Ingredients:
2 pounds ground turkey
2 large large eggs
1 medium onion (finely chopped)
4 cloves garlic, pressed
2/3 cup seasoned breadcrumbs
1/3 cup ketchup
1 tablespoon milk
2 teaspoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon dried sage
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
2/3 cup ketchup
3 tablespoons brown sugar
1 teaspoon Dijon mustard
1 teaspoon chopped parsley, optional
Method:
In a large bowl, combine the turkey, eggs, chopped onion, garlic, breadcrumbs, ketchup, milk, Worcestershire sauce, salt, sage, poultry seasoning, and pepper. Mix gently until the ingredients are thoroughly combined.
Line a 7-x 3-inch round pan with foil and place the meatloaf mixture onto the foil. Alternatively, shape the meatloaf on a large sheet of heavy-duty foil. Pour 1 1/2 cups of water into the Instant Pot. Place the pan with meatloaf on the trivet and lower into the Instant Pot.
Lock the lid in place and ensure the knob (on some models) is in the sealing position. Choose pressure cook or manual (high pressure) and set the time for 35 minutes.
When the time is up, let the pressure come down naturally for 10 minutes, then carefully do a quick release. Insert an instant-read thermometer into the center of the loaf to check the temperature—the minimum safe temperature for ground turkey is 165 F. Remove the loaf to a rack.
Meanwhile, prepare the topping. In a small bowl, combine the ketchup, brown sugar, and Dijon mustard. Stir until smooth.
Turn on the oven broiler and spread the topping over the loaf. Broil the meatloaf until the topping is hot and beginning to bubble.
Note: If the oven isn't an option, heat the topping mixture in a small saucepan and spoon over the loaf.
Transfer the meatloaf to a serving dish and garnish with chopped parsley, if desired. Slice and enjoy!
2 pounds ground turkey
2 large large eggs
1 medium onion (finely chopped)
4 cloves garlic, pressed
2/3 cup seasoned breadcrumbs
1/3 cup ketchup
1 tablespoon milk
2 teaspoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon dried sage
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
2/3 cup ketchup
3 tablespoons brown sugar
1 teaspoon Dijon mustard
1 teaspoon chopped parsley, optional
Method:
In a large bowl, combine the turkey, eggs, chopped onion, garlic, breadcrumbs, ketchup, milk, Worcestershire sauce, salt, sage, poultry seasoning, and pepper. Mix gently until the ingredients are thoroughly combined.
Line a 7-x 3-inch round pan with foil and place the meatloaf mixture onto the foil. Alternatively, shape the meatloaf on a large sheet of heavy-duty foil. Pour 1 1/2 cups of water into the Instant Pot. Place the pan with meatloaf on the trivet and lower into the Instant Pot.
Lock the lid in place and ensure the knob (on some models) is in the sealing position. Choose pressure cook or manual (high pressure) and set the time for 35 minutes.
When the time is up, let the pressure come down naturally for 10 minutes, then carefully do a quick release. Insert an instant-read thermometer into the center of the loaf to check the temperature—the minimum safe temperature for ground turkey is 165 F. Remove the loaf to a rack.
Meanwhile, prepare the topping. In a small bowl, combine the ketchup, brown sugar, and Dijon mustard. Stir until smooth.
Turn on the oven broiler and spread the topping over the loaf. Broil the meatloaf until the topping is hot and beginning to bubble.
Note: If the oven isn't an option, heat the topping mixture in a small saucepan and spoon over the loaf.
Transfer the meatloaf to a serving dish and garnish with chopped parsley, if desired. Slice and enjoy!
