You will love how quickly this Instant Pot Meatloaf comes together in Instant Pot and even the potatoes can cook at the same time while the Instant Pot is cooking. It’s like a 2 in one recipe. 🙂
So, I had this blog post all wrote out and then my Google Chrome browser crashed and I had saved a draft of it! Ugh, hate it when that happens. Then when I logged back in to see the post none of it had saved. 🙁 Stupid computer problems on a Thursday morning already. Guys, this meatloaf was the bomb diggity and so good! My friend Deryl really liked it and he’s a meat and potato type guy and that probably tastes pretty good after working long hours outside on construction and electrical things all day.
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Why You Will Like this Recipe
I got this recipe from I Wash You Dry and adapted the recipe to make it more Weight Watcher friendly. To me, meatloaf only tastes good with ground beef or ground chuck. You could use ground chicken or turkey to make it less points, but it won’t be the same.
I also used a reduced sugar ketchup and Stubb’s BBQ sauce. Their BBQ sauce is pretty legit and very point friendly. For the mashed potatoes use a low fat milk. They come out so tender after cooking in the Instant Pot you don’t really need all the heavy stuff like cream and butter.
Ingredients Needed for Instant Pot Meatloaf
- 2 pounds of 93% lean ground beef (can sub ground turkey
- 1 cup of bread crumbs such as panko breadcrumbs
- Large eggs – The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
- ¼ cup of minced onion
- Parsley – Is a type of herb that is commonly used as a garnish or seasoning in various dishes. It has a bright green color and a mild, slightly bitter taste.
- Parmesan cheese – Parmesan cheese is a hard, granular cheese that originated in Italy. It is typically made from cow’s milk and has a sharp, nutty flavor.
- Stubbs Reduced Sugar BBQ Sauce – or use your favorite reduced fat one
- Kosher Salt and black Pepper to taste
- 7 medium sized russet potatoes, cut into cubes – can also use Ukon Gold Potatoes
- Chicken broth or stock – reduced sodium
- 1 % milk – Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Garlic powder – is made from dehydrated garlic cloves and like the chili powder above it gets pulverized into a powder or flour consistency.
- salt and pepper to taste
How to Make Instant Pot Meatloaf
Step 1 For the Meatloaf: Combine ground beef, breadcrumbs, parmesan cheese, eggs, minced onions, garlic powder, parsley, BBQ Sauce, and salt and pepper in medium sized bowl.
Step 2 Place the meat mixture on top of some tinfoil and shape the meat into a loaf. Bring the sides of tinfoil up around the meatloaf to create a vessel so that you can easily lift the meat loaf out of the pan.
For the Sauce: In a small bowl combine the ketchup and brown sugar. Mix until well combined. Set aside.
For the Potatoes. Peel and slice the potatoes, cut into chunks. Place the cut up potatoes inside the pot and then add 1 cup of chicken stock. If you don’t add enough liquid to the pot your the bottom might burn. Place the wire rack that came with your Instant on top of the potatoes.
Place the meatloaf wrapped in tinfoil on top of the wire rack and cover your Instant Pot. Set the timer to 25 minutes and the vent to sealing and hit the pressure cook button and the Pot cook the potatoes and meat. Let the pressure naturally release for 10 minutes.
Open up the pot and take the meat loaf and wire rack out. I used a tong to get the wire rack out of the pot to prevent any burns. Brush the meatloaf with the reserved sauce and let it sit out for 10 minutes before serving and cutting. Keep the potatoes in the pot and add in the milk, garlic powder, salt and pepper. Mash with a potato masher.
Frequently Asked Questions
What can I do with leftover meatloaf? Make some meatloaf sandwiches of course!
How to store leftovers: Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container before putting it in the freezer or refrigerator.
Can this can be prepped the day ahead? I’d make and shape the meatloaf then store that in the fridge so the next day all you have to do is place the ingredients in the Instant Pot.
How do you figure out points for recipes?
Nutrition info is calculated with the zero point food included in the recipe I pay for the WW app monthly to figure out points and use myfitnesspal for nutrition.
Where are the points for the recipes?
The points for the recipe will always be listed in the Notes section of the recipe.
More Weight Watcher Articles
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Weight Watchers Instant Pot Meatloaf and Mashed Potatoes
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40
Yield: 8 1x
Category: Easy
Method: Instant Pot
Cuisine: American
Description
You will love how quickly this Instant Pot Meatloaf comes together in Instant Pot and even the potatoes can cook at the same time while the Instant Pot is cooking. It’s like a 2 in one recipe. 🙂
For the Meatloaf:
- 2 pounds of 93% lean ground beef
- 1 cup of bread crumbs
- 2 eggs
- ¼ cup of minced onion
- 2 tsp of garlic powder
- 1 tsp of parsley
- 1 /2 cup of Stubbs Reduced Sugar BBQ Sauce
- Salt and Pepper to taste
- For the Sauce:
- ½ cup of Reduced Sugar Ketchup
- 2 tablespoons of brown sugar
- For the Potatoes:
- 7 medium sized russet potatoes, cut into cubes
- 1 cup of chicken stock – reduced sodium
- 1 cup of 1 % milk
- 2 tsp of garlic powder
- salt and pepper to taste
Instructions
For the Meatloaf: Combine ground beef, breadcrumbs, eggs, minced onions, garlic powder, parsley, BBQ Sauce, and salt and pepper in medium sized bowl. Place the meat mixture on top of some tinfoil and shape the meat into a loaf. Bring the sides of tinfoil up around the meatloaf to create a vessel so that you can easily lift the meat loaf out of the pan.
For the Sauce: In a small bowl combine the ketchup and brown sugar. Mix until well combined. Set aside.
For the Potatoes. Peel and slice the potatoes, cut into chunks. Place the cut up potatoes inside the pot and then add 1 cup of chicken stock. If you don’t add enough liquid to the pot your the bottom might burn. Place the wire rack that came with your Instant on top of the potatoes.
Place the meatloaf wrapped in tinfoil on top of the wire rack and cover your Instant Pot. Set the timer to 25 minutes and the vent to sealing and hit the pressure cook button and the Pot cook the potatoes and meat. Let the pressure naturally release for 10 minutes.
Open up the pot and take the meat loaf and wire rack out. I used a tong to get the wire rack out of the pot to prevent any burns. Brush the meatloaf with the reserved sauce and let it sit out for 10 minutes before serving and cutting. Keep the potatoes in the pot and add in the milk, garlic powder, salt and pepper. Mash with a potato masher.
Serving size: 1 slice of meatloaf, ½ cup of mashed potatoes, and 1 cup of green beans.
Makes 8 servings.
Notes
myWW points: Blue Points: 11; Green Points: 12; Purple Points: 7
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. If you have any questions related to the program go to their website.
Nutrition
- Calories: 380
- Sugar: 10
- Sodium: 566
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 3
- Protein: 31
- Cholesterol: 114
