Instant Pot Turkey Meatloaf 

When it’s 90 degrees outside, one of the last things you want to do is turn on your oven to make dinner. That’s when I will either fire up the grill outside or pull out my Instant Pot. 

I’m sure by now most of you have heard about this wonderful kitchen gadget, so I won’t go on and on, except to again how much I love it. 

Recently I wanted meatloaf, but turning my oven on for over an hour did not sound appealing. I did a little searching and decided to try it out in my Instant Pot.

It turned out great! It was super moist, which is hard to achieve with turkey. My husband said it was probably the best meatloaf he’s ever had. And it cooked in half the usual time, which made me a happy woman! 

Turkey Meatloaf 

1 bell pepper, chopped (or 3-4 mini peppers) 1/2 yellow onion, chopped

3 cloves garlic, minced

Olive oil 

1-1/2 pounds ground turkey 

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/4 cup Parmesan cheese (or nutritional yeast)

1/4 cup panko breadcrumbs 

1 egg

Salt and pepper to taste

BBQ sauce if your choice 

In a skillet, sauté the onions, peppers, and garlic in some olive oil until soft. 

Add veggie mix to the ground turkey, garlic powder, onion powder, Parmesan, panko, and egg. Mix until well combined. 

If using an Instant Pot, add 1 cup of water and insert the grate. Form the mixture into a loaf on a piece of foil. Fold the edges up forming a bowl-like shape around the loaf. 


Place on the insert. Set timer to 20 minutes. Let natural release for 10 minutes, then quick release.


Move the meatloaf to an oven proof dish with the foil and pour BBQ sauce over the top. Place under the broiler for about 5 minutes. 



Enchilada-Stuffed Poblanos

I think sometimes healthy or ‘clean’ food gets a bad rap. Many assume that it has to be bland and boring. Plain chicken and steamed broccoli, coming up! But in my research I’ve quickly learned that is not at all true. You can eat healthy food that still tastes good. Focus on flavors and quality and you’re in the money. Look at not just calories, but carb, sugar, and protein counts as well. Make substitutions when you can. You can still have your favorites just by making swaps to lower the bad and raise the good in your meals.
 

And don’t let anyone tell you not to add a little cheese. Like in this dish below.

*Note: I used leftover pulled pork from the 4th of July. You can use chicken, turkey, beef; shredded, chopped, ground. Leftover or fresh made. All vegetarian, even. Whatever floats your boat. This is also a great make-ahead dish. I would suggest adding seasoning to whatever meat you use, especially if you are making it fresh as opposed to using leftovers.

1-2 tablespoons olive oil

½ yellow onion, diced

3 cloves garlic, minced

½ tablespoon cumin

½ tablespoon chili powder

½ bag frozen corn

1 can low-sodium black beans, drained and rinsed

1-2 cups worth of whatever meat you are using (see note above) Eyeball this to your preference.

1-1/2 cups enchilada sauce, divided (homemade or store bought; use what you like)

Salt and pepper to taste

5 poblano peppers (make sure they are nice a fat, not too skinny)

Shredded cheddar cheese

Over an open flame on the stovetop, char your poblanos. Put the charred peppers in a plastic bag and seal. Steam for about 10-15 minutes.

Please ignore my messy stovetop!

Meanwhile, in a skillet over medium heat, saute the onions and garlic in the olive oil until soft and fragrant. Add in the cumin and chili and mix together. Add in the corn and black beans. Mix all veggies together and cook until corn is thawed and the mixture is heated through.

 

Add the cooked meat to the veggie mixture along with ½ cup of the enchilada sauce. Let simmer until warmed through. Add salt and pepper to taste.

 

While the filling is simmering, take the poblanos out of the bag and wipe the skin off with a paper towel, careful not to tear the pepper. The skin should just wipe right off.

Cut each pepper in half and remove the stem and seeds. You should have two pieces of pepper that look like leaves.

 

Pour ½ cup of enchilada sauce in the bottom of a 9×13 baking dish. Spoon a healthy amount of the filling into each pepper half and place in the baking dish. 

Pour the remaining ½ cup sauce over the top of the stuffed peppers and top with cheese.

 

Bake at 350 covered in foil for 15 minutes. Remove the foil and bake for another 10 minutes.

 

They may not be the prettiest looking dish, but they are super tasty! 


Enjoy!