Explore an unconventional path to culinary delight with this turkey meatloaf recipe. A delightful departure from the norm, it’s a superb alternative to traditional ground beef or other red meat options. The best part? You won’t even need to fire up your oven for this one! The secret behind this mouthwatering dish is the harmonious blend of ground turkey and a medley of complementary seasonings, all conveniently cooked in an Instant Pot in record time. No pre-cooking is involved. To give it that final touch, we’ve crafted a zesty topping made from a combination of ketchup, brown sugar, and mustard.
For a meatloaf that’s tender and brimming with texture, opt for ground turkey thighs or seek a ground turkey mixture with a lean ratio of about 93 percent. While very lean ground turkey can be used, keep in mind that the meatloaf may not be as tender and flavorful.
This recipe is not only delicious but also fast and easy to whip up. It’s perfect for a weeknight dinner after a long day at work or a day of adventures. Blend the ingredients, place the meatloaf in the Instant Pot, and prepare your favorite veggies or side dishes. Mashed potatoes and mac and cheese make excellent companions, or you can serve the meatloaf with rice and steamed vegetables for a well-rounded meal.
| Servings | Yield | Pressure and Release | Total | CALORIES |
| 6 | 1 loaf | 20mins | 65mins | 541 per serving |
Ingredients
For the Meatloaf:
- 2 pounds of ground turkey
- 2 large eggs
- 1 medium onion (finely chopped)
- 4 cloves garlic (pressed)
- 2/3 cup seasoned breadcrumbs
- 1/3 cup ketchup
- 1 tablespoon milk
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried sage
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
For the Topping:
- 2/3 cup ketchup
- 3 tablespoons brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped parsley (optional)
Steps to Make It
- Start by gathering all the necessary ingredients.
- In a spacious bowl, gently combine the ground turkey, eggs, finely chopped onion, pressed garlic, breadcrumbs, ketchup, milk, Worcestershire sauce, salt, sage, poultry seasoning, and pepper. Mix until all the ingredients are thoroughly blended.
- Line a 7-x 3-inch round pan with foil and transfer the meatloaf mixture onto the foil. Alternatively, shape the meatloaf on a large sheet of heavy-duty foil. In the Instant Pot, add 1 1/2 cups of water. Place the pan with the meatloaf onto the trivet and lower it into the Instant Pot.
- Secure the lid in place and ensure the knob (on some models) is set to the sealing position. Choose the pressure cook or manual (high pressure) setting and set the timer for 35 minutes.
- After the timer goes off, allow the pressure to naturally release for 10 minutes, then perform a careful quick release. Insert an instant-read thermometer into the center of the loaf to check the temperature. For ground turkey, the minimum safe temperature is 165°F. Move the meatloaf to a rack.
- While the meatloaf rests, prepare the tantalizing topping. In a small bowl, combine the ketchup, brown sugar, and Dijon mustard. Stir until it’s smooth and well mixed.
- Turn on the oven broiler and generously spread the topping over the meatloaf. Broil it until the topping is hot and begins to bubble. Note: If using the oven isn’t an option, heat the topping mixture in a small saucepan and spoon it over the meatloaf.
- Transfer the meatloaf to a serving dish, and for a touch of finesse, garnish it with chopped parsley, if desired. Slice and savor the flavor!
How To Store and Freeze
- For any leftovers, refrigerate the cooled meatloaf in a covered container for up to 4 days.
- To freeze the cooked meatloaf, either slice it and transfer it to a large airtight container or freeze individual portions in zip-close freezer bags or small containers. For optimal quality, use the frozen meatloaf within 4 months.
- To enjoy frozen meatloaf, defrost it in the refrigerator for several hours or overnight, and then reheat it in the oven or microwave until it registers at least 165°F in the center—the minimum safe temperature for reheated leftovers.
Why Are Fillers Added To Meatloaf?
Breadcrumbs and other fillers are incorporated into the ground meat mixture because they enhance the texture of the meatloaf and absorb any excess moisture. In addition, the combination of eggs and breadcrumbs acts as a binding agent, holding the meatloaf together.
What Can I Use In Meatloaf Instead of Breadcrumbs?
If breadcrumbs are not readily available, consider using rolled oats crushed chips, pretzels, or crackers. Alternatively, you can make your breadcrumbs using stale or fresh bread slices. Tear the bread into pieces and pulse them in a food processor until you achieve fine crumbs. Toast them in an oven preheated to 300°F for approximately 10 to 15 minutes, or until they become dry.
Recipe Variations
- Experiment by substituting about 1 cup of finely grated carrot or potato for a small portion of the meat.
- Remember that overmixing can result in a dense meatloaf. To avoid this, mix the ingredients gently but thoroughly.
- For a twist, replace the topping mixture with about 1/2 to 2/3 cup of barbecue sauce.
How To Use Leftover Meatloaf
- Incorporate leftover meatloaf into casseroles or sauces as a substitute for browned ground beef.
- Craft meatloaf sandwiches or cut slices into smaller portions for sliders.
- Enhance your favorite chili by adding leftover meatloaf and beans.
- Put leftover meatloaf to good use as a filling for stuffed peppers or zucchini.
Best Instant Pot Turkey Meatloaf Recipe
Ingredients
- 2 pounds of ground turkey
- 2 large eggs
- 1 medium onion (finely chopped)
- 4 cloves garlic (pressed)
- 2/3 cup seasoned breadcrumbs
- 1/3 cup ketchup
- 1 tablespoon milk
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried sage
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 2/3 cup ketchup
- 3 tablespoons brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped parsley (optional)
Instructions
- Start by gathering all the necessary ingredients.
- In a spacious bowl, gently combine the ground turkey, eggs, finely chopped onion, pressed garlic, breadcrumbs, ketchup, milk, Worcestershire sauce, salt, sage, poultry seasoning, and pepper. Mix until all the ingredients are thoroughly blended.
- Line a 7-x 3-inch round pan with foil and transfer the meatloaf mixture onto the foil. Alternatively, shape the meatloaf on a large sheet of heavy-duty foil. In the Instant Pot, add 1 1/2 cups of water. Place the pan with the meatloaf onto the trivet and lower it into the Instant Pot.
- Secure the lid in place and ensure the knob (on some models) is set to the sealing position. Choose the pressure cook or manual (high pressure) setting and set the timer for 35 minutes.
- After the timer goes off, allow the pressure to naturally release for 10 minutes, and then perform a careful quick release. Insert an instant-read thermometer into the center of the loaf to check the temperature. For ground turkey, the minimum safe temperature is 165°F. Move the meatloaf to a rack.
- While the meatloaf rests, prepare the tantalizing topping. In a small bowl, combine the ketchup, brown sugar, and Dijon mustard. Stir until it's smooth and well-mixed.
- Turn on the oven broiler and generously spread the topping over the meatloaf. Broil it until the topping is hot and begins to bubble.Note: If using the oven isn't an option, heat the topping mixture in a small saucepan and spoon it over the meatloaf.
- Transfer the meatloaf to a serving dish, and for a touch of finesse, garnish it with chopped parsley, if desired. Slice and savor the flavor!
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!