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Instant Pot Turkey Meatloaf is a delicious, time-saving, and healthy dinner that your family will love. With minimal effort and a lot of flavor, this recipe is great for busy households. InstaPot Turkey Meatloaf is very flavorful, juicy, and easy to make. Cooking meatloaf in the pressure cooker is simple, and you can even toss in some potatoes and cook them at the same time.
Turkey Meatloaf Made in the Instant Pot
Originally published on 10/12/2017
We enjoy having Turkey Meatloaf about twice a month. The family really likes it, especially with a side of mashed potatoes. The preparation is easy and it turns out great every time!
There is nothing like a flavorful, juicy meatloaf. There are so many ways you can prepare the meat mixture to get the flavor you love.
Meatloaf Ingredients
- In order to produce a juicy, tasty meatloaf you will need to add a fair amount of seasonings. Turkey meatloaf doesn’t have to be boring. This Instant Pot Turkey Meatloaf recipe is anything but boring!
- Ground turkey: Use 85% lean, or choose 97% lean ground turkey for a healthier option.
- Breadcrumbs: Helps bind the meatloaf and adds a lighter texture so it isn’t too heavy.
- Eggs: They also bind and hold everything together.
- Onions and garlic: For a savory flavor boost.
- Ketchup: Provides some sweetness and tanginess.
- Worcestershire sauce: Adds depth and umami flavor to the meatloaf.
- Mustard: Adds a nice tang.
- Salt & pepper: Season the meatloaf to your taste.
- Herbs and spices: Customize with your favorite herbs like poultry seasoning, thyme, rosemary, or parsley for great flavor.
The beauty of this Instant Pot Turkey Meatloaf is its simplicity. You can find most of the ingredients in your pantry or at your local grocery store. Here’s what you’ll need:
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 Turkey Meatloaf recipe! This recipe for 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!
What to Serve with Meatloaf
Instant Pot Corn on the Cob
Slow Cooker Baked Beans
Pea Salad
Italian Pasta Salad
My favorite is Mashed Potatoes, and you can make them at the same time in the pot with the meatloaf. See my Beef Meatloaf recipe for how to do it.
Leftover Instant Pot Turkey Meatloaf makes great meatloaf sandwiches!
The yummy glaze topping makes this turkey meatloaf recipe even more delicious!
30+ Instant Pot Ground Beef Recipes
Instant Pot Meat loaf and Mashed Potatoes
Instant Pot Simple Pot Roast
Instant Pot Butter Chicken
If you want to make a pressure cooker ground beef meatloaf, my Instant Pot Meatloaf made with ground beef is delicious!
With just a few seasonings and other ingredients, this pressure cooker turkey meatloaf recipe is a very flavorful dinner idea!
Instant Pot Turkey Meatloaf
Ingredients
- 1 ½ cups Water, for the Pressure Cooker
Meatloaf Mixture
- 2 lbs 85% Lean Ground Turkey (or 93% lean)
- ½ cup Bread Crumbs (seasoned, or Panko)
- 2 Tablespoons Dehydrated Onion (or ½ cup of fresh, finely diced)
- 1 ½ teaspoons Coarse Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Garlic Powder (or 3 cloves pressed fresh)
- ½ teaspoon Poultry Seasoning
- ½ cup Whole Milk
- 2 Eggs
- ⅓ cup Ketchup
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Liquid Smoke
Glaze Topping
- ½ cup Ketchup
- ¼ cup Brown Sugar
- 1 teaspoon Mustard
Instructions
- Mix all of the meatloaf ingredients together and combine thoroughly (Note that it is 2 lbs of meat).
- Put 1 ½ cups of water in the Instant Pot, and put the trivet/steamer rack into the pot.
- 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.
- 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 (or Manual) button or dial, and use the +/- button to adjust the cook 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 to venting and do a manual 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-165°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 (or use trivet handles) and carefully lift the meatloaf out of the pot and onto a baking tray.
- Turn on broiler to 450° F. Rack in the middle.
- Mix together glaze topping ingredients and spread it all over the meatloaf. Put it under the broiler for a few minutes to caramelize the topping. Keep an eye on it so it doesn't burn.½ cup Ketchup, ¼ cup Brown Sugar, 1 teaspoon Mustard
- Serve it with a side of potatoes or rice, a veggie or salad, and you'll have a great meal!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great Kitchen Deals!
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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.
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.
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.
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.
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!!
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.
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!
Hi Xina, I’m glad you and your hubby liked the meatloaf! Thank you for the review!
Could I use a 7″ IP cake pan to cook this in?
Hi Judy, it might be a little small. If it does fit, you may need to increase cook time 5 minutes ore so.
Is there anything else I can replace the milk with?
Hi Mike, just water or broth is fine.
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?
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.
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?
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.
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?
If you want to just set the meatloaf directly on the rack you can, if it will fit. I leave the handles up.
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!
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!
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!
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!
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 🙂
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!