Meatloaf and Mashed Potatoes


  • 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
  • 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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