Instant Pot Meatloaf & Mashed Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Meatloaf:
2 lbs lean ground beef
1 cup bread crumbs
2 eggs
½ c. diced onion
2 t. garlic powder
2 t. dried parsley
1 t. each salt & pepper
½ c. your favorite BBQ sauce
For Topping:
2 T. brown sugar
2 t. mustard
⅓ c. ketchup
For Potates:
3 lbs potatoes, washed & quartered
1 cup chicken broth
1 cup half & half
4 T. butter
¾ c. sour cream
1 t. garlic powder
salt & pepper to taste
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Directions: |
Directions:Start by placing the quartered potatoes in the bottom of the instant pot. Pour the chicken broth over the top. Lay the small rack that comes with your pot over the top of the potatoes so it lays flat.
Combine all the ingredients for the meatloaf (not the topping) in a large bowl until fully combined. Shape the meat mixture into a round loaf and place on aluminum foil. Shape the aluminum foil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the instant pot & secure the lid.
Ensure the steam release is closed & set to manual mode for 20 to 25 minutes. Once finished cooking, use the quick release to let the steam escape. Check meatloaf for internal temperature of 155 degrees. Carefully lift the meatload out of the pressure cooker & place on a baking sheet. Mix the ingredients for the topping & brush all over the meatload. Place under broiler for 3 to 4 minutes, until the top is bubbly & caramelized.
Meanwhile, add the remaining ingredients into the potatoes & mash until smooth & creamy. I do this right in the pot. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:10 minutes |
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