Instant Pot Turkey Meatloaf with Zucchini Halves
This healthier version of meatloaf is easy to make and easy to clean up. You will need a way to lift the meatloaf in and out of the pot. If you have a roasting/steamer rack with handles, this works the best. If not, fold three 18-inch long foil sheets in half lengthwise to make a "spoke" and spray with cooking oil.
- Instant Pot
- ⅔ cup Low Sodium Marinara Sauce divided
- 2 tablespoons 50/50 Ketchup (Low Sodium/Low Sugar)
- 16 ounces 93% Lean Ground Turkey
- 4 ounces Italian Turkey Sausage Links casings removed
- 1 cup Green Bell Pepper diced
- ⅓ cup Quinoa
- 1 large Egg
- 1½ teaspoons Italian Seasoning
- 1 teaspoon Worcestershire Sauce
- 1½ cups Water
- 1 tablespoon Extra Virgin Olive Oil
- 4 medium Zucchini cut in half lengthwise
- Combine 2 tablepoons of the marinara sauce with ketchup and set aside.
- Combine remaining marinara sauce, bell pepper, quinoa, egg, Italian seasoning, and Worcestershire sauce in a medium bowl. Mix ground turkey and sausage into the wet mixture. Shape into 5" X 7" loaf.
- Place water in bottom of Instant Pot. If using foil strips, place a trivet in bottom of pot with foil strips overlapping to make a "Spoke". Or, place roasting rack in bottom of pot. Place the meatloaf on top of foil strips/roasting rack.
- Seal the lid. Close the valve, and set the Manual/Pressure Cook button for 35 minutes. (Make sure foil pieces are inside of closed lid).
- Use a quick pressure release. Carefully remove meatloaf to a platter. Do not discard water inside the Instant Pot. Spoon marinara and ketchup sauce over the meatloaf and let rest for 10 minutes.
- Meanwhile, drizzle olive oil evenly over zucchini halves. Place 4 halves on trivet/roasting rack and top with other 4 halves.
- Seal the lid. Close the valve and set the Manual/Pressure Cook button for 3 minutes. Use a quick pressure release.
- Slice the meatloaf and serve with zucchini halves.
Food Groups ***Meat = 2 servings, Starch = .5 serving, Vegetable = 2.5 servings
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