Instant Pot Best Meatloaf & Mashed Potatoes
Instant Pot Best Meatloaf & Mashed Potatoes
- The Meatloaf:
- 1 lb of ground sirloin beef (85%-90% lean – the less lean, the better)
- 1/2 lb of ground pork
- 1/2 lb of ground veal
- (NOTE: Although I think it’s the best combo for the best flavor, if you don’t want to use pork and/or veal, you can add more ground beef instead. Whatever combo of meat you use, just make sure it totals 2 lbs)
- Half a yellow onion, grated (a cheese grater works great)
- 1/2 cup of grated Parmesan cheese
- 1 cup of breadcrumbs
- 3 tbsp of crushed garlic
- 1 tbsp of seasoned salt
- 2 tsp of black pepper
- 2 tsp of dried oregano
- 2 tbsp of dried parsley
- 1/2 cup of whole milk
- 2 tbsp of ketchup
- 2 tbsp of barbecue sauce
- 2 eggs, slightly beaten
- The Meatloaf Glaze:
- 1/2 cup of ketchup
- 1/4 cup of barbecue sauce
- 1 tbsp of yellow mustard
- 1 tbsp of honey
- 1 tbsp of balsamic glaze
- 1 tsp of Worcestershire sauce
- 2 tbsp of brown sugar (either light or dark is fine)
- The Potatoes Before Mashing:
- 1.5 lbs of baby white or Yukon potatoes, rinsed, skin-on and quartered
- 1.5 lbs of baby red potatoes, rinsed, skin-on and quartered
- (NOTE: You can also use 3 lbs of Yukon Gold or Russet potatoes – just peel and quarter those)
- 5 cloves of garlic
- 1.5 cups of chicken broth (I used 1.5 tsp of Chicken Better Than Bouillon + 1.5 cups of water)
- The Potatoes After Mashing:
- 1/2 stick (4 tbsp) of salted butter
- 1/2 cup of half & half or heavy cream
- 5.2 oz of Boursin cheese (in deli/fancy cheese section of most markets or you can use 4 oz/half a brick of cream cheese or 4 oz of sour cream instead)
- 1 tsp of kosher salt
- 1 tsp of black pepper
- 1 tsp of garlic powder
- 1/2 tsp of Italian seasoning
- 1/4 cup of chives, sliced
For thicker mashed potatoes, remove half a cup (or all) of the broth by straining it after cooking but before mashing the potatoes.
As for using a bundt pan to make this meatloaf, I cannot suggest it enough. Not only does it make for a pretty presentation with the convenient ring-like shape and the mashed potatoes to rest in the center but, more importantly, it ensures the meat is cooked evenly. Forget shaping it into a loaf. No worries about an undercooked center here!
As mentioned, the meat ratio is best when using 1 lb of ground beef/sirloin, 1/2 lb of ground pork and 1/2 lb of ground veal. You can change it up how you wish, but make sure it totals 2 lbs of meat.
Want it a bit spicy? Add about 1-2 tsp of a Cayenne pepper to the meatloaf mixture.
If you only want to make the meatloaf, just rest the bundt on the trivet and only add in 1.5 cups of water instead of broth at Step 2 and skip Step 7.
If you only want to make mashed potatoes, just follow Steps 2 & 7 but obviously forget the trivet and cook for 15 minutes instead of 35. Do a quick release when done.
- In a large bowl, mix together all the meatloaf ingredients by hand for about 2 minutes until it clumps together and stays in a giant meatball formation. Spray a bundt pan (use this one for best results) with non-stick cooking spray and pack the meatloaf mixture into it. Cover with non-stick foil or spritz non-stick spray on the foil and puncture a hole in the middle of the foil so the steam can go through the bundt pan’s center – DO NOT forget to do this (NOTE: If you don’t want to use the bundt, you can shape the meat into a rectangular loaf and rest it on non-stick aluminum foil with the sides of the foil folded up so it covers all sides of the meatloaf with the top fully exposed. Just make sure the loaf is even in terms of shape or it may not cook evenly – which is why I suggest using this fabulous bundt pan for guaranteed even cooking results and a lovely ring shape)
- Add the potatoes, chicken broth and garlic cloves to the Instant Pot. Rest the trivet on top of the potatoes and garlic (press it down good so the trivet rests flat) and then rest the bundt pan on top of the trivet. Secure the lid and hit “Manual” or “Pressure Cook” at High Pressure for 35 minutes (NOTE: I did this in a 6qt and it fits absolutely perfectly)
- While the meatloaf’s cooking, mix together all the ingredients for the meatloaf glaze in a bowl until well combined. Set aside when done
- Once the Instant Pot has finished cooking, perform a quick release. Pre-heat the oven to 400 degrees while the steam’s releasing
- Using some tongs and a dish towel/oven mitt, remove the bundt from the pot. Pour out any excess drippings from the bundt into a hot-oil proof container over the sink, carefully securing the meatloaf in place with a spatula or dish/paper towel so it doesn’t slide out (that would be a shame)
- Line a baking sheet with non-stick foil or spray some non-stick cooking spray on regular foil. Place the foil-lined baking sheet over the bundt and, firmly holding them together with your hands protected from the heat, quickly flip upside down. The meatloaf will slide right out of the bundt and onto the foil. (If it breaks apart a little since it’s super moist and tender, that’s okay and you can easily place it back into formation). Brush the meatloaf glaze all over the meatloaf and pop it into the oven for 5-10 minutes until the glaze caramelizes (I went for 7 minutes). Keep an eye on it as all ovens vary! (NOTE: If you didn’t use the bundt pan, just fold the foil sides down around the meatloaf, drain the drippings into a hot-oil proof container over the sink and then place the meatloaf on a baking sheet with the non-stick foil under it)
- While the meatloaf’s in the oven, use a potato masher to mash the potatoes to the desired consistency and then add in all the “Potatoes After Mashing” ingredients. Stir until well combined and adjust any seasonings to taste
- Remove the meatloaf from the oven and carefully transfer to a serving dish or cake platter using two spatulas supporting the bottom. Place some of the mashed potatoes in the center of the ring (for presentation) and place the rest in a serving dish
- Enjoy this epic feast!