- 1 1/4 lb ground turkey, extra-lean
- 1/4 cup parmesan cheese, grated
- 1/4 cup breadcrumbs (gluten-free if needed) or whole-wheat
- 1 tbsp oil, olive, avocado, or walnut
- 1/4 cup sundried-tomatoes (not in oil), chopped
- 1 cup onions, chopped
- 2 cup baby spinach, washed and dried
- 1 container tomato sauce (8 oz)
- 4 Clove garlic, minced, divided (or Dorot frozen garlic)
- 1/2 cup chopped parsley & Basil, divided (or 2 each Dorot frozen herbs cubes)
- 1 egg
- 2 tbsp organic ketchup, divided
- 1 tsp garlic powder
- 1 tsp liquid aminos
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 Preheat your oven to 400 degrees. Heat olive oil in small saute pan over medium heat. Add onions, garlic, heat through 3 min. Add sun-dried tomatoes, stir another 2-3 min. Add spinach and let wilt, about 1 min. Remove from heat, place in a large mixing bowl. Set aside, preferably in the refrigerator to cool down. Once cooled, add ground turkey, breadcrumbs, 1 T of the ketchup, egg, parmesan, half the chopped herbs, salt & pepper, onion powder, and garlic powder. Mix together to form a loaf.
- 2 Take a large sheet of foil and fold in a few times to make a baking sheet for your loaf. It should still be small enough to fit in your Instant Pot.
- 3 Add 1 cup of water or chicken stock to the bottom of IP and add the steamer trivet on top. Put meatloaf WITH foil (uncovered) in the Instant Pot. Set to manual, 15 minutes, quick release. Meanwhile, make your sauce in same saute pan you used for your vegetables. Add one more dash of olive oil, tomato sauce, ketchup, liquid aminos, the rest of the herbs and garlic, season with salt & pepper if desired. Let it come to a boil, then turn the heat to low and let it thicken while meatloaf cooks.
- 4 Carefully remove your loaf from the IP.
- 5 Spread thickened sauce all over the meatloaf. Try to use it all!
- 6 Bake in the oven 15 minutes (you can just use the foil) and remove carefully.
- 7 Serve with your favorite side dish! So tasty!
- If you don't have an Instant Pot, follow all the same steps, but put Meatloaf in the oven for 30 minutes. Remove, spread sauce, and cook another 15!
- Only 7 SmartPoints per serving!
I set out to make some kick *ass meatloaf in the IP, and this one really works. Not only is it delicious, you even get some greens in there for added healthy points! It’s easy to clean up because all you have to do is use the foil from the cooking in the pot, and move to the oven. It’s also quite appealing to look at with the green from the spinach and the red from the sun-dried tomatoes. It’s important to saute the spinach, onions, garlic andtomatoes before adding the rest of the ingredients to the meatloaf. Let them cool down as much as possible.
If you are one of the “I don’t like sun-dried tomatoes” types, I urge you do give this one a chance. When heated through, the tomato almost re-hydrates, giving the dish a nice bit of moisture with acidity, which helps along a lean meat like ground turkey breast.
From there it’s basically adding your ingredients for meatloaf and letting the IP do it’s magic. I used the trivet from the original packaging with one cup of chicken stock and placed the loaf, with a nice piece of foil underneath it, and placed on top of trivet. The loaf itself won’t touch the bottom of the IP. I used Manual setting for 15 minutes and used quick release. This will cook your meatloaf through. While the meatloaf cooks, make your sauce. It’s a simple sauce, but getting it to reduce during this time is key. When the pressure has released, you can take the meatloaf out, slather it with that saucy goodness, and through it in the oven at 400 for 15 min. (Make sure to pre-heat!) Make sure to use an organic, lower-sugar ketchup. There are some fantastic brands out there, but I LOVE the Sir Kensington line! If you wanted to kick of the spice/heat factor, you could always use their Spicy Ketchup, which is basically the best thing that ever happened to me, shy of my hubby and 3 beautiful children.