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In a large bowl, whisk together the first 15 ingredients by hand using gloves
Once combined, form the mixture into a IP pan with small holes like a colander
place one cup of water in the instant pot. Add chopped potatoes and carrots to the bottom of a silicone trivet, top with the meatloaf pan. Cook on high for 30 minutes, keep warm for a natural release to 10 minutes. The double layer allows juices from the meatloaf to flavor the vegetables, but ultimately pass through to the water below.
While the meatloaf is cooking, mix the last four ingredients as a glaze. When finished cooking, glaze the meatloaf with about half the mixture, place on a foil lined tray (keeping the meatloaf in the pan), and broil for 5 to 10 minutes.
Confirm the meatloaf’s internal temperature is at least 145 to 165 degrees F, the center is cooked and the juices run clear.
Serve immediately with or without the additional glaze.