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Instant Pot Best Meatloaf & Mashed Potatoes
Ingredients
  • subheading: THE MEATLOAF:
  • 1 lb of ground sirloin beef (85%-90% lean - the less lean, the better)
  • ½ lb of ground pork
  • ½ lb of ground veal
  • note: (NOTE: Although I think it’s the best combo for the best flavor, if you don’t want to use pork and/or veal, you can add more ground beef instead. Whatever combo of meat you use, just make sure it totals 2 lbs)
  • Half a yellow onion, grated (a cheese grater works great)
  • ½ cup of grated Parmesan cheese
  • 1 cup of breadcrumbs
  • 3 tbsp of crushed garlic
  • 1 tbsp of seasoned salt
  • 2 tsp of black pepper
  • 2 tsp of dried oregano
  • 2 tbsp of dried parsley
  • ½ cup of whole milk
  • 2 tbsp of ketchup
  • 2 tbsp of barbecue sauce
  • 2 eggs, slightly beaten
  • subheading: THE MEATLOAF GLAZE:
  • ½ cup of ketchup
  • ¼ cup of barbecue sauce
  • 1 tbsp of yellow mustard
  • 1 tbsp of honey
  • 1 tbsp of balsamic glaze
  • 1 tsp of Worcestershire sauce
  • 2 tbsp of brown sugar (either light or dark is fine)
  • subheading: THE POTATOES BEFORE MASHING:
  • 1.5 lbs of baby white or Yukon potatoes, rinsed, skin-on and quartered
  • 1.5 lbs of baby red potatoes, rinsed, skin-on and quartered
  • note: (NOTE: You can also use 3 lbs of Yukon Gold or Russet potatoes - just peel and quarter those)
  • 5 cloves of garlic
  • 1.5 cups of chicken broth (I used 1.5 tsp of Chicken Better Than Bouillon 1.5 cups of water)
  • subheading: THE POTATOES AFTER MASHING:
  • ½ stick (4 tbsp) of salted butter
  • ½ cup of half & half or heavy cream
  • 5.2 oz of Boursin cheese (in deli/fancy cheese section of most markets or you can use 4 oz/half a brick of cream cheese or 4 oz of sour cream instead)
  • 1 tsp of kosher salt
  • 1 tsp of black pepper
  • 1 tsp of garlic powder
  • ½ tsp of Italian seasoning
  • ¼ cup of chives, sliced
Steps
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