Easy Eggless Meatloaf {Instant Pot or Oven}

Step 1

Add the turkey, beef, ketchup, gluten free breadcrumbs or oats, Worcestershire sauce, Dijon mustard, dried onion, garlic, sage, salt, and pepper to a medium-sized bowl. Mix together using a large fork or your hands.

Step 2

While the meatloaf cooks, make the sauce. In a small bowl, mix ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, and Dijon mustard.

Step 3

Cover the metal trivet with a piece of aluminum foil, making sure it overlaps about 2 inches. Place the meat mixture on the trivet and form it into a round loaf that is the same size as the trivet and of uniform thickness.

Step 4

If you are making mashed potatoes (full recipe here), place the potatoes in the bottom of the Instant pot with 1/2 cup chicken broth. Place the trivet with the meatloaf mixture on top of the potatoes. If you are not making potatoes, add ½ cup water to the bottom of the pot before placing the meatloaf inside. Secure the lid and make sure the pressure valve is set to sealing. Press the manual button and set it to 25 minutes. When the cooking time is done, allow it to naturally release for 15 minutes before removing it from the Instant Pot.

Step 5

Remove the meatloaf with the foil from the Instant Pot and place on a baking sheet. Spread the sauce over the top. Place under the broiler set on low for 5 minutes keeping an eye on it to make sure it does not burn. Remove from the oven and slice to serve.

Step 6

Press the meatloaf mixture into a cake pan or loaf pan. Bake at 350° for 50-55 minutes or until the internal temperature is 165° F. Remove from the oven.

Step 7

Remove from the oven and spread the sauce over the top. Place under the broiler set on low for 5 minutes keeping an eye on it to make sure it does not burn. Remove from the oven and slice to serve.