Instant Pot Meatloaf and Mashed Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
720 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Meatloaf and Mashed Potatoes
Description
Instant Pot Meatloaf and Mashed Potatoes combines a seasoned meatloaf of ground beef, pork, garlic, Italian seasoning, and mozzarella cheese shaped into an oval and cooked on a foil boat placed above quartered Yukon potatoes soaked in chicken broth with butter, salt, and pepper. Cooking both at once under high pressure creates a tender, flavorful meatloaf alongside perfectly cooked potatoes for mashing. The potatoes are drained and mashed immediately for creamy texture, enhanced with sour cream and heavy cream.
The meatloaf is finished optionally under a broiler with a glaze made from BBQ sauce, honey, ketchup, tomato paste, brown sugar, vinegar, sweet chili sauce, and mustard to create a caramelized and moist topping. Slicing after resting allows the juices to redistribute, helping the meatloaf hold together when served.
This one-pot method saves time and effort by cooking meat and potatoes together. The recipe notes that a six-quart Instant Pot has been tested for timing and that different sizes may require adjustment. If potatoes are omitted, extra broth or water should be added beneath the trivet. Using lean ground beef reduces excess grease, which should be drained carefully to preserve potato flavor.
Ingredients
Meatloaf:
- 1 pound ground beef 80 to 85 lean
- 1 pound ground pork
- 1/2 small onion finely minced
- 1 teaspoon parsley dried
- 1/4 cup bread crumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika ground
- 1 cup milk whole
- 1 tablespoon Worcestershire sauce
- 2 egg large
- 4 cloves garlic minced
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 cup mozzarella cheese cubed
Mashed Potatoes:
- 2 lbs yukon potatoes peeled and quartered
- 2 cup chicken broth
- 2 tablespoons butter unsalted
- 1/2 cup sour cream
- 1/2 cup heavy cream
- salt to taste
- black pepper to taste
Meatloaf Glaze:
- 1/2 cup BBQ sauce
- 1/4 cup honey
- 1/2 cup ketchup
- 1 tablespoon tomato paste
- 3 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
- 2 tablespoons sweet chili sauce
- 1 tablespoon yellow mustard
Instructions
- In a large bowl, combine all the meatloaf ingredients, adding the ground pork, beef, and cheese last. Mix thoroughly.
- Shape the meatloaf into an oval that fits inside the Instant Pot. Make a boat out of foil and place the meatloaf inside; it should tightly hug the meatloaf without covering it.
- Clean, peel, and dice the potatoes, then add them to the bottom of a 6-quart Instant Pot. Pour in the broth, and season with salt, pepper, and butter.
- Place a long-legged trivet on top of the potatoes.
- Add the aluminum boat with the meatloaf on top of the trivet. Do NOT cover the meatloaf with foil.
- Lock the lid and make sure you point the valve to Sealed.
- Cook on high pressure for 20 minutes, followed by a 10-minute natural pressure release. After that, manually release the remaining pressure.
- Preheat oven to 400 degrees F.
- Gently remove the Meatloaf from the pressure cooker and place it on a baking sheet, still in the foil boat. Push the foil down so it doesn't cover the sides of the meatloaf.
- Next, in a medium bowl mix all the Glaze ingredients and pour half on the meatloaf. Brush it to cover the top and sides.
- Bake it for 10-15 minutes. Brush with the remaining glaze and remove from the oven.
- In the meantime, drain the water from the potatoes, leaving in about two tablespoons. With the Instant Pot on Saute, mash the potatoes, add the cream, and stir to combine. Turn off and stir in the sour cream. Taste and adjust for salt and pepper.
- Slice the meatloaf and serve over mashed potatoes with more glaze if desired. Garnish with fresh chopped parsley.
Notes
- Shape the meatloaf into a uniform oval for even cooking and to prevent drying.
- Do not cover the meatloaf with foil during pressure cooking to allow proper heat exposure.
- Drain cooked potatoes immediately after cooking for best creamy mashed potato texture.
- The recipe tested with a 6-quart Instant Pot; adjust times for different sizes.
- Broil the glazed meatloaf if desired to caramelize the topping and keep the meat juicy.
- Let meatloaf rest at least 10 minutes before slicing to retain juices and maintain shape.
- Use lean ground beef (80/15 or 80/20) and carefully drain grease to avoid runoff into potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 45g | 15% |
| Protein | 40g | 80% |
| Fat | 44g | 68% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 188mg | 63% |
| Sodium | 967mg | 40% |
| Potassium | 1433mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 27.1mg | 30% |
| Calcium | 309mg | 31% |
| Iron | 8.4mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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