Meatloaf and Garlic Mashed Potatoes

Ingredients

For the meatloaf:

  • 2 lb meatloaf mix (beef, veal, pork) or you can use turkey
  • 2/3 cup saltine cracker crumbs
  • 2 eggs
  • 1/3 cup grated or diced onion
  • 2 cloves garlic, smashed
  • 2 Tbsp fresh chopped parsley
  • 1 tsp dried basil
  • 1/4 tsp ground thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce

    For the Topping:
  • 3 Tbsp ketchup or tomato puree
  • 1 Tbsp mustard, any kind
  • 1 Tbsp brown sugar

    For the potatoes:
  • 3 lbs. Russet or Yukon gold potatoes
  • 1 cup chicken broth
  • 2 – 4 cloves garlic
  • 2 Tbsp butter
  • 1/2 cup shredded parmesan cheese
  • 3 – 6 Tbsp cream or milk
  • 1/4 cup sour cream (optional)
  • salt and pepper to taste
  • 2 teaspoons lemon juice
  • salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons fresh dill chopped, plus more for garnish

Directions

  1. Pour the 1 cup of broth (from the “For the potatoes” part) in the Instant Pot. Add the quartered potatoes and the garlic cloves, whole. Put the trivet on top of them.
  2. For the meatloaf: whisk together everything except the meat and then pour it over the meat and gently squish it all together with your hands. (Relive your childhood a little – pretend it’s a mud pie.) Put the meat mixture in a loaf pan, ring pan or make your own tinfoil “pan.” Shape the meat into a loaf on a piece of tinfoil and fold the sides up around it. Make a 1/2-inch deep depression down the center of the meatloaf for the glaze that you will add later. Put the meatloaf on top of the trivet over the potatoes.
  3. Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual). Adjust time using the + and – buttons to get to 24 minutes. When it beeps that it’s done, just leave it for 10 minutes’ natural release.
  4. While it’s cooking, whisk together the ingredients for the glaze and set aside. A few minutes before it’s done, turn your oven on to Broil and make sure the top rack is about 8-10 inches from the element.
  5. When the 10 minutes’ natural release is over, flip the Steam Release Valve to Venting for a quick release. When the pin drops (1 -2 minutes), open the pot and use an instant-read thermometer to ensure the center of the meatloaf has reached 155 degrees. (If not, close it up again, set the Valve back to Sealing, press Pressure Cook (Manual) and adjust the time to 2 – 5 minutes.)
  6. Lift the meatloaf out and put it on a baking sheet. Brush or pour the topping over the loaf and put it under the broiler for a few minutes until it’s bubbly and browned. Watch it closely, so it doesn’t burn. Remove it from the oven and let it rest while you mash the potatoes. (If you slice it right away, it will fall apart, so let it rest.)
  7. For the potatoes, add the butter, part of the cream and the sour cream (if using). You can add additional cream if you like them looser but don’t add it all at first. They can turn out sloppy. Like that old Sesame Street song says, “A little bit… in the beginning… a little more later on…” Add salt and pepper to taste and mash until smooth and creamy.