Quick Instant Pot Meatloaf

I’ve always believed that comfort food doesn’t need to be complicated. There’s something special about a good meatloaf – it reminds me of those cozy family dinners from when I was growing up. But on busy weeknights, I don’t always have time to wait around while it bakes in the oven for over an hour.

That’s where my Instant Pot comes in as a real dinner hero. It cuts the cooking time way down, and the meatloaf comes out just as tender and flavorful as the traditional version. I actually prefer making it this way now, especially on those days when I’m running between after-school activities with the kids.

Want to know the best part? While the meatloaf cooks, you can actually step away from the kitchen. No checking, no fussing – just set it and forget it until that timer beeps. And clean-up? Just one pot to wash instead of multiple pans.

What Kind of Ground Meat Should I Use?

For this Instant Pot meatloaf, you’ve got several tasty options when it comes to choosing your ground meat. Traditional beef with an 80/20 lean-to-fat ratio gives you that classic meatloaf flavor and helps keep things moist under pressure cooking. If you’re looking to lighten things up, ground turkey works well too, though I’d suggest using turkey that’s not too lean (93/7 is good) to prevent the meatloaf from drying out. You can also try a mix of meats – combining beef with pork adds extra flavor and moisture, while a beef-turkey combo gives you the best of both worlds. Just make sure whichever meat you choose is well-chilled when you mix it, as this helps the meatloaf hold its shape better.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Ground meat: You can use any ground meat you prefer – turkey, pork, or even a mix. Just keep in mind that lean turkey might make a slightly drier meatloaf, so you may want to add an extra tablespoon of ketchup to the mix.
• Breadcrumbs: Out of breadcrumbs? Crushed crackers, rolled oats, or crushed corn flakes work great. For a gluten-free option, try almond meal or gluten-free breadcrumbs.
• Dijon mustard: Regular yellow mustard works fine here, or you could use stone-ground mustard. Use the same amount as called for in the recipe.
• Yukon Gold potatoes: Russet or red potatoes can be used instead. If using russets, you might need a bit more milk as they’re starchier.
• Sour cream: Plain Greek yogurt makes a great substitute for sour cream. You can also just use extra milk if you’re out of both.
• Bouillon paste: Regular bouillon cubes or powder work just as well – use about 1 teaspoon. You can also skip it and just add extra salt to taste.
• Brown sugar: For the glaze, you can use honey or maple syrup instead of brown sugar. Start with 4 tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest challenge with Instant Pot meatloaf is preventing it from becoming dense and tough – avoid overmixing the meat mixture, as this compacts the proteins and results in a heavy texture instead of a tender, juicy loaf. Another common mistake is skipping the trivet or foil sling, which not only makes it difficult to remove the meatloaf but can also lead to a soggy bottom from sitting in liquid. To ensure even cooking, shape your meatloaf no thicker than 4 inches, and always do a natural release for at least 10 minutes to prevent the meat from becoming tough due to sudden pressure changes. For the best texture and flavor, let your meatloaf rest for 10-15 minutes after cooking – this allows the juices to redistribute throughout the meat instead of running out when you slice it.

What to Serve With Meatloaf?

While this recipe already includes mashed potatoes (which are a perfect match!), there are plenty of other sides that work great with meatloaf. A simple steamed vegetable like green beans or roasted Brussels sprouts adds nice color and freshness to the plate. For something extra cozy, try serving it with buttered corn or honey-glazed carrots – these sweet vegetables balance out the savory meatloaf really well. If you want to keep things super simple, a fresh garden salad with ranch dressing on the side works perfectly too.

Storage Instructions

Keep Fresh: This Instant Pot meatloaf stays good in the fridge for up to 4 days when stored in an airtight container. The mashed potatoes can be stored separately in their own container, which helps maintain their texture better.

Freeze: You can freeze portions of the meatloaf for up to 3 months – just wrap individual slices tightly in plastic wrap and place them in a freezer bag. I don’t recommend freezing the mashed potatoes though, as they tend to get grainy when thawed.

Reheat: To warm up your meatloaf, place slices in the microwave for 1-2 minutes or until heated through. For better results, reheat in the oven at 350°F for about 10-15 minutes. For the mashed potatoes, warm them up in the microwave, adding a splash of milk or butter to bring back their creamy texture.

Make Ahead: You can prep this meatloaf mixture up to 24 hours in advance – just shape it, cover with plastic wrap, and keep it in the fridge until you’re ready to cook. The glaze can also be mixed ahead and stored separately in the fridge.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 180-200 g
• Fat: 150-180 g
• Carbohydrates: 300-350 g

Ingredients

• 2 pounds minced beef (or turkey, pork, or a mix)
• 2 large eggs
• 4 tablespoons tomato 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, chopped (or 3 teaspoons dried minced onion)
• 1/2 cup breadcrumbs
• 1/2 cup tomato ketchup
• 6 tablespoons light brown sugar
• 2 teaspoons dijon mustard
• 1/4 teaspoon nutmeg
• 3 pounds yukon gold potatoes, cut into quarters
• 1 cup water
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/4 cup sour cream
• 3 tablespoons butter
• 1 teaspoon bouillon paste (i like ‘better than bouillon’)

Step 1: Prepare the Meatloaf Mixture

Add all of the meatloaf ingredients to a large bowl.

Gently mix everything to combine, taking care not to overwork the meat to maintain tenderness.

Once mixed, form the meat mixture into a round loaf shape that fits your Instant Pot.

Step 2: Create a Foil Nest for the Meatloaf

Place the formed meatloaf on a large piece of aluminum foil.

Fold the edges of the foil up to create a secure nest.

Make sure the edges are high enough to prevent grease from spilling out during cooking.

Step 3: Prepare the Potatoes in the Instant Pot

Add quartered potatoes, water, and a pinch of salt to the bottom of the Instant Pot.

Lay the Instant Pot wire rack on top of the potatoes.

Place the aluminum foil nest with the meatloaf on the rack.

Step 4: Cook the Meatloaf and Potatoes

Secure the lid on the pot and close the pressure release valve.

Select manual/High pressure and cook for 25 minutes.

Once the cooking time completes and the timer beeps, let the pressure naturally release for 10 minutes.

Step 5: Prepare the Meatloaf Sauce

While the meatloaf is cooking, prepare the sauce by combining all of the sauce ingredients in a bowl.

Mix until well combined and set aside.

Step 6: Finish and Serve

After the pressure has naturally released, remove the Instant Pot lid and carefully take out the meatloaf.

Discard the aluminum foil and drippings.

Spoon the prepared sauce over the top of the meatloaf and slice it for serving.

Step 7: Mash and Season the Potatoes

Drain any remaining water from the Instant Pot.

Add milk, sour cream, butter, bouillon paste, and salt and pepper to taste.

Mash the potatoes until combined, being careful not to over-mash.

Taste and adjust seasonings if needed, then serve alongside the meatloaf.