Description

This Instant Pot Meatloaf recipe is a comforting and easy dinner solution combining ground beef and turkey with a savory meatloaf sauce, served alongside creamy Yukon Gold mashed potatoes cooked right in the pot. Perfect for a family meal, this dish saves time by pressure cooking both meatloaf and potatoes simultaneously, delivering tender, flavorful results.

Ingredients

For the Meatloaf:

2 pounds ground beef (or ground turkey, ground pork or a combination)
2 large eggs
4 Tablespoons ketchup
2 Tablespoons Worcestershire sauce
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 (such as 'Better than Bouillon')

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Instructions

Mix Meatloaf Ingredients: In a large bowl, gently combine all meatloaf ingredients—ground meat, eggs, ketchup, Worcestershire sauce, Dijon mustard, garlic, salt, pepper, sage, onion, and breadcrumbs—being careful not to overwork the mixture to keep it tender.
Shape Meatloaf: Form the meat mixture into a round loaf sized to fit your Instant Pot. Place it on a large piece of aluminum foil and fold the edges up to create a secure nest to catch any grease while cooking.
Prepare Instant Pot: Add the quartered potatoes, water, and salt directly into the bottom of the Instant Pot. Lay the wire rack on top of the potatoes and place the foil nest with meatloaf onto the rack.
Pressure Cook: Secure the lid and close the pressure release valve. Set the Instant Pot to Manual/High Pressure and cook for 25 minutes. Once finished, allow pressure to naturally release for 10 minutes before carefully opening the lid.
Make Sauce: While meatloaf cooks, mix ketchup, light brown sugar, Dijon mustard, and ground nutmeg in a small bowl to create the meatloaf sauce.
Remove and Sauce Meatloaf: Carefully take out the meatloaf, discard the foil and drippings, then spoon the sauce evenly over it. Slice before serving.
Make Mashed Potatoes: Drain any excess water from the pot. Add milk, sour cream, butter, bouillon paste, and salt and pepper to taste with the cooked potatoes. Mash them gently to combine without over-mashing. Adjust seasoning as needed and serve warm with meatloaf.

Notes

Cooking time is based on a 6-quart Instant Pot Duo 7-in-1. Verify doneness with a meat thermometer: internal temperature should reach 155°F. If undercooked inside, finish baking in a 350°F oven until done.
You can prepare the meatloaf mixture a day ahead and keep it covered in the refrigerator, ready to cook the next day.
To freeze uncooked meatloaf, place it in a loaf pan or freezer-safe container, cover well, and freeze up to 3 months. Thaw overnight in the fridge before cooking as directed.