We all love meatloaf in our home. Especially my son, Devin. Instant Pot Turkey Meatloaf with Feta and Sun-Dried Tomatoes is just perfect. Before Weight Watchers I would have made it with ground sirloin. Now I’m always trying to go a bit lighter while still keeping great flavors and this recipe does it all. I found the recipe by Giada on the Food Network here. Even though her recipe was made with ground turkey, I knew that I could make it even lighter with a few modifications. And because I love the Instant Pot, I realized that I had to make it there quickly! (You can make it in the oven if you don’t have an IP.)
Instant Pot Turkey Meatloaf with Feta and Sun-Dried Tomatoes
Servings: 6
Weight Watchers Points: 5
Ingredients:
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
1/2 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)
Directions:
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.
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.
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.
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.
Release the pressure once the 35 minutes are done (Quick Release). Serve and Enjoy!
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- 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)
- 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.
- 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.
- 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.
- 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.
- Release the pressure once the 35 minutes are done (Quick Release). Serve and Enjoy!
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Hello and thank you for visiting SkinnyMeRecipes. I started this Blog at the end of 2015 because I've been working on losing weight myself and wanted to share some of my recipes with you. Please leave comments and subscribe to the page to get weekly emails showing you what's new on the site. 
