Description
Instant Pot Meatloaf and Garlic Parmesan Potatoes is a convenient and delicious one-pot meal made entirely in a pressure cooker. This recipe delivers a tender, flavorful meatloaf glazed with a tangy sauce, perfectly cooked alongside savory, buttery potatoes with garlic and Parmesan cheese. Ideal for a comforting weeknight dinner with minimal cleanup.
Ingredients
For the Potatoes:
- 1.5 pounds baby gold potatoes
- 1 cup chicken broth or water
- 2 teaspoons minced garlic
- 4 tablespoons salted butter, sliced
- ½ cup shredded Parmesan cheese
- Dried parsley, optional
For the Meatloaf:
- 1 pound lean ground beef (93% lean)
- ¾ cup milk
- 1 large egg
- 3 slices bread, cut into small pieces
- 1 tablespoon Worcestershire sauce
- ½ tablespoon onion powder
- ½ teaspoon salt
- ½ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
For the Meatloaf Glaze:
- ½ cup ketchup
- 1 tablespoon balsamic vinegar, optional
Instructions
- Prepare the Potatoes: Spray the bottom of a 6-quart electric pressure cooker with nonstick cooking spray or wipe with a bit of butter. Add the baby gold potatoes to the bottom of the pot. Pour chicken broth over the potatoes and stir in the minced garlic. Top the potatoes with slices of salted butter.
- Set Up the Rack: Place the rack insert on top of the potatoes inside the Instant Pot to elevate the meatloaf above the liquid and potatoes.
- Make the Meatloaf Mixture: In a bowl, combine the ground beef, milk, egg, bread pieces, Worcestershire sauce, onion powder, salt, dry mustard, black pepper, and garlic powder. Mix thoroughly using clean hands to distribute all ingredients evenly.
- Shape the Meatloaf: Place the meatloaf mixture onto a sheet of nonstick aluminum foil. Shape it into a rectangular loaf and fold the sides of the foil up to create a small ‘meatloaf boat’ that will contain any juices during cooking.
- Prepare the Glaze: In a small bowl, mix together ketchup and balsamic vinegar (if using). Spread half of this glaze over the meatloaf loaf to coat the top.
- Cook the Meatloaf: Place the foil-wrapped meatloaf on the rack insert inside the pressure cooker, directly above the potatoes. Lock the lid onto the Instant Pot, ensuring the valve is set to ‘Sealing.’ Set the cooker to manual high pressure for 30 minutes.
- Release Pressure: After cooking completes, carefully turn the valve to ‘Venting’ for a quick release of steam. Wait until all steam has fully released before removing the lid.
- Optional Broiler Finish: Using oven mitts, carefully transfer the meatloaf (still in foil) to a baking sheet. Preheat the oven broiler to high. Spread the remaining glaze on top of the meatloaf and broil for 2-3 minutes until the glaze bubbles and caramelizes slightly.
- Finish the Potatoes: While broiling the meatloaf, add the shredded Parmesan cheese to the cooked potatoes in the Instant Pot. Optionally sprinkle with dried parsley and gently stir to combine.
- Serve: Remove the meatloaf from foil and place on a serving plate using a large spatula. Drain any excess broth from the Instant Pot and carefully transfer the garlic Parmesan potatoes around the meatloaf. Serve hot.
Notes
- Using the foil ‘meatloaf boat’ helps keep the meatloaf intact and allows easy handling when removing from the Instant Pot.
- The broiler step is optional but adds a deliciously caramelized glaze finish.
- You can substitute water for chicken broth if preferred for the potatoes.
- For a slightly healthier version, use lean ground turkey or chicken instead of beef.
- Be careful during quick release to avoid steam burns.
- Leftover meatloaf can be sliced and used for sandwiches or reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American