Instant Pot Meatloaf & Mashed Potatoes (Gluten & Dairy Free options)
Who doesn’t love those one pot meals? This meal is all cooked at the same time in your Instant Pot! That’s right, no oven and no big boiling pot of water for those potatoes. It does use more than one dish, but the fact that you can make these two dishes at the exact same time, in the same pot, is mind-blowing to me! It just doesn’t get any easier!
For this recipe, I made four personal sized versions of my Mom’s Traditional Meatloaf. I used quality grass-fed and finished beef, which, in my opinion, adds so much good flavor to your meal. If you’ve never tried it, do yourself a favor and go get some! It’s not just a fancy title slapped on ground meat. Not only is it better for you, it’s much more delicious! My favorite is Strauss Ground Beef. Check out their website straussbrands.com to find it nearest you.
You can substitute your favorite meatloaf recipe (1lb ground meat recipe) in place of this, though. You can also opt to make one meatloaf, instead of four personal ones. The cooking time may need to be extended 10 minutes or so depending on the size dish that you use. Just keep that in mind!
| Prep Time | 10 minutes |
| Cook Time | 35-45 minutes |
| Servings |
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- 1 recipe Mom's Traditional Meatloaf see recipe note for link to recipe*
- 6 Medium-large red potatoes Diced (about 4 cups) - sub sweet potatoes (white or orange variety)
- 1 cup Water
- 3/4 cup Ghee or Grass-fed butter 1 1/2 sticks (yes, you need that much!)
- 3 tbsp Cashew yogurt sub dairy free yogurt of choice (sour cream for dairy option)
- 3 tbsp Nutpods sub cashew milk (heavy cream for dairy option)
- 2 tsp Garlic powder
- 2 tsp Pink salt
- 1/2 tsp Black pepper optional
Ingredients
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- Follow the recipe for my Mom's Traditional Meatloaf and combine ingredients in a bowl.
- Separate meatloaf mixture into 4 small loaf pans (I just used the disposable ones) or in one glass dish that fits inside your IP. They even have silicone baking dishes on Amazon. Just note, if using one dish, you'll have to increase the cooking time for 10-15 more minutes, depending on the thickness of your meatloaf.
- To your Instant Pot, add the diced potatoes and water.
- Lay your trivet directly on top of the potatoes, and layer the four loaf pans on top of the trivet.
- If they stack up too high (i.e. they go above the "Max" line on the inside of the pot), remove some of the potatoes from the bottom, replace the four pans, and add the potatoes around the edges of the loaf pans.
- Attach the lid on top of your IP and seal the valve.
- Press the Meat/Stew button (Or Manual - it doesn't really matter), press "Adjust" until the pressure is set to "More," and set the cooking time for 35 minutes. The IP should take about 10 minutes to come to pressure.
- When the timer goes off, do a QR (quick release) and remove the lid.
- Remove the meatloaf pans and drain excess fat off of each.
- Remove the trivet and drain the water from potatoes.
- Optional: Your meatloaf doesn't look the prettiest at this point, and doesn't have any bit of a crust. This step helps that, but is totally optional! Place meatloaf pans on a baking sheet under the broiler on Lo for 3-4 minutes to crisp up the top layer.
- To the warm potatoes, add remaining ingredients: butter, yogurt/sour cream, nutpods/milk, salt, garlic powder, and pepper. I like slightly clumpy potatoes, so I just use a wooden spoon to gently mash them. If you don't like any clumps, use a handheld mixer to whip them up - all right in the same pot!
- Serve on their own or with your favorite gravy! Despite my LOVE for gravy, I find that these potatoes need absolutely nothing more. They're rich and delicious on their own.
http://www.butteraddictgonepaleo.com/recipe/moms-traditional-meatloaf/
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