Instant Pot Meatloaf and Mashed Potatoes
Save time and dishes by making this juicy homestyle Meatloaf and Mashed Potatoes in your Instant Pot electric pressure cooker! This family favorite meatloaf recipe is comfort food at its best except it's faster, with less work and cleanup than the traditional approach!
Servings: 8 servings
Equipment
Ingredients
Meatloaf
- 1 lb. ground beef
- 1/2 lb. Italian sausage mild or spicy use your favorite!
- 2/3 cup bread crumbs
- 1/2 yellow onion peeled and diced
- 1/2 cup parmesan cheese
- 8 ounces tomato sauce
- 2 large eggs
- 1 Tablespoon parsley minced
- 1 teaspoon Worcestershire sauce
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon 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 Yukon Gold potatoes quartered
- 1 cup chicken broth
- 4 Tablespoons salted butter
- 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.1 lb. ground beef, 1/2 lb. Italian sausage mild or spicy, 2/3 cup bread crumbs, 1/2 yellow onion peeled and diced, 1/2 cup parmesan cheese, 8 ounces tomato sauce, 2 large eggs, 1 Tablespoon parsley minced, 1 teaspoon Worcestershire sauce, 1 clove garlic minced, 1/2 teaspoon salt, 1/4 teaspoon pepper
- 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.2 1/2 pounds Yukon Gold potatoes, 1 cup chicken broth
- 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.1/4 cup ketchup, 1 Tablespoon yellow mustard, 3 Tablespoons brown sugar
- 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.4 Tablespoons salted butter, 1/2 cup milk, 1/4 cup sour cream, 1/2 teaspoon salt
Notes
Recipe slightly adapted from Bowl Me Over. Her cooking time is 45 minutes followed by a quick release, but I think the shorter cooking time with a longer natural release approach works just as well.
Nutrition
Calories: 540kcal | Carbohydrates: 42g | Protein: 23g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1143mg | Potassium: 1063mg | Fiber: 4g | Sugar: 10g | Vitamin A: 562IU | Vitamin C: 34mg | Calcium: 171mg | Iron: 4mg
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