We enjoy having Instant Pot Turkey Meatloaf about twice a month. The guys really like it, especially with a side of potatoes. The preparation is easy and it turns out great every time! This recipe is for a pressure cooker Turkey Meatloaf, or, with a few seasoning swaps, a pressure cooker ground beef meatloaf.
Instant Pot Turkey Meatloaf
Turkey meatloaf doesn’t have to be boring. And this Instant Pot Turkey Meatloaf recipe is anything but boring! With a few seasonings and spices, this pressure cooker turkey meatloaf recipe is very flavorful!
We have always liked a flavorful meatloaf. There are so many ways you can prepare the meat mixture in order to produce a juicy, tasty meatloaf. Ground turkey is a little more challenging, as it tends to be a bit bland, and can get dry. Not a problem with this Instant Pot Turkey Meatloaf Recipe! It has great flavor. That turkey won’t know what hit it!
After pressure cooking the meatloaf, I pop it under the broiler so the topping can get caramelized. That just adds another layer of deliciousness to this turkey meatloaf!
Leftover Instant Pot Turkey Meatloaf makes great meatloaf sandwiches!
You Might Also Like
Resources to make Instant Pot Turkey Meatloaf and more
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Instant Pot Turkey Meatloaf is flavorful and juicy. Simple ingredients and a sweet & tangy sauce makes this our favorite meatloaf!
- 1 1/2 cups Water, for the Pressure Cooker
- 2 lbs 85% Lean Ground Turkey* (you can also use 93% lean) or ground beef
- 1/2 cup Bread Crumbs (I like seasoned or Panko)
- 2 Tbsp Dehydrated Onion (or 1/2 cup of fresh, finely diced)
- 1 1/2 tsp Coarse Salt
- 1 tsp Black Pepper
- 2 tsp Garlic Powder (or 3 cloves pressed fresh garlic)
- 1/2 tsp Poultry Seasoning (omit if using beef and use steak seasoning)
- 1/2 cup Whole Milk
- 2 Eggs
- 1/3 cup Ketchup
- 2 tsp Worcestershire Sauce
- 1 tsp Liquid Smoke
- 1/2 cup Ketchup
- 1/4 cup Brown Sugar
- 1 tsp Mustard
Mix all of the meatloaf ingredients together and combine thoroughly. Try not to overwork the mixture (Note that it is 2 lbs of meat).
Put 1 1/2 cups of water in the Instant Pot, and the trivet/steamer rack.
Place the meat mixture on a piece of foil and form it into a rounded loaf shape, making it an even thickness end to end, for cooking consistency.
Grab the foil by the opposite corners, like a sling, and lift the meatloaf into the pot and set it on the rack. Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook button (or Manual) or dial, and use the +/- button to adjust the time to 35 minutes.
When the cooking cycle is finished, and the unit beeps, just leave it to do a natural pressure release of 10 minutes. Then turn the steam release knob and do a Quick release of the remaining pressure.
Before you take the meatloaf out, do 2 things.
First, take the internal temperature of the meatloaf and make sure it is 160° F.
Second, use a small knife to poke a few holes in the foil, and the drippings will drain to the water below. I don't like to do this before the meatloaf cooks because I think I get a juicier meatloaf this way. My personal preference.
Grasp two opposite ends of the foil and carefully lift the meatloaf out of the pot and onto a baking tray.
Turn on broiler to 450° F. Rack in the middle.
Spread the glaze topping all over the meatloaf and put it under the broiler (with the door partway open. Stay with it, for safety.) for a few minutes to caramelize the topping. Just keep an eye on it so it doesn't burn.
Serve it with a side of potatoes or rice, a veggie or salad, and you'll have a great meal!
*If making with ground beef, use thyme in place of the poultry seasoning.