Name: Instant Pot Meatloaf and Mashed Potatoes Recipe
Ingredients: 1 lb ground sirloin beef (85%-90% lean – the less lean, the better for moisture and flavor); ½ lb ground pork (adds richness and depth of flavor); ½ lb ground veal (contributes to tenderness and a delicate taste) (Note: If you prefer, you can substitute the pork and/or veal with additional ground beef to reach a total of 2 lbs of ground meat.); ½ medium onion, grated (adds moisture and subtle sweetness); 1 cup breadcrumbs (helps bind the meatloaf and provides texture); 1 tbsp seasoned salt (enhances overall flavor); 2 tsp black pepper (adds a touch of spice); 2 tsp dried oregano (provides a warm, herbaceous note); 3 tbsp crushed garlic (or about 3-4 cloves, minced; for robust garlic flavor); 2 tbsp dried parsley (adds freshness and a hint of green); ½ cup whole milk (adds moisture and richness); 2 tbsp tomato sauce (contributes to moisture and a subtle tang); ½ cup grated Parmesan cheese (adds savory, salty, and umami flavor); 2 tbsp barbecue sauce (adds sweetness, smokiness, and depth of flavor); 2 large eggs, slightly beaten (binds the ingredients together); ½ cup tomato sauce (base for the glaze and adds tanginess); ¼ cup barbecue sauce (enhances sweetness and smokiness); 1 tbsp yellow mustard (adds a tangy kick and balances sweetness); 1 tbsp honey (adds natural sweetness and a smooth texture); 2 tbsp brown sugar (light or dark, for caramelized sweetness and depth); 1 tsp Worcestershire sauce (adds umami and savory depth); 1 tbsp balsamic glaze (provides a touch of acidity and sophisticated sweetness); 1 ½ lbs baby white or Yukon potatoes, rinsed, skin-on, and quartered (Yukon Gold potatoes offer a buttery flavor and creamy texture, while baby white potatoes are also excellent); 1 ½ lbs baby red potatoes, rinsed, skin-on, and quartered (Red potatoes hold their shape well and offer a slightly firmer texture, creating a nice contrast with Yukon Golds); 5 cloves of garlic (adds aromatic garlic flavor to the potatoes as they cook); 1 ½ cups chicken stock (provides moisture for pressure cooking and adds savory flavor to the potatoes); ½ stick (4 tbsp) of salted butter (adds richness, flavor, and creaminess); ½ cup half & half or heavy cream (half & half for lighter creaminess, heavy cream for richer and more decadent mashed potatoes); 5.2 oz Boursin cheese (or substitute with 4 oz cream cheese or 4 oz sour cream; Boursin cheese adds incredible flavor and herby notes, cream cheese offers tanginess and creaminess, and sour cream provides tang and richness); 1 tsp kosher salt (adjust to taste, enhances the flavors of all ingredients)

Ingredients

Scale

For the Meatloaf:

1 lb ground sirloin beef (85%-90% lean – the less lean, the better for moisture and flavor)

½ lb ground pork (adds richness and depth of flavor)

½ lb ground veal (contributes to tenderness and a delicate taste)
- (Note: If you prefer, you can substitute the pork and/or veal with additional ground beef to reach a total of 2 lbs of ground meat.)

½ medium onion, grated (adds moisture and subtle sweetness)

1 cup breadcrumbs (helps bind the meatloaf and provides texture)

1 tbsp seasoned salt (enhances overall flavor)

2 tsp black pepper (adds a touch of spice)

2 tsp dried oregano (provides a warm, herbaceous note)

3 tbsp crushed garlic (or about 3–4 cloves, minced; for robust garlic flavor)

2 tbsp dried parsley (adds freshness and a hint of green)

½ cup whole milk (adds moisture and richness)

2 tbsp tomato sauce (contributes to moisture and a subtle tang)

½ cup grated Parmesan cheese (adds savory, salty, and umami flavor)

2 tbsp barbecue sauce (adds sweetness, smokiness, and depth of flavor)

2 large eggs, slightly beaten (binds the ingredients together)

For the Meatloaf Glaze:

½ cup tomato sauce (base for the glaze and adds tanginess)

¼ cup barbecue sauce (enhances sweetness and smokiness)

1 tbsp yellow mustard (adds a tangy kick and balances sweetness)

1 tbsp honey (adds natural sweetness and a smooth texture)

2 tbsp brown sugar (light or dark, for caramelized sweetness and depth)

1 tsp Worcestershire sauce (adds umami and savory depth)

1 tbsp balsamic glaze (provides a touch of acidity and sophisticated sweetness)

For the Potatoes Before Mashing (Cooked in the Instant Pot):

1 ½ lbs baby white or Yukon potatoes, rinsed, skin-on, and quartered (Yukon Gold potatoes offer a buttery flavor and creamy texture, while baby white potatoes are also excellent)

1 ½ lbs baby red potatoes, rinsed, skin-on, and quartered (Red potatoes hold their shape well and offer a slightly firmer texture, creating a nice contrast with Yukon Golds)

5 cloves of garlic (adds aromatic garlic flavor to the potatoes as they cook)

1 ½ cups chicken stock (provides moisture for pressure cooking and adds savory flavor to the potatoes)

For the Potatoes After Mashing (To Finish the Mashed Potatoes):

½ stick (4 tbsp) of salted butter (adds richness, flavor, and creaminess)

½ cup half & half or heavy cream (half & half for lighter creaminess, heavy cream for richer and more decadent mashed potatoes)

5.2 oz Boursin cheese (or substitute with 4 oz cream cheese or 4 oz sour cream; Boursin cheese adds incredible flavor and herby notes, cream cheese offers tanginess and creaminess, and sour cream provides tang and richness)

1 tsp kosher salt (adjust to taste, enhances the flavors of all ingredients)

1 tsp black pepper (adds a touch of spice)

½ tsp Italian seasoning (complements the flavors of the meatloaf and potatoes)

1 tsp garlic powder (enhances the garlic flavor)

¼ cup chives, sliced (for fresh, mild oniony flavor and a pop of color as garnish)

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Instructions

Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground sirloin beef, ground pork, and ground veal (or your chosen meat combination). Add the grated onion, breadcrumbs, seasoned salt, black pepper, dried oregano, crushed garlic, dried parsley, whole milk, tomato sauce, grated Parmesan cheese, barbecue sauce, and slightly beaten eggs.

Mix the Meatloaf: Using your hands, gently mix all the meatloaf ingredients together for approximately 2 minutes. Avoid overmixing, as this can make the meatloaf tough. Mix just until the ingredients are well combined and the mixture holds its shape when formed into a large ball. It should clump together and stay in a giant meatball form.

Prepare the Bundt Pan: Spray a Bundt pan generously with non-stick cooking spray. Ensure all crevices are coated to prevent sticking and ensure easy removal of the meatloaf.

Shape the Meatloaf in the Bundt Pan: Pack the meatloaf mixture evenly into the prepared Bundt pan. Press it down gently to ensure it fills all the contours of the pan.

Cover the Meatloaf: Cover the Bundt pan tightly with non-stick foil. To ensure proper steam release during pressure cooking, either use non-stick foil or spritz regular foil with non-stick spray. Crucially, puncture a hole in the center of the foil directly above the Bundt pan’s center hole. This allows steam to vent through the Bundt pan’s center and prevents pressure buildup within the meatloaf. Do not skip this step!

Prepare the Instant Pot for Potatoes: In the Instant Pot inner pot, add the quartered baby white or Yukon potatoes, quartered baby red potatoes, garlic cloves, and chicken stock.

Position the Trivet and Bundt Pan: Place the trivet on top of the potatoes and garlic in the Instant Pot. Press the trivet down firmly to ensure it rests flat and stable on top of the potatoes. Carefully place the Bundt pan containing the meatloaf on top of the trivet.

Pressure Cook the Meatloaf and Potatoes: Secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the cooking time to 35 minutes at High Pressure.

Prepare the Meatloaf Glaze: While the meatloaf and potatoes are pressure cooking, prepare the glaze. In a small bowl, whisk together the tomato sauce, barbecue sauce, yellow mustard, honey, brown sugar, Worcestershire sauce, and balsamic glaze until well combined and smooth. Set aside.

Quick Release and Preheat Oven: Once the Instant Pot cooking cycle is complete, perform a quick release to release the pressure. While the steam is releasing, preheat your oven to 400°F (200°C).

Remove Bundt Pan from Instant Pot: Using tongs and oven mitts or a dish towel (as the Bundt pan will be hot), carefully remove the Bundt pan from the Instant Pot.

Drain Excess Drippings: Gently tilt the Bundt pan over a sink or bowl to pour out any excess drippings that have accumulated during cooking.

Prepare Baking Sheet and Flip Meatloaf: Line a baking sheet with foil for easy cleanup. Place the foil-lined baking sheet over the top of the Bundt pan. Firmly hold the baking sheet and Bundt pan together with your hands protected by oven mitts or dish towels. Quickly and confidently flip the Bundt pan upside down. The meatloaf should slide out easily onto the foil-lined baking sheet.

Glaze and Bake the Meatloaf: Brush the prepared meatloaf glaze generously and evenly all over the meatloaf. Place the baking sheet with the glazed meatloaf in the preheated oven and bake for 5-10 minutes, or until the glaze becomes caramelized and slightly sticky. Keep a close eye on the meatloaf during this time, as oven temperatures can vary, and you want to achieve a nicely caramelized glaze without burning it. I found 7 minutes to be perfect in my oven.

Mash the Potatoes: While the meatloaf is in the oven glazing, remove the Instant Pot inner pot from the Instant Pot base. (Optional, for less potato liquid: carefully pour out most of the chicken stock from the potatoes, leaving a little for moisture. This step depends on your desired mashed potato consistency). Using a potato masher, mash the potatoes and garlic to your desired consistency right in the Instant Pot inner pot. For smoother potatoes, use a potato ricer or an electric mixer on low speed.

Finish the Mashed Potatoes: Add the salted butter, half & half or heavy cream, Boursin cheese (or your chosen substitute), kosher salt, black pepper, Italian seasoning, and garlic powder to the mashed potatoes. Stir everything together until well combined, smooth, and creamy. Taste and adjust seasonings as needed to your preference.

Serve and Garnish: Remove the meatloaf from the oven. Carefully transfer the meatloaf to a serving dish or platter using two spatulas, supporting it from underneath to prevent breakage. Place some of the mashed potatoes in the center of the meatloaf ring for an attractive presentation. Arrange the remaining mashed potatoes in a separate serving dish. Garnish the mashed potatoes with sliced chives for a fresh finish and visual appeal. Serve immediately and enjoy!

Nutrition

Serving Size: One Normal Portion
Calories: 450-600