Instant Pot Mini Meatloaf Bites and Mashed Potatoes
Instant Pot Mini Meatloaf Bites and Mashed Potatoes is one of the easiest and juiciest ways to cook meatloaf. Just add your potatoes to the bottom, use your egg bite mold for your mini meatloaf bites and you have the ultimate comfort dish ready to serve that the whole family will love in no time at all.
Instant Pot Mini Meatloaf Bites and Mashed Potatoes
One of my favorite accessories of my Instant Pot is the silicone egg bites mold because of how versatile it is. You can create just about anything in an egg bites mold like Fruity Pebbles Pancake Poppers, Instant Pot Zucchini Pie Bites, Instant Pot Carrot Cake Cheesecake Bites, and more. So the other day when I wanted to take my traditional meatloaf recipe and turn it into a new dish I of course looked to my Instant Pot and my egg bites mold to create poppable meatloaf bites.
I love these because they are juicy, tender, full of flavor, and perfect for kids (and adults) of all ages to enjoy. I love how this recipe comes together so quickly and I am able to cook my entire meal in the Instant Pot. This makes my life as a mom so much easier, especially on busy nights.
How to make Instant Pot Mini Meatloaf Bites with Mashed Potatoes
- Place your potatoes on the bottom of the pot. Lay them as flat as possible to allow for room to place the meatloaf on top. Add in chicken broth. Place trivet on top of the potatoes.
- Spay your egg bite mold with canola spray.
- Mix all of your meatloaf ingredients together.
- Fill your egg bite mold with the meatloaf mixture. (it should completely fill your cups in each egg bite mold) It is okay if it is slightly higher than your cup since it will shrink a bit as it cooks.
- Place your egg bite mold on top of your trivet.
- Close your lid & lock. Cook on manual high pressure for 35 minutes + a NR
- While your food is cooking, make the sauce and put it aside.
- Do a quick release. (meatloaf internal temperature should be 160 degrees)
- Carefully remove egg bite mold.
- Drain the chicken broth, and leave your potatoes in your pot.
- Remove your meatloaves from your egg bite mold. Place on a baking sheet. Evenly pour the sauce over the top of each meatloaf. Place in your oven or toaster oven to broil for several minutes.
- If using a duo crisp, pour the sauce over each meatloaf while leaving in the egg bite mold. place egg bite mold back into your pot. Close the air fryer lid. Press Air fry, temp will be set for 400 degrees. Air fry for 5 minutes to bake on the sauce. Meatloaf should easily slide out onto a serving plate.
POTATOES
I mash mine with a hand mixer. Mix your milk & butter in with your potatoes. Mix well until creamy and delicious.
Tips Tricks and FAQs
- If you need to feed a crowd you can easily double the recipe for your meatloaf bites. You will need two egg bite molds to double the recipe. You will also need to omit the potatoes. Place your first egg bite mold on the bottom of your Instant Pot and then use some metal rings from mason jar lids to add space before placing the second egg bite mold on top of it. Cook your potatoes on the stove or make Instant Pot Mashed Potatoes while you broil your meatloaf bites.
- Use any type of meat that you prefer. I usually use ground beef, but you can easily use ground pork, turkey, or chicken.
Storage
Fridge
Store your leftover mini meatloaf bites in an airtight container for up to 4 days in the fridge.
Freezer
You can also store your meatball bites in the freezer after cooking. To do so I would cook in your Instant Pot and let cool. (Do not broil if freezing). Place a piece of parchment paper on a baking sheet and then add your meatloaf bites to the tray and freeze. Once frozen, add them to a plastic freezer safe bag and store for up to 3 months.
To thaw, place in the fridge overnight and warm up in the oven. Once warm, add the sauce and broil according to the directions.
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Instant Pot Mini Meatloaf Bites
Instant Pot Mini Meatloaf Bites and Mashed Potatoes is one of the easiest and juiciest ways to cook meatloaf. Just add your potatoes to the bottom, use your egg bite mold for your meatloaf bites and you have the ultimate comfort dish ready to serve that the whole family will love in no time at all.
Ingredients
- 1 ½ Cups Chicken Broth
- MEATLOAF
- 1 lb Ground Beef or Meatloaf blend
- ½ TSP Worcestershire Sauce
- ½ Slice Bread (ripped into pieces) (white or wheat is fine)
- 1 Egg
- ½ TBSP Chopped Frozen Onions or 1 small onion minced
- 2 TBSP Ketchup
- 1/4 Cup Milk
- SAUCE
- 1/4 Cup Ketchup
- 2 TBSP Apple Cider Vinegar
- 1 TBSP Brown Sugar
- POTATOES
- 3 Russett Potatoes, peeled and quartered
- 3 TBSP Butter
- 1/3 Cup Milk
Instructions
- Place your potatoes on the bottom of the pot. Lay them as flat as possible to allow for room to place the meatloaf on top. Add in chicken broth. Place trivet on top of the potatoes.
- Spay your egg bite mold with canola spray.
- Mix all of your meatloaf ingredients together.
- Fill your egg bite mold with the meatloaf mixture. (it should completely fill your cups in each egg bite mold) It is okay if it is slightly higher than your cup since it will shrink a bit as it cooks.
- Lay your egg bite mold on top of your trivet in your pot.
- Cook on manual high pressure for 35 minutes + a QR (quick release)
- While your food is cooking, make the sauce and put it aside.
- Do a quick release. (meatloaf internal temperature should be 160 degrees)
- Carefully remove egg bite mold.
- Drain the chicken broth, and leave your potatoes in your pot.
- Remove your meatloaves from your egg bite mold. Place on a baking sheet. Evenly pour the sauce over the top of each meatloaf. Place in your oven or toaster oven to broil for several minutes.
- If using a duo crisp, pour the sauce over each meatloaf while leaving in the egg bite mold. place egg bite mold back into your pot. Close the air fryer lid. Press Air fry, the temp will be set for 400 degrees. Air fry for 5 minutes to bake on the sauce. Meatloaf should easily slide out onto a serving plate.
POTATOES
- I mash mine with a hand mixer. Mix your milk & butter in with your potatoes. Mix well until creamy and delicious.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 821Total Fat: 40gSaturated Fat: 17gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 237mgSodium: 1375mgCarbohydrates: 61gFiber: 5gSugar: 16gProtein: 53g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
