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 Supreme
2 lbs. lean ground beef
1½ cups Panko bread crumbs
1 cup grated Parmesan cheese
4 large eggs
4 cloves garlic, minced
1 tsp. your favorite steak seasoning (here’s my recipe)
1 tsp. each kosher salt and black pepper
1 cup chicken broth, for cooking meatloaf and potatoes
5 tsp. dark brown sugar
⅔ cup ketchup
1 Tbs. dry mustard
2 tsp. Worcestershire sauce
10-12 small potatoes, halved
Mashed Potatoes Supreme
2 1/2 – 3 lbs. Yukon Gold potatoes, cut in half, unpeeled (Yes, unpeeled! That’s why I adore Yukon Gold Taters)
1 cup Sour cream
2 eggs, beaten
1-2 tsp. prepared horseradish (found in the refrigerated section of your grocer’s meat department, typically. This is not the creamy horseradish that’s sold in the condiment aisle, FYI.)
Place all meatloaf ingredients into a large mixing bowl and gently 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 small bowl, thoroughly mix the sauce ingredients together.
Place potatoes 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 – 160-165 degrees F. (If it’s not up to temperature, lock EPC lid into place and give it another 2-3 minutes under High Pressure once more.)
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.
Meanwhile, drain the potatoes well. In a small bowl, combine sour cream, eggs, and horseradish; add to potatoes and beat well, until potatoes are smooth and creamy. Season to taste with salt and pepper before serving.
Serve meatloaf with additional sauce, if desired, on a bed of mashed potatoes.