Serve this yummy meatloaf with mashed potatoes and steamed green beans.
PREP TIME: 30 minutes
FUNCTION: Sauté (Normal); Meat/Stew
CLOSED POT TIME: 1 hour 10 minutes
TOTAL TIME: 1 hour 40 minutes + 5 minutes stand
RELEASE: Natural
SERVES: 6
PREP
Select sauté on the Instant Pot® and adjust to normal. When hot, add bacon and onion. Cook until bacon is crisp and onion is tender and browned, stirring occasionally, for 4 to 5 minutes. Press cancel. Transfer bacon and onion to a small bowl using a slotted spoon. Carefully pour bacon grease from pot and discard. Place trivet in pot. Add the water to pot.
For meatloaf, in a large bowl whisk together egg, the 2 tablespoons barbecue sauce, chili powder, garlic, and pepper. Stir in half the cheese and all the oats. Add turkey and the bacon mixture; mix well. On a 12×8-inch piece of heavy foil shape meat mixture into an 8-inch-long loaf in the center of the foil. Holding the ends of the foil, lower the meatloaf down into the pot until it rests on the trivet. Tuck foil into pot as needed to allow the lid to go on. Secure the lid on the pot. Close the pressure-release valve.
COOK
Select meat/stew. When cooking is complete, use a natural release to depressurize.
SERVE
Carefully remove meatloaf from the pot by lifting the ends of foil. Transfer meatloaf to a platter. Spoon the ¼ cup barbecue sauce over the top of the meatloaf. Sprinkle with remaining ½ cup cheese. Let stand for 5 minutes before serving. If desired, serve with sour cream sprinkled with chives.