We’re all familiar with the classic comfort food of meatloaf and mashed potatoes. But making them together in one pot in less than an hour? Bring. It. On.
One-Pot Meatloaf and Mashed Potatoes Dinner
2 lbs. lean ground beef
1½ cups Panko bread crumbs
1 cup grated Parmesan cheese
4 large eggs
4 cloves garlic, minced
1 tsp. Montreal Steak Seasoning
1 tsp. each kosher salt and black pepper
1 cup beef broth, for cooking meatloaf in electric pressure cooker
5 tsp. dark brown sugar
⅔ cup ketchup
1 Tbs. dry mustard
2 tsp. Worcestershire sauce
10-12 small potatoes, halved
Place all meatloaf ingredients into a large mixing bowl and combine together with your hands. Place this mixture into the center of a piece of heavy duty aluminum foil; pull sides up around meatloaf mixture, crimping the edges firmly closed.
In a separate bowl, thoroughly mix the sauce ingredients together.
Place potatoes and carrots into electric pressure cooker (EPC) pot; season to taste with salt and pepper; add beef broth. Place metal trivet on top of potatoes, then top with foil-wrapped meatloaf mixture.
Lock EPC lid into place and choose High Pressure setting for 35 minutes, bringing EPC to full pressure. When timer sounds, perform a quick release to remove all pressure from EPC. Remove lid and check internal temperature of meatloaf to be sure it’s fully cooked – 160 degrees F. (If it’s not up to temperature, lock EPC lid into place and give it another 5 minutes under High Pressure.).
Preheat broiler. Carefully remove meatloaf to a baking sheet, pulling foil back from the sides of the meatloaf. Top meatloaf with prepared sauce, then place meatloaf beneath the broiler for 2-3 minutes, or until sauce bubbles and caramelizes. While meatloaf is beneath the broiler, mash potatoes as desired.
Serve meatloaf with additional sauce, if desired, on a bed of mashed potatoes.