Thai Turkey Meat Loaf

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.

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.

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.