Risotto with Lemon and Shrimp
Bacon BBQ Meatloaf and Mashed Potatoes
| By : |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
6 servings
|
Ingredients
Mashed Potatoes:
- 3 lbs yellow potatoes skin on, quartered
- 1 cup chicken broth
- 1 bay leaf
Meatloaf Mixture:
- 1 1/2 lbs ground beef preferably 93% or leaner
- 1 cup breadcrumbs
- 2 eggs beaten
- 2 tbsp parsley finely chopped (or
2 tsp dried) - 2 tsp each garlic powder onion powder
- 1 tsp each kosher salt pepper
- 1/2 cup honey bbq sauce
- 4 pieces bacon cooked and crumbled
To Finish:
- 1/4 cup honey bbq sauce
- 1 cup half and half
- 4 tbsp butter
- 3/4 cup sour cream
- 1 tsp garlic powder
- Kosher salt and pepper to taste
- Additional cooked and crumbled bacon for garnish
Ingredients
Mashed Potatoes:
Meatloaf Mixture:
To Finish:
|
Instructions
- Place potatoes in the bottom of the pot in an even layer. Add the bay leaf and chicken broth. Place the steam rack on top of the potatoes.
- In a large bowl thoroughly combine the Meatloaf Mixture ingredients.
- Gently press the meatloaf into a
6-cup bundt pan and cover loosely with foil--do not seal. - Use a foil sling to lower the bundt pan on to the steam rack, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 22 minutes.
- When the time is up, quick-release the remaining pressure. Remove the bundt pan and brush the top with
1/4 cup bbq sauce, then set under broiler for 5-7 minutes until sauce is bubbly and caramelized. - Meanwhile, remove bay leaf and add half-and-half, butter, garlic powder and salt and pepper to the pot. Mash to your desired texture.
- Slice the meatloaf, top with additional crumbled bacon. Serve with the potatoes.
Recipe Notes
The MANUAL and PRESSURE COOK buttons are interchangeable.
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