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Instant Pot Meatloaf and Mashed Potatoes on a plate

Instant Pot Meatloaf and Mashed Potatoes

Instant Pot meatloaf and mashed potatoes is a pot-in-pot (PIP) recipe that gives you a complete comfort food meal with minimal cleanup.
Servings 6
Calories 472kcal
Author Kat Jeter & Melinda Caldwell



Meatloaf Glaze:


  • 2 pounds Yukon gold potatoes peeled and quartered
  • 2 cups Water
  • 1 teaspoon Kosher salt
  • 3 tablespoons Butter
  • 2 ounces Cream Cheese
  • 2 tablespoons Milk


  • In a large bowl combine the ground beef, onion, panko breadcrumbs, egg, Worcestershire sauce, garlic powder, and salt. Mix together until everything is fully combined.
  • Prepare a 6-inch springform pan by lining it with aluminum foil.
  • Press the meatloaf mixture into the springform pan and set aside.
  • Fill the Instant Pot inner pot with 2 cups of water and add 1 teaspoon of Kosher Salt.
  • Add the potatoes to the pot.
  • Place a trivet on top of the potatoes and then place your springform pan on top of the trivet. See note 1 for options.
  • Lock the Instant Pot lid into place and turn the valve to SEALING. Set to HIGH PRESSURE and cook for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • In a small bowl whisk together the ketchup, brown sugar, and 1 teaspoon of worcestershire sauce to make the meatloaf glaze.
  • When the Instant Pot timer goes off press CANCEL and let it do a 10 minute natural release. Then carefully flip the valve to VENTING and let out the remaining steam.
  • Remove the lid and very carefully use the arms of your sling to pull the meatloaf pan out.
  • Pour off any excess grease that is in the pan with the meatloaf and then spread the glaze over the top. Place it in the 400 degree F oven and bake for 7-10 minutes to caramelize the glaze on top.
  • While the meatloaf is in the oven pour off any excess water from the potatoes and place them in a bowl. Add the butter and cream cheese and begin to mash. If the consistency is too dry add 1 tablespoon of milk, add more milk if needed.
  • Remove the meatloaf from the oven and let it cool for 5 minutes before removing it from the pan.
  • Cut and serve with potatoes.



  1. You can either use a sling trivet with wings or a trivet with aluminum foil. If you are using a sling trivet, place the trivet on top of the potatoes and place the pan with the meatloaf on top. Make sure the wings are sticking up so you can easily grab them when the meat is done. If you are using a normal trivet, take a 12 inch rectangle of aluminium foil and fold it in half lengthwise. Place the aluminum foil under the pan and make sure the sides are sticking up. Use the aluminum foil wings to lower the pan with the meatloaf to rest on the trivet.
  2. Serving size is 1 inch thick slice meatloaf and 1/3 cup mashed potatoes.


Serving: 1slice | Calories: 472kcal | Carbohydrates: 38g | Protein: 38g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 151mg | Sodium: 1177mg | Potassium: 1313mg | Fiber: 4g | Sugar: 8g | Vitamin A: 398IU | Vitamin C: 32mg | Calcium: 75mg | Iron: 6mg