Step 1

In a large bowl stir together egg, cheese, milk, oats, salt and garlic salt, and let stand for 5 minutes. After 5 minutes, add ground turkey and stir to combine. *

Step 2

Make the meatloaf glaze -in a small bowl, whisk together ketchup, Worcestershire sauce, Dijon mustard and brown sugar and set aside.

Step 3

Pour 1 cup of water into the bottom of your Instant Pot and add the trivet.

Step 4

Crisscross 2 large sheets of aluminum foil, twice, 1 set of 2 sheets will hold the meatloaf and the other set of 2 sheets will hold the potatoes and the green beans. You want the aluminum foil to be long enough so that you’ll have enough to hold the meatloaf and then also it will act as a sling for lowering and lifting, I’d say each piece about 20 inches. You can use a loaf pan as a ‘mold’ leaving the aluminum foil over the edges.

Step 5

Shape a narrow meatloaf in the center of 2 pieces of the aluminum foil and put it into the Instant Pot, pressing it so that it only takes up half of the Instant pot, make sure to leave edges of aluminum foil for lifting over the top of the meatloaf. Brush half the glaze on

Step 6

Put potatoes and green beans into the remaining 2 pieces of aluminum foil and carefully lower it into the other side of the Instant Pot.

Step 7

Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 25 minutes at high pressure. Perform a quick release by moving the Pressure release to Venting.

Step 8

After the pressure has released, remove the lid and carefully remove the meatloaf – I like to pour out any liquid that has formed at the bottom of the meatloaf.

Step 9

Brush the remaining glaze on the meatloaf, slice and serve meatloaf with side of green beans and potatoes. **

Step 10

Alternatively you could make this in the oven. Preheat oven to 350.

Step 11

Make two aluminum foil packets as described above and place them on a baking sheet. Bake for 1 hour.

Step 12

Make sure the meatloaf has reached an internal temperature of 165.