One Pot Instant Pot [3] Meatloaf, Mashed Potatoes, and Gravy may win the award for longest title ever, but that’s not all! You’ll love the simplicity of this meal as well as the inclusivity, ALL IN ONE POT!!
Here’s the bottom line: I married a Midwesterner and while I give him props for his adoration of fruits and veggies; ultimately he loves his meat and potatoes. And he’s not alone. As a Texas girl, I do too! So between the two of us, guess what we created? You guessed it – 3 meat and potato loving kids.
I’m all for it and quite frankly, I’m grateful that I have an omnivorous family who doesn’t demand pizza and chicken nuggets. Call me the meanest Mom ever but dinner = what I serve. You don’t have to love it, or even eat it, but it’s the only option up in hurrr.
Ok reeling back in from that tangent…
We love meat and potatoes. All of us. Any dang day. And so dinner usually looks like that for us, with some spinach leaves or Brussels sprouts thrown in for good measure. It’s how we do supper and call us basic if you will, but we dig it.
With this one pot wonder, you’ll throw errthang into that Instant Pot [3] and when you take the lid off, you have a fully prepared meal. Ok not quite, you have to do a few more steps, but seriously, it doesn’t get much simpler. Stack those ingredients up, cook em, and a couple steps later you are serving dinner with minimal effort, my favorite method!
One Pot Instant Pot Meatloaf, Mashed Potatoes, and Gravy
Ingredients
For the Meatloaf:
- 2 pounds ground beef
- 2 tablespoons gluten free Worcestershire sauce
- 2 tablespoons tapioca starch or cassava flour
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1 tablespoon dried parsley
- 1/2 teaspoon garlic powder
For the Potatoes/Gravy:
- 2 pounds peeled (or partially peeled) Yukon Gold potatoes
- 2 cups beef broth
- 1/2 cup ghee or avocado oil, divided
- 1 teaspoon sea salt, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup dairy free milk
Instructions
- Start by combining all of your meatloaf ingredients in a mixing bowl. Mix by hand and then form into a loaf.
- Now wrap the uncooked meatloaf into a sheet of foil and set it aside.
- Now pour in the beef broth, 1/2 teaspoon sea salt, 1/4 cup ghee/oil, onion powder, garlic powder and place all the potatoes into the stainless steel bowl of your Instant Pot.
- Next, lower in the trivet that your IP [3] came with directly on top of the potatoes. Place your foil-wrapped meatloaf on top of the trivet and secure the lid.
- Press the Pressure Cook/Manual button and then use the +/- buttons to adjust the time until it reads 35 minutes on high pressure.
- Allow the cooking cycle to complete and then quick release the pressure valve, removing the lid once safe to do so.
- Carefully remove the hot foiled meatloaf and set aside. Now remove approximately 1.5 pounds of the potatoes, leaving behind around 10 ounces of potatoes in the broth (slightly more than a cup left behind)
- In a mixing bowl, mash the 1.5 pounds of potatoes with the cup of dairy free milk, remaining 1/4 cup of ghee/oil, and salt. You can do this with a potato masher or with an immersion blender if you prefer creamier mashed potatoes.
- Now blend the broth and potato left behind in the IP bowl [3] with either a vertical blender or your immersion blender until a gravy consistency results.
- Slice the meatloaf and serve over mashed potatoes with ladled gravy. Perfect with my Brussels sprouts recipe from Paleo Kids Cookbook [4]!
Place the potatoes directly into the broth with seasonings and cooking fat.
Lower in the Instant Pot trivet directly on top of the potatoes.
Form your meatloaf ingredients together and wrap tightly in foil.
Place your meatloaf onto the trivet before securing the lid.
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