Instant Pot Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes

Name: Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1.5 lbs Ground Beef; 4 oz Cheddar Cheese ((shredded/cubed)); 4 oz Swiss Cheese ((shredded/cubed)); 1 cup Old Fashion Oatmeal; 1 large Egg; 1 small Onion ((finely diced)); 6 oz Evaporated Milk; 2 TBL Worcestershire Sauce; 2 tsp Kosher Salt; 1 tsp Garlic Powder; 1 tsp Freshly Ground Black Pepper; 1 tsp Chili Powder; 1 lb Red Bliss Potatoes (Quartered); 3 TBL Extra Virgin Olive Oil; 3/4 cup Fresh Water; 2 sprigs Fresh Rosemary; 2 tsp TOG House Seasoning; 1 cup Heinz Ketchup; 1/2 TBL Liquid Smoke; 1/2 cup Light Brown Sugar; 1/4 Onion ((finely diced)); 1 clove Fresh Garlic ((minced))

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Oozing Cheese and Onions and a Rich Barbecue Sauce make this Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes something special.

Instant Pot Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes

Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes

Meatloaf is always such a comforting type of meal and everyone loves a good Cheeseburger! The combination of the two together, coupled with Rosemary Potatoes, really makes a delicious and special meal.

Cast of Ingredients for Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes

This recipe is very similar to my Hungryman (or Woman) Barbecue Meatballs, which is an incredibly delicious recipe. If you love meatballs, make sure to check out the recipe.

Mix Together Meatloaf Mix

In a Medium Mixing Bowl, start to prepare the Meatloaf Mixture. The Evaporated Milk and Old Fashion Rolled Oats, aid in keeping the Meatloaf nicely moist and gives it a wonderful mouth feel. If you would like to use Turkey, Venison, Bison, or another type of ground meat, it’s fine to substitute. The Turkey will be wetter, so use a little less of the Evaporated Milk.

If you already love my Pressure Cooker Turkey Meatloaf, try using that recipe in this recipe.

Stuff the Meatloaf

Make sure you dice up the onions into small pieces, to ensure that they cook, while buried in the Meat Mixture. If you prefer them mix them in with the Meat Mixture itself, it’s not a problem. Make a well in the Bundt Pan and stuff it full of Cheese and Onions and any other Cheeseburger topping you like.

Seal up the well, so that nothing leaks out. When you cut into the Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes, the Cheese and Onions will gush out!

Assemble Potatoes and Meatloaf in Pot

Most people love Mashed Potatoes with Meatloaf.

This recipe is a Cheeseburger Meatloaf, so I thought Rosemary Potatoes would be a nice change. You’ll add minimal water to the Pressure Cooker cooking pot, some oil and Fresh Rosemary.

Use a Veggie Steamer and then place the Bundt Pan of Meatloaf on top.

When the Pressure Cooker Cheeseburger Meatloaf with Rosemary Potatoes is cooked, you’ll dump the Potato Wedges into the Pot and Pan Fry/Sauté them.

Alternatively, if you want Mashed Potatoes instead, don’t add oil and just make traditional Pressure Cooker Mashed Potatoes instead.

Cast of Ingredients for Cheeseburger Meatloaf Barbecue Sauce

While the Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes are cooking, gather your ingredients for the Barbecue Sauce.

Add all the BBQ Ingredients to a Saucepan

Simmer the BBQ Sauce in a Small Saucepan until you are ready to eat and then pour it over your Cheeseburger Meatloaf.

Remove Potatoes and Mash, or Add to Pot and “Roast”

If you have chosen to make Mashed Potatoes, rather than “Roasted” Potatoes, after the cook time, dump out the water and return the potatoes to the pot. Mash and add the Butter, Milk and Salt.

Otherwise dump the Potatoes into the cooking pot and Sauté them they start to brown.

Instant Pot Cheeseburger Meatloaf and Rosemary Potatoes

Add some Sautéed Mushrooms and Onions on the side. Don’t forget to add a splash of Sherry. 🙂 Enjoy!

Kitchen Equipment and Essentials

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5 from 3 votes

Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Oozing Cheese and Onions and a Rich Barbecue Sauce make this Pressure Cooker Cheeseburger Meatloaf and Rosemary Potatoes something special.

Course: Main Course

Cuisine: American

Servings: 6 servings

Author: Jill

Ingredients

1.5 lbs Ground Beef
4 oz Cheddar Cheese (shredded/cubed)
4 oz Swiss Cheese (shredded/cubed)
1 cup Old Fashion Oatmeal
1 large Egg
1 small Onion (finely diced)
6 oz Evaporated Milk
2 TBL Worcestershire Sauce
2 tsp Kosher Salt
1 tsp Garlic Powder
1 tsp Freshly Ground Black Pepper
1 tsp Chili Powder
1 lb Red Bliss Potatoes Quartered
3 TBL Extra Virgin Olive Oil
3/4 cup Fresh Water
2 sprigs Fresh Rosemary
2 tsp TOG House Seasoning

Sauce

1 cup Heinz Ketchup
1/2 TBL Liquid Smoke
1/2 cup Light Brown Sugar
1/4 Onion (finely diced)
1 clove Fresh Garlic (minced)

Instructions

Mix together Beef, Oatmeal, Egg, Evaporated Milk, Worcestershire Sauce, Salt, Garlic Power, Pepper, Chili Powder. Press 3/4 of the Mixture into Bundt Pan, making a well in the middle.
Stuff with Cheese and Onions. Cover with remaining Meatloaf Mixture and gently press to seal.
Add Olive Oil, Fresh Rosemary, Garlic, Salt and Water to Pressure Cooker cooking pot. Place a Steaming Tray with Potato Wedges into cooking pot. Place Bundt Pan on top.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 15 minutes. When Beep sounds, carefully, release the Pressure and remove the Lid.
Remove Meatloaf and cover to keep warm. Select Sauté/Browning on Pressure Cooker. Dump Potatoes into cooking pot and allow to brown, while liquid evaporates. Sprinkle with Seasoned Salt and serve with Cheeseburger Meatloaf.

Sauce

While Meatlof is cooking, combine all BBQ Sauce ingredients in a saucepan over medium low heat and simmer, stirring occasionally until Meatloaf and Potatoes are ready to serve.