In a large bowl combine the ground beef, onion, panko breadcrumbs, egg, Worcestershire sauce, garlic powder, and salt. Mix together until everything is fully combined.
Prepare a 6-inch springform pan by lining it with aluminum foil.
Press the meatloaf mixture into the springform pan and set aside.
Fill the Instant Pot inner pot with 2 cups of water and add 1 teaspoon of Kosher Salt.
Add the potatoes to the pot.
Place a trivet on top of the potatoes and then place your springform pan on top of the trivet. See note 1 for options.
Lock the Instant Pot lid into place and turn the valve to SEALING. Set to HIGH PRESSURE and cook for 30 minutes.
Preheat the oven to 400 degrees F.
In a small bowl whisk together the ketchup, brown sugar, and 1 teaspoon of worcestershire sauce to make the meatloaf glaze.
When the Instant Pot timer goes off press CANCEL and let it do a 10 minute natural release. Then carefully flip the valve to VENTING and let out the remaining steam.
Remove the lid and very carefully use the arms of your sling to pull the meatloaf pan out.
Pour off any excess grease that is in the pan with the meatloaf and then spread the glaze over the top. Place it in the 400 degree F oven and bake for 7-10 minutes to caramelize the glaze on top.
While the meatloaf is in the oven pour off any excess water from the potatoes and place them in a bowl. Add the butter and cream cheese and begin to mash. If the consistency is too dry add 1 tablespoon of milk, add more milk if needed.
Remove the meatloaf from the oven and let it cool for 5 minutes before removing it from the pan.
Cut and serve with potatoes.