If you love comfort food but dread the time it takes to prepare, this recipe is for you. With the help of an instant pot, you can make a flavorful, juicy meatloaf alongside creamy mashed potatoes—all in one go.
This dish is not just convenient; it’s a game-changer for busy weeknights or special family dinners.
Why Use an Instant Pot for This Recipe?
Traditional meatloaf requires a long baking time, and mashed potatoes often need separate boiling and mashing. With an instant pot, you streamline the process by cooking both at once, cutting down on dishes and effort.
The pressure cooking method locks in moisture, ensuring your meatloaf remains juicy while your potatoes cook to perfection.
This method also allows for deeper flavor absorption, giving you a more robust and well-seasoned dish. Plus, it’s a great option when you don’t want to heat up the entire kitchen with an oven.
Tips for the Best Instant Pot Meatloaf & Mashed Potatoes
- Use a Bundt Pan: The unique shape of a Bundt pan helps the meatloaf cook evenly while leaving space for steam circulation. This results in a well-cooked but tender texture.
- Don’t Overmix: When mixing the meatloaf ingredients, gently combine them to prevent a dense, tough loaf.
- Let It Rest: Once cooked, allow the meatloaf to sit for a few minutes before slicing. This helps it retain its juices.
- Customize Your Glaze: The classic glaze includes ketchup and barbecue sauce, but you can experiment with honey mustard, balsamic reduction, or even a spicy sriracha glaze.
Substitutions & Variations
Want to make this recipe work for your dietary needs? Here are some easy swaps:
- Low-Carb Option: Swap breadcrumbs with almond flour or crushed pork rinds. Use cauliflower mash instead of potatoes.
- Gluten-Free Alternative: Use gluten-free breadcrumbs and ensure your barbecue sauce and seasonings are gluten-free.
- Dairy-Free Version: Replace milk with almond or oat milk, and use dairy-free butter and cream cheese alternatives for the mashed potatoes.
- Turkey Meatloaf: For a leaner option, use ground turkey or chicken instead of beef. Just add an extra egg to keep it moist.
How to Serve This One-Pot Meal
The presentation of this dish makes it a showstopper. Once the meatloaf is out of the Bundt pan, you can fill the center with creamy mashed potatoes for a stunning and practical plating. Garnish with chives or parsley for a pop of color.
For a complete meal, consider serving it with roasted vegetables, a crisp salad, or a side of garlic bread. Leftovers store well and can be reheated in the instant pot, microwave, or oven.
Why This Recipe Belongs in Your Instant Pot Collection
Instant pot recipes like this one make home cooking stress-free without sacrificing flavor. By cooking the meatloaf and mashed potatoes together, you maximize efficiency while delivering a comforting, homemade meal.
If you’re meal-prepping for the week or making a quick dinner, this recipe is bound to become a staple in your home.
Give it a try and enjoy a hassle-free, satisfying meal with minimal cleanup.
Instant Pot Meatloaf & Mashed Potatoes
Ingredients
For the Meatloaf
- 2 lbs ground meat beef, pork, and veal mix recommended
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- ½ cup whole milk
- 2 large eggs lightly beaten
- 9 cloves garlic minced or pressed
- ½ yellow onion grated
- 2 tbsp ketchup
- 2 tbsp barbecue sauce
- 2 tbsp dried parsley
- 1 tbsp seasoned salt
- 2 tsp black pepper
- 2 tsp dried oregano
For the Mashed Potatoes
- 3 lbs mixed baby white and red potatoes rinsed, quartered
- 1½ cups chicken broth
- 5 cloves garlic
- 4 tbsp ½ stick salted butter
- ½ cup heavy cream or half-and-half
- 1 5.2-ounce package Boursin spread (any flavor) or 4 oz cream cheese, cubed
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- ¼ cup chives sliced
For the Glaze
- ½ cup ketchup
- ¼ cup barbecue sauce
- 2 tbsp brown sugar light or dark
- 1 tbsp yellow mustard
- 1 tbsp honey
- 1 tbsp balsamic glaze
- 1 tsp Worcestershire sauce
Instructions
- Prepare the Meatloaf Mixture: In a large bowl, mix all meatloaf ingredients thoroughly by hand until the mixture holds together.
- Shape in the Bundt Pan: Spray a 6-cup Bundt pan (one that fits your Instant Pot) with nonstick cooking spray and firmly press the meat mixture into the pan. Cover the pan with aluminum foil, spraying the foil with nonstick spray. Puncture a hole in the center of the foil for steam to escape.
- Set Up Instant Pot: Add potatoes, chicken broth, and garlic to the Instant Pot. Place the trivet on top of the potatoes, pressing it down slightly. Rest the Bundt pan on top of the trivet. Secure the lid, move the valve to sealing, and set the Instant Pot to Manual or Pressure Cook on High Pressure for 35 minutes. Perform a quick release once done.
- Prepare the Glaze: While the meatloaf cooks, whisk together all glaze ingredients in a bowl and set aside.
- Remove Meatloaf from the Instant Pot: Carefully take the Bundt pan out, draining any excess drippings. Use a spatula or towel to keep the meatloaf in place while draining.
- Optional Caramelization: Preheat the oven to 400°F (200°C). Line a baking sheet with foil, coat with nonstick spray, and place it over the Bundt pan. Using oven mitts, flip the meatloaf onto the sheet. If it breaks slightly, press it back into shape. Brush generously with glaze and bake for 5-10 minutes, or until caramelized.
- Mash the Potatoes: Use a potato masher to mash the potatoes, then stir in butter, cream, Boursin (or cream cheese), salt, pepper, garlic powder, Italian seasoning, and chives until smooth and creamy.
- Assemble & Serve: Remove the meatloaf from the pan (or oven if caramelized) and transfer it to a serving dish. Brush with more glaze. Fill the center of the Bundt with mashed potatoes for a beautiful presentation, serving extra mashed potatoes on the side.
Notes
- For thicker mashed potatoes, reduce chicken broth to 1 cup.
- For a meatloaf-only version, skip the potatoes and add 1½ cups of water instead of broth in Step 3.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.