Add all of the meatloaf ingredients in a bowl and mix it together with your hands.
Form into a rounded loaf about a centimeter smaller in diameter than your instant pot. (Make sure it fits)
In a separate bowl, mix together the sauce ingredients, and set aside.
Clean and quarter the baby red potatoes.
In a 6 qt or larger instant pot, add 1 cup beef broth and add the potatoes.
Use the trivet/rack that came with the pressure cooker, and place over top of the potatoes.
Place the meatloaf into a instant pot safe pan, or make a foil packet for it.
Spread about half of the sauce on top of the meatloaf, reserving the other half for after it's done cooking.
Place the meatloaf foil packet or pan into the Instant pot, over the potatoes, on the rack. Make sure there is enough room on the sides for steam to come up the edges.
Place the lid on the instant pot, and set the valve to sealing.
Cook on manual pressure, high for 35 minutes.
When the timer is up quick release the steam by turning the valve.
Remove the lid, and use a meat thermometer to check the doneness of the meatloaf.
If it's not done, simply put it back in the pressure cooker and add another 5 minutes.
Once cooked through, remove the meatloaf from the instant pot, and the potatoes, discard any remaining liquid.
Add the remaining sauce to the top of the meatloaf and place on a baking sheet and broil it for about 5 minutes to caramelize the topping.
Garnish with fresh chopped parsley, and cut into slices.
Serve with the potatoes and enjoy!