Talk about comfort food made easy! Check out this hack for making meatloaf in a bundt pan, then pressure cooking it with the potatoes from blogger Jeffrey Eisner of pressureluckcooking.com. His motto is “If Jeffrey can do it, you can do it!”
“I think the meat combination is best for flavor, but if you don’t want to use pork and/or veal, you can add more ground beef instead. Whatever combo you use, just make sure it totals two pounds—and the less lean the beef, the better,” says Jeffrey.
- 1 pound ground beef sirloin beef, 85-90% lean
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 yellow onion, grated
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 3 tablespoons crushed garlic
- 1 tablespoon seasoned salt
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 2 tablespoons dried parsley
- 1 to 2 teaspoons cayenne pepper, optional
- 1/2 cup whole milk
- 2 tablespoons ketchup
- 2 tablespoons barbecue sauce
- 2 eggs slightly beaten
- Nonstick cooking spray
- 1 1/2 pounds baby potatoes, quartered
- 1 1/2 pounds baby red potatoes, quartered
- 5 garlic cloves
- 1 1/2 cups chicken broth
- 4 tablespoons salted butter, 1/2 stick
- 1/2 cup half-and-half, or heavy cream
- One 5.2-ounce package Boursin cheese, or 4 ounces sour cream or cream cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 cup sliced chives
- 1/2 cup ketchup
- 1/4 cup barbecue sauce
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon balsamic glaze
- 1 teaspoon Worcestershire sauce
- 2 tablespoons brown sugar
For the meatloaf, combine ingredients in a large bowl, including the cayenne, if using. Mix ingredients by hand until it clumps together and forms a giant meatball, about 2 minutes. Spray a bundt pan with nonstick cooking spray and pack in the meatloaf mixture. Coat a sheet of foil with nonstick spray and pierce a hole in the center to allow steam to escape through the pan center. (Alternatively, shape the meatloaf mixture into a rectangular loaf and rest it on nonstick aluminum foil with the sides folded up to cover and leaving only the top exposed.)
For the potatoes, add them to a 6-quart Instant Pot along with the garlic and broth. Rest the trivet on top, pressing to lay the trivet flat and secure, then rest the bundt pan on top. Secure the lid and hit “Manual” or “Pressure Cook” at High Pressure for 35 minutes.
Meanwhile, for the glaze, mix ingredients in a bowl to combine.
Once the Instant Pot has finished cooking, perform a quick release. Preheat oven to 400˚F while releasing the steam.
Using tongs and an oven mitt, carefully remove the bundt pan from the Instant Pot. Pour out any excess drippings from the bundt pan, holding the meatloaf in place to keep it from sliding out.
Line a baking sheet with foil coated with more cooking spray. Arrange the foil-lined baking sheet upside-down over the bundt pan, and, protecting your hands, quickly invert the bundt pan to slide the meatloaf onto the baking sheet. (If the meatloaf crumbles, carefully set the pieces back into place). Brush the glaze all over and roast until the glaze caramelizes, 5 to 10 minutes. (If you didn’t use a bundt pan, fold down the sides of the meatloaf and carefully drain the drippings, then place on the prepared foil-lined baking sheet coated with cooking spray.)
Meanwhile, mash the potatoes to the desired consistency and then stir in the remaining potato ingredients. Season to taste.
Remove the meatloaf from the oven and, using two spatulas, carefully transfer the meatloaf to a serving dish or cake stand. Spoon some of the mashed potatoes into the center of the ring, serving the rest on the side.