Start by laying the quartered potatoes in the bottom of your pressure cooker in an even layer. Pour the chicken broth over the top. Lay the rack that comes with your pressure cooker over the top so it lays flat. This setup ensures the potatoes are properly seasoned by the broth during the high-pressure cycle.

Combine the ingredients for the meatloaf (minus the topping) in a large bowl until fully combined. Shape the meat mixture into a loaf and place on a piece of tinfoil. Shape the tinfoil up and around the edges of the meatloaf, creating a pocket for it. Place the meatloaf on top of the rack in the pressure cooker and secure the lid.

Ensure that the steam release is closed and turn the pressure cooker to Manual mode for 20 to 25 minutes. If your loaf is particularly thick, lean toward 25 minutes. Once finished cooking, use the quick release method to let the steam escape immediately. Check the meatloaf for an internal temperature of 155 degrees F using a digital thermometer.

Carefully lift the meatloaf out of the pressure cooker using the edges of the tinfoil and place it on a baking sheet. Mix the ingredients for the topping in a small bowl and brush it generously all over the top and sides of the meatloaf. Place the meatloaf under the broiler for just 3 to 4 minutes. You are looking for the glaze to become bubbly and caramelized.

Meanwhile, leave the potatoes and any remaining broth in the pressure cooker. Add the half and half, butter, sour cream, garlic powder, salt, and pepper to the pot. Use a potato masher to work everything together until the mixture is smooth and creamy. The residual heat of the pot will melt the butter and warm the cream instantly.

Serve the meatloaf in thick slices alongside a generous portion of the mashed potatoes. Let the meatloaf rest on the baking sheet for five minutes after broiling before you slice it.