Instant Pot Stuffed Meatloaf with Garlic Mashed Potatoes – Gluten Free

This easy Instant Pot Meatloaf recipe is full of flavour and is stuffed with salsa, peppers, mushrooms and cheese.

The stuffed meatloaf is moist, full of flavour and paired with a side of garlic mashed potatoes that will satisfy your taste buds. 

The added bonus of this recipe is the Garlic Mashed Potatoes that are cooked in the Pot at the same time.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Instant Pot stuffed meatloaf and garlic mashed potatoes I started by placing lean ground beef and some gluten free bread crumbs into a large mixing bowl.

Then I added in some eggs, almond milk, dehydrated minced onion, taco seasoning, salt and pepper.

Next I used my hands to mix all the ingredients together.

I scooped approximately 2/3 of the meat mixture into a greased 7 inch spring form pan.

I pressed the meat into the bottom of the pan and up the sides.

Then I sprinkled some grated marble cheese on top of the meat and spread it out evenly.

Next I prepared the rest of the stuffing by dumping some chopped yellow onion, chopped yellow pepper, chopped mushrooms and salsa into a small mixing bowl.

I used a rubber spatula to stir all the ingredients together.

Then I poured the remainder of the stuffing on top of the cheese in the spring form pan.

I finished the stuffing by spreading a bit of grated marble cheese on the top.

Then I placed the remaining third of the meat mixture on top of the grated cheese and spread it out to cover the entire top.

I gently pressed the meat together at the seams around the edges to seal the meatloaf.

Once the meatloaf was ready for the Instant Pot I peeled and chopped 2.5 lbs of russet potatoes into chunks.

Then I poured some water into the bottom of the Instant Pot and dumped the potato chunks into the pot.

I placed a trivet over the potatoes in the Pot.

Next I placed the spring form pan with the meatloaf on top of the trivet.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 35 minutes.

When the Instant Pot was almost done cooking I prepared the sauce for the top of the meatloaf.

I mixed together some mild chunky salsa, ketchup and some brown sugar.  I heated this sauce up in the microwave while the Instant Pot was doing a Quick Release.

Once the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position and finished with a Quick Release.

After removing the meatloaf from the Pot I drained the liquid and added in some margarine, almond milk, garlic puree, salt and pepper.

I mashed everything together using a potato masher.

Next I opened up the spring form pan.

I spooned some of the heated sauce over the top of the meatloaf before slicing.

Impress your family with this easy Instant Pot comfort meal.  The stuffed meatloaf is moist, full of flavour and paired with a side of garlic mashed potatoes that will satisfy your taste buds. 

The remaining sauce can be put on the table for those that want to add more to their serving.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Instant Pot Stuffed Meatloaf with Garlic Mashed Potatoes is an easy pressure cooker ground beef dinner recipe. This gluten free meatloaf is stuffed with salsa, peppers, mushrooms and cheese.

More Ground Beef Recipes You Will Love…

Yield: 6

Instant Pot Stuffed Meatloaf with Garlic Mashed Potatoes

The stuffed meatloaf is moist, full of flavour and paired with a side of garlic mashed potatoes that will satisfy your taste buds. 

Impress your family with this easy Instant Pot comfort meal.  The stuffed meatloaf is moist, full of flavour and paired with a side of garlic mashed potatoes that will satisfy your taste buds. 

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 5 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 lbs lean ground beef
  • 1/2 cup Gluten Free bread crumbs
  • 2 eggs, large
  • 1/4 cup almond milk
  • 1 tbsp dehydrated minced onion
  • 1 tbsp taco seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 yellow onion diced
  • 2 oz diced mushrooms
  • 1/2 yellow pepper diced
  • 2/3 cup shredded marble cheese (divided)
  • 1/2 cup mild chunky salsa
  • 2.5 lbs russet potatoes
  • 1 cup water
  • Sauce:
  • 1/2 cup salsa
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • After cooking:
  • 1/4 cup margarine
  • 1/4 cup almond milk
  • 1 tbsp garlic puree
  • 1 tsp salt
  • 1 tsp pepper

Instructions

    1. Dump ground beef and gluten free bread crumbs into a large mixing bowl.
    2. Add eggs, almond milk, dehydrated minced onion, taco seasoning, salt and pepper to the mixing bowl.
    3. Use your hands to combine all of the ingredients really well.
    4. Scoop approximately 2/3 of the meat mixture into a greased 7 inch spring form pan.
    5. Press the meat into the bottom of the pan and up the sides of the pan.
    6. Sprinkle 1/3 cup of the grated marble cheese on top of the meat and spread it out evenly.
    7. Dice 1/2 a yellow onion, 1/2 a yellow pepper and 2 oz of mushrooms. Dump them into a small mixing bowl.
    8. Add the 1/2 cup salsa to the small mixing bowl and stir all together until well combined. Spread evenly over the grated marble cheese.
    9. Top with remaining 1/3 cup of grated marble cheese.
    10. Place the remaining 1/3 of the meat mixture on top and spread it out to cover the entire top of the meatloaf.
    11. Gently press the meat together at the seams at the sides of the pan to seal the meatloaf.
    12. Peel and chop potatoes into chunks.
    13. Pour water into Instant Pot.
    14. Add potato chunks to Instant Pot.
    15. Place a trivet on top of the potatoes in the Instant Pot. I used my egg holder.
    16. Place the spring form pan with the meatloaf on top of the trivet in the Instant Pot.
    17. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 35 minutes.
    18. Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
    19. While waiting for the quick release mix together the salsa, ketchup and brown sugar for the sauce. Heat sauce in microwave.
    20. Remove the spring form pan from the Instant Pot and set it aside so that the meatloaf can rest while you prepare the garlic mashed potatoes.
    21. Add the butter, almond milk,salt, pepper and garlic puree to the pot with the potatoes.
    22. Mash the potatoes with a potato masher until smooth.
    23. Then remove the meatloaf from the spring form pan and spread some of the sauce over it. Put remaining sauce into serving dish on dinner table for people to add more if desired.
    24. Slice the meatloaf. The stuffing ingredients will ooze out so just spoon over slices as you serve.
    25. Serve and enjoy!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 772Total Fat: 33gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 209mgSodium: 1654mgCarbohydrates: 64gFiber: 6gSugar: 17gProtein: 55g

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