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close up shot of meatloaf, showing how juicy it is
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5 from 1 vote

Instant Pot Meatloaf & Mashed Potatoes

This recipe does double duty by cooking your Instant Pot meatloaf and mashed potatoes at the same time! With a maple tomato glaze on top, the meatloaf comes out juicy and so perfect each and every time.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Servings: 8
Calories: 537kcal



  • ½ cup breadcrumbs note 1
  • ½ cup milk note 2
  • 2 lb ground beef note 3
  • 2 eggs
  • 1 ½ tablespoons Worcestershire sauce
  • 1 ½ teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder


  • ¼ cup tomato paste
  • ½ teaspoon smoked paprika
  • ½ teaspoon Worcestershire
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt


  • 3 lbs russet potatoes peeled and cut into 2-3 inch chunks
  • ¾ cup milk more to thin out if you'd like
  • ½ cup plain yogurt
  • 2 tablespoons butter
  • 1 teaspoon salt increase as needed
  • 1 1-2 teaspoon garlic powder


  • Prepare panade- Start by mixing together the breadcrumbs and milk in a small bowl. Let it stand for 1 minute, until the mixture thickens.
    breadcrumb and milk mixture in bowl
  • Mix meatloaf- Combine the ground beef, eggs, worcestershire, salt, onion powder, garlic powder and panade mixture in a large bowl. Mix together using your hands or a spatula until just mixed in; do not over-mix.
    meatloaf mixed together in a bowl
  • Form meatloaf- Spread out a piece of aluminum foil, then pat the meatloaf into a loaf-shape that is even across the top; make sure it is no thicker than 3 inches.
    meatloaf formed into a log on sheet of foil
  • Potatoes- Peel and slice potatoes, then add them to the stainless steel insert of your Instant Pot. Cover with water (as pictured; just cover the tops).
    potatoes in the Instant Pot covered with water
  • Add meatloaf- Place a trivet over the potatoes- it's best if you have a long legged one, but you can make the one that came with the Instant Pot work as well. Loosely wrap the meatloaf in the foil, and place on the trivet.
    uncooked meatloaf wrapped in foil on a trivet placed over potatoes in the instant pot
  • Cook- Place the lid on the Instant Pot, set the valve to 'sealing' and pressure cook on high pressure for 30 minutes. When the cooking cycle has completed, carefully perform a quick pressure release- transition the steam release handle to the 'venting' position to release any remaining pressure.
    meatloaf wrapped in foil on trivet over potatoes in instant pot after cooking through
  • Mashed potatoes- Cancel the 'keep warm' setting on your Instant Pot. Using oven mitts, carefully remove the meatloaf and trivet from the Instant Pot and set aside on a cutting board.
    Drain the water from the potatoes, then add in the milk, yogurt, butter, salt and garlic powder. Mash with a potato masher, or use an electric hand mixer to get the potatoes silky smooth. Taste and adjust salt as needed.
    mashed potatoes in the instant pot with potato masher
  • Glaze the meatloaf- in a small bowl, stir together the tomato paste, smoked paprika, worcestershire, apple cider vinegar, and salt. Use a silicone brush to brush the glaze evenly over the meatloaf.
    glaze being brushed onto meatloaf
  • Serve- Slice the meatloaf, and enjoy!
    plate with two slices of meatloaf, arugula, and mashed potatoes



1- the breadcrumbs in these photos were Italian seasoned; unseasoned works great too
2- for the meatloaf, you could replace the milk with almond milk, though it's not great to do so for the mashed potatoes (they lose the creamy texture)
3- ground turkey works well in place of ground beef; avoid extra lean ground turkey or ground turkey breast
4- nutritional information reflects ⅛ of the batch
  • fridge- store the meatloaf and mashed potatoes in an air tight container for up to 4 days in the fridge.
  • freezer- wrap the cooked meatloaf in plastic wrap, then store in an air tight container or freezer bag. Store mashed potatoes in an air tight container or freezer bag. Both items can be frozen for up to 3 months.
Heat in a covered dish in the microwave or a 350°F oven until steaming hot; mashed potatoes may benefit from some extra butter or milk as they can dry out a touch after storing.


Serving: 0.125of the batch *note 4 | Calories: 537kcal | Carbohydrates: 42g | Protein: 28g | Fat: 29g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 135mg | Sodium: 1098mg | Potassium: 1251mg | Fiber: 3g | Sugar: 6g | Vitamin A: 415IU | Vitamin C: 12mg | Calcium: 133mg | Iron: 5mg