Instant Pot Meatloaf and Mashed Potatoes

INGREDIENTS

For the Meatloaf:

• 2 lb. hamburger (a meatball mix of beef and pork works well)
• 1 cup of breadcrumbs
• 2 eggs
• 1/2 small onion chopped
• 2 tsp garlic powder
• 2 tsp dried parsley
• 1 tsp each of salt and pepper
• 1/2 cup sweet and smokey bbq sauce

Meatloaf Glaze Ingredients:

• 2 tbsp brown sugar
• 2 tbsp mustard
• 1/3 cup ketchup

Potatoes:

• 3 lbs. red potatoes peeled and quartered
• 1 cup chicken stock or broth
• 5 tbsp butter
• 2 tsp garlic powder
• 2 tsp parsley flakes
• 2 tsp Italian seasoning
• salt and pepper to taste

INSTRUCTIONS

1. Layer the bottom of the Instant pot with the potatoes. Place your rack on the potatoes and top with a foil sheet formed into a nest or cradle. Pour the chicken broth over the potatoes (outside the foil).
2. Mix all the meatloaf ingredients with your hands, then make a round loaf. Place the meatloaf in the foil cradle. Cover the instant pot with the lid.
3. Set the Instant Pot steam release to "sealing" then set the controls to pressure cook on high for 30 minutes. I had under-cooked results at 25 minutes.
4. While the meatloaf is cooking, mix the glaze ingredients.
5. Once the meatloaf is finished cooking, quick release the steam. Check the temperature of the meatloaf; if it is not at least 155 you are going to need to monitor the temperature when it is browning in the oven.
6. Transfer the meatloaf onto a baking sheet. Brush the glaze onto the meatloaf. Place meatloaf in the oven under a broiler and monitor closely. If the internal temperature has not reached 155 at any point yet, after 3 minutes turn the oven to 400 degrees and monitor while the temperature rises to 155 degrees.
7. Add the rest of the ingredients to the potatoes in the Instant Pot and mash until desired smoothness.
8. You're done!

I recommend you try this method if you want to quickly get dinner on the table, but in all honesty I prefer a more spicy or flavorful meatloaf. - JP