Instant Pot Turkey Meatloaf with Feta and Sun-Dried Tomatoes
Prep time
Cook time
Total time
Instant Pot Turkey Meatloaf with Feta and Sun-Dried Tomatoes Servings: 6 Weight Watchers Points: 5
Recipe type: Dinner
Serves: 6
  • 1⁄2 cup panko breadcrumbs
  • 1⁄3 cup fresh parsley, chopped
  • 1⁄4 cup sun-dried tomatoes (without oil), diced
  • 1⁄4 cup onion, finely diced
  • 3 medium clove(s) garlic, minced
  • 2 egg(s), at room temperature, lightly beaten
  • 2 Tbsp plain unsweetened almond milk
  • ½ cup fat-free feta cheese, crumbled
  • 1 1⁄2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 pound raw 85% lean ground turkey (85% helps keep it juicy)
  • 1 cup water (for the bottom of the pot, if using the oven, this is not necessary)
  • Equipment:
  • Instant Pot
  • Steaming Basket
  • (optional)
  1. In a large bowl, stir together the breadcrumbs, parsley, sun-dried tomatoes, garlic, onion, eggs, milk, feta, salt, pepper, and garlic powder. Once that is combined well, add in the turkey and gently mix to combine. Do not over stir or the meat will not be tender.
  2. Put 1 cup of water into the Instant Pot, then add the steaming basket on top of that. If you don't have a steaming basket, the trivet that comes with the Instant Pot will work.
  3. Lay a large piece of aluminum foil out, shape the turkey mixture into a loaf that will fit in the Instant Pot in the center and then wrap the foil around the loaf to form a sort of boat.
  4. Place the turkey meatloaf and foil on top of the steaming basket (or trivet). Seal the pot and heat on manual/high for 35 minutes.
  5. Release the pressure once the 35 minutes are done (Quick Release). Serve and Enjoy!
If you decide to make this in the oven, place in a 9 by 5 loaf pan that has been sprayed with cooking spray. Cook in a preheated 375-degree oven for approximately 45 minutes.
Recipe by Skinny Me Recipes at