1poundcarrotspeeled and cut into sticks (OR chunks for slightly firmer carrots)
1cupchicken broth
2clovesgarlic
For the meatloaf
1poundlean ground beef
1medium yellow onionfinely chopped
2stalks celeryfinely chopped
¼cupbreadcrumbs
1large gg
½teaspoondried parsley
¼teaspoonground paprika
¼teaspoonsalt
ground pepperto taste
¼cupketchupOR your favorite meatloaf sauce
For the mash
2-4tablespoonssour cream
1tablespoonbutter
Saltpepper and ground nutmeg (to taste)
Instructions
Add veggies to instant pot: Place the potatoes and carrots at the bottom of the inner pot of your electric pressure cooker (it's OK if the carrots are a little on top of the potatoes, but make sure the potatoes are not on top of the carrots or they'll squish them). Pour the chicken broth on top and add the 2 cloves garlic.
Make the meatloaf: Place all ingredients for the meatloaf EXCEPT for the ketchup in a medium-large bowl. Mix well (I use a hand mixer with the dough hook attachments) and shape into a firm loaf.
Cook: Place a greased rack over the potatoes and carrots (you can also use foil with a few holes poked in). Set the meatloaf on top and brush with 2 tablespoons ketchup. Close the instant pot, set the pressure valve to "sealing", pick "pressure cook" on high for 20 minutes.
Finish: Once cooking time is up, naturally release pressure for 5 minutes (switch off the instant pot and just leave it alone). Then manually release the remaining pressure. Remove meatloaf and carrots from instant pot, brush meatloaf with the remaining ketchup. Mash the potatoes right in the instant pot with sour cream, butter, salt, pepper and nutmeg (if you like). Serve the sliced meatloaf with the mashed potatoes and carrots.
Video
Notes
Ingredient notes
I always use at least 90% lean ground beef for meatloaf, otherwise it will positively swim in grease.
Definitely use a floury potato (russet are perfect) that’s great for mashing. Otherwise you’ll get potato sludge. Feel free to leave the peel on if you prefer.
If you want carrots that are a little less soft, do not cut them into sticks. Instead, cut them into large chunks and they’ll cook a little slower.
Cooking tips
Use your hand mixer with the dough hook attachments to easily mix the meat, egg, breadcrumbs and seasoning in a medium-large bowl!
When it comes to shaping, I usually just gather the mixed meat in the bowl, push it together (gently, firm but not compressed – or you’ll get dense and dry meatloaf) and shape it into a firm loaf. Make sure it’s firm enough to hold its shape, but not completely smushed together.
You CAN double the meatloaf (shape it into TWO smaller loaves, NOT one large one, or cooking time will be different!). You cannot double the carrots and potatoes – otherwise the instant pot will be too full and won’t fit the rack.
No need to put the meatloaf on a foil pan, make sure to grease the rack well and it will be fine.