Instant Pot Meatloaf and Mashed Potatoes Recipe
This is a complete meal all in one! The best part is, you can cook them both the meatloaf and potatoes at the same time!
Serving6 servings
Ingredients
- 1½ pounds ground beef
- 2 eggs
- chopped onion, (1/2 to 1 whole onion, depending on what you prefer)
- ¼ cup ketchup
- salt and pepper, to taste
- 1 cup oatmeal
- 1 can tomato soup
- 2 Tablespoon Worcestershire sauce
- 2 Tablespoon brown sugar
- 8 Yukon gold potatoes
- 3 Tablespoon butter
- 3 Tablespoon milk
- salt
- 1 cup water
Equipment
Instructions
- In the bottom of your Instant Pot, place your potatoes so that they are level. Put in the metal rack on top of the potatoes pour in one cup a water and set aside.
- In a medium sized bowl, stir together the beef, eggs, chopped onion, oatmeal, ketchup, salt and pepper, 1/2 of soup, and 1 T Worcestershire sauce with your hands (it really is easier that way). Mold and put into a pan or foil shaped like a loaf pan. In a small bowl, stir brown sugar, the rest of Worcestershire sauce, and rest of the soup and pour over top of loaf.
- Close the lid and make sure the knob is on "sealing." Push the manual button and cook for 25 - 30 minutes. If your meatloaf is thick, you will want to stick with the 30 minutes.
- When it is done cooking, move the knob over to venting (quick release) and wait for the steam to come out.
- Remove the pan (or foil loaf) from the pot. Add butter, milk, salt and pepper on top of the potatoes. Mash to desired texture. Serve with potatoes with meatloaf.
Nutrition
Calories: 322 kcal · Carbohydrates: 20 g · Protein: 28 g · Fat: 14 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 141 mg · Sodium: 484 mg · Potassium: 809 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 514 IU · Vitamin C: 7 mg · Calcium: 51 mg · Iron: 4 mg