Stacker Pan Meatloaf and Mashed Potatoes - Instant Pot
Equipment
- Stacker pans
- Food Processor
- Air Fryer or broiler
Ingredients
Meatloaf Mixture (lower stacker pan)
- 1½ lbs ground turkey
- 1½ slices fresh white bread pulsed into crumbs in the food processor
- 2 lg eggs slightly beaten
- ½ cup grated carrots (optional)
- 2 tsp seasoned salt I use Grandma Behrendt's brand
- ¼ tsp granulated garlic or garlic powder
- ¼ tsp white pepper
Meatloaf Glaze
- ½ cup ketchup
- 1 tbsp brown sugar
- 2 tsp Worcestershire sauce
Mashed Potatoes 8 servings (upper stacker pan)
- 2⅔ cups potato flakes
- 2½ cups water
- 1⅓ cup milk
- 1 tsp salt
- 4 Tbsp butter cut into chunks
Instructions
Meatloaf Mixture (lower stacker pan)
- Place torn bread slices in food processor or blender and pulse to get fresh, soft bread crumbs. Then, in a large mixing bowl, add all of the meatloaf ingredients. Use your hands and mix until all ingredients are well-distributed. (I use foodservice gloves when I do this)
- Form into a loaf shape and place in the bottom of your stacker pan. You don't want the loaf to be too thick. Once the loaf is in the pan, press down on the top to even it out and spread it out a bit. It only should be about 1½" in thickness.
Mashed Potatoes (upper stacker pan)
- In your stacker pan, add potato flakes, water, milk, and salt. Stir to incorporate. Add dollops of butter on top. Place prepared pan in top of your meatloaf stacker.
- Top with lid and put both pans into carrier.
When it's time to cook:
- You can leave the prepped food in the stacker pans all day or overnight. When you are ready to cook them simply add 1 cup of water to your 6 Qt pot. Set pot timer for 40 min.
- When the cooking is done carefully remove stacker pans from the pressure cooker. Blot water off the top of the lid if necessary.
- Separate the pans and check the internal temperature of the meatloaf. It should be 165 degrees in the center. If it is more than that, it is okay. Meatloaf is very forgiving.
Meatloaf glaze
- While your meatloaf is cooking, you can stir all the ingredients for the glaze in a small bowl. Set that aside for later.
- Spread mixture over meatloaf and broil or air fry until glaze is darkened and bubbly.
Notes
Pro Tips: You can use your own favorite meatloaf recipe in place of this one and use the same cooking time as long as the ingredients are roughly the same amounts: about 1 1/2 lbs of meat.
You can also use a different brand of instant mashed potatoes. Just use the ratios on the box for 4 servings.
You can also use fresh potatoes. Just peel and quarter them. Place them in the upper stacker pan with 1/4 cup water in the stacker pan. Place this stacker pan on top with the lid OFF. When it's time to mash them, drain first, then add your butter, milk or cream, and salt.
Tried this recipe?Let us know how it was!
I use my stacker pans a lot and they come in really handy to prep and meal for dinner, put in the fridge, and cook later on when you are ready. It’s so convenient. This is my MIL’s recipe for fluffy meatloaf that I have modified into a turkey meatloaf recipe. Feel free to use your own favorite meatloaf recipe. It doesn’t matter which type of ground meat you use: beef, pork, turkey, etc. Or any combination, the cooking time will remain the same as long as the amounts are similar.
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Stacker Pan Meatloaf and Mashed Potatoes – Instant Pot
Servings: 4 servings
Equipment
- Stacker pans
- Food Processor
- Air Fryer or broiler
Ingredients
Meatloaf Mixture (lower stacker pan)
- 1½ lbs ground turkey
- 1½ slices fresh white bread pulsed into crumbs in the food processor
- 2 lg eggs slightly beaten
- ½ cup grated carrots (optional)
- 2 tsp seasoned salt I use Grandma Behrendt's brand
- ¼ tsp granulated garlic or garlic powder
- ¼ tsp white pepper
Meatloaf Glaze
- ½ cup ketchup
- 1 tbsp brown sugar
- 2 tsp Worcestershire sauce
Mashed Potatoes 8 servings (upper stacker pan)
- 2⅔ cups potato flakes
- 2½ cups water
- 1⅓ cup milk
- 1 tsp salt
- 4 Tbsp butter cut into chunks
Instructions
Meatloaf Mixture (lower stacker pan)
- Place torn bread slices in food processor or blender and pulse to get fresh, soft bread crumbs. Then, in a large mixing bowl, add all of the meatloaf ingredients. Use your hands and mix until all ingredients are well-distributed. (I use foodservice gloves when I do this)
- Form into a loaf shape and place in the bottom of your stacker pan. You don't want the loaf to be too thick. Once the loaf is in the pan, press down on the top to even it out and spread it out a bit. It only should be about 1½" in thickness.
Mashed Potatoes (upper stacker pan)
- In your stacker pan, add potato flakes, water, milk, and salt. Stir to incorporate. Add dollops of butter on top. Place prepared pan in top of your meatloaf stacker.
- Top with lid and put both pans into carrier.
When it's time to cook:
- You can leave the prepped food in the stacker pans all day or overnight. When you are ready to cook them simply add 1 cup of water to your 6 Qt pot. Set pot timer for 40 min.
- When the cooking is done carefully remove stacker pans from the pressure cooker. Blot water off the top of the lid if necessary.
- Separate the pans and check the internal temperature of the meatloaf. It should be 165 degrees in the center. If it is more than that, it is okay. Meatloaf is very forgiving.
Meatloaf glaze
- While your meatloaf is cooking, you can stir all the ingredients for the glaze in a small bowl. Set that aside for later.
- Spread mixture over meatloaf and broil or air fry until glaze is darkened and bubbly.
Notes
Pro Tips: You can use your own favorite meatloaf recipe in place of this one and use the same cooking time as long as the ingredients are roughly the same amounts: about 1 1/2 lbs of meat.
You can also use a different brand of instant mashed potatoes. Just use the ratios on the box for 4 servings.
You can also use fresh potatoes. Just peel and quarter them. Place them in the upper stacker pan with 1/4 cup water in the stacker pan. Place this stacker pan on top with the lid OFF. When it’s time to mash them, drain first, then add your butter, milk or cream, and salt.
