Instant Pot® One-pot Meatloaf and Mashed Potatoes – – Instantly Delicious

PictureOne-pot Instant Pot® Meatloaf and Mashed Potatoes -

Today I am sharing my mom’s meatloaf recipe. It is the ultimate comfort food for me. I make it regularly during the colder months, because it is a no-fuss dinner, is easy to throw together, and it just tastes like home.  I usually bake my meatloaf in the oven, and simultaneously make mashed potatoes on the stove. I decided to try making both at the same time in the Instant Pot® and it totally worked. One-pot Instant Pot® Meatloaf and Mashed Potatoes feeds a crowd and is the perfect comfort food for this time of year.
The potatoes cook directly on the bottom of the pot and the meatloaf cooks in a little foil boat right on top.  The only downside to cooking meatloaf in the Instant Pot® is that you don’t get the crusty top like you do in the oven (does your family fight over the ends, too?) I remedied this by giving the meatloaf a quick blast under the broiler with a little glaze of ketchup.  While the meatloaf was broiling, I used my potato masher to make the mashed potatoes directly in the Instant Pot®. I quickly microwaved some peas, and dinner was ready in about 40 minutes start to finish.
Instant Pot® Meatloaf and Mashed Potatoes
Serves 8


2 lbs. lean ground beef
2 cups saltine crumbs (about 1 1/2 sleeves)
1 large onion, minced
2 eggs
1/2 cup milk
2 tablespoons fresh parsley,  minced
salt and pepper, to taste
ketchup, optional

2 lbs. potatoes, peeled and diced into large chunks
1 cup water
3 tablespoons butter
1/2 cup milk
salt and pepper, to taste


1. Peel and dice the potatoes.  Place them in the bottom of the Instant Pot® with 1 cup of water.

2. In a food processor, process the saltines until they are crumbs.  Add to a large bowl with milk.  Stir to combine.  Mince the onion and parsley (I used my food processor) and add to the bowl.  Add eggs, ground beef, and seasoning to the bowl.  Mix to evenly combine, being careful not to over work.  

3. Form mixture into a loaf shape and place on a double layer of foil.  Fold the foil up around the meatloaf like a boat and place the meatloaf top of the potatoes.

4. Lock the lid,  making sure the valve is in the sealing position. Set to manual high-pressure for 25 minutes.  When finished, do a quick pressure release by moving the valve to venting.  Very carefully remove the meatloaf.

5. Optional (but highly recommended step), place meatloaf under the broiler for 4 minutes – watching carefully to avoid burning.  Glaze with ketchup and broil for an additional minute.

6. While the meatloaf is broiling, mash the potatoes with a potato masher.  Stir in butter.  Once fully melted pour in milk and seasoning and stir to combine.  Serve with meatloaf and enjoy!

Note: This recipe is very large.  You can easily halve the recipe.  Follow the same directions, but reduce the cooking time to 20 minutes.


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