5 from 5 votes
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
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins

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

Course: Main Course
Cuisine: American
Unit: clove, cup, large, medium, pound, ribs, Tablespoon, teaspoon
Servings: 8
Calories: 546 kcal
Author: Lauren Allen
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 1/2 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
  • 1/4 cup sour cream
  • 3 Tablespoons butter
  • 1 teaspoon bouillon paste (I love 'Better than Bouillon)
  1. Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat).

  2. Form the meat mixture into a round loaf that will fit into your instant pot.

  3. Place the loaf on a large piece of tinfoil and fold the edges of the tinfoil 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.)

  4. Add the quartered potatoes, water, and salt to the bottom of the instant pot. 

  5. Lay the IP wire rack on top of the potatoes. Place the tinfoil nest with the meatloaf on top of the rack. 

  6. 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. 

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

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

  9. 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. 

Recipe Video

Recipe Notes
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. 

Nutrition Facts
Instant Pot Meatloaf
Amount Per Serving
Calories 546 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 12g 60%
Cholesterol 145mg 48%
Sodium 845mg 35%
Potassium 1186mg 34%
Total Carbohydrates 43g 14%
Dietary Fiber 4g 16%
Sugars 15g
Protein 27g 54%
Vitamin A 6.7%
Vitamin C 26.4%
Calcium 12.1%
Iron 48.4%
* Percent Daily Values are based on a 2000 calorie diet.