Best 13 Meat Potatoes Meatloaf Recipes

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Are you looking for a classic dish that will satisfy even the pickiest eaters in your family? Meatloaf made with potatoes is a hearty and comforting meal that is bursting with flavor and aromas. With a combination of ground meat, flavorful vegetables, and a delectable sauce, this meatloaf is a surefire hit that will have everyone asking for seconds.

Check out the recipes below so you can choose the best recipe for yourself!

MEATLOAF AND POTATO CASSEROLE



Meatloaf and Potato Casserole image

This meatloaf casserole recipe is a meal in one dish, with meatloaf mixture, potatoes and onions. Enjoy this one pot meal with a tossed salad or other vegetables.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h10m

Yield 5

Number Of Ingredients 11

1 1/2 to 2 pounds potatoes
1 large onion
3/4 teaspoon salt (or to taste)
1 (8-ounce) can tomato sauce (divided)
1 1/2 pounds ground beef (85% lean)
1 cup soft breadcrumbs
2 tablespoons stock, water, or milk
1 teaspoon Dijon mustard
1 1/2 teaspoons seasoned salt
1/4 teaspoon ground black pepper
2 tablespoons minced onion

Steps:

  • Heat the oven to 350 F.
  • Grease a 2-quart baking dish or shallow casserole.
  • Peel the potatoes and cut them into 1/4-inch rounds. Put the potatoes in a bowl.
  • Slice the onion into quarters. Mince one of the quarters and set aside. Slice the remaining quarters and add them to the potatoes. Toss the potatoes and onions with 3/4 teaspoon of salt and transfer them to the baking dish.
  • Remove 2 tablespoons of the tomato sauce from the can and set aside.
  • In a large bowl, combine the ground beef with the reserved minced onion, breadcrumbs, the remaining tomato sauce, the stock or water, mustard, seasoned salt, and pepper. Mix well.
  • Spread the meatloaf mixture over the potatoes and pat it to an even thickness.
  • Bake uncovered at 350 F for 1 hour and 10 minutes. If the potatoes are still too firm, cover the baking dish with foil and cook for about 10 minutes longer. Spread with the reserved 2 tablespoons of tomato sauce a few minutes before it's ready.

Nutrition Facts : Calories 535 kcal, Carbohydrate 48 g, Cholesterol 121 mg, Fiber 5 g, Protein 46 g, SaturatedFat 7 g, Sodium 1355 mg, Fat 17 g, ServingSize Serves 5, UnsaturatedFat 8 g

MEATLOAF POTATO CASSEROLE



Meatloaf Potato Casserole image

Make and share this Meatloaf Potato Casserole recipe from Food.com.

Provided by Cinda Lu

Categories     One Dish Meal

Time 1h10m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 10

3 medium potatoes, peeled and sliced (about 3 cups)
1 large onion, sliced
1 teaspoon salt
1 1/2 lbs ground chuck
1 (8 ounce) can tomato sauce
2 tablespoons water
1 teaspoon prepared mustard
1 1/2 teaspoons seasoning salt
2 tablespoons diced onions
1/4 teaspoon black pepper

Steps:

  • Place potatoes and onion in a buttered 2 quart casserole, sprinkle with salt.
  • Mix remaining ingredients; spread over potatoes.
  • Bake, uncovered at 350 degrees for 55 to 65 minutes.

Nutrition Facts : Calories 428.8, Fat 14.8, SaturatedFat 5.5, Cholesterol 110.6, Sodium 1036.7, Carbohydrate 36.1, Fiber 5, Sugar 5.3, Protein 37.1

"MEAT & POTATOES" MEATLOAF



Make and share this "Meat & Potatoes" Meatloaf recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups refrigerated shredded hash brown potatoes
3/4 cup chopped onion
3 eggs, lightly beaten
2/3 cup Italian style breadcrumbs
2/3 cup ketchup, divided
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 1/2 lbs lean ground beef

Steps:

  • Heat oven to 375 degrees.
  • In large bowl, combine potatoes, onion, eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper; mix well.
  • Add ground beef; mix lightly but thoroughly.
  • On rack set over broiler pan, shape beef mixture in to 8 x 4-inch loaf.
  • Spread remaining 1/3 cup ketchup over top of loaf.
  • Bake 1 1/4 hours or until center is no longer pink and of medium (160ºF) doneness.
  • Let stand 5 minutes; cut into slices.

POTATO MEAT LOAF



Potato Meat Loaf image

We're a family of meat-and-potato lovers-and the spuds in this loaf add extra goodness and a more pleasing texture than plain meat. Try it yourself and see if you don't agree!-Sandra Fenn, Quincy, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound potatoes
1 large egg, beaten
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef

Steps:

  • Peel and grate potatoes; rinse and drain. in a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper and garlic powder. Add ground beef and mix well. Pat meat mixture into an 8x4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain.

Nutrition Facts : Calories 179 calories, Fat 7g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

SUNNY'S MEAT AND POTATOES BUNDT LOAF



Sunny's Meat and Potatoes Bundt Loaf image

Provided by Sunny Anderson

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 15

1 large russet potato, peeled and sliced on a mandoline into paper-thin, lengthwise slices
4 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bundt pan
3/4 cup Italian seasoning breadcrumbs
1/2 cup finely chopped white onion
1/2 cup basil pesto
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 pounds meatloaf blend (ground beef, pork, veal)
1 cup ketchup
Kosher salt and freshly ground black pepper
2 tablespoons hot sauce
1/2 cup chopped fresh parsley

Steps:

  • For the potatoes: In a large bowl of cold water, add the potato slices and rest at room temperature, draining, rinsing and changing the water halfway through, for 30 minutes.
  • For the loaf: Preheat the oven to 350 degrees F. Spray the inside bottom and sides of a nonstick bundt pan with cooking spray.
  • In a large bowl, add the breadcrumbs, onion, pesto, ketchup, 2 teaspoons salt and plenty of black pepper. Stir to combine and whisk in the eggs. Add the meatloaf blend and gently mix to distribute the ingredients. Press the meatloaf into the prepared bundt pan and bake for 30 minutes.
  • Line a baking sheet with aluminum foil. Remove the bundt pan and, using a medium bowl or liquid measure cup, gently tilt the pan and drain out the juices, reserving 1/2 cup. Place the foil-lined baking sheet on top of the bundt and, holding them together, flip them to unmold the loaf onto the baking sheet. Turn the oven up to 375 degrees F.
  • Drain, rinse and dry the potatoes on a paper towel-lined plate. Wipe out the bowl and place the potatoes back in along with the melted butter, a pinch of salt and a few grinds of pepper. Gently mix to coat. Begin to layer the curved top of the loaf with the potato slices, overlapping them slightly around the loaf, covering the top and about one-third of the way down the side of the loaf all around. Return to the oven and continue to bake until the potatoes begin to curl and become slightly golden on the edges, about 30 minutes more. Rest 10 minutes, then transfer to a serving dish.
  • For the glaze: In a medium saucepot on medium-high heat, add the 1/2 cup pan drippings, the ketchup, a pinch of salt and a few grinds of pepper. Bring to a simmer, lower the heat to medium and cook until the sauce thickens and reduces, 8 to 10 minutes. Remove from the heat, add the hot sauce and stir in the parsley. Pour over the loaf and serve.

MASHED POTATO-STUFFED MEATLOAF



Mashed Potato-Stuffed Meatloaf image

Forget mashed potatoes as a side dish and reinvent meatloaf with this spud-stuffed version. The potatoes are ready in no time, thanks to your microwave, and could easily become a weeknight go-to recipe all on their own.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

1 pound russet potatoes (about 2 medium), scrubbed clean
1/2 stick (4 tablespoons) unsalted butter, cut into pieces, at room temperature
1/3 cup sour cream
2 teaspoons finely chopped fresh chives
Kosher salt
1/2 cup breadcrumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
2 1/2 pounds meatloaf mix (or a combination of ground beef and pork)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, lightly beaten
1/2 cup ketchup
1 teaspoon dark brown sugar
1 teaspoon apple cider vinegar
1 pound frozen peas
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Unsalted butter, at room temperature, for serving
Coarsely ground black pepper, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with foil.
  • For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
  • For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
  • Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
  • For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
  • Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
  • While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
  • Slice and serve the meatloaf with butter, black pepper and the peas.

GARLIC POTATO-TOPPED ITALIAN MEATLOAF



Garlic Potato-Topped Italian Meatloaf image

A meat-and-potato lovers' paradise...tangy meatloaf topped with garlic mashed potatoes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 10

2 eggs
1 jar (14 oz) tomato pasta sauce
1 cup Progresso™ Italian style bread crumbs
1 large onion, finely chopped (1 cup)
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 lb extra lean (at least 90%) ground beef
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter as called for on potato mix pouch
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs. Stir in pasta sauce, bread crumbs, onion, Italian seasoning, salt and beef until well blended. Press mixture in bottom of baking dish.
  • Bake 40 to 50 minutes or until meat thermometer inserted in center reads 160°F.
  • Meanwhile, make potatoes as directed on pouch, using milk, water and butter.
  • Spread mashed potatoes over meatloaf; sprinkle with cheese. Bake 10 to 15 minutes longer or until top begins to brown. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 420, Carbohydrate 32 g, Cholesterol 135 mg, Fat 3, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 6 g, TransFat 1 g

MEATLOAF AND BAKED MASHED POTATOES



Meatloaf and Baked Mashed Potatoes image

Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h30m

Number Of Ingredients 13

1 1/2 pounds (8 to 10) Yukon Gold or other waxy potatoes, well scrubbed
3 slices (1 ounce each) white sandwich bread, torn into very small pieces
1 1/4 cups milk
1 1/2 pounds ground beef chuck
1 small onion, grated
2 garlic cloves, minced
1/2 cup flat-leaf parsley, finely chopped
1 large egg, lightly beaten
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups store-bought marinara sauce
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter

Steps:

  • Place racks in upper and lower thirds of oven; preheat oven to 375 degrees. With a fork, pierce potatoes in several places. Place on a rimmed baking sheet; bake on lower rack until tender, 45 to 55 minutes.
  • Meanwhile, in a small bowl, combine bread and 1/4 cup milk. In a large bowl, combine beef, onion, garlic, parsley, egg, thyme, oregano, 3/4 cup marinara sauce, 2 teaspoons coarse salt, 1/4 teaspoon pepper, and bread mixture. With a fork or your hands, mix very gently until just combined.
  • Transfer mixture to a rimmed baking sheet, and gently shape into a 9-by-5-inch loaf, about 2 1/2 inches thick. Bake on upper rack 30 minutes; then spread 1/4 cup marinara sauce over meatloaf, and continue to bake until an instant-read thermometer inserted in center registers 160 degrees. 25 to 30 minutes more. Let meatloaf rest on baking sheet, loosely covered with aluminum foil, 10 minutes.
  • While meatloaf rests, in a medium saucepan, bring butter and remaining 1 cup milk just to a boil. Add cooked potatoes and mash with a potato masher. Season with salt and pepper.
  • Remove meatloaf from baking sheet. Slice; serve with mashed potatoes and remaining cup marinara sauce (heated, if desired).

DETHBERT'S SWEET POTATO MEATLOAF



Dethbert's Sweet Potato Meatloaf image

I like meatloaf and have been working on this recipe for some time; I think I've got it pretty close. This is not a simple, easy, and inexpensive meatloaf like many are, but it sure is tasty. Be careful, my times are based on glass bread pans; don't overcook the meat if you are using tin.

Provided by Dethbert

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 9h40m

Yield 12

Number Of Ingredients 16

3 pounds ground beef
1 sweet potato, diced
1 onion, chopped
½ cup oats
2 eggs, beaten
1 teaspoon salt
⅓ teaspoon thyme
1 pinch ground black pepper, or to taste
¾ cup ketchup
¼ cup vegetable juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon mustard powder
¾ cup ketchup
⅓ cup brown sugar
1 teaspoon prepared mustard

Steps:

  • Mix ground beef, sweet potato, onion, and oats in a large mixing bowl.
  • Beat eggs, salt, thyme, and pepper together in a small bowl. Add 3/4 cup ketchup, vegetable juice, Worcestershire sauce, 1 tablespoon prepared mustard, and mustard powder to the egg mixture; stir. Pour the egg mixture into the large mixing bowl; use your hands to mix together. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 8 1/2x4x3-inch glass bread pans.
  • Divide meatloaf mixture into prepared bread pans.
  • Bake meat loaves on center rack in preheated oven for 1 hour.
  • Stir 3/4 cup ketchup, brown sugar, and 1 teaspoon prepared mustard together in a bowl; spread over the meatloaf.
  • Divide ketchup mixture and spread over the loaves; continue baking for 15 minutes.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 23.4 g, Cholesterol 102 mg, Fat 15 g, Fiber 1.6 g, Protein 21.9 g, SaturatedFat 5.7 g, Sodium 681.6 mg, Sugar 15.1 g

MASHED POTATO STUFFED MEATLOAF



Mashed Potato Stuffed Meatloaf image

A meat-and-potato lovers' delight-tasty meatloaf stuffed with cheesy mashed potatoes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 8

1 box (4.9 oz) Betty Crocker™ Ultimate Cheddar mashed potatoes
1 cup water
1/2 cup milk
1 1/2 lb lean (at least 80%) ground beef
3/4 cup Progresso™ Italian style bread crumbs
1/2 cup ketchup
1/4 cup chopped green onions (4 medium)
2 eggs

Steps:

  • Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening. Make potatoes as directed on box except omit butter and use 1 cup water, 1/2 cup milk and Cheese Sauce pouch. Set aside.
  • In large bowl, mix Meatloaf ingredients until well blended. Firmly press half of beef mixture into pan. Spoon potatoes over beef mixture to within 1/4 inch of edges of pan. Spoon remaining beef mixture over potatoes; press gently.
  • Bake 60 to 65 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let loaf stand 10 minutes; remove from pan.

Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 1 g

SCALLOPED POTATO LOAF RECIPE BY TASTY



Scalloped Potato Loaf Recipe by Tasty image

Here's what you need: olive oil, large white onion, lean ground beef, pepper, salt, garlic powder, paprika, diced tomato, fresh spinach, russet potatoes, mozzarella cheese, fresh parsley

Provided by Julie Klink

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 large white onion, chopped
1 lb lean ground beef
½ teaspoon pepper
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons paprika
14 oz diced tomato, 1 can
6 cups fresh spinach
5 russet potatoes
13 slices mozzarella cheese
2 tablespoons fresh parsley, chopped, for garnish

Steps:

  • In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
  • Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
  • Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
  • Preheat the oven to 350˚F (180˚C).
  • Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
  • In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
  • Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
  • Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
  • Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
  • Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
  • Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
  • Place a cutting board over the loaf pan and invert the loaf.
  • Slice and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 47 grams, Fat 26 grams, Fiber 4 grams, Protein 37 grams, Sugar 7 grams

CLASSIC MEATLOAF RECIPE BY TASTY



Classic Meatloaf Recipe by Tasty image

Meatloaf is a delicious addition to your weeknight dinner repertoire. Full of savory flavor and topped with a sweet, sticky ketchup glaze, it's the perfect pair to your favorite vegetable side dishes, such as classic mashed potatoes and steamed green beans.

Provided by Betsy Carter

Categories     Dinner

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

1 tablespoon olive oil, plus more for greasing
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup panko breadcrumbs
1 cup whole milk
2 lb ground beef
2 large eggs, beaten
½ cup fresh parsley, roughly chopped
1 tablespoon worcestershire sauce
½ teaspoon dried thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ cup ketchup

Steps:

  • Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
  • In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
  • Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
  • Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 23 grams, Fat 30 grams, Fiber 1 gram, Protein 47 grams, Sugar 8 grams

INSTANT POT® MEATLOAF AND POTATOES



Instant Pot® Meatloaf and Potatoes image

Use your Instant Pot® to make this simple meatloaf and potato dish that brings down-home comfort to your table in just one hour.

Provided by Joanne

Categories     Beef Meatloaf

Time 1h

Yield 6

Number Of Ingredients 11

1 ½ pounds ground beef
½ cup crushed cornflakes
½ cup bread crumbs
1 medium onion, diced
2 large eggs
1 tablespoon garlic powder
1 ½ teaspoons dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
6 large potatoes, peeled and quartered
1 cup chicken broth

Steps:

  • Mix together ground beef, crushed cornflakes, bread crumbs, onion, eggs, garlic powder, parsley, salt, and pepper until well combined. Shape mixture into a loaf.
  • Place potatoes evenly around the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth over top. Place the Instant Pot® rack over the potatoes.
  • Place meatloaf on a small tray that will fit inside the Instant Pot® (or make one out of foil) and place that on the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 720 calories, Carbohydrate 76.3 g, Cholesterol 159.5 mg, Fat 32.8 g, Fiber 9.2 g, Protein 30.5 g, SaturatedFat 13 g, Sodium 725.5 mg

Tips:

  • Choose the right meat: A combination of ground beef and pork is a classic choice for meatloaf, but you can also use ground turkey, chicken, or lamb. If you're using a leaner meat, add some extra fat, such as butter or olive oil, to keep the meatloaf moist.
  • Use fresh, high-quality ingredients: The better the ingredients, the better the meatloaf will be. Look for fresh, lean ground meat, and use fresh vegetables and herbs.
  • Don't overmix the meatloaf: Overmixing the meatloaf will make it tough. Just mix the ingredients until they are combined.
  • Shape the meatloaf into a loaf: Place the meatloaf mixture in a loaf pan and shape it into a loaf. You can also use a free-form method and shape the meatloaf into a round or oval shape.
  • Bake the meatloaf at a low temperature: Bake the meatloaf at a low temperature (350 degrees F) for about 1 hour, or until it reaches an internal temperature of 160 degrees F.
  • Let the meatloaf rest before slicing: Let the meatloaf rest for about 10 minutes before slicing. This will help the meatloaf hold its shape and prevent it from falling apart.

Conclusion:

Meatloaf is a classic comfort food that is easy to make and loved by people of all ages. With a few simple tips, you can make a delicious, moist, and flavorful meatloaf that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give meatloaf a try!

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