Instant Pot Meatloaf and Mashed Potatoes
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
10 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
720 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Meatloaf and Mashed Potatoes
Report
Instant Pot Meatloaf and Mashed Potatoes is an easy and delicious dinner that is ready in less than one hour. This is one of the best comfort meals cooked simultaneously in the instant pot.
Share:
Ingredients
Meatloaf:
- 1 pound ground beef 80 to 85 lean
- 1 pound ground pork
- 1/2 small onion finely minced
- 1 teaspoon dried parsley
- 1/4 cup bread crumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground paprika
- 1 cup whole milk
- 1 tablespoon Worcestershire sauce
- 2 large eggs
- 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 and 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
Add to Shopping List
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
- Cooking the potatoes and meatloaf simultaneously is very convenient, but there are a few tricks to get both tight. Try to shape the meatloaf into a uniform oval; this is important for uniform cooking and for the meat not to dry out in some places.
- Also, you do NOT have to cover the meatloaf with foil. For the creamiest potatoes, once you remove the meatloaf from the pot, immediately drain them. They have been cooked more than enough, and to preserve the creamy texture, they need to be drained and mashed immediately.
- I have only tested this in a six-quart instant pot. If yours is a different size, the cooking instructions may need to be changed.
- If potatoes are not being added, the meatloaf should still be on a trivet, and the bottom of the pot will need at least 1½ cups of water or broth.
- Broiling the meatloaf with the glaze is optional, but it helps make a delicious topping and keeps the meat juicy.
- Let the meatloaf rest for at least 10 minutes before slicing. This allows all the juices to be absorbed and prevents the slices from falling apart.
- Instead of foil, they have small pans that fit inside the instant pot, which would be perfect for this meatloaf.
- Make sure the ground beef is lean. I use 80/15 or 80/20 to prevent too much grease. Then, carefully drain the fat so it doesn’t run into the potatoes.
Nutrition Information
Show Details
Calories
720kcal
(36%)
Carbohydrates
45g
(15%)
Protein
40g
(80%)
Fat
44g
(68%)
Saturated Fat
17g
(85%)
Cholesterol
188mg
(63%)
Sodium
967mg
(40%)
Potassium
1433mg
(41%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
770IU
(15%)
Vitamin C
27.1mg
(30%)
Calcium
309mg
(31%)
Iron
8.4mg
(47%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
Other Recipes
You'll Also Love
Chorizo and Chipotle Meatloaf with a Spicy Chipotle Glaze and Chipotle Mashed Sweet Potatoes
American
5.0
(3 reviews)
