Instant Pot meatloaf and mashed potatoes make this classic meal in a fraction of the time. You are guaranteed mouthwatering, melt in your mouth flavors so you can have comfort cooking any night of the week.
My boys are definitely all about the classic meat and potato combo like a good beef and potato au gratin or the favorite- meatloaf and mashed potatoes.
It’s hearty and fills them up so I’m happy to oblige.
However, I am not all about the prep time and cook time that making meatloaf and mashed potatoes the traditional way takes.
In the oven, you have to bake meatloaf for an hour or more.
And then you have to cook mashed potatoes on the stove, boiling water and the potatoes and mashing them.
I’ll do it, but not on a random weeknight when we are busy juggling school work and activities.
So to make the sons their favorite on any weekday, I turned the combo they love into a one pot pressure cooker meal that cooks in a fraction of the time.
For the meatloaf, you’ll need the following:
- Ground beef – You can use whatever kind you like, but I prefer 85/15 or better to avoid too much grease.
- Onion – You only need one small white or yellow one diced.
- Panko breadcrumbs – You can use plain breadcrumbs if you prefer or that’s all you have on hand.
- Ketchup – You’ll need some for on top and mixed into the meatloaf itself.
- Seasonings – Garlic salt (I use Lawry’s. It’s the best!), pepper, and Worcestershire sauce are all you need for the meatloaf.
- Eggs– Large eggs.
For the potatoes, you’ll need:
- Potatoes – I used whole baby yellow potatoes, but other potatoes like white, russet, or red can work too.
- Beef broth – This helps to add flavor and a bit of moisture to the potatoes as they cook.
- Butter – You can use salted or unsalted, just be aware that salted will add a bit more salt flavor to the potatoes.
- Garlic salt – Lawry’s is the best but any brand will work.
- Half and half – Half and half will make them so creamy!
How to Make
To start, prepare your potatoes by washing and peeling them.
You can skip peeling if you like skins in your mashed potatoes.
Place the whole potatoes on the bottom of the Instant Pot’s inner liner.
Then, pour the broth over top and place the trivet on top of the potatoes so that it lays as flat as possible.
Now you’re ready to assemble the meatloaf.
To do it, mix the ground beef, onion, breadcrumbs, ½ cup of ketchup, garlic salt, pepper, eggs, and Worcestershire sauce together in a large bowl until it is well combined.
Once you’re meat is prepared, place the mixture on a piece of aluminum foil and shape it into a loaf.
Next, fold the aluminum foil so that it makes a “bowl.”
This will help catch any drippings from the loaf.
Place the foil lined meatloaf on the trivet inside the pot.
Once in place, make sure the aluminum foil is still in place and folded up so that it won’t leak onto the potatoes as it cooks.
Secure the lid on the Instant Pot.
Turn the valve to “sealing” and turn it on manual high pressure for 25 minutes.
Once the timer goes off, manually release any pressure.
You can use a a kitchen thermometer to test the temperature of the inside to make sure it has cooked through.
It should be at least 160 degrees F.
Carefully remove the trivet with the meatloaf on top and place it on a baking sheet.
Then spread the remainder of the ketchup evenly onto the loaf.
Pop the baking sheet under the broiler in your oven for 3-4 minutes until caramelized.
Watch carefully because the top will burn fast.
Then finish up the potatoes.
To do this, pour off any excess broth from the potatoes .
Next, add in the butter, garlic salt, and half and half and use an electric mixer to mix it well.
Serve warm and enjoy!
Serving and storing
You should serve the meatloaf and mashed potatoes fresh from the Instant Pot.
You can serve them with your favorite veggies, like green beans or corn if you like to fill out the meal even more.
To store, place the meatloaf and potatoes separate airtight containers and place in the fridge.
You can store them for about 3 to 5 days.
You can follow a similar process and place them in freezer safe containers.
They can last for about 6 months in the freezer.
To reheat, you can place them both in the microwave for a few minutes.
You could also warm them in an oven safe container at 300 for about 15 minutes or until heated through.
Tips and tricks
- I like using baby yellow potatoes, but white potatoes work really well mashed too.
- For extra texture and flavor, you can leave the skins on the potatoes.
- Use ground beef that is 85/15 or better. If it is too fatty, it will create a lot of grease when cooking.
Other Instant Pot Classic Recipes You May Like
Meatloaf and mashed potatoes are a family favorite.
They are so super easy to make in the Instant Pot, you should try them out tonight.
If you are looking for some more classic dinners you can make in your Instant Pot, check out these other recipes:
- Instant Pot Beef Stew
- Instant Pot Spaghetti
- Instant Pot Kielbasa, Potatoes, & Green Beans
- Instant Pot Chicken & Dumplings
If you’ve tried this INSTANT POT MEATLOAF AND MASHED POTATOES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Meatloaf & Mashed Potatoes
- 2 lbs. ground beef
- 1 small onion- diced
- ½ cup panko breadcrumbs
- 1 cup ketchup- divided
- 1 teaspoon garlic salt I use Lawry’s it is the best!
- ½ teaspoon pepper
- 2 eggs
- 1 teaspoon Worcestershire sauce
- 2 lbs. potatoes of choice I used whole baby yellow potatoes
- 1 cup beef broth
- 4 Tablespoons butter
- 1 ½- 2 teaspoons garlic salt
- ¾-1 cup half and half or milk
- Prepare your potatoes by washing and peeling if desired and place in the bottom of the Instant Pot. Pour over the broth and add the trivet to the top of the potatoes.
- In a large mixing bowl, add the ground beef, onion, breadcrumbs, ½ cup of ketchup, garlic salt, pepper, eggs, and Worcestershire sauce. Mix well until everything is combined. (I find the easiest way is to use your hands)
- Place the meat mixture on a piece of aluminum foil and shape into a loaf. Fold the aluminum foil so that it makes a “bowl” to catch any drippings.
- Place the meatloaf on the trivet and make sure the aluminum foil is still in place so that there is no leaking onto the potatoes.
- Place the lid on sealing and set the Instant Pot on high pressure for 25 minutes. Manually release any pressure after the timer goes off. To make sure the meatloaf is completely cooked through, use a kitchen thermometer to test the temperature of the inside. It should be at least 160 degrees F.)
- CAREFULLY remove the trivet with the meatloaf and place on a baking sheet. Top with ½-3/4 cup ketchup and spread evenly. Place the baking sheet under the broiler in your oven for 3-4 minutes until caramelized. Watch carefully because the top with burn fast.
- Remove any excess broth from the potatoes (if desired) and add in the butter, garlic salt, and half and half and mix using an electric mixer (or you can also just use a wire masher).
- Serve and enjoy!