Meatloaf and Mashed Potatoes

By: Francisca Alcalde

Meatloaf and Mashed Potatoes
cuisine icon Course
Bottom Dishes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 servings, bottom dishes, butter, chicken broth or water, chopped, cream, divided, dry breadcrumbs, eggs, Francisca Alcalde, freshly ground black pepper, garlic minced, ground meat, instant pot, onion finely chopped, parsley, plain yogurt, potatoes, pressure cook, salt, salt and pepper, tomato sauce, worcestershire sauce

serving icon Servings
4 Servings
Ingredients
  • Approx. 2 lb (1kg) ground meat
  • 1 cup dry breadcrumbs
  • ⅔ cup tomato sauce, divided
  • ½ cup onion finely chopped
  • 2 eggs
  • 2-3 cloves garlic minced
  • 2 tsp Worcestershire sauce
  • 2 tsp parsley
  • 2 tsp salt
  • ½ tsp freshly ground black pepper
  • 3 lb (1.5 kg) potatoes, chopped
  • 1 cup chicken broth or water
  • ½ cup cream
  • ½ cup plain yogurt
  • 4 tbsp butter
  • Salt and pepper
Instructions
  • In a bowl, mix the ground beef, eggs, breadcrumbs, onion, Worcestershire sauce, garlic, ⅟3 cup tomato sauce, parsley, salt, and pepper with your hands until ingredients are well incorporated. Put the mixture in a bake pan or use aluminum foil to shape in form of a pan.
  • Arrange the potatoes evenly on the bottom of the Instant Pot. Pour broth or water over the potatoes. Place the Instant Pot® rack over the potatoes. Place the meatloaf on top.
  • To simplify, use the Instant Pot Bake Set with 2 Pans, 2 Racks, 2 Lids.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 25 Minutes.
  • When the time is up, release the steam.
  • Remove the meatloaf using the rack handles and drain off any extra liquid. Spread the remaining tomato sauce on the meatloaf and, if desired, place under the oven grill for 3 minutes to caramelize.
  • Meanwhile, add cream, yogurt, butter, and salt and pepper to potatoes in Instant Pot and mash until creamy.
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