I found this amazing recipe for Instant Pot Meatloaf And Mashed Potatoes with Brussels sprouts here the other day while reading through blog after blog and after having a great dinner ourselves I wanted to share it with you. It was an incredibly easy dinner to fix and super kid-friendly. I say it was super kid-friendly after preparing the meal with my son. He had the best time being my little helper and once again showed me just how skilled kids can be in the kitchen. He made the meatloaf (I have him keeping a portfolio with great photos for not only great memories but also as a great tool in case someday he wants to get into a cooking institute or something because he not only loves it so but he’s really talented as well.)
Once again my Instant Pot performs miracles. I tell you this kitchen gadget is just amazing! I feel like I should be worshipping it in the kitchen right where the sun shines through the blinds shining a ray of light onto the kitchen countertop just so. This is where I should be waving my upper body with arms extended praying to the great Instant Pot God because so far there just isn’t anything this gadget can’t do.Stumbling upon this recipe came at just the right time because I honestly had no clue what I was going to prepare for dinner that night.Click To Tweet But there I was reading through the recipe and sure enough, I had all of the ingredients so I had a winner!
Without further adieu, here is the recipe:
Instant Pot Meatloaf
This here's a hearty Instant Pot dish of scrumptious meatloaf, mashed potatoes, and Brussels sprouts for a family of 6. Make a whole nutritious dinner in one pot with this quick and easy Meatloaf and Mashed Potatoes recipe!
- 2 lbs. ground beef I used lean ground beef
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup onion diced
- 2 tsp. garlic powder
- 2 tsp. dried parsley
- 1 tsp. salt and pepper
- 1/2 cup honey BBQ sauce
- 2 tbsp. brown sugar meatloaf topping
- 2 tbsp. mustard meatloaf topping
- 1/3 cup ketchup meatloaf topping
- 3 lbs. yellow potatoes washed and quartered mashed potatoes
- 1 cup chicken broth mashed potatoes
- 1 cup half and half mashed potatoes
- 4 tbsp. butter mashed potatoes
- 3/4 cup sour cream mashed potatoes
- 1 tsp. garlic powder mashed potatoes
- salt and pepper to taste mashed potatoes
Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat.
Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure lid.
Ensure that the steam release is closed and turn pressure cooker to Manual mode for 20 to 25 minutes*. Once finished cooking, use the quick release method to let the steam escape. Check meatloaf for internal temperature of 155 degrees.
Carefully lift the meatloaf out of the pressure cooker and place on a baking sheet. Mix the ingredients for the topping and brush all over the meatloaf. Place meatloaf under the broiler for just 3 to 4 minutes, until the top is bubbly and caramelized.
Meanwhile add the remaining ingredients (half and half, butter, sour cream, garlic powder, salt and pepper) to the instant pot and mash the potatoes until smooth and creamy.
Serve the meatloaf in slices with the mashed potatoes. Enjoy!
UPDATE Some people are finding that 20 minutes is not enough time to fully cook their meatloaf. I use an 8 quart Instant Pot for this recipe and 20 minutes works great. If your IP is smaller, try increasing the time up to 25 minutes. If it's still not cooked in the center, you can finish it in the oven at 350 degrees. Once it's cooked through finish with the topping and broil.