Instructions
- Place the baby potatoes, chopped onion, garlic, and broth in the bottom of a 6QT Instant-Pot.
- Cook diced onion (for the meatloaf) in butter until tender, about 5 minutes. Cool completely.
- Combine all meatloaf ingredients in a bowl and mix well. Form into a loaf and place on a piece of foil. Fold the edges of the foil to make a “pan” for the meatloaf. Place the meatloaf on the trivet and add to the Instant Pot.
- Select manual and cook on high pressure 28 minutes. Allow to naturally release for 10 minutes.
- Remove any remaining pressure. Open the lid and ensure the meatloaf has reached 165°F. Remove meatloaf to a cutting board.
- Combine topping ingredients and brush over meatloaf. (Optional: Place under the broiler 3-4 minutes)
- Rest 10 minutes before slicing. Serve with potatoes.
