Description
A hearty layer of meatloaf with creamy mashed potatoes and cheddar on top. Everything you love about a classic meatloaf dinner baked into one easy dish.
Ingredients
Scale
- 16 oz lean ground beef (I used 93/7)
- 1/2 cup finely diced onion
- 2/3 cup panko bread crumbs
- 1 Tbsp minced garlic
- 2 tsp Worcestershire sauce
- 1 egg
- 1/4 cup cottage cheese
- 1/3 cup barbecue sauce
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 24 oz Russet potatoes, peeled and cubed
- 4 Tbsp butter
- 1/3 cup sour cream
- 1/3 cup milk
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Heat oven to 375° F.
- In a bowl add the beef, onion, bread crumbs, garlic, Worcestershire sauce, egg, cottage cheese, bbq sauce, ¼ tsp salt and pepper. Stir until combined, try not to overmix.
- Press the mixture into the bottom of a 9×9 inch dish. Bake for 30 minutes.
- While meatloaf is baking make the mashed potatoes. Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the bottom of the Instant Pot.
- Cover and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 8 minutes. When time is up move valve to venting. Remove the lid. Discard the water. Pour the potatoes into bottom of Instant Pot and mash. Stir in the butter, sour cream, milk, ¾ tsp salt and pepper.
- Spread the potatoes on top of the cooked meatloaf. Sprinkle the cheese on top. Bake for 15 more minutes.
- Serve and enjoy!
- Category: Beef
- Method: Oven and Instant Pot