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 easy meatloaf recipe made in the Instant pot turns out just as flavorful and delicious as any other cooking method (and if you don’t have an instant pot, I’ve included alternate cooking methods).  Serve meatloaf with a Classic Wedge Salad or my favorite Baked Mac and Cheese. I’m confidant your family is going to love it!

A loaf of meatloaf on a white plate with sauce on top and two slices cut from it, with fresh parsley in the background.

Instant Pot Meatloaf and Mashed Potatoes

My family absolutely loves meatloaf, but before the instant pot emerged I usually made mini meatloafs in a muffin tin. Now this instant pot meatloaf and mashed potatoes dinner is my go-to.

One of the things I love is that you can prepare the meatloaf in advance and refrigerate it until you’re ready to cook dinner. Be sure to cover it well with plastic wrap, or store it in an air-tight container. The meatloaf sauce can also be made ahead of time and stored in the fridge until you’re ready to use it.

How do you make meatloaf in the instant pot?
  • Add all of the meatloaf ingredients to a bowl and mix everything to combine. Be careful not to over-mix the meat, which can result in a tougher loaf.
  • Place the meat on one or two pieces of aluminum foil and shape it into a round loaf that will fit inside your instant pot.
  • Fold the sides of the aluminum foil up to make a nest for the meatloaf, making sure the sides of the tinfoil are tall enough that grease wont be able to leak out.

A collage of four process photos with the steps for making meatloaf including a glass bowl with all of the meatloaf ingredients, the meatloaf mixed together, the meatloaf formed into a round loaf on top of tinfoil, and the sides of the tinfoil folded up to make a nest for the meatloaf.

  • Add one cup of water to the bottom of the instant pot, followed by a wire trivet and then place the meatloaf on top.
  • Secure the lid and close the pressure release valve.
  • Cook on high pressure for 25 minutes.  When the timer beeps allow the pressure to naturally release for 10 minutes.
  • While the meatloaf is cooking, mix all of the sauce ingredients together in a small bowl.  You may choose to warm the sauce in the microwave for serving.
  • When the meatloaf is finished cooking, carefully pull up on the sides of the aluminum foil to remove it from the pot.
  • Spoon the sauce over the meatloaf and allow it to rest for a few minutes before cutting it into slices.

Side by side photos of meatloaf with sauce being poured over it and then the meatloaf on a white plate with two pieces sliced from it.

How to make mashed potatoes in the instant pot with the meatloaf:

Cut the potatoes into quarters and add them to the bottom of the instant pot along with water and salt.  Place a wire trivet on top of the potatoes. Set the meatloaf on top of the potatoes. Cook on high pressure for 25 minutes.  When the timer beeps allow the pressure to naturally release for 10 minutes.

Overhead photo of an instant pot with cut yellow potatoes in the bottom and a wire trivet on top of them, next to another photo of meatloaf inside tinfoil placed on top of the trivet.

Remove the meatloaf and wire trivet. Add milk, butter, sour cream, bouillon paste and salt and pepper to the potatoes and mash them to your desired consistency. Be careful not to over-mash the potatoes because the more you mix them, the more likely they are to get gluey and starchy.

An overhead photo of the inside of an instant pot with cooked yellow potatoes, butter, sour cream, chicken buollion, and milk, next to another overhead photo of the mixture being mashed with a potato masher.

Add more seasonings or milk as needed, to taste. Serve them immediately with the meatloaf.

Mashed potatoes inside an instant pot with a wooden spoon lifting a spoonful of potatoes from the pot.

Meatloaf sauce:

This meatloaf sauce only requires four simple ingredients: ketchup, brown sugar, dijon mustard, and nutmeg.

A photo of the ingredients for meatloaf sauce, including ketchup, brown sugar, dijon mustard and nutmeg, next to another photo of a glass bowl with the meatloaf sauce mixed together with a spoon.

Combine the sauce ingredients together in a bowl and stir until smooth. Meatloaf sauce can be made up to one week ahead of time, stored in the fridge.

What kind of meat is best for meatloaf?

You can use any type of ground meat to make meatloaf, including ground beef, ground turkey, and ground pork. High fat meat, like ground chuck, makes a more tender meatloaf. I like a blend of half ground beef and half ground turkey or pork, but you can use 100% ground beef or other ground meat if you’d like.

How long should I cook meatloaf in the instant pot?

Cook the meatloaf on high pressure for 25 minutes and allow the pressure to naturally release for 10 minutes before opening the lid.

If you want to double check the temperature, an instant read thermometer should register about 160 degrees at the center of the meatloaf. If for some reason the meatloaf has not cooked to your liking you can finish cooking it in the oven at 375 degrees.

Can I make this meatloaf recipe in the oven?

If you don’t have an instant pot you can easily adapt this recipe to bake the meatloaf in the oven. Mold the meatloaf into a 9×4 inch loaf and place it in the same tinfoil nest. Place it on a baking sheet, spread with half of the sauce and bake at 375 degrees F for about 45-50 minutes or until an instant-read thermometer reaches 160 degrees F in the center of the meatloaf.

Tent the meatloaf with foil and allow it to rest for at least 10 minutes before serving. Spoon the remaining sauce on top.

Can I make meatloaf in the slow cooker?

Yes, you can use this same recipe to make the meatloaf in your slow cooker or crock pot.  Line the bottom of your slow cooker with tinfoil and place the meatloaf on top. Add the sauce on top, reserving some of it for after it’s cooked, if you’d like.

Cook on LOW for 6 hours, or HIGH for 3 hours or until an instant-read thermometer reaches 160 degrees F in the center of the meatloaf.

If you want to try cooking potatoes in the slow cooker at the same time as the meatloaf (I haven’t tried this myself, but think it will work), put the meatloaf in foil to separate it from the potatoes. Cut the potatoes into chunks and add to the slow cooker with 1 cup of vegetable or chicken broth, and salt. Cook for 6 hours on LOW or 3 hours on HIGH. Make the mashed potatoes according to recipe.

A white plate with mashed potatoes and a slice of meatloaf that were made in the instant pot and a side of green beans.



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A loaf of meatloaf on a white plate with sauce on top and two slices cut from it, with fresh parsley in the background.
Prep 25 mins
Cook 1 hr
Total 1 hr 25 mins
Add to Meal Plan



For the Meatloaf:

  • 2 pounds ground beef (or ground turkey, ground pork or a combination)
  • 2 large eggs
  • 4 Tablespoons ketchup
  • 2 Tablespoons Worcestershire sauces
  • 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)


  • 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. 
  • Lay the IP wire rack on top of the potatoes. Place the aluminum foil "nest" 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. 
  • Remove the IP lid, and carefully remove the meatloaf. Discard the aluminum foil and drippings. 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).  Taste and adjust seasonings, as needed. 


*I tested this recipe with my 6qt Instant Pot Duo 7 in 1 and the meatloaf cooks for me in 25 minutes.  If you want to you can test it when it's done cooking for internal temperature of 155 degrees F. If it’s still not cooked in the center, you can remove it to an oven safe dish and finish it in the oven at 350 degrees.
Make Ahead Instructions:
You can make meatloaf one day in advance and store it the fridge (uncooked) and covered well. 
To freeze meatloaf:
Place uncooked meatloaf in a loaf pan or freezer safe container and cover well. Freeze for up to 3 months. Thaw the meatloaf in the fridge overnight, and then bake as directed. 


Calories: 546kcalCarbohydrates: 43gProtein: 27gFat: 29gSaturated Fat: 12gCholesterol: 145mgSodium: 845mgPotassium: 1186mgFiber: 4gSugar: 15gVitamin A: 335IUVitamin C: 21.8mgCalcium: 121mgIron: 8.7mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Made this last night. Increased the cooking time to 30 minutes to make sure it was done. Waited the 10 minute cool down and turned out perfect! I put under broiler in oven once I put the sauce on and it was great! I didn’t add potatoes to mine.

  2. So I used my own meatloaf recipe and followed the cooking time in this recipe for the instant pot. I had the grease-pool that others had, but I was expecting it since my recipe has shredded cheese in it. I just drained it off, added the sauce, and then put it under my air fryer lid ( I have an Instant Pot with an air fryer lid- HIGHLY recommend!) for 5 minutes.

    And for those complaining the sauce is too sweet, you can use apple cider vinegar instead of brown sugar. Less sweet, more tang.

  3. 3 stars
    Love the concept but I followed recipe exactly and my meatloaf is still raw on the inside. Just put it in the oven.

  4. 5 stars
    I followed the instructions to a T and let me tell you…. this is amazing!!! I cooked in a 6 qt instant pot and I’m so happy I made it despite the bad reviews. When you make your loaf, make sure it’s even in thickness and spread out a little. That can affect cooking time. I made it with the mashed potatoes and the ketchup topping and everything was very good. No complaints here. My husband loved it and my kids liked it too. Best part is that I made a 3 course meal in 45 minutes (with pressure release) and I barely did anything.
    Saving this one forever!

  5. 4 stars
    I didn’t have any trouble with this and I got good results, although I did make a modification: I wanted potatoes with less work involved, so I got some of those miniature potatoes that are sold at the supermarket in a mesh bag. I put them in the bottom of the IP with a small can of chicken broth, but did everything else according to recipe. The meatloaf and miniature potatoes did great.

    1. 5 stars
      I have made the recipe many times and have injoyed it every time. I’ve also played around with different ingredients as well. At this point my favorite is to follow the recipe but I add just a few more things. First I use lean ground beef with a quarter added Italian sausage then to the recipe I also add sauté onion, fresh garlic, mushrooms. Then I add a splash of Marsala cooking wine and of course a little more bread crumbs to thicken it up a bit more. Cook it at the 25 minutes then broil in the oven until brown. I also use the drippings to make an amazing gravy.

  6. 5 stars
    Just got my instapot for Father’s day and this recipe is awesome ! Made the mashed potatoes too I will definitely be making it again

  7. 5 stars
    My husband and I enjoyed the meatloaf and potatoes tonight. We liked the sauce also. I will be making this recipe again.

  8. 1 star
    We tried this for fun. Don’t make this! We followed every instruction, without potatoes, and it turned out a grey, mushy, sad mess. We temped it at 116F in our pot so we’ve thrown it in the oven in hope it’ll become decent. Another thing I’d like to mention is the amount of brown sugar! What is wrong with you??? I put in 3 and that alone makes it a grossly sweet sauce that has little saving. This recipe overall is just awful. Don’t waste your time and make an old fashioned meatloaf. Listen to this message for real! It’s not worth it.

  9. 1 star
    This recipe did NOT work for me, although I followed the directions exactly. The potatoes stuck to the bottom of the pot and burned. I removed them, scrubbed the pot, and tried cooking the meatloaf on the rack (in the foil) and still got a burn notice. I added water, but the meatloaf came out looking like a grey mess. I ended up using the air fryer lid to brown the meatloaf. Next time I will use the oven.

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