Bacon BBQ Meatloaf and Mashed Potatoes


  • 3 lbs yellow potatoes
  • 1 cup chicken broth
  • 1 bay leaf
  • 1 1/2 lbs ground beef
  • 1 cup breadcrumbs
  • 2 eggs
  • 2 tbsp parsley
  • 2 tsp each garlic powder
  • 1 tsp each kosher salt
  • 1/2 cup honey bbq sauce
  • 4 pieces bacon
  • 1/4 cup honey bbq sauce
  • 1 cup half and half
  • 4 tbsp butter
  • 3/4 cup sour cream
  • 1 tsp garlic powder
  • Kosher salt and pepper to taste
  • Additional cooked and crumbled bacon for garnish
  • Place potatoes in the bottom of the pot in an even layer. Add the bay leaf and chicken broth. Place the steam rack on top of the potatoes.
  • In a large bowl thoroughly combine the Meatloaf Mixture ingredients.
  • Gently press the meatloaf into a 6-cup bundt pan and cover loosely with foil--do not seal.
  • Use a foil sling to lower the bundt pan on to the steam rack, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 22 minutes.
  • When the time is up, quick-release the remaining pressure. Remove the bundt pan and brush the top with 1/4 cup bbq sauce, then set under broiler for 5-7 minutes until sauce is bubbly and caramelized.
  • Meanwhile, remove bay leaf and add half-and-half, butter, garlic powder and salt and pepper to the pot. Mash to your desired texture.
  • Slice the meatloaf, top with additional crumbled bacon. Serve with the potatoes.
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