Prepare panade- Start by mixing together the breadcrumbs and milk in a small bowl. Let it stand for 1 minute, until the mixture thickens.
Mix meatloaf- Combine the ground beef, eggs, worcestershire, salt, onion powder, garlic powder and panade mixture in a large bowl. Mix together using your hands or a spatula until just mixed in; do not over-mix.
Form meatloaf- Spread out a piece of aluminum foil, then pat the meatloaf into a loaf-shape that is even across the top; make sure it is no thicker than 3 inches.
Potatoes- Peel and slice potatoes, then add them to the stainless steel insert of your Instant Pot. Cover with water (as pictured; just cover the tops).
Add meatloaf- Place a trivet over the potatoes- it's best if you have a long legged one, but you can make the one that came with the Instant Pot work as well. Loosely wrap the meatloaf in the foil, and place on the trivet.
Cook- Place the lid on the Instant Pot, set the valve to 'sealing' and pressure cook on high pressure for 30 minutes. When the cooking cycle has completed, carefully perform a quick pressure release- transition the steam release handle to the 'venting' position to release any remaining pressure.
Mashed potatoes- Cancel the 'keep warm' setting on your Instant Pot. Using oven mitts, carefully remove the meatloaf and trivet from the Instant Pot and set aside on a cutting board.Drain the water from the potatoes, then add in the milk, yogurt, butter, salt and garlic powder. Mash with a potato masher, or use an electric hand mixer to get the potatoes silky smooth. Taste and adjust salt as needed.
Glaze the meatloaf- in a small bowl, stir together the tomato paste, smoked paprika, worcestershire, apple cider vinegar, and salt. Use a silicone brush to brush the glaze evenly over the meatloaf.
Serve- Slice the meatloaf, and enjoy!