Instant Pot Meatloaf & Mashed Potatoes
- Anthology of Crumbs
- Sep 23
- 1 min read
Notes
1
In a large bowl, combine ground beef, eggs, breadcrumbs, onion, garlic, Worcestershire sauce, ⅓ cup of ketchup, parsley, salt, pepper, and thyme (if using). Mix with your hands until just combined. Form into a loaf and place in a disposable loaf pan or shape a foil pan.
2
Arrange potatoes in the bottom of the Instant Pot in an even layer. Pour in broth or water. Place the wire rack over the potatoes, then set the meatloaf on top.
3
Lock the lid and set the steam release to sealed. Cook on manual high pressure for 25 minutes. Once done, carefully quick release the steam.
4
Remove the meatloaf using the rack handles. Drain any liquid and brush the loaf with the remaining ketchup. For extra flavor, broil in the oven for 3–4 minutes until caramelized.
5
Add cream, sour cream, butter, salt, and pepper to the potatoes. Mash until smooth and creamy.
6
Slice the meatloaf and serve alongside mashed potatoes.
Instructions
2 pounds ground beef
1 cup dried breadcrumbs
⅔ cup ketchup (divided)
½ cup onion (finely chopped)
2 eggs
2 to 3 cloves garlic (minced)
2 tsp Worcestershire sauce
2 tsp dried parsley
1 ½ tsp salt
½ tsp freshly ground black pepper
½ tsp dried thyme (optional)
Meatloaf
3 lbs Yukon Gold potatoes (chopped)
1 cup chicken broth or water
½ cup heavy whipping cream or half-and-half
½ cup sour cream
4 Tbsp unsalted butter (½ stick)
kosher salt & freshly ground pepper (to taste)
Potatoes
Instant Pot Meatloaf with Mashed Potatoes
Anthology of Crumbs
Juicy Instant Pot meatloaf with creamy mashed potatoes, all cooked in one pot. A quick, comforting dinner ready in under an hour.
Servings :
6
Calories:
Prep Time
15 min
Cooking Time
25 minutes (plus 5–10 minutes for pressure build/release)
Rest Time
0
Total Time
45 min
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