Instant Pot Turkey Meatloaf Recipe

sliced turkey meatloaf

The Spruce Eats / Diana Rattray

Prep: 10 mins
Cook: 35 mins
Pressure and Release: 20 mins
Total: 65 mins
Servings: 6 servings
Yield: 1 loaf
Nutrition Facts (per serving)
541 Calories
29g Fat
29g Carbs
43g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 541
% Daily Value*
Total Fat 29g 37%
Saturated Fat 8g 38%
Cholesterol 223mg 74%
Sodium 1053mg 46%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 43g
Vitamin C 4mg 19%
Calcium 135mg 10%
Iron 4mg 24%
Potassium 650mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This turkey meatloaf is an excellent alternative to ground beef or other red meat alternatives, and you don't have to use the oven to cook it. The combination of ground turkey and complementary seasonings cooks in the Instant Pot in half the time, and there's no pre-cooking required. The loaf is finished with a tangy topping made with ketchup, brown sugar, and mustard.

For a tender meatloaf with good texture, choose ground turkey thighs, or look for a ratio of about 93 percent lean in the ground turkey mixture. Very lean ground turkey is fine to use, but the meatloaf won't be quite as tender and flavorful.

This recipe is fast and easy enough to make on a weeknight after a busy day of work or play. Just mix the ingredients, pop the loaf into the Instant Pot, and prepare vegetables or sides. Mashed potatoes and mac and cheese are excellent choices for side dishes, or serve the loaf with rice and steamed vegetables.


For the Meatloaf:

  • 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

For the Topping:

  • 2/3 cup ketchup

  • 3 tablespoons brown sugar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon chopped parsley, optional

Steps to Make It

  1. Gather the ingredients.

    ingredients for instant pot turkey meatloaf
    The Spruce / Diana Rattray
  2. 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.

    mixing turkey meatloaf ingredients
    The Spruce / Diana Rattray
  3. 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.

    turkey meatloaf in the instant pot
    The Spruce / Diana Rattray
  4. 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.

    instant pot lid
    The Spruce / Diana Rattray
  5. 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.

    turkey meatloaf in the instant pot
    The Spruce / Diana Rattray
  6. Meanwhile, prepare the topping. In a small bowl, combine the ketchup, brown sugar, and Dijon mustard. Stir until smooth.

    sauce for meatloaf
    The Spruce / Diana Rattray
  7. 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.

    turkey meatloaf with glaze
    The Spruce / Diana Rattray
  8. Transfer the meatloaf to a serving dish and garnish with chopped parsley, if desired. Slice and enjoy!

    sliced turkey meatloaf
    The Spruce / Diana Rattray

How To Store and Freeze

  • Refrigerate cooled leftover meatloaf in a covered container for up to 4 days.
  • To freeze cooked meatloaf, slice it, transfer it to a large airtight container, or freeze individual portions in zip-close freezer bags or small containers. For best quality, use the frozen meatloaf within 4 months.
  • Defrost frozen meatloaf in the refrigerator for several hours or overnight and heat in the oven or microwave until it registers at least 165 F in the center, the minimum safe temperature for leftovers.

Why Are Fillers Added To Meatloaf?

Breadcrumbs and other fillers are added to the ground meat mixture because they improve the meatloaf texture and help soak up excess moisture. The eggs and breadcrumbs also act as a binder to hold the meatloaf together.

What Can I Use In Meatloaf Instead of Breadcrumbs?

If you don't have breadcrumbs on hand, try using rolled oats or crushed chips, pretzels, or crackers. Or you may make homemade breadcrumbs with several slices of stale or fresh bread. Just tear the bread into pieces and pulse them in the food processor to make fine crumbs. Toast them in a 300 F oven for about 10 to 15 minutes, or until they are dry.

Recipe Variations

  • Substitute about 1 cup of finely grated carrot or potato for a small portion of the meat.
  • Overmixing can result in a dense meatloaf. Mix the meatloaf gently but thoroughly.
  • Replace the topping mixture with about 1/2 to 2/3 cup of barbecue sauce.

How To Use Leftover Meatloaf

  • Add leftover meatloaf to a casserole or sauce instead of browned ground beef.
  • Make meatloaf sandwiches or cut slices into smaller pieces for sliders.
  • Add leftover meatloaf and beans to your favorite chili.
  • Use leftover meatloaf as a filling for stuffed peppers or zucchini.