Instant Pot Meatloaf and Mashed Potatoes
User Reviews
5
Instant Pot Meatloaf and Mashed Potatoes
Description
The meatloaf is prepared by blending ground beef, Italian sausage, breadcrumbs, onions, Parmesan, tomato sauce, eggs, and seasonings, shaped into a loaf to fit the Instant Pot. Quartered Yukon gold potatoes are placed in the bottom of the pot with chicken broth. A wire rack holds the wrapped meatloaf above the potatoes, allowing both to cook simultaneously under pressure.
The steam cooking tenderizes the potatoes and cooks the meatloaf thoroughly in about 30 minutes under high pressure, with a natural release to finish. The foil wrapping catches any drippings from the meatloaf, helping keep the pot clean and facilitating even cooking.
After cooking, the potatoes are mashed with butter, milk, sour cream, and salt for creamy sides. This method provides a convenient way to prepare two components of a meal at once, saving time and cleanup.
The recipe suggests a cooking time shorter than some versions but with longer natural pressure release, which also yields tender results.
Ingredients
Meatloaf
- 1 lb. ground beef
- 1/2 lb. Italian sausage use your favorite!, mild or spicy
- 2/3 cup bread crumbs
- 1/2 onion yellow, peeled and diced
- 1/2 cup Parmesan Cheese
- 8 ounces tomato sauce
- 2 egg large
- 1 Tablespoon parsley minced
- 1 teaspoon Worcestershire sauce
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/4 cup ketchup
- 1 Tablespoon yellow mustard
- 3 Tablespoons brown sugar I like a sweet sauce topping my meatloaf. If you like it not so sweet, reduce to 2 tablespoons.
Mashed Potatoes
- 2 1/2 pounds potato quartered, Yukon gold variety
- 1 cup chicken broth
- 4 Tablespoons butter salted
- 1/2 cup milk or half & half for even creamier, richer potatoes
- 1/4 cup sour cream
- 1/2 teaspoon salt
Instructions
- Combine the meatloaf ingredients in a large bowl, mixing until incorporated but taking care not to overmix the meat. Shape into a round loaf that will fit inside the Instant Pot.
- Arrange the quartered potatoes in the bottom of the Instant Pot, then set the wire rack over them. Add the chicken broth to the potatoes.
- Create an aluminum foil "pan" for the meatloaf by layering two sheets of foil on top of each other, then placing the meatloaf mixture on the center of the foil and wrapping the foil up around the sides to create a pan that is tall enough to catch the fat and juices from the meatloaf as it cooks.
- Set the meatloaf in its wrapper on the wire rack over the potatoes. Place the Instant Pot lid on and turn to seal, then cook on high pressure for 30 minutes, followed by a 10 minute natural release. Do a quick release by turning the steam release knob to the vent position to release any remaining pressure. Check the meatloaf with a digital meat thermometer inserted into the center to make sure it has reached 160°F. If not, put the lid back on the Instant Pot and cook for another 10 minutes.
- Suction out the drippings from around the meatloaf using a baster and discard, then carefully remove the meatloaf in it's foil pan from the Instant Pot and transfer to a baking sheet. Combine the sauce ingredients in a bowl, then spread over the top of the meatloaf. Broil for 2-3 minutes until caramelized on top.
- Finish the potatoes by adding the butter, milk (or half & half), sour cream, and salt, and mashing to your desired consistency. Taste and adjust salt, if needed.
Notes
- This recipe is adapted from Bowl Me Over with adjusted cooking time and pressure release method for tender results.
- Using a longer natural release instead of quick release after cooking improves meatloaf texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 1143mg | 48% |
| Potassium | 1063mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 34mg | 38% |
| Calcium | 171mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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