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Instant Pot Turkey Meatloaf

October 12, 2017 by Sandy 46 Comments

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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!.

Turkey Meatloaf sliced on wooden board

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.

Close up of Turkey Meatloaf sliced on wooden board

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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4.65 from 14 votes
Turkey Meatloaf sliced on wooden board
Print
Instant Pot Turkey Meatloaf
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Instant Pot Turkey Meatloaf is flavorful and juicy. Simple ingredients and a sweet & tangy sauce makes this our favorite meatloaf!

Course: Dinner, Main Course
Cuisine: American
Keyword: pressure cooker turkey meatloaf
Servings: 7 3 oz
Calories: 265 kcal
Author: Sandy Clifton
Ingredients
  • 1 1/2 cups Water, for the Pressure Cooker
Meatloaf
  • 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
Glaze Topping
  • 1/2 cup Ketchup
  • 1/4 cup Brown Sugar
  • 1 tsp Mustard
Instructions
  1. Mix all of the meatloaf ingredients together and combine thoroughly. Try not to overwork the mixture (Note that it is 2 lbs of meat).

  2. Put 1 1/2 cups of water in the Instant Pot, and the trivet/steamer rack.

  3. 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.

  4. 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.

  5. Press the Pressure Cook button (or Manual) or dial, and use the +/- button to adjust the time to 35 minutes.

  6. 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.

  7. 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.

  8. Grasp two opposite ends of the foil and carefully lift the meatloaf out of the pot and onto a baking tray.

  9. Turn on broiler to 450° F. Rack in the middle.

  10. 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.

  11. Serve it with a side of potatoes or rice, a veggie or salad, and you'll have a great meal!

Recipe Notes

*If making with ground beef, use thyme in place of the poultry seasoning.

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Resources to make Instant Pot Turkey Meatloaf and more

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Instant Pot Turkey Meatloaf

Filed Under: Dinner, Instant Pot, Recipes

Previous Post: « Instant Pot New York Cheesecake
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Comments

  1. Tina

    January 19, 2021 at 6:36 pm

    I plan on making this recipe tomorrow just wondering if it can be doubled? And how long should it be cooked

    Reply
    • Sandy

      January 25, 2021 at 8:15 am

      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…

      Reply
  2. Norma S in Westchester, NY

    November 26, 2019 at 10:25 am

    THANK YOU for this recipe. I am a newbie to the Instant Pot. I tried this in a metal cake pan rather than aluminum foil as I am afraid of leeching any chemicals from the foil. The result is a WOW! Love the meatloaf. It is flavorful and moist. I see that anything cooked in the IP needs to brown on the top or a sauce added. Well worth any added time. I used fresh onion, whole wheat bread crumbs and did not use liquid smoke. Thanks again.

    Reply
  3. Yvette

    September 3, 2019 at 8:01 pm

    Hello! Trying this for the first time…should the pressure be on high? And I used 3 lbs of turkey…so we’ll be adding more time..looking forward to trying! Thank you for sharing 😁

    Reply
    • Sandy

      September 3, 2019 at 10:26 pm

      Yes, High.

      Reply
  4. Liv

    August 3, 2019 at 3:46 pm

    Super sad … I was hoping for a delicious easy meatloaf and after 35 minutes my meatloaf wasn’t cooked thru. I cooked it 10 more minutes and it still wasn’t cooked thru. Ended up having to put it in the oven which took me way past mine and my LO’s dinner schedule.

    Reply
    • Sandy

      August 3, 2019 at 7:22 pm

      Liv, something had to have happened! I make this often. Could the machine have been on low pressure? Perhaps you didn’t let it naturally release? Did you maybe use more meat than called for? Did you make an even rounded loaf (that was not shaped like a ball)? Did it come to pressure? Water was under the trivet? Did you use a pan (that would make it cook slower)? I’m sorry this happened, but there must have been a reason.

      Reply
  5. Kerri

    July 12, 2019 at 7:59 am

    Excited to try this recipe! If I made meatballs, how long would I cook them for? Thanks!!

    Reply
    • Sandy

      July 12, 2019 at 10:11 am

      Meatballs only need about 10 minutes with a 10 minute NPR, depending on how large you make them.

      Reply
  6. Kristi

    May 23, 2019 at 8:52 pm

    This was a really good recipe for meatloaf in the IP! This was my first time making it in the IP. I’ve always used a Betty Crocker favorite recipe for the oven but this tastes really good and is great for not heating up the house with a hot oven for an hour! I’m putting this one in the favorites file. ?

    Reply
    • Sandy

      May 24, 2019 at 9:14 am

      Thank you! I’m happy you liked this recipe!

      Reply
  7. Donna Clark

    December 29, 2018 at 8:19 am

    We loved this and will make it again. I cooked it with tiny potatoes under the trivet for easy mashed potatoes. I can’t wait to make meatballs with this recipe for my freezer – I am not a fan of most of the store bought ones.
    I made a 1 lb loaf and cooked for 30 mins. When I took the temperature to be sure it was done, it was over 200 degrees yet wonderfully moist and delicious. Even I can’t mess this up!

    Reply
    • Sandy

      December 29, 2018 at 11:17 am

      That’s awesome, Donna! Yes, the meatballs are very delicious with this recipe!

      Reply
  8. Susan Bailey

    December 22, 2018 at 5:53 pm

    Hi Sandy. I made your recipe in a Mealthy Pot, and it was absolutely delicious, tender and juicy. I didn’t have everything in the house, and my husband can’t have pepper, so I left the pepper out, and substituted low salt organic soy sauce for the worcestershire sauce. I also left out liquid smoke (unavailable where I live and it sounds like something that would have chemicals in it). Oh, and I also used monk fruit instead of the the brown sugar. I was afraid my substitutions might not work, but it was fantastic. Best meatloaf I ever made, and so much healthier than the traditional ground beef recipes I’v tried in the past. Thanks for sharing. I’ll be looking for more of your pressure cooker recipes to try.

    Reply
    • Sandy

      December 22, 2018 at 6:19 pm

      That’s great, Susan! I’m so glad you could make the recipe with ingredients that you have on hand, and are within your diet. Thank you for your review!

      Reply
  9. Anna Bancroft

    October 17, 2018 at 4:03 pm

    Sounds great. I am going to try it with just 1 ib of turkey. Do I understand right that the cooking time would be 17 or 18 minutes?

    Thanks, Anna

    Reply
    • Sandy

      October 18, 2018 at 1:37 am

      Hi Anna, maybe try 20 minutes and see how you like it.

      Reply
  10. Donna Jones

    October 16, 2018 at 7:37 pm

    Yummy! Quick & easy!
    I only had one pound of turkey, so I upped the bread crumbs to one cup and added a handful of frozen corn. Otherwise, I stuck to the recipe and it turned out great.
    I’ll be making this again, for sure.
    PS I want to try the hamburger stroganoff recipe next.

    Reply
  11. Lara

    September 6, 2018 at 12:36 pm

    Can I grind oats instead of bread crumbs? Also do I cook the meatloaf with the tinfoil left in the IP? If it’s just under 2lbs, do you suggest increasing the crumbs? Thanks!

    Reply
    • Sandy

      September 6, 2018 at 3:51 pm

      I think oats would be nice. They might absorb more liquid, so maybe don’t increase them. The foil does stay in the pot. The meatloaf sits on it while cooking. You can use the foil to lift it out, or if the handles of the trivet are long enough, use that. I do suggest either poking holes in the foil before lifting out, or use a turkey baster to suction out the hot juices before lifting out.

      Reply
  12. Cathy

    August 18, 2018 at 5:55 pm

    Can you make with 1lb of meat and if so, how would you adjust the temperature?

    Reply
    • Sandy

      August 19, 2018 at 11:08 am

      I would just cut it in half.

      Reply
  13. Kacy Smith

    May 30, 2018 at 6:21 pm

    Mistake #1 as above, I didn’t realize it was 2lbs of meat instead of 1. I had been looking at other recipes and just got mixed up so it was very wet. The taste was wonderful though. I probably would leave out the milk though. Mistake #2 for us I think would be to not let it cook in the liquid so that it would not be as wet as well. We’ll see! I’m game to try again with more turkey. I also added some red pepper for a little kick as my husband loves anything spicy.

    Reply
  14. Alaska Lass

    May 11, 2018 at 7:05 pm

    This worked well using my usual approach of eyeballing the meatloaf ingredients. I’m sure the IP used a lot less power than heating up my oven to 375 for an hour would have (the broiling only needed a few minutes). That’s one of the reasons I use an IP when I can. I added some rolled oats to the mixture — I find it helps add body (and fiber) to the meatloaf — also added a little olive oil since my ground turkey was very lean, and used milk powder (more protein and calcium) and some tomato paste since we like our meatloaves tomatoey. That’s the great thing about meatloaf — it’s OK if it doesn’t come out exactly the same way every time. I often throw leftover cooked rice in, too, if I have any to use up. The foil kept the pot from getting dirty so there was also far less cleanup than when I cook the loaf in a bread pan in the oven.

    Reply
  15. Cynthia

    May 8, 2018 at 6:14 pm

    I RARELY give a review, but this recipe is review worthy. I need to start by saying that I didn’t realize it needed two pounds, not one, of turkey, so it was VERY wet. My husband suggested I use the Trader Joe’s cooked lentils (fresh food section) we had on hand, so I did. I also had a small bread pan (for alt. flour breads) that fit in my pressure cooker, so I used it, too. I tipped it out and put it on a small sheet pan prior to topping and broiling. That being said, I think it’s the best meatloaf I’ve ever had! I can’t wait to make it again. Thank you!! What a great recipe.

    Reply
    • Sandy

      May 8, 2018 at 6:57 pm

      Wow Cynthia! Thank you so much for your review, especially if you rarely give them! I appreciate it very much. I love that your hubby gave you a clever (and healthy) workaround for not having enough ground turkey! I have made this meatloaf for years, and having someone like my old recipe just makes me smile.

      Reply
  16. Brenda

    February 21, 2018 at 7:32 pm

    I had 2 problems that I have resolved AFTER reading this recipe. I tried meatloaf in a sealed stainless container on top of the potatoes in bottom stainless container. MISTAKE#1 – I didn’t add the water under the container in the pot itself, so it was, of course RAW, uncooked. MISTAKE #2 – I followed a recipe for the meatloaf that was 16 min, but obviously when doing PIP with potatoes ALSO, I need to move that time up – your directions say 35 min, which would likely resolve that issue. Now, here is an issue that I have not figure out yet, and I hope you can help as it was maddening! When re-doing, I added water under the sealed inserts, to the pot. I COULD NOT GET THE LID back on the pot. Everything was OK (fit OK, etc.) but, we could not get the lid to go on again after trying for about 15 min or more. I gave up, then went back again (because I’m stubborn!) and it went right on without changing a thing. Does it have to cool down or something in between uses?? Thank you!!

    Reply
    • Sandy

      February 22, 2018 at 9:42 am

      Hi Brenda, how frustrating! I’m glad you ended up reading through the recipe. I always read through a recipe before I make it, just to get a general plan of what I’ll need and how I will make it. As for the lid not going back on, if the pot is still pretty hot, the steam can push the valve (pin in the lid) up and engage the lock and it won’t go on. What I do is push the pin down while turning it, and it goes on. If the pin is hot, use something heat proof to push it down. You can also run the lid under cold water. Make sure you reset the silicone ring in the lid.

      Reply
  17. Xina Marie Uhl

    February 9, 2018 at 4:02 pm

    I had a package of ground turkey I didn’t know what to do with so I tried out your recipe. DELICIOUS. Even my meatloaf hating husband liked it. Brava!

    Reply
    • Sandy

      February 9, 2018 at 5:22 pm

      Hi Xina, I’m glad you and your hubby liked the meatloaf! Thank you for the review!

      Reply
  18. Judy

    February 2, 2018 at 4:53 pm

    Could I use a 7″ IP cake pan to cook this in?

    Reply
    • Sandy

      February 2, 2018 at 8:12 pm

      Hi Judy, it might be a little small. If it does fit, you may need to increase cook time 5 minutes ore so.

      Reply
  19. Mike

    January 29, 2018 at 12:04 pm

    Is there anything else I can replace the milk with?

    Reply
    • Sandy

      January 29, 2018 at 1:12 pm

      Hi Mike, just water or broth is fine.

      Reply
    • Maria LePort

      March 3, 2018 at 7:24 pm

      Just made this and it was DELISH!!! I used almond milk instead of the whole milk and I imagine rice milk would be a great substitute as well. My mixture was pretty wet, but once it cooked it was great! I wonder if leaving out the milk would make the moisture less wet and impact the taste? Is the milk necessary and what is its purpose?

      Reply
      • Sandy

        March 4, 2018 at 12:30 pm

        Hi Maria! The point of bread crumbs and milk is to lighten up the meatloaf so it is less like a heavy chunk of cooked ground meat. You can lessen the moisture by putting the bread crumbs in a separate bowl and adding just enough milk to make a smooth paste. Then add to the meat mixture. That’s really all you need. Then the egg will help bind it.

        Reply
  20. Emily

    January 18, 2018 at 7:06 am

    Just curious about the part where you put the foil in the pot. Do you pinch the aluminum closed so that the meatloaf if fully encased in the aluminum or do you just use the aluminum as a sling to get the meat into the pot and cover the trivet?

    Reply
    • Sandy

      January 18, 2018 at 10:36 am

      Hi Emily, I just use the foil as a base, and as a sling. Or you can use the trivet with handles to get it in and out of the pot.

      Reply
      • LINDA S MILLS

        February 21, 2019 at 4:03 pm

        Sandy, does this mean that I can skip the foil entirely if I can (safely) place it on the trivet? Also, do you place the trivet in the pot with the handles propped underneath or upward along the sides?

        Reply
        • Sandy

          February 21, 2019 at 4:48 pm

          If you want to just set the meatloaf directly on the rack you can, if it will fit. I leave the handles up.

          Reply
  21. Gale

    December 29, 2017 at 4:02 am

    Thank you for this site!!! Question on the meatloaf… I have a few ready to cook meatloaves in the freezer in those mini throw away aluminum pans….. #1 Should I defrost the meatloaf and then cook in pressure cooker IN THE MINI ALUMINUM PANS…..or should I remove it from the mini pan and use a sling??? Thanks! When I am out of my miniloaves (already prepped) I am going to try yours!

    Reply
    • Sandy

      December 29, 2017 at 10:21 am

      Hi Gale, I would try it in the pan, since it’s already in it. You may need to adjust the time if: The meatloaf is smaller or larger than the recipe states, and being in a pan the time will need to be a little longer, maybe a few minutes. I have never cooked with those pans, so I can’t say for sure how long. You can cook from frozen. How much time you add will depend on how big the meatloaf is. I recommend using a meat thermometer!

      Reply
  22. Beth

    December 21, 2017 at 4:14 pm

    This was very tasty! I found the mixture to be pretty wet, so I added another 1/4 cup Panko. It cooked well, and the 7 year old devoured it!

    Reply
    • Sandy

      December 21, 2017 at 4:30 pm

      Hi Beth, thank you for the review! I think some brands of ground turkey are wetter than others, as I have run into this recently, too. I’m glad your little one liked it!

      Reply
      • Beth

        April 22, 2018 at 4:51 pm

        I think you’re right – I’m always using Empire Kosher ground turkey and it’s pretty wet. This is a definite keeper for us! I’ve made it about 7 times since December! Got it cooking right now to be a “grab before baseball practice” dinner this week 🙂

        Reply
        • Sandy

          April 22, 2018 at 5:22 pm

          Hi Beth, that’s great! Funny you should comment on this recipe because I just made meatballs from it! I like to bake them and freeze them for spaghetti, and other recipes! Thank you for your review!

          Reply

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Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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