Turkey meatloaf (mini)

By duckieq

Ingredients

• 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

Preparation

Step 1

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.