Instant Pot Meatloaf and Mashed Potatoes Supreme – such an easy meal, all in ONE pot!!
We’re all familiar with the classic comfort food of meatloaf and mashed potatoes, and that’s why your family is going to love One-Pot Meatloaf and Mashed Potatoes Supreme. All you need is ONE BITE and you’ll be hooked! And if you’ve got any leftovers, be sure to make a grilled meatloaf sandwich for lunch the next day. #MeatLoaf #InstantPot #OnePotMeals
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Look no further than the Instant Pot (or your favorite electric pressure cooker) for this quick and easy take on a favorite weeknight dinner. The bonus? No need to heat up the kitchen! You may tend to think of meatloaf as a dish that leans more towards the cold-weather months, but my guys happen to enjoy it year round so I try to oblige them. Also, be sure to try my Tex Mex Penne Pasta with Ground Beef recipe – a big winner, made in just minutes!
Easy Recipe Tips for Instant Pot Meatloaf and Mashed Potatoes Supreme
1. This recipe calls for Panko breadcrumbs, which is actually a type of Japanese breadcrumb that is lighter, crispier, and airier than regular breadcrumbs, and also irregular in size. This makes it superior for breading and also for meatloaf since it tends to keep the texture more on the lighter side. (Nobody likes heavy, super dense meatloaf, right??) You’ll find Panko in the grocery aisle right next to the regular breadcrumbs and there are tons of recipes that call for this ingredient, so get some to have on hand.
2. Notice that this recipe calls for Yukon Gold potatoes. I adore Yukon Gold potatoes because you don’t need to peel them! Also, don’t be afraid of the horseradish that’s in the potatoes – this adds a wonderful little bit of zest to the creamy potatoes – so delish. (You’ll be addicted after just a few bites.)
3. Please don’t overwork your ground beef when combining with the other ingredients to make the meatloaf. Be gentle as you combine everything so your meatloaf has a tender texture when it’s cooked.
Printable One-Pot Meatloaf and Mashed Potatoes Supreme Recipe
One-Pot Meatloaf and Mashed Potatoes Supreme
We're all familiar with the classic comfort food of meatloaf and mashed potatoes, and that's why your family is going to love One-Pot Meatloaf and Mashed Potatoes Supreme. All you need is ONE BITE and you'll be hooked! And if you've got any leftovers, be sure to make a grilled meatloaf sandwich for lunch the next day.
- 1 1/2 lbs. lean ground beef
- 1 1/2 cups panko bread crumbs
- 1 cup grated Parmesan cheese
- 4 large eggs
- 4 cloves garlic, minced
- 1 tsp. your favorite steak seasoning, such as Montreal Steak Seasoning, etc.
- 1 tsp. each kosher salt and black pepper
- 3 Tbs. dark brown sugar
- 1 cup ketchup
- 1 Tbs. spicy brown prepared mustard
- 2 tsp. Worcestershire sauce
Mashed Potatoes Supreme
- 2 lbs. Yukon Gold potatoes, halved, unpeeled
- 1 cup sour ceam
- 2 eggs, beaten
- 1-2 tsp. freshly grated horseradish (or prepared horseradish)
- 1 cup chicken broth
Place all meatloaf ingredients (ground beef - black pepper) into a large mixing bowl and gently combine, using your hands, if desired. (Using two spatulas works well, too.) Place this mixture into the center of a large piece of heavy-duty aluminum foil; pull the foil up around the meatloaf mixture, crimping the edges firmly closed at the top.
In a separate small bowl, combine all the sauce ingredients together until smooth.
Place potatoes into the Instant Pot (electric pressure cooker); add broth. Place a metal trivet on top of the potatoes, then top with the foil-wrapped meatloaf mixture, making sure your Instant Pot isn't filled more than two-thirds full. (There has to be room at the top and the bottom for the steam to circulate and create the pressure to cook everything.)
Lock the Instant Pot lid into place and choose Manual on the High Pressure setting for 35 minutes, bringing the Instant Pot to full pressure. When the timer sounds, use a 10 minute Natural Release, letting the meatloaf rest.
If any remaining pressure remains in the Instant Pot, perform a Quick Release to remove the pressure from the Instant Pot. Carefully unlock the lid from the Instant Pot.
Use an instant-read meat thermometer to check the internal temperature of the meatloaf to be sure it's fully cooked to 160-165 degrees F. (If at this point, the meatloaf isn't up to that internal temperature, wrap it back in foil and place it back on top of the potatoes. Lock the Instant Pot lid into place once again and give it another 5 minutes under High Pressure once more.)
Preheat the broiler. Carefully remove the cooked meatloaf from the Instant Pot to a rimmed baking sheet, pulling the foil back from the side of the meatloaf. Top meatloaf with prepared sauce, then place the meatloaf beneath the broiler for 2-3 minutes, or until sauce bubbles and caramelizes a bit.
Meanwhile, drain the cooked potatoes well. In a small bowl, combine sour cream, eggs, and the horseradish; add to potatoes and beat well, until potatoes are smooth and creamy. Season potatoes to taste with salt and pepper before serving.
To serve, place desired helpings of mashed potatoes into bowls, then top with suce; add slices of meatloaf, slathering each slice with sauce, as well. If desired, sprinkle cooked vegetables around the meatloaf on top of the potatoes as well.
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Let’s Get Cookin’
Recipe shared on Country Cook Weekend Potluck