One Pot Instant Pot Meatloaf, Mashed Potatoes, and Gravy may win the award for longest title ever, but that’s not all! You’ll love the simplicity of this meal as well as the inclusivity, ALL IN ONE POT!!
Here’s the bottom line: I married a Midwesterner and while I give him props for his adoration of fruits and veggies; ultimately he loves his meat and potatoes. And he’s not alone. As a Texas girl, I do too! So between the two of us, guess what we created? You guessed it – 3 meat and potato loving kids.
I’m all for it and quite frankly, I’m grateful that I have an omnivorous family who doesn’t demand pizza and chicken nuggets. Call me the meanest Mom ever but dinner = what I serve. You don’t have to love it, or even eat it, but it’s the only option up in hurrr.
Ok reeling back in from that tangent…
We love meat and potatoes. All of us. Any dang day. And so dinner usually looks like that for us, with some spinach leaves or Brussels sprouts thrown in for good measure. It’s how we do supper and call us basic if you will, but we dig it.
With this one pot wonder, you’ll throw errthang into that Instant Pot and when you take the lid off, you have a fully prepared meal. Ok not quite, you have to do a few more steps, but seriously, it doesn’t get much simpler. Stack those ingredients up, cook em, and a couple steps later you are serving dinner with minimal effort, my favorite method!
One Pot Instant Pot Meatloaf, Mashed Potatoes, and Gravy
For the Meatloaf:
- 2 pounds ground beef
- 2 tablespoons gluten free Worcestershire sauce
- 2 tablespoons tapioca starch or cassava flour
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1 tablespoon dried parsley
- 1/2 teaspoon garlic powder
For the Potatoes/Gravy:
- 2 pounds peeled (or partially peeled) Yukon Gold potatoes
- 2 cups beef broth
- 1/2 cup ghee or avocado oil, divided
- 1 teaspoon sea salt, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup dairy free milk
- Start by combining all of your meatloaf ingredients in a mixing bowl. Mix by hand and then form into a loaf.
- Now wrap the uncooked meatloaf into a sheet of foil and set it aside.
- Now pour in the beef broth, 1/2 teaspoon sea salt, 1/4 cup ghee/oil, onion powder, garlic powder and place all the potatoes into the stainless steel bowl of your Instant Pot.
- Next, lower in the trivet that your IP came with directly on top of the potatoes. Place your foil-wrapped meatloaf on top of the trivet and secure the lid.
- Press the Pressure Cook/Manual button and then use the +/- buttons to adjust the time until it reads 35 minutes on high pressure.
- Allow the cooking cycle to complete and then quick release the pressure valve, removing the lid once safe to do so.
- Carefully remove the hot foiled meatloaf and set aside. Now remove approximately 1.5 pounds of the potatoes, leaving behind around 10 ounces of potatoes in the broth (slightly more than a cup left behind)
- In a mixing bowl, mash the 1.5 pounds of potatoes with the cup of dairy free milk, remaining 1/4 cup of ghee/oil, and salt. You can do this with a potato masher or with an immersion blender if you prefer creamier mashed potatoes.
- Now blend the broth and potato left behind in the IP bowl with either a vertical blender or your immersion blender until a gravy consistency results.
- Slice the meatloaf and serve over mashed potatoes with ladled gravy. Perfect with my Brussels sprouts recipe from Paleo Kids Cookbook!
I’ve been skeptical about making meatloaf in the IP, but I trust Jen’s recipes so decided to try it and it worked perfectly!
I did a few embellishments (for what I had in hand):
I used half beef, half pork and added some sauteed onion, mushrooms, bell peppers and garlic to the loaf. For the gravy step, I labeled out about a cup of broth with some potato into my immersion flask and mashed the remains in the IP pot (skipped the milk).
I was very skeptical about no egg in the loaf and almost added one but decided I better try it as written and I’m so glad I did. It’s perfectly moist and the wanna be Top Chef judge husband completely approved!
So glad you liked it!
Is cooking in aluminum foil safe?
I can’t make the decision for you but I cook with it and feel good about my choice!
Could you use maybe Hannah yams instead of the Yukon gold potatoes?
Sure! Your gravy will have a sweet undertone just so you know in advance!
I did it with sweet potatoes and it was amazing!!! there was a lot of broth so i just drained off all broth. I pureed about a cup of broth with a big chunk of sweet potato (for the gravy – yum!) and pureed the rest of the potatoes in a bowl.
The meatloaf was delicious as is. Next time I will add some finely chopped mushrooms and onion for fun!
I will definitely make again!
Oh that’s great to hear!!! Thank you!
Fantastic! Super delicious and so easy. Might have been the best mmashed potatoes I’ve ever made. This is going on my crazy busy schedule night rotation.
Shelby Beyer says
can you wrap the meatloaf in parchment paper instead of foil?
You could try, just make sure it can be wrapped tight and won’t come apart.
Did you try the parchment?
Do you think you could do this in one of those stackable instant pot things? They have them on Amazon and I’ve been thinking of getting one.
Yes! I have a post on my favorite IP accessories. You can read that here (it includes those): https://predominantlypaleo.com/best-instant-pot-accessories/
Delicious! This is a keeper. My husband loved it. Super easy too!
Any ideas on an alternative to worcestershire sauce since it has soy as an ingredient?
I use Lea and Perrins which does not have soy or gluten.
Jean Mowery says
Would there be any chance in cooking time or anything, if I used white sweet potatoes? I’m new to instant pot cooking and don’t want to ruin the recipe.
It should be the same!
This recipe came out perfect! So easy and quick. Meatloaf was the perfect texture, gravy delicious, mashed potatoes perfect. My first try with your recipes will be back for more. Thank you!
Just wondering if you think that it would work in a crockpot.
Yes it should! I just don’t have exact instructions for it.
Well, I just made this and it was delicious. This is going to be a new staple in my house! Thanks!
Thanks so much Miriam!
This was easy & delicious!
Made this tonight, this is a keeper. So easy to make and turned out well.
Chris Clark says
I accidenlty gave it a 1 star and it should be 5 stars
Been making this for well over a year now and it’s just the best. Insanely simple, insanely delicious and like, almost no prep time. Thank you!!
Tried this recipe for the first time today. I wanted to point out that while the ingredients list 1/2 cup of milk for the potatoes, the directions (step 8) state to mash the potatoes with “the cup” of milk. Being in a bit of a rush, I didn’t think through it or double check the ingredients, so ended up with a thick potato soup.
For that reason I won’t rate the recipe just yet. Definitely a quick and otherwise simple meal to throw together! Flavors seemed really good. Look forward to trying it again.
This is so good! Cooking the potatoes in the seasoned broth is genius! I used chicken broth because I didn’t have beef broth and I did put sour cream in them because that’s what I do when I make mashed potatoes. Lol. The meatloaf is very tasty as well. I added sautéed onions to mine. This will be in regular rotation around our house!
Yay! Thank you!