Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Turkey meatloaf from the pressure cooker or the slow cooker makes a healthy dinner recipe that hits the spot when you need a little comfort food.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
slow-cook:
5 hrs
broil:
4 mins
total:
5 hrs 24 mins
Servings:
4
Yield:
2 loaves
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Ingredients

Ingredient Checklist

Directions

Directions
  • In a large bowl combine the first twelve ingredients (through black pepper). Form into two 6x3-inch loaves. Prepare as directed using desired cooker, below.

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Fast 15 minute cook time
  • Place each loaf on a lightly greased 15-x12-inch foil sheet. Wrap foil to completely enclose each loaf. Poke several holes in top of foil for steam to escape. Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup of water to pot. Place loaves on rack. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat. Cook 15 minutes. Remove from heat. For both models, let stand 10 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Remove loaf from cooker. Unwrap loaves. Preheat broiler. Place meat loaves on a foil-lined baking sheet. Brush chili sauce over meat loaves. Broil 8 inches from heat for 4 to 5 minutes or just until sauce is starting to bubble. Top with cilantro.

Slow 5 hour low or 2 1/2 hour high cook time
  • Cut three double-thick, 18x3-inch heavy foil strips. Crosswise strips and place in a 3 1/2- or 4-qt. oval slow cooker. Place loaves on crisscross. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours or until a thermometer registers 165°F (meat may still look pink inside). Use foil strips to lift meat loaves from cooker. Preheat broiler. Place meat loaves on a foil-lined baking sheet. Brush chili sauce over meat loaves. Broil 8 inches from heat for 4 to 5 minutes or just until sauce is starting to bubble. Top with cilantro.

*

Chile peppers contain oils that can irritate your skin and eyes. If your bare hands come in contact with the peppers, the tingling burn can last for hours even after washing your hands. Wear plastic or rubber gloves when working with chiles.

Nutrition Facts

318 calories; fat 13g; cholesterol 151mg; saturated fat 3g; carbohydrates 18g; mono fat 5g; poly fat 4g; insoluble fiber 1g; sugars 11g; protein 30g; vitamin a 311.7IU; vitamin c 7.2mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 7.9mg; vitamin b6 0.6mg; folate 24.2mcg; vitamin b12 1.8mcg; sodium 1024mg; potassium 401mg; calcium 50mg; iron 2.1mg.
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