Name: Instant Pot Meatloaf
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds ground beef (or ground turkey, ground pork, or a combination); 2 large eggs; 4 tbsp ketchup; 2 tbsp Worcestershire sauce; 2 tsp Dijon mustard; 4 cloves garlic, minced (or 1½ tsp garlic powder); 1 tsp salt; ½ tsp freshly ground black pepper; 1 tsp dried sage; ½ cup sweet onion, diced (or 3 tsp dried minced onion); ½ cup breadcrumbs; ½ cup ketchup; 6 tbsp light brown sugar; 2 tsp Dijon mustard; ¼ tsp ground nutmeg; 3 pounds Yukon Gold potatoes, quartered; 1 cup water; ¼ tsp salt; ¼ cup milk; ¼ cup sour cream; 3 tbsp butter; 1 tsp bouillon paste

Method

Combine all meatloaf ingredients in a large bowl, stirring gently until just mixed without compacting the meat.
Shape the mixture into a round loaf sized to fit in the pot.
Wrap the loaf in aluminum foil, folding the edges upward to form a containment vessel that prevents drippings from seeping onto the potatoes.
Pour the quartered potatoes, water, and salt into the pot bottom.
Set the trivet over the potatoes and position the foil-wrapped meatloaf on the trivet.
Lock the lid and close the steam valve. Cook on high pressure for 25 minutes. Allow pressure to drop naturally for 10 minutes after the timer signals.
While cooking, whisk together the ketchup, brown sugar, mustard, and nutmeg in a small bowl to prepare the glaze.
Lift the meatloaf from the pot, unwrap it, discard the foil and any accumulated liquid, then spoon the glaze over the surface and slice.
Drain excess water from the pot. Stir in the milk, sour cream, butter, and bouillon paste with the potatoes, mashing until the desired consistency is reached (avoid overworking them). Season to taste.

Notes

Natural pressure release for 10 minutes is followed by manual venting; do not skip the natural release phase.

Use a meat thermometer to verify doneness: meatloaf interior should reach 160°F.

Potatoes can be made creamy or chunky depending on your mashing preference; taste and adjust salt and pepper at the end.

Calories: 546 kcal · Carbs: 43 g · Protein: 27 g · Fat: 29 g · Sodium: 845 mg · Fiber: 4 g · Sugar: 15 g

Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Meatloaf

Ingredients

Method

Notes

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