pressure cooker meatloaf

Instant Pot Meatloaf and Mashed Potatoes are cooked together in one pot. A delicious and easy to make pressure cooker meatloaf and mashed potatoes dinner.

Instant Pot Meatloaf and Mashed Potatoes

lbs Potatoes, (peeled and quartered)

Garlic ((optional, to make garlic mashed potatoes))

lbs Ground Beef ((I use 90% lean))

Bread Crumbs ((I use panko or crushed crackers))

Milk

Eggs

Ketchup ((or bbq sauce))

Onion ((finely chopped

tsp Garlic Powder

tsp Smoked Paprika ((optional))

tsp Oregano

tsp Thyme

Tbsp Chives, (chopped (or parsley, dried or fresh))

Salt

Pepper

Ketchup

BBQ Sauce

Tbsp Yellow Mustard

Tbsp Brown Sugar ((optional, to add sweetness))

Tbsp Butter

Heavy Cream ((or

Sour Cream ((optional))

Trivet/Rack

Mixing Bowls

Aluminum Foil (heavy duty is best)

Meat Thermometer

Turkey Baster

Baking Sheet Pan

Put the quartered potatoes in the bottom of the pot. Add the broth and garlic, if using. Set the trivet right on top of the potatoes.

Set up the Pot and Potatoes

Add all of the meatloaf ingredients to a large bowl and use your fingertips to lightly combine thoroughly.

Place mixture onto a piece of heavy duty foil and shape the meat into a loaf of even thickness. Try not to make it too a thick. If it's too thick you will need to cook it longer.

Fold the sides of the foil up to make a bowl shape (this will collect the drippings).

Lift the meatloaf in the foil bowl into the pot and set on the trivet. Make sure there is a little room around it for the steam to circulate.

Make the Meatloaf

Place the lid on the pot and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button, or dial and then the + or - button or dial to select 30 minutes.

While the meatloaf and potatoes are cooking, mix up the topping by adding the ketchup, BBQ sauce, mustard, and brown sugar, if using, in a bowl. Set aside.

When the cook cycle ends, turn off the pot and let it sit for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position and do a Quick Release of the remaining steam.

When the pin in the lid drops down, open it and get a meat thermometer and take the temperature of the meatloaf. Beef should be 160°, turkey should be 165°.If it isn't done, put the lid back on and set time for another 10 minutes and cook it longer (I have never had this happen, but people may put in different ingredients, or may be at a higher altitude, which will affect cooking time).

Get a turkey baster and a baking sheet pan.

Use the turkey baster to suction out most of the drippings so that when you lift the meatloaf out of the pot, hot drippings won't spill on you. Just put them in a coffee cup or a bowl.

Lift the foil with the meatloaf on it out of the pot and onto the baking sheet pan. Spread the topping on the meatloaf and put under the broiler at 425° until it's caramelized to your liking.

Cook the Meatloaf

While the meatloaf is broiling, add the butter and salt to the potatoes, still in the pot, and stir/mash.

Don't forget about your meatloaf under the broiler! Check on it so it doesn't burn.

Add as much heavy cream/milk as you wish, and sour cream, if using. Taste and adjust salt, if necessary.

After you remove the meatloaf from the oven, let it rest a minute while you get the meal served. Enjoy!

Make the Mashed Potatoes

Super moist and tender, this Instant Pot Meatloaf with Mashed Potatoes and Gravy is all cooked in one pot and sure to please the entire family. An Instant Pot version of an American classic, this meatloaf recipe is also low FODMAP, Paleo and Whole30 compliant.

Instant Pot Meatloaf with Mashed Potatoes and Gravy (Low FODMAP, Paleo, Whole30)

beef

lb pork

tapioca flour

olive oil

tbsp coconut aminos

tomato paste

chives

oregano

½ tsp salt

tsp black pepper

lbs red potatoes, left whole, peeled or unpeeled

almond milk

tbsp ghee

salt (or

½ tsp ground black pepper (or

beef broth (Paleo & Low FODMAP)

salt

water

Freshly-chopped Italian parsley

In the largest mixing bowl you have, add meatloaf ingredients: ground beef, ground pork, egg, tapioca flour, garlic-infused olive oil, coconut aminos or Worcestershire sauce, tomato paste, dried chives, oregano, salt and pepper and mix with your hands until well combined. Using your hands, form meat mixture into a rectangular loaf that’s about 8” long and 5.5” wide. Wrap in one layer of tin foil without overlapping any of the sides (see photos above for reference). Set aside.

Add 1 cup beef broth and ½ tsp salt to a 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Stir broth with a spoon until salt dissolves. Add red potatoes to the pot in one layer so that the trivet can rest on top of them evenly (see photos above for reference). Place trivet on top of potatoes, ensuring the handles are up. Place wrapped meatloaf on top of trivet. Close Instant Pot lid; set pressure release valve to “Sealing” (if required by your model), press “Pressure Cook,” and set the timer for 28 minutes.

Once the cooking cycle has completed, quick release the pressure. Wearing hot pads and using the trivet, carefully remove the meatloaf from the pot to a platter. Using a fork, carefully pry open the top of the tin foil and take the temperature of the meatloaf by sticking an instant read thermometer into the thickest part. The meatloaf must be at least 160°F to be safely consumed. Let meatloaf rest in the opened foil on the platter while you make the mashed potatoes.

Using a slotted spoon, remove potatoes from the pot to an extra large mixing bowl. Add mashed potato ingredients to the bowl: almond milk, ghee, garlic-infused olive oil, salt and ground black pepper. Mash with a potato masher and stir with a spoon until they are to your desired consistency. Taste potatoes and adjust seasonings, almond milk and ghee as desired. Cover bowl with a plate while you make the gravy.

Return to the meatloaf. Using a large spatula, slide meatloaf off the tin foil to the serving platter, using care to keep the juices inside the tin foil as much as possible. Wearing hot pads and using the tinfoil as a pouring vessel, carefully pour the juices from the tin foil into the inner pot.

To thicken the gravy, hit “Sauté” on the Instant Pot to get the juices boiling (this should only take 20-30 seconds). While the juices are heating up, in a small bowl or measuring cup, whisk together 1 tbsp tapioca flour with 1 tbsp cold water to make a slurry. Once the juices are boiling, slowly pour in the slurry while slowly stirring the juices with a whisk. Stir until gravy thickens, about 30 seconds to 1 minute. Hit cancel on the Instant Pot and remove inner pot to a hot pad. Pour gravy into a gravy boat or measuring cup.

Slice meatloaf into ½ inch slices and serve with mashed potatoes. Pour gravy on top of meatloaf and/or mashed potatoes. Garnish with freshly-chopped Italian parsley (optional). If desired, serve meatloaf with ketchup on the side (either store-bought or homemade).

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Top 3 pressure cooker meatloaf recipes from across the web

The most viewed pressure cooker meatloaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Meatloaf and Mashed Pot...

Instant Pot Meatloaf with Mashed Po...

Instant Pot Meatloaf with Mashed Po...

The most viewed pressure cooker meatloaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine