Introduction

Hey there, kitchen friends! Remember those cozy evenings when the smell of home-cooked goodness filled the air? This Instant Pot Meatloaf and Mashed Potatoes recipe is a serious throwback to those cherished moments. It’s the kind of meal that wraps you up like a warm hug, and guess what? It’s incredibly simple to make, even on the busiest weeknights. Seriously, if you’re looking for a delicious, fuss-free dinner that tastes like it simmered all day, you’ve come to the right place!

Why You’ll Love This Recipe

Fast: Dinner on the table in under an hour, thanks to the magic of the Instant Pot!
Easy: Minimal prep and straightforward steps mean even beginner cooks can nail this.
Giftable: While the whole meal is amazing, the meatloaf itself makes for a fantastic freezer meal gift for new parents or busy friends.
Crowd-Pleasing: Meatloaf and mashed potatoes are classic comfort foods that everyone, from kids to adults, will devour.

Ingredients

Let’s talk about what you’ll need to create this masterpiece. Don’t worry, these are all pantry staples!

For the Meatloaf:

2 lb ground beef: The star of the show! You can use lean or regular, whatever you prefer.
1 cup breadcrumbs: These help bind everything together and give it a lovely texture. Panko or regular work great.
2 eggs: Our binder-in-chief!
1/2 cup diced onion: For that essential savory flavor. I like to dice mine pretty small.
2 tsp garlic powder: Because garlic makes everything better.
2 tsp dried parsley: For a touch of freshness and color.
1 tsp salt: To enhance all those yummy flavors.
1 tsp pepper: A little kick!
1/2 cup honey BBQ sauce: This adds a wonderful sweet and tangy note right into the meatloaf.

For the Meatloaf Topping:

2 tbsp brown sugar: For that classic caramelized glaze.
2 tsp mustard: A little zing to balance the sweetness. Dijon or yellow mustard both work!
1/3 cup ketchup: The backbone of any good meatloaf topping.

For the Potatoes:

3 lbs yellow potatoes, washed and quartered: These creamy potatoes are perfect for mashing. No need to peel if you like a bit of texture!
1 cup chicken broth: This is what we’ll cook the potatoes in the Instant Pot.
1 cup half and half: For ultimate creaminess. You can also use whole milk for a slightly lighter version.
4 tbsp butter: Because, well, butter!
3/4 cup sour cream: The secret to super-creamy, tangy mashed potatoes.
1 tsp garlic powder: Adding another layer of savory goodness to our potatoes.
Salt and pepper to taste: Always important to season to your liking.

How to Make It

Alright, let’s get cooking! You’ll be amazed at how easily this comes together.

For the Meatloaf:

First things first, let’s get our hands a little dirty (in a good way!). In a big bowl, combine the ground beef, breadcrumbs, eggs, diced onion, garlic powder, dried parsley, salt, pepper, and that delicious honey BBQ sauce. Mix everything together gently until it’s just combined. Overmixing can make meatloaf tough, so go easy on it!
Now, shape that yummy mixture into a nice loaf shape. I usually just use my hands, but you can also use a loaf pan if you prefer.
In a small bowl, whip up the topping. Just whisk together the brown sugar, mustard, and ketchup. Spoon this over the top of your meatloaf, spreading it out evenly. It’s going to look and smell amazing!

For the Potatoes:

Now, let’s prep our potatoes. Place your washed and quartered yellow potatoes right into the liner of your Instant Pot.
Pour the chicken broth over the potatoes. This will help them steam and become tender.

To Cook:

Time to get everything into the Instant Pot! Place the metal trivet into the Instant Pot liner, on top of the potatoes.
Carefully place your prepared meatloaf, topping-side up, on top of the trivet. Make sure it’s sitting securely.
Now, secure the lid on your Instant Pot and make sure the steam release valve is set to the “sealing” position.
Set your Instant Pot to cook on High Pressure for 35 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes. This is called a Natural Pressure Release (NPR). After 10 minutes, you can carefully do a Quick Release (QR) for any remaining pressure. Be mindful of the steam!
Very carefully, lift out the meatloaf using the trivet or tongs. Set it aside for a moment.
Now for the potatoes! Drain most of the liquid from the Instant Pot, but leave about 1/4 cup of that flavorful broth in the pot with the potatoes.
Add the half and half, butter, sour cream, garlic powder, salt, and pepper to the Instant Pot with the potatoes.
Using a potato masher (or an immersion blender for ultra-smooth potatoes), mash everything together until it’s smooth and wonderfully creamy. Taste it and add more salt and pepper if you think it needs it.
Slice up that beautiful meatloaf and serve it piping hot with those heavenly mashed potatoes. Enjoy!

Substitutions & Additions

This recipe is fantastic as is, but we can always have some fun with it!

For the Meatloaf: If you’re not a fan of BBQ sauce, try a ketchup-based glaze or even some marinara sauce. You can also add a sprinkle of cheese into the meat mixture or on top of the meatloaf. For a bit of heat, a pinch of red pepper flakes in the meatloaf mix is great!
For the Potatoes: Feel free to add roasted garlic to your mashed potatoes for an extra depth of flavor. A sprinkle of chives or fresh parsley on top also adds a nice touch. If you don’t have half and half, heavy cream will make them even richer!
Vegetable Boost: For a one-pot wonder, you could try adding some chopped carrots or celery to the bottom of the Instant Pot with the potatoes. They’ll steam alongside everything.

Tips for Success

A few little tricks to make this recipe foolproof!

Don’t Overmix: Seriously, I can’t stress this enough for the meatloaf. Gentle mixing is key to a tender result.
Trivet Height: Make sure your trivet is tall enough to keep the meatloaf from sitting directly in the liquid. If your trivet is short, you might need to use a heat-safe dish for the meatloaf to sit in on top of the trivet.
Natural Release is Your Friend: For meatloaf, the natural pressure release helps keep it moist and juicy. Don’t skip that 10-minute wait!
Prep Ahead: You can mix the meatloaf ingredients and form the loaf the day before. Just cover it tightly and refrigerate. You can also prepare the topping and store it in the fridge.
Potato Size: Quartering the potatoes helps them cook evenly and quickly in the Instant Pot.

How to Store It

Leftovers are the best, right? If you happen to have any (which I doubt!), here’s how to store them.

Once cooled, store the leftover meatloaf and mashed potatoes in separate airtight containers in the refrigerator. They’ll keep well for about 3-4 days. To reheat, you can gently warm them in the microwave or on the stovetop over low heat. For the meatloaf, a low oven temperature is also a great way to reheat it without drying it out.

FAQs

Got a few lingering questions? I’ve got you covered!

Can I make this in a slow cooker? Yes, you absolutely can! Prepare the meatloaf as directed and place it in the slow cooker. You’ll likely cook the potatoes separately. For the meatloaf, cook on low for 4-6 hours or high for 2-3 hours, until cooked through.
Can I use ground turkey or chicken? Definitely! Ground turkey or chicken will work, but they might be a little less moist than beef. You might want to add a tablespoon or two of extra BBQ sauce or a bit more moisture to the mixture if using poultry.
What if I don’t have an Instant Pot? No problem! You can bake the meatloaf in a traditional oven at 375°F (190°C) for about 45-55 minutes, topping it during the last 15 minutes. Cook the potatoes separately by boiling or steaming them until tender, then mash as usual.

Instant Pot Meatloaf and Mashed Potatoes

A classic comfort food meal of tender meatloaf with a sweet and tangy glaze, served alongside creamy mashed potatoes, all made easily in the Instant Pot.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Servings 6

Equipment

Instant Pot
Large bowl
Small bowl
Loaf pan Optional
Trivet For Instant Pot
Tongs
Potato Masher Or immersion blender

Ingredients

For the Meatloaf

2 lb ground beef Lean or regular
1 cup breadcrumbs Panko or regular
2 eggs
0.5 cup onion Diced small
2 tsp garlic powder
2 tsp dried parsley
1 tsp salt
1 tsp pepper
0.5 cup honey BBQ sauce

For the Meatloaf Topping

2 tbsp brown sugar
2 tsp mustard Dijon or yellow
0.33 cup ketchup

For the Potatoes

3 lbs yellow potatoes Washed and quartered
1 cup chicken broth
1 cup half and half Or whole milk
4 tbsp butter
0.75 cup sour cream
1 tsp garlic powder
salt and pepper To taste

Instructions

In a large bowl, combine ground beef, breadcrumbs, eggs, diced onion, garlic powder, dried parsley, salt, pepper, and honey BBQ sauce. Mix gently until just combined.
Shape the mixture into a loaf shape in your hands or a loaf pan.
In a small bowl, whisk together brown sugar, mustard, and ketchup for the topping. Spoon and spread evenly over the meatloaf.
Place the quartered yellow potatoes into the Instant Pot liner.
Pour the chicken broth over the potatoes.
Place the metal trivet into the Instant Pot liner on top of the potatoes.
Carefully place the prepared meatloaf, topping-side up, on the trivet.
Secure the lid and set the steam release valve to 'sealing'.
Set the Instant Pot to High Pressure for 35 minutes.
Allow natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
Carefully lift out the meatloaf using the trivet or tongs and set aside.
Drain most of the liquid from the Instant Pot, leaving about 1/4 cup with the potatoes.
Add half and half, butter, sour cream, garlic powder, salt, and pepper to the Instant Pot with the potatoes.
Mash the potatoes until smooth and creamy using a potato masher or immersion blender. Season with additional salt and pepper to taste.
Slice the meatloaf and serve hot with the mashed potatoes.

Notes

For a tender meatloaf, avoid overmixing. Ensure the trivet is tall enough to keep the meatloaf from sitting in liquid. Natural pressure release is recommended for moist meatloaf.