Pressure Cooker Mini Cheese Stuffed Turkey Meatloaves filled with a creamy garlic and herb cheese and smothered with a flavorful mushroom gravy. A quick, easy-to-make meal perfect for a busy family.
This recipe is adapted from a fun cookbook, Express Lane Cooking, written by my friend and fellow food blogger, Shawn, I Wash You Dry. In Express Lane Cooking, Shawn takes 5 basic ingredients and gives you 3 quick and easy meal choices.
Her mini cheese stuffed meatloaf is the first of three recipe using ground turkey. I loved Shawn’s description of this meal:
The trick to making a good turkey meatloaf is to keep it moist and tender. How do you do that? Mushrooms! Finely diced mushrooms add moisture to these cute mini meatloaves; top them with the quick mushroom gravy, and it’s irresistible! I’m also swooning over these stovetop roasted sweet potatoes with green beans, which add so much color and flavor, making this a complete home-cooked classic you’ll return to over and over again.
And she was so right. The mushrooms really were a great addition to the meatloaf. But it was the flavor cheese that I thought really took this meatloaf to a new level. In fact, I couldn’t resist stuffing the meatloaf with three times as much cheese as the original recipe called for.
Making Mini Cheese Stuffed Turkey Meatloaves in an Instant Pot
The original turkey meatloaf recipe is baked in the oven, but since my family is crazy about my pressure cooker BBQ Bacon Meatloaf, I knew the stuffed turkey meatloaf would be perfect for cooking in the pressure cooker too. I bought some little disposable pans to cook the meatloaf in, but the meatloaf held together so well that I think you could cook them on a sheet of foil on a trivet as well.
I pan roasted the veggies on the stove while the meatloaf was cooking, but you could certainly cook them in the pressure cooker as well. I agree with Shawn, the veggies complimented the meatloaf perfectly and I love the pop of color on the plate. It’s a great, express meal.
- 3 cups sliced mushrooms
- 2 tablespoons butter
- 1 cup chicken broth
- 1 lb. ground turkey
- 1/2 cup plain breadcrumbs
- 1 egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper
- 4 tablespoons gournay cheese spread, such as Boursin Garlic and Fine Herbs
- 1 tablespoon cornstarch
- 1 tablespoon water
Spray 4 mini loaf disposable foil pans (5 x 3.5 inches) with non-stick cooking spray.
Preheat the pressure cooking pot. When hot, add 2 tablespoons butter and saute 3 cups mushrooms in the butter until they turn soft, about 5 minutes. Remove with a slotted spoon and add 1 cup chicken broth to the pressure cooking pot.
Set aside 2/3 of the mushrooms for the gravy, and finely dice remaining 1/3 of the mushrooms.
In a large bowl, combine diced mushrooms, ground turkey, breadcrumbs, egg, garlic powder, onion powder, Italian seasoning, and salt and pepper to the bowl. With clean hands, mix just until well blended. Divide the mixture into fourths and press into loaf pans.
Create a row down the center of each meatloaf about 1-inch from the ends. Fill the row with a tablespoon of gournay cheese, then close the row by pinching the meat around it.
Place a trivet in the bottom of the pressure cooking pot. Place two loaf pans on the trivet; put a second trivet on top of the loaf pans and place remaining two loaf pans on top of the second trivet.
Lock the lid in place and select high pressure and 12 minutes cooking time. Cook to 165° F. When timer beeps, turn off pressure cooker and do a quick pressure release.
Remove the pans and trivets from the pressure cooker. Cover meatloaves to keep warm.
To make the mushroom gravy. Add mushrooms to the pressure cooking pot. In a small bowl, combine the cornstarch and water and stir until dissolved; add to the pressure cooking pot, stirring until sauce thickens. Season with salt and pepper to taste, and serve over mini meatloaves.
For the pan roasted sweet potatoes and green beans: In a large pan with a lid, heat 2 tablespoons olive oil over medium-high heat. Toss in 1 large sweet potato that's been peeled and diced into bite-size pieces and let cook, shaking the pan a few times per minute, until the sweet potatoes have lightly browned. Toss in 2 cups trimmed and cut fresh green beans, and cover, shaking the pan every once in a while until the green beans and sweet potatoes are tender, about 5 to 7 minutes.
Shawn’s Quick Tip: Look for the pre-sliced mushroom blends at the grocery store to save yourself time on prep. Variation: This recipe would also work great with ground beef in place of the ground turkey; just look for a leaner ground beef.