Meatloaf with Mashed Potatoes (Instant Pot)

The potatoes are boiled to tenderness in the bottom of the pot, while homey meatloaf is cooked in a cake pan set atop the Instant Pot's trivet. With pot-in-pot cooking, you can have homemade meatloaf and mashed potatoes in under an hour. Perhaps the most crucial step in pot-in-pot cooking is ensuring that once you set your pan inside your pot, there is enough room around it for steam to move freely and help build pressure. A 6" cake pan is ideal for this endeavour because it easily slides in and out of the Instant Pot.

Meatloaf:
2 lbs lean ground beef
½ cups panko breadcrumbs
1/3 cup whole milk
1 small yellow onion, grated on the large holes of a box grater
1 large egg, lightly beaten
1 tsp. kosher salt
¼ cup ketchup
2 Tbsp. light brown sugar, packed
2 Tbsp. Dijon mustard

Mashed Potatoes:
2 lbs large Yukon gold potatoes, peeled and quartered
2 cups water
½ tsp. kosher salt
1 cup half and half cream
4 Tbsp. unsalted butter

Place the ground beef, breadcrumbs, milk, onion, egg, and salt in a large bowl. Use your hands to gently combine until homogeneous. Shape the meat mixture into a loaf, about 6" long and 4" wide, and set inside a 6" round cake pan; set aside.

Combine the potatoes, water, and salt in the Instant Pot insert and stir to combine. Place a trivet over the potatoes.

Create a sling for the meatloaf pan by folding a 12" long piece of aluminum foil lengthwise into a 3" wide strip. Place the meatloaf pan in the center of the strip and then fold up the sides - you should have 3 to 4" of overhang (handles) on either side.

Lower the meatloaf pan into the Instant Pot and place on top of the trivet. Seal the Instant Pot and set to MANUAL pressure on HIGH for 35 minutes. While the meatloaf cooks, arrange a rack in the middle of the oven and heat to 400°F. Stir the ketchup, brown sugar, and mustard together in a small bowl to make the glaze.

When the cook time is over, let the Instant Pot naturally release pressure for 10 minutes. Manually release any remaining pressure. Open the Instant Pot and use the foil sling to carefully remove the meatloaf - there will be quite a bit of fat and juices around the meatloaf, don't worry if any of this drips into the potatoes. Carefully drain off the fat and juices around the meatloaf. Brush the meatloaf with the glaze and bake until it is glossy and caramelized, 8 to 10 minutes.

While the meatloaf bakes, add the half-and-half and butter to the potatoes and mash to desired consistency. Slice the meatloaf and serve with the mashed potatoes.

Makes 4-6 servings.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.