This Instant Pot Meatloaf and Mashed Potatoes recipe is a complete comfort food meal made entirely in the instant pot! It takes just 20 minutes to prep and the result is moist, flavorful meatloaf and smooth, creamy mashed potatoes.
1teaspoononion powder(or 1 small finely diced onion)
½teaspoonblack pepper
Potatoes
3poundsred potatoes(or russets, peeled)
1 ½cupslow sodium chicken broth
Meatloaf Glaze
3tablespoonsketchup
2tablespoonsbrown sugar
1teaspoonapple cider vinegar
To make Mashed Potatoes
¼cupmilk
¼cupsalted butter
¾teaspoonsalt
⅛teaspoonblack pepper
⅛teaspoongarlic powder
Instructions
Meatloaf and Potatoes
In a medium bowl, stir together bread crumbs and milk. Set aside.
In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, onion powder and pepper. Add soaked bread crumbs and mix only until bread crumbs are incorporated (try to make sure there are no clumps).
Cut potatoes into large pieces (about 1½-2" chunks) and place in the bottom of the Instant Pot. Add the broth.
Shape meatloaf into a circle (one that will fit in your pressure cooker with a little room around the sides) and place on a large piece of tin foil. Wrap the foil up around the sides of the meatloaf but not over the top.
Place the foil with the meatloaf on top of the potatoes (no trivet needed, but you can put the meatloaf on it if it fits).
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook at high pressure for 30 minutes.
It will take about 15 minutes for the Instant Pot to build pressure and begin the cook time.
Stir together the glaze ingredients: ketchup, sugar and vinegar. Microwave for 20-30 seconds to allow the sugar to dissolve (optional)
When the cook time is over, let the pressure release naturally for 8-10 minutes, and then open the valve and remove the lid.
Remove the meatloaf from the Instant Pot and brush the glaze over top. Cover and let rest while you make the mashed potatoes.
To the potatoes in the Instant Pot (no need to drain!) add the milk, butter, salt, pepper and garlic powder. Mash to desired smoothness, adding more milk or butter if necessary and adjusting seasonings to your tastes.
Serve mashed potatoes with sliced meatloaf.
Notes
*This recipe can easily be halved to make fewer servings -- simply hover your mouse over the servings number and toggle down to 4 servings.Notes:
Don't over-mix. Mix the meatloaf ingredients only until just combined. If you overwork the meat, it could come out dry and tough.
Be careful when you take the meatloaf out of the pot. There will be hot dripping in the foil.
Let it rest. Make sure you let your meatloaf sit for at least 10 minutes before slicing into it so the moisture has a chance to settle back into the meat. if you cut into it too soon, that moisture will seep out and you might end up with dry meatloaf.
If you're skipping the potatoes, set the meatloaf on a trivet and add some broth or water. You will still need liquid in the instant pot for it to come to pressure.
Storage:Leftover meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen then microwave or bake until heated through.Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for 5-6 months. To reheat, thaw in the fridge if frozen then microwave or warm on the stove with a splash and more seasonings if needed.