Sarah loves her InstantPot more than anyone I know. And why shouldn’t she?
When life gets busy, the last thing anyone wants is to spend hours in the kitchen. But busy doesn’t mean you have to give up the comfort of a home-cooked meal. Sarah has figured out how to use her Instant Pot to get dinner on the table in a jif, and that makes it especially handy during the long days of the farming season.
Her Meatloaf Cups with Instant Pot Mashed Potatoes take two classic comfort foods and make them work for a busy schedule. The individual meatloaf cups are easy to portion and pack, while the mashed potatoes bring that familiar, stick-to-your-ribs feeling that comes with a good homemade meal.
For farmers and farm families, convenience matters. But so does sitting down to something that’s filling and familiar.
Sarah’s approach is a great reminder that “quick” and “home-cooked” can coexist!
Meatloaf Cups with InstantPot Mashed Potatoes
Course: MainCuisine: AmericanDifficulty: Easy12
servings30
minutes40
minutes1
hour10
minutesIngredients
- For the meatloaf
1 large onion, finely chopped
¼ cup Italian Dressing
2 lb extra lean ground beef
6 oz package Stove Top stuffing
1 cup water
2 egg whites
¾ cup ketchup
½ cup milk
Shredded cheddar cheese
- For the mashed potatoes
3 Pounds Potatoes (6 medium)-Peeled and Sliced
Water to Cover Potatoes About 4-5 cups
2 Teaspoons Salt Divided
1/4 Cup Butter
1/4 Cup Sour Cream
1/4 Cup Milk
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Pepper
Directions
- For the meatloaf
- Cook onions and Italian dressing in skillet on medium heat for 8-10 minutes until golden brown, stirring frequently. Cool slightly, and preheat oven to 375.
- Mix the meat, stuffing mix, water, egg whites, ¼ cup ketchup, and onions just until blended.
- Press into standard sized muffin tins sprayed with cooking spray. Cover with remaining ketchup and bake 35-40 minutes until internal temp is 160. Sprinkle with cheese and bake for 2 minutes until melted.
- For the mashed potatoes
- Place the peeled and sliced potatoes into the bottom of the instant pot and cover with water and add 1 teaspoon of salt.
- Place the lid on the instant pot and set the valve to seal.
- Cook on manual pressure for 8 minutes.
- When the timer goes off, turn the instant pot off and quick release the pressure from the pot.
- Drain the potatoes and return to the instant pot and add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes. Mash until smooth.
