Name: Instant Pot Pepperoni Pizza Meatloaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1/2 cup chopped onion; 2 ounces pepperoni, diced if large; 1 large clove garlic, minced; 1 pound 97% lean ground beef; 1 large egg, lightly beaten; 1/2 cup pizza sauce {plus more for topping}; 1/2 cup panko crumbs; 2 Tablespoons grated Parmesan cheese; 1 cup mozzarella cheese cut into chunks; 1/4 teaspoon ground black pepper; 1 cup chicken stock; 1 teaspoon Italian seasoning; 1/4 cup grated mozzarella for topping; 2 pounds small Yukon Gold potatoes; 2 Tablespoons Parmesan cheese; 1/4 cup milk, more or less to achieve desired texture; sea salt and ground pepper, to taste

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This Instant Pot Pepperoni Pizza Meatloaf is a sure to become a new family favorite, and it’s ready in just under an hour. That makes it perfect for busy weeknights, and clean out the refrigerator days, LOL. The ground beef came out of the freezer, the mozzarella cheese and pepperoni came out of the deli bin, and the little potatoes were sitting on the counter…..

You throw it all together and come up with a crazy delicious meal! Just look at all that cheese, how could you not fall in love? I admit it, I went a bit crazy with the cheese, but it is sooooo worth it. 😉 Even better, you can make this Instant Pot Pepperoni Pizza Meatloaf gluten-free by using gluten-free panko or breadcrumbs. Yummy pizza flavors, no pizza crust!

Let’s start with a discussion about pepperoni. Mine is Applegate Farms Uncured Pepperoni that comes in big slices, so I cut them into smaller pieces…..

You may have small circles that can go in whole, it all depends on what is available. I will explain the rest as we go along, ready?

Press the Saute button on your pressure cooker. Wait for it to get HOT, and then add the oil.

Add the onion and cook until they start to soften, about 3 minutes, stirring occasionally to keep them from burning…..

Stir in the pepperoni and garlic…..

Cook until heated through and aromatic, about 2 minutes. Press the Cancel button.

Mix the ground beef, panko crumbs, lightly beaten egg, 1/2 cup of pizza sauce, Parmesan cheese, and pepper together in a large bowl…..

Pour the onion/pepperoni mixture into the bowl and mix to combine…..

Add the mozzarella chunks and mix to combine…..

Set aside.

Add the stock and seasoning to the pot. Scrape the bits off the bottom of the pot…..

then add the potatoes. Toss to combine with the stock and place the tall trivet on top…..

Place the mixture in a prepared ring mold pan, pressing to make sure it is even. Place on top of the potatoes…..

or in a loaf pan…..

Place the lid on the pressure cooker and twist to seal. Make sure the knob is in the Sealing position and set the timer for 20 minutes on Manual using the + and – buttons…..

When the Instant Pot beeps, let the pressure release on it’s own {Natural Pressure Release} for 5 minutes if using the ring pan, or 10 minutes if using the loaf pan. {I will explain in a minute}. Turn off the pressure cooker and remove the lid.

Turn on the oven broiler. Let the meatloaf rest for 5 minutes, then flip it out onto a foil or parchment paper lined baking sheet. Top with additional pizza sauce and grated cheese…..

place under the broiler for 4 to 5 minutes to melt the cheese.

Mash the potatoes in the pan with the stock. Add Parmesan cheese and milk until you reach your desired texture…..

Season to taste with sea salt and black pepper and serve…..

Instant Pot Pepperoni Pizza Meatloaf made for a king…or queen…and little people.

Notes: {contains affiliate links for your convenience}

I used the solid, low-moisture mozzarella cheese not the fresh-milk mozzarella that is floating in water.
I had little Yukon Gold potatoes sitting around needing to be used. You can substitute any other type of potato, just cut them into large chunks.
I used this tall trivet/ steaming rack, inside this Instant Pot.
I used this Fat Daddio Loaf Pan, and this Ring Mold Pan. Both were sprayed with olive oil.
The loaf pan is thicker than the ring mold pan, which is why it needs the extra five minutes to release the pressure.
If you use a different pan, make sure there is clearance around the sides, or in the center for the steam to move around!!
I finally purchased an official Potato Masher.
Since the pot and the beef stock are already hot, your pressure cooker should come up to pressure pretty quickly. I have included the 10 minutes to release the pressure in the cooking time, give or take based on your pan.

I decided to cook the potatoes in the chicken stock this time for additional flavor and they turned out great. I was afraid beef stock would be too overpowering, but who knows maybe I will try that next time. 😉

As delicious as this Instant Pot Pepperoni Pizza Meatloaf is, I think I am still partial to my original Instant Pot Bacon Cheeseburger Meatloaf…..

But they are both amazingly delicious. 🙂

Enjoy!!