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Instant Pot Turkey Meatloaf

Instant Pot Turkey Meatloaf

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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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 Quick 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.