Instant Pot Meatloaf & Mashed Potatoes

close up shot of meatloaf, showing how juicy it is

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

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Servings:

Calories: 537kcal

Author: Denise Bustard

Equipment

Ingredients

Meatloaf

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

Glaze

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

Potatoes

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

Instructions

Prepare panade- Start by mixing together the breadcrumbs and milk in a small bowl. Let it stand for 1 minute, until the mixture thickens.
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.
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.
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).
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.
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.
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.
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.
Serve- Slice the meatloaf, and enjoy!

Video

Notes

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

Storage

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.

Reheating

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.

Nutrition