Dinner time in our house used to be a battlefield. Between juggling work, after-school activities, and the ever-present question of “what’s for dinner?”, weeknights often felt more stressful than satisfying. That was until I stumbled upon the magic of the Instant Pot and this incredible recipe for Instant Pot Meatloaf and Mashed Potatoes. Let me tell you, this isn’t your grandma’s dry, crumbly meatloaf. This is a moist, flavorful, and unbelievably easy meal that has become a family favorite. The aroma alone, as the Instant Pot works its magic, is enough to draw everyone to the kitchen, anticipation building with each passing minute. And the taste? Oh, the taste! The meatloaf, infused with savory herbs and a tangy-sweet glaze, practically melts in your mouth. Paired with creamy, dreamy mashed potatoes, cooked right alongside the meatloaf, this dish is comfort food elevated. Even my pickiest eater, who usually approaches meatloaf with suspicion, devours this version with gusto. If you’re looking for a hearty, flavorful, and surprisingly simple dinner solution that will please the whole family, look no further. This Instant Pot Meatloaf and Mashed Potatoes recipe is a true weeknight wonder.
Ingredients
For the Meatloaf:
- 1 lb ground sirloin beef (85%-90% lean – the less lean, the better for moisture and flavor)
- ½ lb ground pork (adds richness and depth of flavor)
- ½ lb ground veal (contributes to tenderness and a delicate taste)
- (Note: If you prefer, you can substitute the pork and/or veal with additional ground beef to reach a total of 2 lbs of ground meat.)
- ½ medium onion, grated (adds moisture and subtle sweetness)
- 1 cup breadcrumbs (helps bind the meatloaf and provides texture)
- 1 tbsp seasoned salt (enhances overall flavor)
- 2 tsp black pepper (adds a touch of spice)
- 2 tsp dried oregano (provides a warm, herbaceous note)
- 3 tbsp crushed garlic (or about 3-4 cloves, minced; for robust garlic flavor)
- 2 tbsp dried parsley (adds freshness and a hint of green)
- ½ cup whole milk (adds moisture and richness)
- 2 tbsp tomato sauce (contributes to moisture and a subtle tang)
- ½ cup grated Parmesan cheese (adds savory, salty, and umami flavor)
- 2 tbsp barbecue sauce (adds sweetness, smokiness, and depth of flavor)
- 2 large eggs, slightly beaten (binds the ingredients together)
For the Meatloaf Glaze:
- ½ cup tomato sauce (base for the glaze and adds tanginess)
- ¼ cup barbecue sauce (enhances sweetness and smokiness)
- 1 tbsp yellow mustard (adds a tangy kick and balances sweetness)
- 1 tbsp honey (adds natural sweetness and a smooth texture)
- 2 tbsp brown sugar (light or dark, for caramelized sweetness and depth)
- 1 tsp Worcestershire sauce (adds umami and savory depth)
- 1 tbsp balsamic glaze (provides a touch of acidity and sophisticated sweetness)
For the Potatoes Before Mashing (Cooked in the Instant Pot):
- 1 ½ lbs baby white or Yukon potatoes, rinsed, skin-on, and quartered (Yukon Gold potatoes offer a buttery flavor and creamy texture, while baby white potatoes are also excellent)
- 1 ½ lbs baby red potatoes, rinsed, skin-on, and quartered (Red potatoes hold their shape well and offer a slightly firmer texture, creating a nice contrast with Yukon Golds)
- 5 cloves of garlic (adds aromatic garlic flavor to the potatoes as they cook)
- 1 ½ cups chicken stock (provides moisture for pressure cooking and adds savory flavor to the potatoes)
For the Potatoes After Mashing (To Finish the Mashed Potatoes):
- ½ stick (4 tbsp) of salted butter (adds richness, flavor, and creaminess)
- ½ cup half & half or heavy cream (half & half for lighter creaminess, heavy cream for richer and more decadent mashed potatoes)
- 5.2 oz Boursin cheese (or substitute with 4 oz cream cheese or 4 oz sour cream; Boursin cheese adds incredible flavor and herby notes, cream cheese offers tanginess and creaminess, and sour cream provides tang and richness)
- 1 tsp kosher salt (adjust to taste, enhances the flavors of all ingredients)
- 1 tsp black pepper (adds a touch of spice)
- ½ tsp Italian seasoning (complements the flavors of the meatloaf and potatoes)
- 1 tsp garlic powder (enhances the garlic flavor)
- ¼ cup chives, sliced (for fresh, mild oniony flavor and a pop of color as garnish)
Instructions
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground sirloin beef, ground pork, and ground veal (or your chosen meat combination). Add the grated onion, breadcrumbs, seasoned salt, black pepper, dried oregano, crushed garlic, dried parsley, whole milk, tomato sauce, grated Parmesan cheese, barbecue sauce, and slightly beaten eggs.
- Mix the Meatloaf: Using your hands, gently mix all the meatloaf ingredients together for approximately 2 minutes. Avoid overmixing, as this can make the meatloaf tough. Mix just until the ingredients are well combined and the mixture holds its shape when formed into a large ball. It should clump together and stay in a giant meatball form.
- Prepare the Bundt Pan: Spray a Bundt pan generously with non-stick cooking spray. Ensure all crevices are coated to prevent sticking and ensure easy removal of the meatloaf.
- Shape the Meatloaf in the Bundt Pan: Pack the meatloaf mixture evenly into the prepared Bundt pan. Press it down gently to ensure it fills all the contours of the pan.
- Cover the Meatloaf: Cover the Bundt pan tightly with non-stick foil. To ensure proper steam release during pressure cooking, either use non-stick foil or spritz regular foil with non-stick spray. Crucially, puncture a hole in the center of the foil directly above the Bundt pan’s center hole. This allows steam to vent through the Bundt pan’s center and prevents pressure buildup within the meatloaf. Do not skip this step!
- Prepare the Instant Pot for Potatoes: In the Instant Pot inner pot, add the quartered baby white or Yukon potatoes, quartered baby red potatoes, garlic cloves, and chicken stock.
- Position the Trivet and Bundt Pan: Place the trivet on top of the potatoes and garlic in the Instant Pot. Press the trivet down firmly to ensure it rests flat and stable on top of the potatoes. Carefully place the Bundt pan containing the meatloaf on top of the trivet.
- Pressure Cook the Meatloaf and Potatoes: Secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the cooking time to 35 minutes at High Pressure.
- Prepare the Meatloaf Glaze: While the meatloaf and potatoes are pressure cooking, prepare the glaze. In a small bowl, whisk together the tomato sauce, barbecue sauce, yellow mustard, honey, brown sugar, Worcestershire sauce, and balsamic glaze until well combined and smooth. Set aside.
- Quick Release and Preheat Oven: Once the Instant Pot cooking cycle is complete, perform a quick release to release the pressure. While the steam is releasing, preheat your oven to 400°F (200°C).
- Remove Bundt Pan from Instant Pot: Using tongs and oven mitts or a dish towel (as the Bundt pan will be hot), carefully remove the Bundt pan from the Instant Pot.
- Drain Excess Drippings: Gently tilt the Bundt pan over a sink or bowl to pour out any excess drippings that have accumulated during cooking.
- Prepare Baking Sheet and Flip Meatloaf: Line a baking sheet with foil for easy cleanup. Place the foil-lined baking sheet over the top of the Bundt pan. Firmly hold the baking sheet and Bundt pan together with your hands protected by oven mitts or dish towels. Quickly and confidently flip the Bundt pan upside down. The meatloaf should slide out easily onto the foil-lined baking sheet.
- Glaze and Bake the Meatloaf: Brush the prepared meatloaf glaze generously and evenly all over the meatloaf. Place the baking sheet with the glazed meatloaf in the preheated oven and bake for 5-10 minutes, or until the glaze becomes caramelized and slightly sticky. Keep a close eye on the meatloaf during this time, as oven temperatures can vary, and you want to achieve a nicely caramelized glaze without burning it. I found 7 minutes to be perfect in my oven.
- Mash the Potatoes: While the meatloaf is in the oven glazing, remove the Instant Pot inner pot from the Instant Pot base. (Optional, for less potato liquid: carefully pour out most of the chicken stock from the potatoes, leaving a little for moisture. This step depends on your desired mashed potato consistency). Using a potato masher, mash the potatoes and garlic to your desired consistency right in the Instant Pot inner pot. For smoother potatoes, use a potato ricer or an electric mixer on low speed.
- Finish the Mashed Potatoes: Add the salted butter, half & half or heavy cream, Boursin cheese (or your chosen substitute), kosher salt, black pepper, Italian seasoning, and garlic powder to the mashed potatoes. Stir everything together until well combined, smooth, and creamy. Taste and adjust seasonings as needed to your preference.
- Serve and Garnish: Remove the meatloaf from the oven. Carefully transfer the meatloaf to a serving dish or platter using two spatulas, supporting it from underneath to prevent breakage. Place some of the mashed potatoes in the center of the meatloaf ring for an attractive presentation. Arrange the remaining mashed potatoes in a separate serving dish. Garnish the mashed potatoes with sliced chives for a fresh finish and visual appeal. Serve immediately and enjoy!
Nutrition Facts (Per Serving)
(Note: Nutritional information is an estimate and will vary based on specific ingredient brands, meat choices, and portion sizes. This is an approximate guide.)
- Servings: Approximately 8-10 servings
- Calories per serving: To be calculated (Estimated range: 450-600 calories per serving, depending on factors mentioned above)
For a more precise nutritional breakdown, you can use online nutrition calculators and input the specific brands and quantities of ingredients used. Keep in mind that leaner meat choices will reduce fat and calorie content, while richer dairy and cheese choices will increase them. Portion size also plays a significant role in the final nutritional values per serving.
Preparation Time
- Prep Time: 25 minutes (includes ingredient preparation and meatloaf mixing)
- Cook Time: 35 minutes (Instant Pot pressure cooking) + 7 minutes (oven glazing) = 42 minutes
- Total Time: Approximately 1 hour and 7 minutes
This recipe is surprisingly efficient for a complete meal. The Instant Pot significantly reduces the cooking time compared to traditional oven-baked meatloaf and simultaneously cooks the potatoes, saving you valuable time in the kitchen.
How to Serve Instant Pot Meatloaf and Mashed Potatoes
This comforting dish is fantastic on its own, but here are some ideas to elevate your serving experience:
- Classic Dinner Plate: Serve a generous slice of the Bundt pan meatloaf alongside a scoop of creamy mashed potatoes. Garnish with fresh chives or parsley for visual appeal.
- Family Style Platter: Arrange the meatloaf on a large platter, surrounded by a generous mound of mashed potatoes in the center ring. This presentation is perfect for family gatherings or potlucks.
- Side Dish Pairings: Enhance your meal with complementary side dishes:
- Steamed or Roasted Green Vegetables: Broccoli, green beans, asparagus, or Brussels sprouts provide a healthy and colorful contrast.
- Glazed Carrots: Sweet and savory glazed carrots complement the meatloaf and mashed potatoes beautifully.
- Side Salad: A fresh green salad with a light vinaigrette adds a refreshing element to the meal.
- Dinner Rolls or Cornbread: Serve warm rolls or cornbread for soaking up the delicious glaze and mashed potato gravy.
- Meatloaf Sandwiches (Leftovers): The next day, slice leftover meatloaf and serve it on toasted bread or rolls with your favorite toppings like lettuce, tomato, and mustard for delicious meatloaf sandwiches.
- Meatloaf Hash (Leftovers): Dice leftover meatloaf and potatoes and sauté them with onions and peppers for a hearty and flavorful meatloaf hash for breakfast or brunch.
Additional Tips for Perfect Instant Pot Meatloaf and Mashed Potatoes
- Meat Ratio Matters: While you can use all ground beef, the combination of beef, pork, and veal truly elevates the flavor and texture of the meatloaf. The pork adds richness and moisture, while veal contributes to tenderness. Experiment with different ratios to find your perfect blend. If you are omitting pork or veal, consider using a fattier ground beef (80/20) to maintain moisture.
- Breadcrumb Choices: You can use plain breadcrumbs, Panko breadcrumbs, or even crushed crackers for your meatloaf. Panko breadcrumbs will create a slightly coarser texture, while plain breadcrumbs will result in a finer texture. For gluten-free options, use gluten-free breadcrumbs or almond flour.
- Glaze Customization: Feel free to adjust the glaze ingredients to your liking. If you prefer a spicier glaze, add a pinch of red pepper flakes or a dash of hot sauce. For a sweeter glaze, increase the honey or brown sugar. You can also experiment with different types of barbecue sauce to create unique flavor profiles.
- Potato Mashing Techniques: For extra creamy mashed potatoes, warm the half & half or heavy cream and butter before adding them to the mashed potatoes. Avoid over-mashing the potatoes, as this can make them gummy. Mash just until smooth and creamy. A potato ricer or food mill will create the smoothest mashed potatoes.
- Make-Ahead Tips: You can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours before cooking. You can also assemble the Instant Pot with the potatoes and meatloaf Bundt pan ahead of time and pressure cook it later. This makes meal preparation even more convenient for busy weeknights. Leftover meatloaf and mashed potatoes can be stored in airtight containers in the refrigerator for up to 3-4 days.
Frequently Asked Questions (FAQ) – Ingredients
Q1: Can I use ground turkey or chicken instead of beef, pork, and veal?
A: Yes, you can substitute ground turkey or chicken for the beef, pork, and veal. However, keep in mind that ground turkey and chicken are leaner meats and may result in a drier meatloaf. To compensate for the lower fat content, you can add a tablespoon or two of olive oil or an extra egg to the meatloaf mixture to help maintain moisture. You may also need to adjust the cooking time slightly, as poultry cooks faster than beef.
Q2: I don’t have seasoned salt. What can I use instead?
A: If you don’t have seasoned salt, you can easily make your own substitute. Combine regular salt with a blend of dried herbs and spices such as paprika, garlic powder, onion powder, and celery salt. A good ratio is approximately 1 teaspoon of salt mixed with ½ teaspoon each of paprika, garlic powder, and onion powder, and ¼ teaspoon of celery salt. You can adjust the amounts to your taste preferences.
Q3: Can I use fresh breadcrumbs instead of dried breadcrumbs?
A: Yes, you can use fresh breadcrumbs. If using fresh breadcrumbs, you may need to reduce the amount of milk slightly, as fresh breadcrumbs contain more moisture than dried breadcrumbs. Start with about ¼ cup of milk and add more if needed to reach the desired consistency of the meatloaf mixture.
Q4: I don’t have Boursin cheese. What are good substitutes for the mashed potatoes?
A: Boursin cheese adds a unique herby flavor to the mashed potatoes, but there are several excellent substitutes. Cream cheese and sour cream, as mentioned in the recipe, are great options that provide creaminess and tang. You can also use mascarpone cheese for a richer, sweeter flavor, or even plain Greek yogurt for a tangier and healthier alternative. If you want to mimic the herby flavor of Boursin, consider adding a tablespoon of chopped fresh herbs like chives, parsley, or dill to your mashed potatoes when using cream cheese, sour cream, or other substitutes.
Q5: Can I make this recipe without Parmesan cheese?
A: Yes, you can omit the Parmesan cheese from the meatloaf recipe if you prefer or if you have dietary restrictions. Parmesan cheese adds a savory, salty, and umami flavor, but the meatloaf will still be delicious without it. You might consider adding a little extra salt or a dash of Worcestershire sauce to compensate for the umami flavor if desired. For a dairy-free alternative, you could try using nutritional yeast for a cheesy, savory note.
Print
Instant Pot Meatloaf and Mashed Potatoes Recipe
Ingredients
Scale
For the Meatloaf:
- 1 lb ground sirloin beef (85%-90% lean – the less lean, the better for moisture and flavor)
- ½ lb ground pork (adds richness and depth of flavor)
- ½ lb ground veal (contributes to tenderness and a delicate taste)
- (Note: If you prefer, you can substitute the pork and/or veal with additional ground beef to reach a total of 2 lbs of ground meat.)
- ½ medium onion, grated (adds moisture and subtle sweetness)
- 1 cup breadcrumbs (helps bind the meatloaf and provides texture)
- 1 tbsp seasoned salt (enhances overall flavor)
- 2 tsp black pepper (adds a touch of spice)
- 2 tsp dried oregano (provides a warm, herbaceous note)
- 3 tbsp crushed garlic (or about 3–4 cloves, minced; for robust garlic flavor)
- 2 tbsp dried parsley (adds freshness and a hint of green)
- ½ cup whole milk (adds moisture and richness)
- 2 tbsp tomato sauce (contributes to moisture and a subtle tang)
- ½ cup grated Parmesan cheese (adds savory, salty, and umami flavor)
- 2 tbsp barbecue sauce (adds sweetness, smokiness, and depth of flavor)
- 2 large eggs, slightly beaten (binds the ingredients together)
For the Meatloaf Glaze:
- ½ cup tomato sauce (base for the glaze and adds tanginess)
- ¼ cup barbecue sauce (enhances sweetness and smokiness)
- 1 tbsp yellow mustard (adds a tangy kick and balances sweetness)
- 1 tbsp honey (adds natural sweetness and a smooth texture)
- 2 tbsp brown sugar (light or dark, for caramelized sweetness and depth)
- 1 tsp Worcestershire sauce (adds umami and savory depth)
- 1 tbsp balsamic glaze (provides a touch of acidity and sophisticated sweetness)
For the Potatoes Before Mashing (Cooked in the Instant Pot):
- 1 ½ lbs baby white or Yukon potatoes, rinsed, skin-on, and quartered (Yukon Gold potatoes offer a buttery flavor and creamy texture, while baby white potatoes are also excellent)
- 1 ½ lbs baby red potatoes, rinsed, skin-on, and quartered (Red potatoes hold their shape well and offer a slightly firmer texture, creating a nice contrast with Yukon Golds)
- 5 cloves of garlic (adds aromatic garlic flavor to the potatoes as they cook)
- 1 ½ cups chicken stock (provides moisture for pressure cooking and adds savory flavor to the potatoes)
For the Potatoes After Mashing (To Finish the Mashed Potatoes):
- ½ stick (4 tbsp) of salted butter (adds richness, flavor, and creaminess)
- ½ cup half & half or heavy cream (half & half for lighter creaminess, heavy cream for richer and more decadent mashed potatoes)
- 5.2 oz Boursin cheese (or substitute with 4 oz cream cheese or 4 oz sour cream; Boursin cheese adds incredible flavor and herby notes, cream cheese offers tanginess and creaminess, and sour cream provides tang and richness)
- 1 tsp kosher salt (adjust to taste, enhances the flavors of all ingredients)
- 1 tsp black pepper (adds a touch of spice)
- ½ tsp Italian seasoning (complements the flavors of the meatloaf and potatoes)
- 1 tsp garlic powder (enhances the garlic flavor)
- ¼ cup chives, sliced (for fresh, mild oniony flavor and a pop of color as garnish)
Instructions
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground sirloin beef, ground pork, and ground veal (or your chosen meat combination). Add the grated onion, breadcrumbs, seasoned salt, black pepper, dried oregano, crushed garlic, dried parsley, whole milk, tomato sauce, grated Parmesan cheese, barbecue sauce, and slightly beaten eggs.
- Mix the Meatloaf: Using your hands, gently mix all the meatloaf ingredients together for approximately 2 minutes. Avoid overmixing, as this can make the meatloaf tough. Mix just until the ingredients are well combined and the mixture holds its shape when formed into a large ball. It should clump together and stay in a giant meatball form.
- Prepare the Bundt Pan: Spray a Bundt pan generously with non-stick cooking spray. Ensure all crevices are coated to prevent sticking and ensure easy removal of the meatloaf.
- Shape the Meatloaf in the Bundt Pan: Pack the meatloaf mixture evenly into the prepared Bundt pan. Press it down gently to ensure it fills all the contours of the pan.
- Cover the Meatloaf: Cover the Bundt pan tightly with non-stick foil. To ensure proper steam release during pressure cooking, either use non-stick foil or spritz regular foil with non-stick spray. Crucially, puncture a hole in the center of the foil directly above the Bundt pan’s center hole. This allows steam to vent through the Bundt pan’s center and prevents pressure buildup within the meatloaf. Do not skip this step!
- Prepare the Instant Pot for Potatoes: In the Instant Pot inner pot, add the quartered baby white or Yukon potatoes, quartered baby red potatoes, garlic cloves, and chicken stock.
- Position the Trivet and Bundt Pan: Place the trivet on top of the potatoes and garlic in the Instant Pot. Press the trivet down firmly to ensure it rests flat and stable on top of the potatoes. Carefully place the Bundt pan containing the meatloaf on top of the trivet.
- Pressure Cook the Meatloaf and Potatoes: Secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the cooking time to 35 minutes at High Pressure.
- Prepare the Meatloaf Glaze: While the meatloaf and potatoes are pressure cooking, prepare the glaze. In a small bowl, whisk together the tomato sauce, barbecue sauce, yellow mustard, honey, brown sugar, Worcestershire sauce, and balsamic glaze until well combined and smooth. Set aside.
- Quick Release and Preheat Oven: Once the Instant Pot cooking cycle is complete, perform a quick release to release the pressure. While the steam is releasing, preheat your oven to 400°F (200°C).
- Remove Bundt Pan from Instant Pot: Using tongs and oven mitts or a dish towel (as the Bundt pan will be hot), carefully remove the Bundt pan from the Instant Pot.
- Drain Excess Drippings: Gently tilt the Bundt pan over a sink or bowl to pour out any excess drippings that have accumulated during cooking.
- Prepare Baking Sheet and Flip Meatloaf: Line a baking sheet with foil for easy cleanup. Place the foil-lined baking sheet over the top of the Bundt pan. Firmly hold the baking sheet and Bundt pan together with your hands protected by oven mitts or dish towels. Quickly and confidently flip the Bundt pan upside down. The meatloaf should slide out easily onto the foil-lined baking sheet.
- Glaze and Bake the Meatloaf: Brush the prepared meatloaf glaze generously and evenly all over the meatloaf. Place the baking sheet with the glazed meatloaf in the preheated oven and bake for 5-10 minutes, or until the glaze becomes caramelized and slightly sticky. Keep a close eye on the meatloaf during this time, as oven temperatures can vary, and you want to achieve a nicely caramelized glaze without burning it. I found 7 minutes to be perfect in my oven.
- Mash the Potatoes: While the meatloaf is in the oven glazing, remove the Instant Pot inner pot from the Instant Pot base. (Optional, for less potato liquid: carefully pour out most of the chicken stock from the potatoes, leaving a little for moisture. This step depends on your desired mashed potato consistency). Using a potato masher, mash the potatoes and garlic to your desired consistency right in the Instant Pot inner pot. For smoother potatoes, use a potato ricer or an electric mixer on low speed.
- Finish the Mashed Potatoes: Add the salted butter, half & half or heavy cream, Boursin cheese (or your chosen substitute), kosher salt, black pepper, Italian seasoning, and garlic powder to the mashed potatoes. Stir everything together until well combined, smooth, and creamy. Taste and adjust seasonings as needed to your preference.
- Serve and Garnish: Remove the meatloaf from the oven. Carefully transfer the meatloaf to a serving dish or platter using two spatulas, supporting it from underneath to prevent breakage. Place some of the mashed potatoes in the center of the meatloaf ring for an attractive presentation. Arrange the remaining mashed potatoes in a separate serving dish. Garnish the mashed potatoes with sliced chives for a fresh finish and visual appeal. Serve immediately and enjoy!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-600
