Instant Pot Meatloaf And Mashed Potatoes
Instant Pot Meatloaf And Mashed Potatoes. How to cook Instant Pot Meatloaf in egg moulds at the same time as mashed potatoes. End result is the most delicious meatloaf meatballs over mash potatoes in the Instant Pot that you have ever tried.
Instant Pot Mashed Potatoes:
Instant Pot Mini Meatloaves:
Peel your potatoes and dice them. Place the potatoes into the Instant Pot inner pot and add 2 cups of cold water as well as a pinch of salt.
Peel and dice your onion.
Break your bread roll into chunks and blend in a blender until it resembles breadcrumbs.
Crack your egg into a mixing bowl and add to it the rest of your meatloaf ingredients including the breadcrumbs and the onion that you have already prepped.
Mix well so that the seasoning is not all in one place and so that the meatloaf would form a ball if you wanted it to.
Push the meatloaf mix into your egg bite moulds and once done seal the silicone lid on top.
Place the trivet on top of the potatoes in the Instant Pot and place the silicone moulds over it.
Place the lid on the Instant Pot, set the valve to sealing and cook for 10 minutes on manual/pressure cook.
When its done use quick pressure release. Once the steam has gone, remove the meatloaf moulds and the trivet and take the lid off and allow the meatloaves to rest.
1In the inner pot add the rest of your mashed potato ingredients apart from the cheese. Mash well with a masher and then add the cheese in. Mix for a couple of minutes with a fork to make it nice and fluffy.
1Serve the meatloaves over the mashed potatoes with tomato ketchup.
The greatest thing about using the egg bite moulds that we recommend, is that you don’t have to shape your mini meatloaves. Instead you push the mixture into the mould, and it shapes them for you.
When I lower the trivet, I make sure that it rests securely over the diced potatoes, it doesn’t need to be touching the bottom of the Instant Pot.
To reduce the fat meatloaves in the Instant Pot moulds is perfect. That is because the excess fat goes to the bottom of the mould and releases from the meat. It then stops is from being as fatty.
I add the cheese last to my mashed potatoes. This is because if you use a melted cheese like mozzarella it will be difficult and really stringy to mash.
You don’t need to drain the potatoes. This is because the egg mould causes condensation and the potatoes need liquid for creamy mash.
Calories: 764kcal | Carbohydrates: 96g | Protein: 33g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 857mg | Potassium: 1619mg | Fiber: 11g | Sugar: 3g | Vitamin A: 521IU | Vitamin C: 37mg | Calcium: 229mg | Iron: 12mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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