggs

Tablespoons ketchup

Worcestershire sauces

dijon mustard

garlic garlic

salt

black pepper

sage

sweet onion

breadcrumbs

ketchup

Tablespoons light brown sugar

nutmeg

Yukon Gold Potatoes (, quartered)

water

milk

sour cream

Tablespoons butter

bouillon paste ((I love 'Better than Bouillon))

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.

Place the loaf on a large piece of aluminum foil and fold the edges up to make a secure nest for the meatloaf to rest in. (You want the edges high enough that grease from the loaf wont spill out onto the potatoes while cooking.)

Add the quartered potatoes, water, and salt to the bottom of the instant pot.&nbsp;

Lay the IP wire rack on top of the potatoes. Place the aluminum foil &quot;nest&quot; with the meatloaf on top of the rack. 

Secure the lid on the pot and close the pressure release valve. Select manual/High pressure and cook at high pressure for 25 minutes*.  When the timer beeps, allow the pressure to naturally release for 10 minutes. 

While the meatloaf cooks, make the sauce by combining all of the sauce ingredients in a bowl.&nbsp;

Remove the IP lid, and carefully remove the meatloaf. Discard the aluminum foil and dippings. Spoon the meatloaf sauce over the top and cut into slices.

Add the milk, sour cream, butter, bouillon paste, and salt and pepper to the bottom of the instant pot with the mashed potatoes. Mash to combine (but don't over-mash the potatoes).&nbsp; Taste and adjust seasonings, as needed.&nbsp;

https://content.jwplatform.com/videos/0qUPW8NU.mp4

This flavorful, juicy Instant Pot Meatloaf is one of my family’s favorite easy instant pot dinners! The meatloaf is made with ground beef (or a combination of ground beef and ground turkey), breadcrumbs, spices, and eggs, and I usually add potatoes to the bottom of the instant pot to make mashed potatoes at the same time, for an all-in-one meal!

This Instant Pot Meatloaf is juicy, melt-in-you-mouth and so easy to make!

baby potatoes

onion (chopped)

garlic (chopped)

chicken broth

onion (finely diced)

butter

beef

bread crumbs

Worcestershire sauce

garlic powder

pepper

chili sauce

Place the baby potatoes, chopped onion, garlic, and broth in the bottom of a 6QT Instant-Pot.

Cook diced onion (for the meatloaf) in butter until tender, about 5 minutes. Cool completely.

Combine all meatloaf ingredients in a bowl and mix well. Form into a loaf and place on a piece of foil. Fold the edges of the foil to make a &quot;pan&quot; for the meatloaf. Place the meatloaf on the trivet and add to the Instant Pot.

Select manual and cook on high pressure 28 minutes. Allow to naturally release for 10 minutes.

Remove any remaining pressure. Open the lid and ensure the meatloaf has reached 165°F. Remove meatloaf to a cutting board.

Combine topping ingredients and brush over meatloaf. (Optional: Place under the broiler 3-4 minutes)

Rest 10 minutes before slicing. Serve with potatoes.

Instant Pot Meatloaf made in the pressure cooker is one of my favorite ways to make dinner. Made with ground beef, ketchup, Worcestershire sauce, brown sugar, and more. It&#039;s the perfect Instant Pot dinner recipe that&#039;s made in just under 30 minutes.

lb beef

tsp salt

tsp pepper

tsp Oregano

onion

bell pepper (chopped)

saltine crackers (finely crushed)

brown sugar

In a medium sized mixing bowl combine ground beef, egg, milk, seasoning, crackers, onion, and bell pepper. Place a piece of foil on a flat surface and loosely form a loaf. Shape the foil around the loaf to stabilize, and place a second piece of foil around to hold it securely into place.

Add 1 1/2 cup of water to the bottom of the Instant Pot. Place the trivet into the bottom. Carefully add the loaf to the top of the trivet. Secore the lid of the Instant Pot and make sure the vent is set to seal. Manually cook for 28 minutes.

Allow the Instant Pot to naturally realease for 10 minutes, and then carefully perform a manual release. Carefully remove the meatloaf from the Instant Pot to a baking sheet.

Heat the oven to broil. Combine the ketchup, brown sugar, and Worcestershire sauce. Brush the ketchup glaze onto the top of the meatloaf. Place in the oven for two minutes, carefully watching to make sure the glaze doesn&#039;t brown or burn.

Remove the meatloaf from the oven and allow it to sit for 10 minutes before removing the foil and slicing the meatloaf to serve.

This really is The Best Easy Instant Pot Meatloaf, an all-in-one meal cooked right in your electric pressure cooker!

EASY Instant Pot Meatloaf Recipe

lbs Ground Beef

Panko Breadcrumbs (You can use any breadcrumbs)

Parmesan Cheese

Large Eggs

Garlic,

tsp McCormick's Montreal Steak Seasoning

tsp Brown Sugar, packed

Tbsp Dry Mustard

Worcestershire Sauce

potatoes

carrots

onions

beef broth

Add all of your meatloaf ingredients in a...

Add all of your meatloaf ingredients in a bowl and mix it together with your hands.Combine the Red Meatloaf Sauce ingredients in a separate bowl.You'll want to mix until the brown sugar incorporates into the rest of the ingredients.Using the Saute button on the Instant Pot, heat Instant Pot for one minute.Add 2 Tablespoons of olive oil to the Instant Pot.Add potatoes, onions, and carrots.Sprinkle with salt and pepper to taste.Cook on saute for about 5-minutes, stirring to coat the carrots and potatoes with the oil.Add 1 cup of beef broth and turn the pressure cooker off.You will need to create a platform for the meatloaf. You can use aluminum foil (poke a few holes in it to allow juices to drain), or if you have room, I use the grill rack that came with my instant pot.You just need something to cradle around the meat and hold it in place, and that has handles that are on the edge so you can lift the meatloaf out of the instant pot when done.Once you have your platform on top of the potatoes and carrots, shape your meatloaf.It will need to be round, and there should be spacing between the edges of the meatloaf and the instant pot.I use the rack that came with the Instant Pot and just adjust my potatoes, carrots, and onions to make it fit!Spread half of the Red Meatloaf Sauce on top of the meatloaf.You'll use the other half when the meatloaf finishes cooking.Sometimes my family asks for "lots of sticky sauce"--don't be afraid to double the recipe.When I do this, I just make one batch of sauce and pour it on the meatloaf prior to cooking and then another batch and pour it over the meatloaf before it goes under the broiler.It's up to you and your taste preference.We love the sauce!Put the lid on the Instant Pot, with the vent sealed.Turn the manual button on and add 25-minutes.When the timer dings, do a quick release with the steam button.Lift the lid and make sure your meatloaf, is done (160-degrees on a meat thermometer).Depending on the size and shape, you may need to seal it back and cook another 2 minutes.Remove meatloaf and place it on a cookie sheet.We're about to make that meatloaf topping ooey-gooey.Add the remaining sauce to the top of the meatloaf and broil in the oven for about 5-minutes.Don't leave the room because it will burn quickly. Just enough time to caramelize the topping.While your meatloaf is under the broiler, remove the potatoes and carrots.Go ahead, taste one, all the juices from the meatloaf make these taste amazing.

Super moist and tender, this Instant Pot Meatloaf with Mashed Potatoes and Gravy is all cooked in one pot and sure to please the entire family. An Instant Pot version of an American classic, this meatloaf recipe is also low FODMAP, Paleo and Whole30 compliant.

Instant Pot Meatloaf with Mashed Potatoes and Gravy (Low FODMAP, Paleo, Whole30)

lb pork

tapioca flour

olive oil

tbsp coconut aminos

tomato paste

chives

oregano

½ tsp salt

tsp black pepper

lbs red potatoes, left whole, peeled or unpeeled

almond milk

tbsp ghee

salt (or

½ tsp ground black pepper (or

beef broth (Paleo & Low FODMAP)

Freshly-chopped Italian parsley

In the largest mixing bowl you have, add meatloaf ingredients: ground beef, ground pork, egg, tapioca flour, garlic-infused olive oil, coconut aminos or Worcestershire sauce, tomato paste, dried chives, oregano, salt and pepper and mix with your hands until well combined. Using your hands, form meat mixture into a rectangular loaf that’s about 8” long and 5.5” wide. Wrap in one layer of tin foil without overlapping any of the sides (see photos above for reference). Set aside.

Add 1 cup beef broth and ½ tsp salt to a 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Stir broth with a spoon until salt dissolves. Add red potatoes to the pot in one layer so that the trivet can rest on top of them evenly (see photos above for reference). Place trivet on top of potatoes, ensuring the handles are up. Place wrapped meatloaf on top of trivet. Close Instant Pot lid; set pressure release valve to “Sealing” (if required by your model), press “Pressure Cook,” and set the timer for 28 minutes.

Once the cooking cycle has completed, quick release the pressure. Wearing hot pads and using the trivet, carefully remove the meatloaf from the pot to a platter. Using a fork, carefully pry open the top of the tin foil and take the temperature of the meatloaf by sticking an instant read thermometer into the thickest part. The meatloaf must be at least 160°F to be safely consumed. Let meatloaf rest in the opened foil on the platter while you make the mashed potatoes.

Using a slotted spoon, remove potatoes from the pot to an extra large mixing bowl. Add mashed potato ingredients to the bowl: almond milk, ghee, garlic-infused olive oil, salt and ground black pepper. Mash with a potato masher and stir with a spoon until they are to your desired consistency. Taste potatoes and adjust seasonings, almond milk and ghee as desired. Cover bowl with a plate while you make the gravy.

Return to the meatloaf. Using a large spatula, slide meatloaf off the tin foil to the serving platter, using care to keep the juices inside the tin foil as much as possible. Wearing hot pads and using the tinfoil as a pouring vessel, carefully pour the juices from the tin foil into the inner pot.

To thicken the gravy, hit “Sauté” on the Instant Pot to get the juices boiling (this should only take 20-30 seconds). While the juices are heating up, in a small bowl or measuring cup, whisk together 1 tbsp tapioca flour with 1 tbsp cold water to make a slurry. Once the juices are boiling, slowly pour in the slurry while slowly stirring the juices with a whisk. Stir until gravy thickens, about 30 seconds to 1 minute. Hit cancel on the Instant Pot and remove inner pot to a hot pad. Pour gravy into a gravy boat or measuring cup.

Slice meatloaf into ½ inch slices and serve with mashed potatoes. Pour gravy on top of meatloaf and/or mashed potatoes. Garnish with freshly-chopped Italian parsley (optional). If desired, serve meatloaf with ketchup on the side (either store-bought or homemade).

Cook up the most delicious and juicy meatloaf in less time using your Instant Pot. Made from scratch and glazed with a seasoned ketchup, this comfort food classic is ready to serve in less than an hour. This is a must make!

Instant Pot Meatloaf Recipe

onion (diced)

garlic (minced)

parsley

eggs (beaten)

balsamic vinegar

Dijon mustard

In a large bowl, gently mix all of the meatloaf ingredients together.

Transfer

Transfer the meatloaf mixture to a large piece of heavy-duty aluminum foil. Form the meatloaf into a 5x8-inch log.

Fold

Fold up the sides of the foil to make a secure basket for the meatloaf. Fold the sides of the foil high enough so the juices don’t spill out while cooking.

Whisk

In a medium bowl, whisk the glaze ingredients together. Brush half of the glaze over the meatloaf.

Pour

Pour 1 cup of water into the bottom of the Instant Pot. Place the wire rack into the pot and gently lower the meatloaf in the foil onto the rack.

Cook

Attach the Instant Pot lid and ensure the valve is in the “sealing position.” Set the Instant Pot to Pressure Cook – Manual for 25 minutes and cook.

Release

Once the Instant Pot has finished, allow the pressure to naturally release for 10 minutes.

Remove

Remove the lid and use the rack to carefully lift the meatloaf out of the Instant Pot and transfer to a serving platter.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1651069417/mzbgxuobhd23ngxfupby.mp4

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Top 7 instant pot meatloaf recipes from across the web

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Top Tags

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The most viewed instant pot meatloaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine