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Instant Pot Gluten Free BBQ Meatloaf and Mashed Potatoes

Instant Pot Gluten Free BBQ Meatloaf and Mashed Potatoes


Instant Pot Gluten Free BBQ Meatloaf and Mashed Potatoes-a delicious home cooked meal that the whole family will love!  Easily made in the Instant Pot with less fuss and great flavor!  This meatloaf is stuffed with grated zucchini and carrots for added nourishment, flavor and goodness! Plus, it’s fork tender and pairs perfectly with these creamy mashed potatoes!  Completely gluten free and grain free.




  • 1 cup water
  • 4 large russet potatoes, peeled and cubed *(see note)
  • 1/2 teaspoon salt
  • 1/2 cup almond milk or preferred milk
  • 6 Tablespoons unsalted butter or dairy free butter
  • approximately 1 teaspoon salt (add much less if using dairy free butter since it is usually salted)


  • 1 lb ground beef
  • 1/4 cup gluten free BBQ Sauce
  • 1 egg
  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • plus 1 Tablespoon gluten free BBQ sauce for brushing before Instant Pot
  • plus 2 Tablespoons gluten free BBQ sauce for brushing before broiling


  1. Scrub potatoes.  Peel and cube potatoes and place into Instant Pot.  Cover with 1 cup of water.  Place trivet over potatoes.
  2. Make meatloaf.  In a large mixing bowl, add ground beef, 1/4 cup BBQ sauce, egg, grated zucchini, grated carrot, garlic powder, onion powder and salt.  Mix well.  Pour meat mixture into a small baking pan and form meatloaf into an oval shape or rectangle shape.  Spread 1 Tablespoon of BBQ sauce on top and cover with foil on the top.  If you are using a springform pan, place foil under so it does not leak into your potatoes.  Place pan onto trivet.
  3. Seal Instant Pot, set to sealing mode and place timer on high pressure for 30 minutes.
  4. When Instant Pot is done cooking, use an oven mitt and use a quick release to allow steam to vent.
  5. Remove lid and using oven mitts or tongs, carefully remove baking pan and trivet.
  6. Remove foil and drain any juices from meatloaf and scrape off any foam the meat may release.  Poke a sharp knife into the center of meatloaf to make sure it is cooked through or stick a thermometer into the center of the meatloaf.  It should read 155 degrees.  Place meatloaf on a baking sheet and brush 2 Tablespoons of BBQ over the top.  Broil on high for 4 minutes in the middle rack.  Take a peak every minute to make sure you do not burn your meatloaf.
  7. Meanwhile, make your mashed potatoes.  Drain the liquid from the potatoes, add butter and almond milk.  Mash with a potato masher or fork and season with salt.


*This recipe makes a double batch of mashed potatoes because I love to have leftovers for the week.  If you do not want leftover mashed potatoes, feel free to cut the Mashed Potatoes ingredients in half.

*Nutrition facts are based on 6 servings for meatloaf and 12 servings for the mashed potatoes

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