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. 



Veggie-Full Turkey Meatloaf Cups

I always know when my husband gets a certain look on his face after taking a bit of something new I made for him. I know in that first bite that I found a winner of a recipe. That’s what happened with these meatloaf cups.

I know what you’re thinking. Meatloaf? What’s so great about meatloaf? And with turkey? Oh, just wait until you try these. My husband immediately requested they get entered into the regular dinner rotation.

Meatloaf can easily become dried out, especially when it’s made of turkey, but these little cups were so tender and so moist. Totally the opposite of dried out meatloaf. They were full of flavor and healthy veggies, and they were super easy. It’s perfect for a weeknight because when you make them in the little cups, you cut down on the cooking time.

Do you need even more reasons to try these? You can make them ahead of time and they are freezer friendly. Boom. Done. Make them.

Now, for the recipe. This is an adaptation of a Bobby Flay recipe I came across randomly on Food Network.

Veggie-Full Turkey Meatloaf Cups

2 tablespoons olive oil

1 zucchini, diced small

4 or 5 mini sweet peppers, diced small

½ onion, diced small

3 cloves of garlic, minced

½ teaspoon red pepper flakes

Salt and pepper

1 ½ pounds lean ground turkey

1 egg

2 teaspoons ground thyme

1 cup panko bread crumbs

½ cup grated parmesan cheese

4 oz can of mild green chiles

¾ cup ketchup

¼ cup plus 2 tablespoons balsamic vinegar

In a skillet, heat the olive oil. Then saute the zucchini, peppers, garlic, and onion until soft. Add a pinch or so of salt and the red pepper flakes while sauteeing. Remove from the heat and set aside to start to cool slightly.

 

In a bowl, add your turkey, egg, thyme, panko, cheese, chiles, ½ cup of the ketchup, 2 tablespoons of balsamic vinegar, and the sautéed veggies. Add another heavy pinch of salt and some pepper. Mix until all the ingredients are combined evenly.

 

Divide the meat mixture evenly into the cups of a muffin pan. I didn’t spray the cups first and each one came out perfectly fine. You can also make this as a big loaf, but you will need to increase your cooking time to about an hour and fifteen minutes or so.

Once the meat is divided up, brush on a coat of the balsamic glaze, which is just the remaining ¼ cup of ketchup and ¼ cup of balsamic vinegar whisked together.

Bake at 450 for 20-25 minutes. I checked one at 20 minutes to make sure it was done and it was perfect.

 

Let them sit for a few minutes; it will make it easier to take them out of the cups.

 

These reheat really well, so I could easily see making a big batch of these for premade lunches and dinners. You could even make a bunch and freeze them and just pull out however many you need at a time. They are proportioned, which is really nice.

Easiest Meatloaf Ever

When I think of meatloaf, images of a Norman Rockwell-esque, 1950s all-American family come to mind. Little Bobby and Susie run off to play with the neighborhood kids, while dad’s at work and mom’s busy in the kitchen, after playing Bridge with the girls while the kids were at school, of course. It’s comfort food. It may seem dated, but it really is the definition of a tried and true classic dish. 

Clearly, I thought meatloaf was as American as Apple Pie. However, I was slightly wrong. Meatloaf actually has European origins dating back to the 5th century. It is actually a traditional German, Scandinavian, and Belgian dish, and has many global iterations. For example: 

* In Austria, the meatloaf is wrapped in ham before being baked. Denmark also adds ham or bacon to the top of their meatloaf.

* Many countries add hardboiled eggs, such as Bulgaria, Hungary, Germany, Greece, and many others.

* Chilean meatloaf is considered a staple of Chile cuisine in areas having been influenced by German settlers in the 1800s. In addition to beef, they include carrots, sausages, and hardboiled eggs.

* In Cuba, they add ground ham to the beef and cook it on the stove-top instead of baking it in the oven

* In the Czech Republic, they also add hardboiled eggs, but they also sometimes add gherkins, or small pickles.

* In Puerto Rico, they include potatoes and red beans in the meat mixture. 

American meatloaf has it’s origins in something called scrapple, which is very popular in Pennsylvania. Scrapple has been around since Colonial times, but contemporary meatloaf as is common today didn’t appear in cookbooks until the 1800s. Meatloaf gained it’s popularity mainly during the Great Depression because it was a good way to stretch a food budget. 

Fun Fact: Meatloaf was voted the seventh-favorite dish in the US by Good Housekeeping. 

There are so many ways to make a meatloaf. You can change the seasoning, you can change the type of meat you use, you can change your add-ins. This recipe here is my go-to. It is super simple and perfect for a weeknight. It bakes in the oven for about an hour, but the prep time is next to nothing, so you just throw it together, put it in the oven, and move on to other things while it bakes. And my kids like it, so that make it a winner in my book! 

2 pounds of ground beef (you can do a mixture of meats if you want)

3/4 cups Italian seasoned breadcrumbs

2 teaspoons garlic powder

1 teaspoon salt 

1 egg

Splash of milk (helps keep it moist!)

In a bowl, combine all your ingredients. 

  

You can form the loaf on a baking sheet lined with parchment paper or you can use a loaf pan.

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Bake in a 350 degree oven for 45 minutes.

In a small bowl, combine 1/4 cup ketchup with 1/4 cup brown sugar. Pour over the top of the meatloaf and bake another 10-15 minutes.

  

DONE! Serve with potatoes or veggies. This also makes a really yummy meatloaf sandwich the next day.
 

Some fun alterations I’ve made are adding crumbled (cooked) bacon, shredded cheese (different kinds), using BBQ sauce instead of the ketchup mixture, wrapping it in bacon, using turkey instead of beef… I recently saw that you can smoke a meatloaf! I may have to look into that and put my hubby’s smoker to the test! 

What’s your favorite way to eat meatloaf?