1poundlean ground beef or turkeyI recommend 90% lean
1tablespoonred wine vinegar
2poundsred potatoescut into 2-3 inch chunks
1 ½cupsvegetable or beef brothsee note
salt to taste
Using heavy-duty foil, prepare a foil boat with 2 inch sides that will fit on top of the metal rack inside the Instant Pot.
In a large bowl, mix together the bread crumbs, 2 tablespoons ketchup, sauce, beef broth, onion soup mix, Worcestershire sauce, and egg together until well combined.
Add in the ground meat and use your hands to mix until JUST incorporated. Do not overmix, or the meatloaf will be tough.
Place the meat mixture onto the foil boat and shape it into a round loaf.
Wash and dry your potatoes well. Cut the potatoes into large 2-3 inch chunks. This would be the equivalent of cutting baby red potatoes in half or normal red potatoes into quarters. Place the potatoes in the bottom of the inner pot.
Pour in 1.5 cups of broth into the inner pot and sprinkle with ½ teaspoon kosher salt. Place a rack/trivet on top of the potatoes.
Place the foil boat that contains the meatloaf on top of the rack and place the lid on the instant pot. Be sure the vent knob is sealed, not venting.
Seal the pressure cooker and set to cook on high pressure for 20 minutes.
While the meatloaf is pressure cooking, mix together the ketchup, brown sugar, and vinegar together and set aside.
Once cook time has elapsed, allow pressure to release naturally for 10 minutes and then do a quick release of any remaining pressure.
Carefully remove the foil packet from the inner pot and carefully drain off the drippings over a bowl. Alternatively, use a baster to suction out the drippings BEFORE removing the meatloaf.
Place the meatloaf onto an oven-safe tray and spoon the glaze evenly over the meatloaf. Broil for 3-5 minute or until caramelized. Remove the meatloaf from the oven and let rest for 10 minutes before serving.
To prepare the mashed potatoes, use a potato masher to mash the potatoes until they reach the desired consistency. It is okay to have some lumps! Add in the butter and sour cream and stir to just incorporate. Taste and adjust seasonings if necessary.
Slice the meatloaf and serve with the mashed potatoes.
Beef Stock: In place of the beef stock, feel free to use milk or vegetable stock. If using milk, you will need to add ½ teaspoon salt to the meatloaf mixture.For Mashed Potatoes, feel free to use beef stock instead of vegetable broth if that is what you have on hand since it is used in the meatloaf.How to make Instant Pot Meatloaf without Mashed Potatoes: Prepare and shape the meatloaf as recipe directs. Instead of adding potatoes and stock to the inner pot, pour 1.5 cups of water into the inner pot of the pressure cooker and place a rack/trivet over the water and place the meatloaf on the rack and seal the pressure cooker. Cook for 20 minutes on high pressure. Once cook time has elapsed, allow pressure to release naturally for 10 minutes and then do a quick release of any remaining pressure. Remove the meatloaf and glaze as directed. Leftovers: Leftover meatloaf and mashed potatoes can be stored in the refrigerator for 3 days. Homemade Dried Onion Soup Mix: In place of the homemade dried onion soup mix, add in ½ tablespoon dried minced onion and ¼ teaspoon each of dried celery seed, garlic powder, onion powder, salt, and pepper.The nutritional values are approximate and are for ¼ of the meatloaf served with ¼ of the mashed potatoes.