Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups water
  • 3 pounds gold potatoes, (washed and quartered (peeled or unpeeled))
  • 4 ounces cream cheese, (softened)
  • 4 tablespoons butter
  • ¼ cup milk, (warmed)
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup ketchup
  • 2 tablespoons brown sugar
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 pounds lean ground beef
  • 2 eggs, (lightly beaten)
  • ½ cup quick cooking oats
  • ⅓ cup ketchup
  • ⅓ cup onion, (finely chopped)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instruction

  • First pour in 1 1/2 cups water in the pressure cooker and top with potatoes. Adding the water first prevents a BURN warning. Place steam rack trivet on top with handles up.
  • Criss cross two long pieces of aluminum foil and press along trivet bottom and up sides.
  • In a large bowl mix together all meatloaf ingredients and shape into a round loaf. Mix together glaze ingredients and set aside.
  • Place shaped meatloaf on foil-lined rack. Roll down sides of the foil to be able to lift it out easily. Brush on half the glaze.
  • Secure lid and cook at HIGH pressure for 25 minutes. Quick release pressure and preheat broiler.
  • Carefully transfer meatloaf with foil to a small baking pan. Use a knife to puncture a small hole towards the bottom of the foil and let excess grease drain out. Drain the potatoes and add back to the pot.
  • Brush the remaining glaze onto the meatloaf and broil for 1-2 minutes, or until glaze bubbles. Let rest for 10-15 minutes before slicing while potatoes are finished.
  • Add butter, cream cheese, milk, onion powder, salt, and pepper to the potatoes in the pressure cooker. Use a potato masher to mash and mix until all ingredients are combined. Serve the mashed potatoes with the sliced meatloaf.
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