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Two slices of instant pot meatloaf on top of mashed potatoes
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Instant Pot Meatloaf and Mashed Potatoes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Jacqueline

Ingredients

  • 1 yellow onion minced (about 1 cup)
  • 1/2 cup Italian bread crumbs
  • 3/4 cup ketchup dividded
  • 2 eggs
  • 2 T worcestershire
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons coarse kosher salt
  • 1 lb ground beef
  • 1 lb ground pork
  • 5-6 large russet potoates
  • 1 cup water
  • 2 tablespoons brown sugar
  • 1 stick 8 tablespoons butter
  • salt & pepper to taste
  • 1 cup cream or milk

Instructions

  • Plate innere pot into pressure cooker.
  • In a large bowl, combine onion, bread crumbs, ½ cup ketchup, eggs, worcestershire, 1¼ tsp salt, ¾ tsp pepper, beef, veal and pork. Mix with your hands until just combined.
  • Transfer meat mixture to a 2 lb loaf pan and set aside. 
  • Peel potatoes; dice into 1 1/2" pieces. Add potatoes to bottom of pressure cooker inner pot and pour in 1 cup of water. 
  • Place loaf pan on top of potatoes. Lock lid in place and make sure vent is set to SEAL. 
  • Cook at high pressure for 30 minutes. Natural release for 5 minutes, then quick release remaining pressure. Remove loaf pan. 
  • In a small bowl, mix remaining 1/4 cup ketchup with 2 tablespoons brown sugar. Spread over top of meatloaf. Broil in oven for 5-7 minutes while you finish the potatoes. 
  • Use a potato masher to mash potatoes and butter together in inner pot. NOTE: I did not have any water left in my pot, if you do, feel free to drain the potatoes and return to the pot. Use a hand mixer to whip potatoes, adding up to 1 cup of cream of milk to achieve your preferred texture. Season to taste with salt and pepper.