The Instant Pot Chronicles: Meatloaf and Mashed Tater Madness

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Perhaps this is an unpopular opinion, but I love meatloaf. When I left home for college and would return home for various breaks, my mom’s meatloaf with tomato gravy was the dish I longed for most. There’s just something about it that brings me such comfort. Naturally, I’m still pretty obsessed with my new Instant Pot. Much of my spare time is spent perusing Pinterest and cookbooks trying to find the next Instant Pot miracle meal I can try out. This week’s adventure struck my fancy because not only was it for one of my favorite foods to eat, but you can also make mashed potatoes in the pressure cooker at the same time! A two for one pressure cooker meal had to be my next move.

This Instant Pot Meatloaf and Mashed Potatoes was pretty cool. Prep was so easy. Almost too easy which left me very skeptical. My skepticism and my natural anxiety using a pressure cooker made me really wonder if it was possible to cook both meat and potatoes at the same time. Ultimately, I was pleasantly surprised by the outcome. The meatloaf was cooked thoroughly and the potatoes were soft enough for mashing. While I am making this meal sound so simple and easy, there was a small setback for me. You see, I may have selected the wrong potatoes and I also don’t have a proper potato masher. This resulted in some runny yet somehow chunky mashed taters. The flavors were yummy of course, but I couldn’t get over the consistency and that’s a huge thing for me. The potatoes were edible for sure and thickened up after they sat for some time so don’t worry, they didn’t go to waste.

To be honest, the flavor of the meatloaf was tasty but it definitely couldn’t hold a candle to my mother’s recipe. She was gracious enough to share with me her top-secret recipe so the next time I try this two for one delight I’m going to make sure I chose better potatoes and use my mom’s recipe instead to see how it does! I can’t express the enjoyment I’m getting from my Instant Pot but don’t fret, not all of my blog dishes are going to be for the Instant Pot, I promise.

Instant Pot Meatloaf and Mashed Potatoes

What You Need:

2 lb. ground beef
1 cup breadcrumbs
2 eggs
1/2 cup onion, diced
2 tsp garlic powder
2 tsp dried parsley
1 tsp salt and pepper
1/2 cup honey bbq sauce

For the Meatloaf Topping:

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

For the potatoes:

3 lbs. yellow potatoes washed and quartered
1 cup chicken broth
1 cup half and half
5 Tbsp. butter
3/4 cup sour cream
2 tsp garlic powder
salt and pepper to taste

Instructions:
Click here to Cook With Me!

Place the quartered potatoes in the bottom of your pressure cooker in an even layer then pour the chicken broth over the top.
Lay the rack that comes with your pressure cooker over the top so it lays flat.
In a large bowl combine the meatloaf ingredients, except for the topping, until mixed well.
Shape the meat mixture into a loaf and place on a large piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it.
Place the meatloaf on top of the rack in the pressure cooker and secure lid.
Turn pressure cooker on manual mode for 25 minutes.
After 25 minutes, use the quick release to let the steam escape then open the pressure cooker and check the meatloaf for an internal temperature of 155 degrees.
Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet.
Mix the ingredients for the topping and brush all over the meatloaf.
Place meatloaf under the broiler for 4 minutes, until the top is caramelized.
Meanwhile add the half and half, butter, sour cream, garlic powder, salt, and pepper to the instant pot and mash the potatoes until smooth and creamy.
Serve and enjoy!

Cook With Me:

Place the quartered potatoes in the bottom of your pressure cooker in an even layer then pour the chicken broth over the top.
Lay the rack that comes with your pressure cooker over the top so it lays flat.
In a large bowl combine the meatloaf ingredients, except for the topping, until mixed well.
Shape the meat mixture into a loaf and place on a large piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it.
Place the meatloaf on top of the rack in the pressure cooker and secure lid.
Turn pressure cooker on manual mode for 25 minutes.
After 25 minutes, use the quick release to let the steam escape then open the pressure cooker and check the meatloaf for an internal temperature of 155 degrees.
Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet.
Mix the ingredients for the topping and brush all over the meatloaf.
Place meatloaf under the broiler for 4 minutes, until the top is caramelized.
Meanwhile add the half and half, butter, sour cream, garlic powder, salt, and pepper to the instant pot and mash the potatoes until smooth and creamy.
Serve and enjoy!