Instant Pot Turkey Meatloaf is very flavorful, juicy, and easy to make. Cooking a turkey meatloaf in the pressure cooker is simple, and you can even toss in some potatoes and cook them at the same time.
If you want to make a pressure cooker ground beef meatloaf, my Instant Pot Meatloaf made with ground beef is delicious!.
Instant Pot Turkey Meatloaf
We enjoy having 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!
Turkey meatloaf doesn’t have to be boring. This Instant Pot Turkey Meatloaf recipe is anything but boring! With just a few seasonings and spices, this pressure cooker turkey meatloaf recipe is very flavorful!
We have always liked a flavorful, juicy meatloaf. There are so many ways you can prepare the meat mixture in order to produce a juicy, tasty meatloaf.
Ground turkey can be a little challenging, as it tends to be a bit bland, and can easily dry out. Not a problem with this Instant Pot Turkey Meatloaf Recipe! I give you the recipe for a meatloaf that has great flavor.
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!
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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
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Mix all of the meatloaf ingredients together and combine thoroughly. Try not to overwork the mixture (Note that it is 2 lbs of meat).
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Put 1 1/2 cups of water in the Instant Pot, and the trivet/steamer rack.
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Place the meat mixture on a piece of foil and form it into a rounded loaf shape (not a ball), making it an even thickness end to end (not too thick), for cooking consistency.
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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.
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Press the Pressure Cook button (or Manual) or dial, and use the +/- button to adjust the time to 35 minutes.
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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 manual release of the remaining pressure.
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Before you take the meatloaf out, do 2 things.
First, take the internal temperature of the meatloaf and make sure it is 160° F (it will come up to 165° by the time you finish broiling it).
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.
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Grasp two opposite ends of the foil and carefully lift the meatloaf out of the pot and onto a baking tray.
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Turn on broiler to 450° F. Rack in the middle.
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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.
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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.
Resources to make Instant Pot Turkey Meatloaf and more
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Tammy
This is a WINNER! I make this frequently eactly as the recipe states. I use a large loaf pan lined with a “sling” of aluminum foil to shape the meatloaf (heavy duty foil works best as it’s wider and thicker than regular). Then I just lift out the foil and place it on the trivet in the IP. I then poke through the foil before lifting the meatloaf out of the IP, let it drain. Place it in a pyrex dish, add the sauce, and broil it still in the foil. Makes left overs and clean up super easy!
Christina
I used J Hughes BBQ sauce instead. Great recipe, will make again!
TMmy
Hello, I love this recipe!! Can you clarify what kind of mustard you use for the glaze: I.e., ground, yellow, etc…
Sandy
I use Yellow or Dijon.
Maria Holm
Our “go to” Turkey Meatloaf recipe. Simple and consistent. My only change was using 1 egg rather than 2. When I use 2 eggs the mix is too wet and the cooked product is fragile. We serve this with Instant Pot 8 Minute Mashed Potatoes & a veggie,
Tina
I plan on making this recipe tomorrow just wondering if it can be doubled? And how long should it be cooked
Sandy
I have never made a 4 pound meatloaf. I would need to test it before giving you advice on how to cook it. Maybe I would make two loaves and stack them in the pot on racks, if they would fit…