Instant Pot Meatloaf & Mashed Potatoes
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 503.8
- Total Fat: 24.8 g
- Cholesterol: 111.0 mg
- Sodium: 555.4 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 2.5 g
- Protein: 23.1 g
View full nutritional breakdown of Instant Pot Meatloaf & Mashed Potatoes calories by ingredient
Introduction
Meatloaf with mashed potatoes. Meatloaf with mashed potatoes.Number of Servings: 10
Ingredients
-
32 oz 80/20 ground beef chuck
1 cup Breadcrumbs - Progresso, plain (by OMALLEYC)
2 large Egg, fresh, whole, raw
.5 cup, chopped Onions, raw
2 tsp Parsley, dried
8 tbsp BBQ Sauce- Sweet Baby Rays Original
6 tsp packed Brown Sugar
3 tsp French's Classic Yellow Mustard
8 tbsp Hunt's Ketchup
48 oz Yukon Gold Potatoes (by SUZABELL63)
1 cup (8 fl oz) Chicken Broth
1 cup Half and Half Cream
.75 cup Sour Cream
3 tsp Garlic powder
1 serving Salt & Pepper to taste (by ANJIEALLEN)
Directions
1. Start by laying the quartered potatoes in the bottom of your instant pot in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your Instant Pot over the top so it lays flat
2. 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 Instant Pot and secure the lid.
3.Ensure that the steam release if closed and turn Instant Pot to manual mode for 25 minutes. Once it is finished cooking use the quick release method to let the steam escape.Check meatloaf for an internal temperature of 155 degrees.
4. Carefully lift the meatloaf out of the Instant Pot and jplace on a baking sheet. Mix the ingredients for the topping (brown sugar, Ketchup and mustard) and brush all over the meatloaf. Place under the broiler for 3 to 4 minutes until toe top is bubbly and carmelized.
5. Meanwhile add the remaining ingredients ( half & half, butter , sour cream, garlic powder, salt and pepper) to the Instant Pot and mash the potatoes until smooth and creamy
6. Serve the meatloaf in slices with the mashed potatoes. Enjoy
Serving Size: 10 4oz pieces
Number of Servings: 10
Recipe submitted by SparkPeople user CHITWN1.
2. 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 Instant Pot and secure the lid.
3.Ensure that the steam release if closed and turn Instant Pot to manual mode for 25 minutes. Once it is finished cooking use the quick release method to let the steam escape.Check meatloaf for an internal temperature of 155 degrees.
4. Carefully lift the meatloaf out of the Instant Pot and jplace on a baking sheet. Mix the ingredients for the topping (brown sugar, Ketchup and mustard) and brush all over the meatloaf. Place under the broiler for 3 to 4 minutes until toe top is bubbly and carmelized.
5. Meanwhile add the remaining ingredients ( half & half, butter , sour cream, garlic powder, salt and pepper) to the Instant Pot and mash the potatoes until smooth and creamy
6. Serve the meatloaf in slices with the mashed potatoes. Enjoy
Serving Size: 10 4oz pieces
Number of Servings: 10
Recipe submitted by SparkPeople user CHITWN1.