Instant Pot Barbecue Turkey Meatloaf
ground turkey (93% lean)
barbecue sauce (your favorite brand), plus 2 tablespoons
dried bread crumbs
yellow onion, finely diced
garlic clove, minced
teaspoon kosher salt
teaspoon freshly ground black pepper
Barbecue sauce takes the place of ketchup to glaze this turkey meatloaf. The meat mixture cooks in a mini loaf pan, which fits perfectly in the Instant Pot. I like the traditional look of a meatloaf formed in a loaf pan, but you can also use a 7-inch round cake pan and shorten the cooking time to 25 minutes. Serve the meatloaf with steamed vegetables and mashed potatoes, then enjoy any leftovers sliced and layered in sandwich rolls.
- Pour 1 cup water into the Instant Pot and place the wire metal steam rack in the pot. Lightly grease a 51⁄2 by 3-inch loaf pan with olive oil or nonstick cooking spray
- In a medium bowl, combine the turkey, 1⁄3 cup barbecue sauce, bread crumbs, egg, mayonnaise, onion, garlic, salt, and pepper. Mix with your hands until all of the ingredients are evenly distributed. Transfer the meat mixture into the prepared pan, pressing it into an even layer. Cover the pan tightly with aluminum foil. Place the pan on a long-handled silicone steam rack. Holding the handles of the steam rack, lower it into the pot.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 35 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, grab the handles of the steam rack and lift the pan out of the pot. Uncover the pan, taking care to avoid getting burned by the steam. Brush the remaining 2 tablespoons barbecue sauce on top of the meatloaf.
- Broil the meatloaf in a toaster oven (or a conventional oven) for a few minutes, just until the glaze becomes bubbly and browned. Cut into slices and serve hot, or enjoy leftovers as sandwiches in sandwich rolls or on toasted bread.
Reprinted with permission from The Ultimate Instant Pot Cookbook by Coco Morante, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Jennifer Davick © 2018