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). Learn all of my instant pot tips and tricks! Serve meatloaf with a Classic Wedge Salad or my favorite Baked Mac and Cheese. I’m confident 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 minutes
Cook 1 hour
Total 1 hour 25 minutes
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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:

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.
  • Drain any remaining water from the pot. 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.

4.78 from 350 votes (216 ratings without comment)

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Recipe Rating


  1. 4 stars
    taste great but to get it done in the center I have to cook it for 42 min then a quick release comes out perfect every time.

  2. 4 stars
    I have a 6 quart which I just purchased and I had it on for 25 minutes. Instead of one cup of water, I put one and a half as I didn’t want to take the risk of the burn feature. I found that the ingredients used for lean found beef, was a tad moist after cooking. It as totally done at 25 min. I did add Italian seasoning to the mix for bonus as the panko is as homemade. I mixed the meat with the mashed potatoes and the sauce. Like others suggested, did not use 6 tablespoons of sugar. I used 2 tbsp and a touch of honey. One must remember that there is sugar in ketchup…
    All in all it worked out fine. I would suggest to double the sauce recipe and stick with dijon if you can.

  3. 3 stars
    It wasn’t “bad”, just not to my liking. The meatloaf fell apart, the sauce was too sweet. I prefer savory. I think I will stick to the oven and a more traditional savory topping.

  4. 4 stars
    This was the first meal I made in my new Instant Pot Duo Plus. I skipped the potatoes and only made the meatloaf. After reading the comments, I changed a few minor things and it turned out great!

    First the 25 mins cook + 10 mins natural release only got the meatloaf to 152.8F, so after brushing it with the sauce, I popped it into the oven at 400F for 10 minutes.

    I modified the sauce by cutting the brown sugar to 2T, then added 1/2 cup of BBQ sauce, 1tsp of Worcestershire sauce, 1T yellow mustard (not dijon), 1T honey to the 1/2 cup ketchup. I used half the sauce to brush on the meatloaf before popping into the oven, and used the rest when serving.

    For someone whose last cooking experience was in 2012, I’m happy to report that not only was this meal edible, but it was delicious! It was a great & easy way to break in my new IP.

  5. 5 stars
    This was an excellent quick meal !!
    My kids loved it and they usually don’t like meatloaf
    The cooking time was perfect
    The ingredients were great too
    I didn’t have any Dijon mustard on hand so I replaced it with regular mustard.
    I am sharing this recipe for family and friends to try!
    Love my IP!
    Thank you for such a tasty recipe!

  6. 5 stars
    This is a super flavorful recipe. I only use half of the brown sugar in the sauce and I like to broil it a little bit in the oven (my Ninja Air Frer)….TURNS OUT AWESOME!!!!

    Thanks for the recipe 😋😋

  7. 1 star
    I don’t know how everyone else got this to turn out, but mine did not. After the 25 minutes of cook time and the 10 minutes of natural release, mine barely looked gray with a “volcano” of blood coming out of the top. Not. Even. Close. to being done. Now I have to turn around and try to get it to cook in my rv oven…which is slower than molasses, which I why I tried this recipe to begin with.

  8. 4 stars
    I have a Kalorik Pressure cooker. Mine didn’t like the tin foil (was warning of over heating). So I cooked my mashed potatoes separately and made the meat loaf directly in the cooker (no rack). But the ingredients made a delicious meatloaf!

    1. I had the same issue. I got a “burn’ warning. I didn’t even include the potatoes. I think there was not enough liquid quoted. I added 2 cups of liquid after the warning and cooked for another 20 min. Great recipe though.

  9. 5 stars
    Turned out perfect! Hard to believe that I made such a tasty meatloaf in my instant pot… all thanks to this recipe

  10. 5 stars
    My entire family enjoyed the robust flavor of the sauce and meatloaf mix; I found it quite tasty and I rarely find eating red meat palatable. The finished meatloaf was moist & tender. This was my first time cooking a meatloaf in my InstantPot, I will definitely make & serve this dish again. I did have to double the recommended cooking time of 25 minutes to 50 minutes. I omitted the mashed potatoes to keep the carbohydrate count down. This was an easy recipe to follow & yielded a delicious result!

  11. 5 stars
    I’m new to Instant Pot, and have been trying recipes. This one is so easy and it turned out great. I’ve also done beef tips and noodles and chili. it’s great to have this Instant Pot to make my dinner easier.

  12. 4 stars
    I don’t add the potatoes because my daughter picked up Instant potatoes; hwr, that being said, the meatloaf was wonderful! I placed it under the broiler for 10mins afterward. Everyone loved it. Thanks for the recipe.

  13. Delicious! This is the first time I’ve made it and there will be many more. Both the mashed potato’s and meatloaf were to die for. The recipe was easy to follow and very accuarate. I’m ready for bed now and won’t drag on the comment. It was PERFECT!!!!! Thank You and good night. :0)

  14. 5 stars
    I’ve made this recipe a few times and always cut it in half due to only having to feed 2 and it always turns out perfect! Noticed the 6 tablespoons of brown sugar was too much for the sauce! Keep that in mind

  15. I made this recipe for dinner a few days ago and it was great, everyone loved it l will definitely put this in my recipe book!!

  16. 5 stars
    This was so good but I didn’t put the meat loaf in the Broiler in my oven doesn’t work it was good anyway I was wondering if I could use my air fryer on my 8-quart instant pot to Brown the top new to using the instant pot

    1. Yea you can! I used a mini meatloaf pan on top of the rack and lightly covered with foil. Using the air fryer lid using the BAKE function for 25 minutes at 350° and then removed the foil and used BROIL function for 10mins. Let it rest for 5 mins before slicing.
      NOTE: I soaked the stovetop in 1/4c milk, only used 1lb of ground beef, added a pinch of crushed red pepper flakes, a splash of worcestershire sauce. I added about 1-1/2TBLS BBQ sauce to the ketchup glaze.
      I did not make the potatoes, we paired with a salad and broccoli for the side. Turned out great.

  17. So good – made it in my cheesecake pan. New to IP so didn’t feel comfortable adding the potatoes to the bottom. Used baby potatoes on the stovetop – all turned out fantastic!
    PS no heating up the kitchen – Love it!

    1. Did you change anything else besides taking out the whole potato section of the recipe? I want to make this but we don’t want the potatoes. I’m also new to Instapot cooking and I’m nervous to change recipes without guidance.

      1. You can just skip the potatoes if you don’t want them. You can even tuck other veggies under there if you like. Do not fear your Instapot as they are almost foolproof and you will be amazed at all the wonderful things you can make in it, quickly and with little effort. Not just proteins but even delcious options like cheesecake! This recipe only has the meatloaf stacked over potatoes, but you can stack a full meal in there and one of my favorite ways to use ours! So much so that I bought a cheap 3 stack of pots for our instapot so I can say have 3 different veggies separated or really whatever you want. I LOVE ours and after almost 3 years my family and I have had a blast with it! Good luck!

  18. 5 stars
    I live in an RV and making meatloaf in a convectuon oven didn’t work out. My husband asked for meatloaf o Father’s Day. Been over a year since I had attempted meatloaf. Came across this recipe. He loved it! Plus real mashed potatoes!! He was a happy camper!

    1. Thank you. I was thinking a cup of water left with the potatoes, milk and sour cream would be runny. I was just about to suggest the same thing…drain the water first, indeed.

  19. 5 stars
    Very nice recipe. Just made it and we all enjoyed. Added a bit of Smoked Paprika to the sauce as well

  20. I have tried putting raw onion in my meatloaf, but I tried it with sauteed onions and garlic and it made it so much better as did adding beef bouillion instead of salt.

  21. Just got my 8 Qt. IP Found a 8″ Springform pan that fits. Planning a 3 lb. Meatloaf. I have always made meatloaf’s in the slow cooker which required frying onions, green pepper, carrots, and mushrooms. Should I fry them for the IP, or will the pressure take care of softening them up.

  22. 1 star
    The beginning of the recipe says to cook for 1 hour. The instructions say to cook for 1 hour. At 25 min the meatloaf was undercooked and the potatoes were overcooked. I think I missed whether to peel the potatoes or not. Not very well written.

    1. Lillian,
      The instructions say “cook at high pressure for 25 minutes*. When the timer beeps, allow the pressure to naturally release for 10 minutes.” The note states that if the meatloaf is NOT done to finish it at 350 in the oven. This recipe was tested in a 6qt Instant Pot Duo 7 in 1 and the time is an estimate since all instant pots are a bit different.
      I do not peel my potatoes just quarter (as stated in the recipe) but you can if you prefer them that way.
      Hope this helps clarify some of your questions!

  23. 5 stars
    Delicious and cooked perfectly. My first time ever making meatloaf and I was worried it wouldn’t turn out right but it was amazing. My 2 year old won’t eat most meats but actually had two servings of this meatloaf!

  24. 5 stars
    Loved this meatloaf!! It is rich in flavor! Going to make a little more sauce next time! Super easy and everyone loved it, including the 2.5 year old!!
    Thank you for a great meal to make for my family, Lauren.

  25. 1 star
    Set the Instapot for 35 mins and it still wasn’t at temp after the 10 minute wait period. Once I finally got it to temp and the family tasted it, it was super bland. Unfortunately this was both my first and last time trying this recipe.

  26. 2 stars
    Still waiting for my meatloaf to cook in the oven and it is 8:45 pm! I think it needs another 10 minutes in the instant pot. I have a 10 year old that needs to go to bed.

  27. 5 stars
    Both my hubby and I really enjoyed the meatloaf and potatoes. It was the first time I made potatoes and the meat at the same time. Such a great easy recipe.

  28. 1 star
    Disappointing. Potatoes came out like glue and meatloaf is way underdone. Finishing it off in the oven. Followed recipe exactly. Won’t make this again.

  29. 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.

  30. 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.

  31. 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.

  32. 5 stars
    Have made this in the oven once and twice in IP. It is so good! Obviously something went terribly wrong for the folks who give this a bad review, but I promise that this is amazing when things don’t go wrong. It has never gone wrong for me before! Thank you, Chef!

  33. 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!

  34. 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.

  35. 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

  36. 5 stars
    My husband and I enjoyed the meatloaf and potatoes tonight. We liked the sauce also. I will be making this recipe again.

  37. 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.

  38. 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.

  39. 2 stars
    The directions were accurate and well laid out; the meat loaf was barely ok, hohum taste , the sauce tasted liked oriental sweet sauce on top of it. 6 tablespoons of brown sugar!? Potatoes I didn’t follow but made. The center or the whole thing would be more firm if not in own juices so long as small area, started to firm more after cooling but finish in oven or microwave. Perfect for me to have a bit undone so can nuke at work. Prefer a more tomatoes taste on top.

  40. 5 stars
    Made this tonight and it came out perfectly! I did use 1 cup of water and 1/2 cup of chicken broth to pour over the potatoes. So simple and very delicious. I served with a side of sautéed green and yellow squash. I also let it for 20 mins instead of 10 on the natural release and still was so moist and cooked through. Thanks so much!

  41. 2 stars
    Followed the recipe to a T (did not make potatoes) and after the 25 minutes cook time and the 10 minute natural release it was no where near done in the middle. Like others said it was also swimming in a pool of fat and water, currently finishing it in the oven to see how it comes out.

  42. 5 stars
    I’ve got to say you saved my butt LOL! I just got this instant pot thing to see what the hype is about and it doesn’t come with any recipes or anything on how to cook things it just shows up with the pot itself so thank you thank you thank you thank you so much and I mean that from me and my boys because they actually got to have a home-cooked meal that worked😝 you rock!!

  43. Loved this recipe. Meatloaf was moist and very tasty. I have never done potatoes and meatloaf at the same time. Great!!

  44. I made it Mexican Style instead adding minced garlic, grated Carrots, and finely chopped celery. Also, 1 tsp Cumin, 1 cup of PACE med. chunky salsa plus a little diced green chili. Panko bread crumbs.
    It was so good, not too spicy.

  45. 2 stars
    I’m so bummed. I followed the recipe to a T (nice touch with the 1/4 ground nutmeg in the sauce) and it didn’t turn out cooked. Was very mushy and the meat thermometer read 130 at the end of a 25 minute cook time and 10 min natural release. I had to pop it in the oven which luckily was already preheated.

    Rough go of it. I even have the instant pot cake pan instead of foil. The taste was there, just the consistency and the cook time was off. But if you want a tasty mushy pile o’meat… this is the jam! Maybe over noodles or rice! lol I will try again with more bread crumbs!

  46. 5 stars
    I used 1 lb ground beef & 1 lb Italian sausage. This was absolutely delicious (used Instant Pot) and turned out perfectly! My partner says I have to make this at least 5 or 6 more times to “get it right.”🤣

  47. 4 stars
    This turned out really well — a big thanks to those who suggested draining the potatoes before mashing. That was good advice. Some of the best tasting mashed potatoes I’ve had in a long while.

  48. 4 stars
    My family is obsessed with this meatloaf! No problem cooking it with the potatoes here! Thanks! Tonight I’m going to have to try the oven because leftovers are requested!

  49. 1 star
    I follwed this recipe to a T and it turned out like crap. The meatloaf never fully cooked in my Instant Pot. I cooked it with the potatoes and out didn’t work. Horrible recipe. Wouldn’t suggest this to anyone.

  50. 3 stars
    I always make mashed potatoes int he instant pot so anything I can do with that to get the whole meal in there I am willing to try. However, it did not work. I used ground turkey. When cooking ended, the potatoes did not have much liquid left but the foil pain was full of juices/water so the meat basically half boiled. It was still pink in the middle so poured the sauce on it and finished in the oven but it still ended up just being a pile of crumbled meat on our plate. If I tried this again I would make the loaf size more of a rectangle and make the”pot” smaller to where it can’t collect so much liquid and maybe that will work better.

  51. Made this tonight. We loved it except next time I don’t think I’ll use nutmeg. It was good except that. Everything turned out wonderful.

  52. 4 stars
    Overall flavors are great! There are not enough binders in the meatloaf, either egg or breadcrumbs so the loaf ended up falling apart. I would make it 2 eggs and 1/2 cup breadcrumbs to get the whole loaf to bind together. Everything else was perfect.

  53. 4 stars
    I used one pound of deer ground meat and one pound ground beef and it turned out great! The boys loved it!
    The potatoes turned out great too. Loved this recipe!

  54. Not sure what I did wrong….. but the meatloaf was not even close to being done cooking. Potatoes cooked fine, a little too much water remaining so they were soupy. Put the meatloaf back in for 10 min with a natural release (twice) and still not cooked

    1. 3 stars
      I would dump the water out from the potatoes before adding other ingredients and mashing them otherwise they will be too soupy. Also, we had to put the meatloaf in the oven…it was only 133F when it came out. Good..but needs a little perfecting. Kinda like me hehe Thank you!

  55. I did half pork and half beef, used regular bbq sauce for the topping. It was delicious, I’ll have to try the sauce next time because I will definitely be making this again.

  56. 4 stars
    This was delicious. My husband went crazy for the meatloaf. The only thing that confused me was the potatoes. When I took the meatloaf out, the potatoes were still sitting in a lot of water. Nowhere in the recipe does it say to drain the water so I didn’t. I added the butter, sour creme, salt and pepper and mashed. The result was mashed potato soup! So I added 1/2 a package of instant mashed potato mix and they thickened right up. They were good too but that is confusing. Anyway. Yummy meal -I’ll make it again for sure.

  57. What should I do if I want to cook carrots instead of potatoes? Steaming basket? On the bottom? Beside the meatloaf?


  58. 5 stars
    Thanks very much for this recipe, it was delicious AND so convenient to cook the meat and potatoes in the same pot! I adjusted only a couple of things: For a little extra stabilization for the hot grease (two left hands here!), I lined a small springform pan with tinfoil to cook the meatloaf. As a few other reviewers suggested, I cut the sauce’s brown sugar in half, and it was plenty sweet for us.
    This one’s a keeper!

  59. 5 stars
    Our oven broke on Christmas day- so I have been using my Instant Pot a lot since our service company is backed up several weeks. I made this tonight with the mashed potatoes. It was wonderful!! We all liked it. I did alter the topping so that it was less sweet- 1/4 cup ketchup, 1 T. red wine vinegar and 2 T brown sugar. We will have this in our meal rotation. So easy! Thank you!

  60. 2 stars
    I followed directions yet somehow after the 25 minute cooking and the warming afterwards I ended up with a meatloaf half done. Temp of 95. I wanted this to work, I want the Instant Pot to work, but to no avail. Could it be the amount of meat? The size of the IP? Either way this was a fail and now I have 3 hangry beasts staring at me in anger. #runningawaynow

  61. This meatloaf turned out really good. I am loving my Instant Pot b/c I forgot about making the meatloaf in the oven and so I had to resort to my instant pot and it was good.

  62. I looking to bake this meatloaf in the oven without the potatoes. What temp and cook time would you recommend?

    1. (I have notes about this in the post :-). 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.

  63. 4 stars
    This was a really cool and convenient way to cook it, and it tasted great (very moist) with one caveat… the topping on the meatloaf was waaay too sweet for us (even though I only put in 1/2 of the sugar it called for). I was going to leave it off, but the top of the meat looks a little funny when it cooks this way, and nobody noticed with the topping on it. Will be making again with a different sauce though.

  64. 4 stars
    This was really good! I always add green peppers finely chopped. I would also use a leaner meat next time too.

  65. 5 stars
    I made this last night for dinner and it was fantastic and so, so easy! I have an 8 qt Instant Pot so I added an extra 1/2 cup of water, as I was nervous about getting a burn message and it was fine. Prior to cooking, I added about 1/3 cup of sauce to the top of the meatloaf and then served extra sauce on top of each slice ( I made extra sauce to accomodate for this). I couldn’t believe how easy it was and being able to cook the potatoes at the same time (in one pot!) was a complete bonus! Thank you for a great recipe!

  66. 5 stars
    Keeper! I added an extra cup of water for the potatoes as I have a 10 qt pot. I’ve burned potatoes before using only 1 cup of water so I knew better lol. I also don’t mix potatoes in my InstaPot as it would remove the nonstick layer. Final touch was broiling the meatloaf for 5 mins to carmelize the glaze. Delicious!

  67. 5 stars
    SO good! 25 minutes and cooked to perfection. It was a hit with the whole family. No leftovers!
    This will be a regular meal in our rotation. ❤️

  68. Ok let me just say, I dont I repeat, I dont like to cook! This meatloaf recipe is the best! This is the second time I’ve made it the first time I used hamburger meat and tyme for the replacement of the sage and it turned out spectacular. This last time I used turkey meant and sage as the recipe says and dog gone it was good. Wow and did I mention I prepared it to go in the insta pot my sister is the one that turned me on to it and now I look for things to cook. I didn’t do the potatoes in the bottom of the pot I made instant potatoes which were just as good. But this receipt is wonderful and its easy to prepare. This will defiantly be a staple in my house from here on out! Thank you for posting this online we love it.

  69. 5 stars
    This meatloaf turned out fantastic! My daughter has never liked meatloaf but she said it was delicious and actually ate her whole slice. The potatoes mega awesome. We had no fresh potatoes I did 3 cans of whole potatoes and they tasted so good. My meatloaf was not ready at the time the recipe stated so I did as suggested put the whole foil bowl with meatloaf into the oven. I did pour some of the ketchup sauce on it and baked for about 10 minutes and it came out perfect. The ketchup sauce is so good too.

  70. 5 stars
    Love this recipe! Been making turkey meatloaf for years but its always a “me” dish as the rest of my family doesn’t like it. (only Dad likes this one…) So for that reason I used 1lb turkey for a smaller loaf for a “me” dinner and a few lunches during the week. I changed up the sauce though and wanted to share. Since I did a 1lb loaf I halved all the sauce ingredients (a gamble) and made a few changes. Here’s my changes — I used 3 Tbsp of ketchup and 1Tbsp of Sriracha Ketchup (for 1/4 cup ketchup total), 3 TBsps light brown sugar, 2 teaspoons of Lejand Cajun Kitchen Creole Mustard, and just 2 pinches of nutmeg. With the creole mustard and the sriracha ketchup adding to the basic mix, it was amazing!

    1. So, I’m wondering if you did it the same way with the foil. I avoid aluminum and I’m wondering if I can use one of my pans as long as it fits in the instapot (either glass or stainless steel), especially doing the one pound size. Also wondering if I can do that without the potatoes (then maybe just use the instapot pan, even). Not that I wouldn’t make it with potatoes whenever I have them available, yum!

  71. I love this recipe! Comes out great every time! Very moist meatloaf in the instant pot. Love that u can cook Meat and potatoes at the same time.

    1. So I’m trying this meatloaf recipe on the instapot how can I cook it if I don’t have one of those racks? Do I still have to put the aluminum bowl or can I place it directly on the instapot?

  72. 5 stars
    I have my own favorite meat loaf recipe and while this recipe is quite different than mine I’m sure it’s delicious. I just purchased my Instant Pot and haven’t used it yet…so I’m gathering as much information on what works.
    I don’t see any reason one can’t use an already favorite tried and true recipe. I would think any recipe would work in an Instant Pot.

  73. 5 stars
    As a result of comments, I used Pam and a little more water with the potatoes and they didn’t stick! I also didn’t quite have all the ingredients but I just put in whatever here and there and it ended up being delicious. I left it venting for 14 min instead of 10 accidentally (not sure if that made a difference), and my only issue was how difficult it was for me to get out the meatloaf/foil without spilling any grease. It ended up working out fine though and it was super nice to have the meat and mashed potatoes all in one!

  74. 4 stars
    Same as others` potatoes burned at bottom. I’m thinking not enough liquid? Did anyone find a resolution?

  75. Made both the mashed potatoes and meatloaf. Both turned out great!! Will definitely make it again. How do you figure how much time to cook the meats? Thanks for sharing!

  76. Made it this evening, I cut down on the amount of sugar in the topping and I used dutch “stampot” potatoes. It was quite a success and I will make this more often.

  77. Tried this one, but potatoes stuck to bottom (no burn message) and meatloaf had to be finished up in the oven. Followed the directions. Not sure what happened.

  78. I did not have much luck with this recipe. The potatoes stuck to the bottom and I kept getting the food burn message. I took everything out scraped the bottom took the potatoes out and put the meatloaf back in with a completely clean bottom of the pot. However, I still kept getting the burn food message. I ultimately had to put the meatloaf in the conventional oven. I did follow the directions so I’m not sure why I had this problem any thoughts?

  79. 4 stars
    It was fully cooked at 25 minutes. I may try less sage next time, or use a different herb. Also will cut down on the ketchup and brown sugar for the topping. I used mostly russet potatoes and a couple of red potatoes. Overall it was good.

  80. 5 stars
    I’m legally blind but the instructions and pictures were spot on. Just a note, I put a but too much potato in because the wire handles were a tad higher than the top of the pot. It closed normally. Food came out like I heated up the big oven and had the stove boiling creating a ton of heat. (Vegas in the summer is a reason to avoid this). Great recipe, thank you!

  81. 4 stars
    I did no use the conventional hamburger meat but Used quarter pound patties thawed instead. I followed the direction of the recipe and my meatloaf was a success with one exception, consistency. Th meatloaf did not stay solid as a loaf as depicted above. Overall I accomplished wha I wanted and say thank you for this recipe, will be using this again soon.

  82. 5 stars
    I have made this twice now, once with ground chuck and once with ground turkey and it has met with thumbs up from my elderly parents and my picky youngest son each time. I omit the sage as my mother despises it and add peppers to the mix and it is delicious. The other change I make is 1/2 the brown sugar in the sauce which is still yummy. Thank you for adding the recipe to my collection of delicious things to make in my instant pot.

  83. Made this in the IP last week. I halved the recipe since I only had 1 lb of meat. I also o
    Followed the suggestion of briefly broiling the meatloaf with the sauce on top after it was done cooking in the IP. It came out so great that my boyfriend said he thought it was the best meatloaf he’s ever had! I’m making it again tonight with mashed cauliflower. This recipe will be in regular rotation now.

  84. 5 stars
    Made this for dinner tonight. It was excellent and easy. The only substitution I did was that I halved the meatloaf recipe as I only have the 3QT Instant Pot. I also added some mushrooms (cause I had them in the fridge. Turned out beautifully and moist. Cooking the potatoes at the same time saved a lot of time and need to dirty more pans. Will definitely make this again.

  85. Hi Lauren – Would love to try sweet potatoes for the mash instead of regular — do you think it would still work with the amount of time in IP with meatloaf?

  86. 5 stars
    This is the best meatloaf recipe!! Made with cauliflower mashed potato.
    We like our food spicy, I used 2 tablespoons of ketchup and 2 tablespoons of sriracha.
    Did not use the sage, added some grated Romano cheese.
    Did not add the nutmeg to the sauce,but did add sriracha to sauce. Did heat under broiler until bubbly.
    The meatloaf was sooo moist and delicious. Was cooked perfect in 25 minutes and 10 minute natural release,just as you stated. Thank you so much for this recipe. 🙂

  87. 5 stars
    One of the best meatloaf recipes yet!
    1) I don’t eat ground beef – I use ground pork
    2) I don’t use sage – hubby hates sage
    3) I don’t measure – I “approximate”
    4) I add au jus powder to the pork to give it a more beef like taste
    5) I didn’t make the sauce for the top.

    Now with all that being said – this meatloaf was wonderful! I’m glad that I made enough to have leftovers. It is moist, tasty and full of flavor.

  88. 5 stars
    I made this again last night, and my husband actually came home early his office when I told him we were having meatloaf. I have the 8 quart IP, and I cooked it 30 minutes, turned out perfectly. And the sauce, oh my! I wish I had made more for dipping each bite in. Thanks so much for sharing your recipes, I have use several!

  89. 5 stars
    I’m new to Instant Pot recipes however I’m comfortable enough to blend a couple of recipes. It’s all about having enough pressure and liquid. I didn’t do mashed potatoes. I threw some small golden potatoes in the pot, 2 cups beef broth, trivet, and meatloaf.
    I really appreciated your video. It’s quick and shows everything you need to see thank you!

  90. 5 stars
    Made this exactly as directed (except 30 min manual in IP), and it turned out great! I know it says it has 8 servings but it will only last 2 meals for my husband and I (I guess we eat a lot, haha.) I will definitely be making mashed potatoes in the future in the IP too! This made it so easy.

  91. 5 stars
    Made this with my own modifications: used diced carrots, diced celery, diced red, yellow, orange bell peppers sauteed in olive oil with dried thyme and fennel seeds, Worcestershire sauce, catsup, rolled oats vs bread crumbs, two eggs.

    Placed in Instant Pot by making a “pan” of heavy duty aluminum foil with meatloaf mixture in the “pan”, rested that on trivet above a bet of unpeeled and quartered red and yellow potatoes, cooked for 30 min on low pressure.

    Removed the “pan” and glazed the top of the cooked meatloaf with mixture of 1/4 cup Worcestershire sauce, 1/4 cup catsup, 2-3 tbs of brown sugar then placed under broiler of oven to get the glaze nice and bubbly.

    Came out FANTASTIC!!!!! Will do again and again and again…..

  92. Excellent recipe. Been relying on it for a while now, even for the mashed potatoes which are also very good.
    I eventually tried a mix of 1/2 Ground Turkey and 1/2 Ground beef; added 1 cup of Shredded Extra Sharp Cheddar, and used crushed Croutons (Garlic/Cheese flavor) instead of breadcrumbs. Came out beautifully tender with a smooth flavorful texture. Great even without the sauce (drippings or gravy would suffice) over potatoes, or a bed of rice. I often cook two loaves simultaneously now instead of the mashed potatoes setting it for 28 minutes to be sure, but 25mins still works. Thanks so much for this wonderful recipe to start with.

  93. 5 stars
    Great recipe! I did it in the instant pot. I did broil the sauce on top on the meatloaf after it was cooked.
    I will definitely make this again and again!

    1. When you say pressure cook on high for 25 minutes does this mean to 25 minutes total cooking time or do you have to let your pressure cooker reach high pressure and then start the 25 minutes

  94. 5 stars
    Loved it! Will definitely make again. Hubby liked it too! I thought the sauce for the meatloaf was too sweet even after I cut the sugar by half. I had no problem removing foil with the meatloaf from the instant pot and it was firm enough to use a spatula to lift the actually loaf from the foil onto another dish. We had seconds so there is not much leftover in this house.

  95. My husband and daughter loved this. If we make it again, we will put the loaf with sauce under the broiler for a few minutes.

  96. 5 stars
    Instead of foil, I used a springform pan and skipped the potatoes (yes, grease dripped into the water). To make this gluten-free, I substituted rolled oats in place of the bread crumbs. The color was pale, although thoroughly cooked following the instructions above. To brown the top, I transferred to a 450F oven (on a pan to catch drips) for about 10 minutes. Instead of the sauce, my family wanted A1, which I had on hand anyway. The whole family was extremely complimentary and gobbled it up (no leftovers). I’m vegetarian, so I didn’t taste it, but my family’s response is a solid indicator that this is a good recipe. My husband asked me to save it to use again. Thanks for sharing!

  97. 4 stars
    My potatoes needed more milk and butter.
    I added diced bell pepper to the mix and also added 2 strips of bacon 2 rings of onion 2 rings of red bell pepper to the top of the meatloaf. I used a suction tube to remove most of the liquid after cooking so I could remove the meatloaf easier. The bacon needed crisping up so I tossed it to broil at 350° for 10 min in a glass pan still in the foil.

    1. Wow we just finished dinner and this was fantastic thanks so much for the recipe.It is just the 2 of us so we have enough in the freezer for another meal yum yum.Thanks again.

  98. I’m guessing you would drain the excess grease out of the foil once cooked? also….what about lining the pan with foil to catch the fat and place the loaf on a small foil plate and the excess grease will automatically drain from the meat and the meat won’t be sitting in it

  99. 5 stars
    What a great recipe, I think it cooks better than in the oven! I had ground pork and beef in the freezer I wanted to use but I am sure it would be good with other combinations too. I wasn’t a fan of the potatoes , maybe I too much water in the bottom. I am not a big potato fan at the best of times, my hubby said they were good!
    Thanks for the recipe!

  100. 5 stars
    Made this (sans the sauce), substituted a mushroom gravy sauce. Came out FANTASTIC.

    I’ve had 3 servings and I have 2 servings left in pyrex for work. (I look SO forward to lunch tomorrow).

    I loved both the mashed potatoes (as did my son) AND the meatloaf.

    Will be doing again … and soon.

    — Tom

  101. 5 stars
    I made this for dinner tonight and it turned out perfect! I used one pound of ground turkey and one pound of lean 93% beef and after reading the reviews I cooked it for 30 minutes. The mashed potatoes cooked to perfection and were so flavorful. I can’t believe how easy it was to cook both in the same pot. I’ll be using this recipe again and again.

  102. 5 stars
    This was a great recipe find. The meatloaf was full of flavour, the mashed potatoes were the perfect consistency.

  103. Just finished the meat loaf. Excellent, instructions and ingredients and easy as can be. Even better than gramma used to make. Thank you so much.

  104. Maybe it is the type of ground meat I am using, but the meatloaf is swimming in a tin foil bowl of grease and looks very unappetizing. Not sure if I can save this or not. Would doing straight on the trivet and allowing the grease to fall away work better?

  105. 5 stars
    This was excellent! I used half turkey and half ground beef – super moist and flavorful. And the potatoes turned out great too. My family was so impressed that I made two dishes at the same time!

  106. 4 stars
    I cook my meatloaf with the sauce the full amount of time. It soaks in the sweet flavors and it keeps the meatloaf moist!

  107. My meatloaf wasn’t done after the 25 min pressure cook and the 10 min natural release. I had to put it in the oven to finish.

  108. I tried this for my very first IP experience. It said Food Burn and I had to take the potatoes out and try to pressure the meatloaf by itself.

  109. 5 stars
    Set my Instant Pot to 30 Minutes and it came out perfect. Then I put the topping on it and placed it in the oven on broil for a few minutes until it bubbled up. Came out perfect. Potatoes turn out perfect also.
    Will use this recipe all the time.

  110. I followed the recipe and didn’t put water but the IP said food burnt. So now I added water to the potatoes and waiting to see what happens.

  111. 5 stars
    Extremely flavorful and moist meatloaf. My only adjustments were to add chopped red peppers and lightly sauté with the onions and garlic before mixing with the meat. I also used cracker crumbs instead of bread because that’s what I had.

  112. I tried this recipe for my very first ever instant pot meal. It went relatively well and the meatloaf was delicious!
    However, while I measured everything very carefully, followed the directions for the instapot exactly (I think 😁), my 2# meatloaf wasn’t done at the end of the cooking time. The internal temperature was only 145 degrees and I ended up putting it in the oven for a while to finish. The potatoes were cooked… Almost mushy…but I had to drain a fair bit of excess water before I mashed them. I cannot figure what went wrong. I used a store- bought blend of meat that apparently had pretty high fat content… Maybe that affected it? Any thoughts or was my experience normal?

    1. Only cause I just now did it, did you do natural release for 10 min? I forgot and did quick release and my meat loaf was 145 🤦🏼‍♀️

  113. This was an excellent recipe. I used all turkey and added dill instead of sage since I had some leftover from another recipe. The meatloaf was so moist. I did put it in the oven for 10 minutes at 375 with the sauce to get a glazed result. Definitely a keeper!!

    1. Loved it. I added a lipton soup mix.
      My 12 year old, finicky eater. Loved it, as well as my husband. I did add just a bit of the paste, and a bit of buttermilk, no sour cream.

  114. This is soooo good! I used quick oats in place of breadcrumbs because I didn’t have any crumbs on hand and didn’t want to make any. And the sauce is YUM I’ve never had sauce besides bbq or ketchup on meatloaf and this was amazing. Also the potatoes under was brilliant! Thx! a keeper for sure!

  115. 5 stars
    The flavor was amazing! Never would have thought to put dijon mustard in meatloaf! Will make again and again!

  116. My wife cooked a meatloaf and put the loaf directly on the bottom of the instapot, and the (burn) warning sign came on and automatically cut the heat off.

    1. Instapots need to have water, or broth, added when you cook with them. Sounds like she forgot that.

  117. 5 stars
    This was the best meatloaf I have ever made, I used one pound of ground beef and one pound of pork. Unfortunately I did not have any sage, and it was still amazing! I also suctioned out the grease from the foil bowl with a turkey baster before I pulled it out of the cooker.
    Thank you for posting this recipe!!!

  118. I followed recipe exactly and the foil ended up dissolving all over my meatloaf and potatoes. Any ideas what I did wrong

  119. I have an 8qt Instant Pot. I set to high for 35mins. I heated the oven to 400. I opened the foils and applied the glaze. I cooked in the oven for 15mins. It’s a family favorite!!!

  120. I have made hundreds of meat loafs in the oven but this is by far the easiest, best, most moist meatloaf I’ve ever eaten! This is a keeper, I’m never cooking meatloaf in the oven again.

  121. Planning on making this recipe tomorrow. I just purchased my instead lot a week ago and I am truly loving it!
    Looking for recipes to try. It is getting me out of the kitchen faster and my family thinks I slaved all day cooking home made meals!

  122. 5 stars
    I am still learning how to use my instant pot and this recipe made me feel like a pro. So easy, and absolutely delicious!

    1. Just got my 8qt instant pot and haven’t used it yet. Could this be made in a cheesecake pan instead of a foil nest? It might be easier for me to get it out without spilling the drippings.

  123. I’m going to try this next week. How did you end up with zero grease/fat, I use 80/20ground beef and I could imagine the fat / grease would overflow into the bottom. I usually make a large loaf due to the crowd 2.5-3 lbs, I’m thinking
    I guess may 35-40 min might be enough time. Suggestions?

    1. I haven’t tried it with carrots before–If you plan on mashing the carrots I think they’re turn out great.

  124. Made the meatloaf today for Sunday dinner. It was delicious! I didn’t do the potatoes because I had mashed ready to go. Next time I will try it or maybe mother vegetable. Have you done carrots with the meatloaf? Would that work or would they be overlooked? I’ve only had my inset pot 1 month so I’m looking for recipes to use. Thanks!

  125. 5 stars
    I made this today. Third time using my Instant pot and the best dish yet. It was really good and moist. I wonder how it would come out if I cooked it with the sauce poured over it instead of putting sauce on after it’s done.

  126. Had to add another 10 min in my 6qt instant pot for the internal meat temperature to be over 155. But it was delicious!

    1. 5 stars
      I absolutely loved this recipe, thank you so much for sharing. I added 5 minutes because my loaf was a little bigger and I have an 8 quart pot. The first time I made it I cooked for 25 minutes and it wasn’t really cooked enough.


      1. Joanne, I have an 8 qt as well, was 30 mins enough on high? And did you have your potatoes in the whole time? I feel like they will be overcooked.

  127. 5 stars
    I realized I did not have sage so I substituted a blend by Penzy Spices called 33rd and Galena that had sage in it and the meatloaf turned out great! What really blew my mind was the mashed potatoes! I was a little leary about mashing them with the water still in the pot but they turned out fantastic! who would of thought? never put better than bullion in my taters before, going to do it from now on!

  128. 5 stars
    Just made it and it was delicious! Used a 6 qt Instant Pot. Didn’t do the potatoes. For some reason it was not nearly done after the 25 minutes and 10. It was only about 115 degrees F. The one cup of water was gone. So I put in another cup of water and did pressure for another 11 minutes with another 10 minute natural release. Then it was a perfect 166 degrees. I mixed the sauce in a small saucepan and boiled it for about a minute. This made it a sticky, glossy glaze that made the meatloaf beautiful to behold. Before serving I had to gently remove the fatty meatloaf “plaque” that formed around the sides next to the aluminum foil before putting in serving dish (I used a pretty pie plate). The flavorful and lovely sauce is a must as with no browning it is quite unappealing to look at coming out of the IP. But with the thickened glaze it was gorgeous! Would have been lovely with roasted veggies laid around it. Very tender meatloaf with nice flavor. Will definitely make again. I may try adding in a few red pepper flakes to the sauce, or substitute some of the brown sugar with some hot pepper jelly. Thank you! I think it comes out more tender in the IP than when baking in the oven.

  129. 5 stars
    Absolutely fabulous recipe! made as directed, but used only 2 pounds of potatoes as just the two of us. Will definitely be making this again!

  130. 5 stars
    I tried this recipe with ground bison and it was amazing! I made a couple adjustments based on personal preference. I only had red onion on hand so that’s what I used and I added about 2tbsp of bbq sauce to the glaze. This turned out so juicy and flavorful! My husband hates meatloaf and he loved this recipe. Will definitely be making again very soon.

  131. 5 stars
    Made this for my family tonight along with some mac and cheese and roasted butternut squash and it was a huge hit. Where has the instapot been all my life?

  132. 5 stars
    I used 3 lb beef and 1 lb Italian sausage, doubled the seasonings accordingly. Only used 3 eggs and left out the ketchup(I don’t keep the stuff in the house). I divided the mixture and cooked as two separate loaves, one with potatoes one without. It turned out amazing! I did not add any sauce to it ( I don’t like sweet meat loaf).

  133. 4 stars
    Made this with ground turkey. I found that I had to add extra binder because ground poultry is a wetter texture than beef. Once out of the Instant Pot, I put it under the broiler to caramelize and set the sauce, which it really benefited from.

  134. Can one use a small disposable aluminum pan instead of the “formed tin foil bowl” that the recipe says to make?

    1. I’ve never tried it, but I imagine it would work the same. You may want to consult your instant pot manual to make sure they are safe to cook inside it?

  135. 5 stars
    Made this tonight and it was delicious! My son didn’t like the potatoes (I think it was the sour cream) but I thought they were yummy. Will be making this again! Thanks!

  136. I’m so glad I found you on the web. I have been afraid to use my IP now with your great recipes and instructions I can use it all the time.
    Thank you so much.

  137. 5 stars
    SO GOOD!! I used red potatoes instead. Also, after adding the sauce on top of the loaf I broiled it for a couple mins. The best recipe yet!!

  138. Not sure what happened but I got a burn error when I made this (9 minutes remaining on the IP)

    I ended up finishing the meatloaf in the oven, and pulling as many potatoes as I could out of the IP. Some were burned on the bottom of my liner…but they were soft enough to mash and add the remaining ingredients.

    The meatloaf was delicious. But for the potatoes, I think I will be adding more water if I make this again….or using broth instead of water.

    For the bouillon paste, does it matter what flavor is used? Beef, vegetable, garlic?

    1. I’m sorry! What kind of Instant Pot do you have? You should check the minimum liquid requirements and add more next time. I use chicken or vegetable for the paste.

  139. Followed recipe exactly as written and it was excellent. Thank you. How do you reheat it if you want to make it in advance? I know I could reheat in oven, but don’t know if you can reheat in IP.

    1. Hi Beth, I’m so happy you liked it. Thank you for sharing.
      I would reheat in the microwave of oven, over the instant pot, so you can control the process more.

  140. 5 stars
    The meatloaf and potatoes look delicious. What size foil formation did you use around the meatloaf?
    I think I have a pan I could use instead. Thanks!

  141. 5 stars
    Turned out delicious. I used 1 pound of ground pork and 1 pound of ground chuck. Will definitely be making this again.

  142. 5 stars
    I make this every time I have company and its proven a consistent hit. I got miniature loaf pans and can stack 4 of them in the instant pot (if I’m not doing potatoes too). Makes for a really cute individual serving, everyone gets their own little meatloaf. Thank you for posting.

  143. 5 stars
    I tried this recipe last night for supper and it was great! The hubby even suggested that I use this recipe from now on. I loved the sauce!

  144. 4 stars
    I used 1 lb. Ground Turkey and 1 lb turkey sausage. Had to cook an extra 10 minutes. Will use less pepper as it was too hot for me. Was very good and moist.

  145. Looking for recommendations on cooking time if I cut the recipe in half. This is delicybut too much food for one!

    1. I would just cut everything in half. Cook time would be the same, the pot will just come to pressure faster.

        1. Thanks for asking–no! You should still leave 1 cup of water at the bottom of the pot. Everything else can be halved.

  146. 5 stars
    This is a fabulous recipe and great time saver adding the potatoes underneath! I wonder if you would know if I can use egg substitute (Egg Beaters) to replace the eggs?
    Thanks for sharing this recipe. The Instant Pot is my new best friend in the kitchen!

    1. I imagine and egg substitute would work just fine, I haven’t tried it though. Come back and share how it goes next time!

  147. 5 stars
    One of the best meat loaves I have ever made. It was tasty and just the right texture. I did not have the sage but was still good. The potatoes were good with just some butter. Will make again.

  148. 5 stars
    Thank you so much for this recipe! My family loved this meatloaf! They aren’t too fond of the instant pot but this was an absolute hit. I was even lazy and just used a can of tomato soup with some water mixed in with some of the drippings. Best instant pot recipe ever.

    1. I’m so glad you liked it! Thanks for coming back to comment–I hope you get to try more of my instant pot recipes soon!

  149. 5 stars
    I have made meatloaf in the Instant Pot and we love it. I didn’t think to put the potatoes in as well. I will definitely do that from now on. Thanks so much for this recipe!