Instant Pot Best Meatloaf & Mashed Potatoes

subheading: THE MEATLOAF:

1 lb of ground sirloin beef (85%-90% lean - the less lean, the better)

½ lb of ground pork

½ lb of ground veal

note: (NOTE: Although I think it’s the best combo for the best flavor, if you don’t want to use pork and/or veal, you can add more ground beef instead. Whatever combo of meat you use, just make sure it totals 2 lbs)

Half a yellow onion, grated (a cheese grater works great)

½ cup of grated Parmesan cheese

1 cup of breadcrumbs

3 tbsp of crushed garlic

1 tbsp of seasoned salt

2 tsp of black pepper

2 tsp of dried oregano

2 tbsp of dried parsley

½ cup of whole milk

2 tbsp of ketchup

2 tbsp of barbecue sauce

2 eggs, slightly beaten

subheading: THE MEATLOAF GLAZE:

½ cup of ketchup

¼ cup of barbecue sauce

1 tbsp of yellow mustard

1 tbsp of honey

1 tbsp of balsamic glaze

1 tsp of Worcestershire sauce

2 tbsp of brown sugar (either light or dark is fine)

subheading: THE POTATOES BEFORE MASHING:

1.5 lbs of baby white or Yukon potatoes, rinsed, skin-on and quartered

1.5 lbs of baby red potatoes, rinsed, skin-on and quartered

note: (NOTE: You can also use 3 lbs of Yukon Gold or Russet potatoes - just peel and quarter those)

5 cloves of garlic

1.5 cups of chicken broth (I used 1.5 tsp of Chicken Better Than Bouillon 1.5 cups of water)

subheading: THE POTATOES AFTER MASHING:

½ stick (4 tbsp) of salted butter

½ cup of half & half or heavy cream

5.2 oz of Boursin cheese (in deli/fancy cheese section of most markets or you can use 4 oz/half a brick of cream cheese or 4 oz of sour cream instead)

1 tsp of kosher salt

1 tsp of black pepper

1 tsp of garlic powder

½ tsp of Italian seasoning

¼ cup of chives, sliced

Directions at pressureluckcooking.com

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