• 1-1/2 pounds lean ground beef or turkey (I used 1 lb Venison and 1 lb hamburger meat)
    • 3/4 cup Quaker® Oats (I used flaked oats)
    • 3/4 cup finely chopped onion
    • 1/2 cup catsup
    • 1 egg, lightly beaten
    • 1 tablespoon Worcestershire sauce
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

        1. Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.  Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
      1. Adapted from:
      3. I did not make the sauce at the end, but the website gives the instructions for doing that if you want.

Pressure Cooker Turkey Thighs


3 Turkey thighs
3 small or 1 medium onion
3 cloves of garlic
salt and pepper to taste
2 cups of turkey stock, or chicken stock if you have to
2 tbsp red wine vinegar
8 tbsp flour
1/2 cup water


Brown your thighs on all sides. I use the sear function on the PC to keep the mess low, about 3 minutes per side. This will help to ensure good flavoring, especially if the thighs are still partially frozen.
Once browned, set the thighs to the side, add some oil if necessary, and saute your onion until translucent about 5 minutes, then add the garlic.
When you can smell the garlic starting to cook, add the thighs back to the pot, pour in the stock and red wine vinegar, lock the lid on, and cook on high pressure for one hour.
While it’s cooking, clean up, prepare your side dish, and measure out your flour and water for the thickener.
When the turkey is done, remove the thighs to plates or serving platter.
In a bowl, whisk the flower into the water until well blended.
When well combined, whisk the flour mixture into the pressure cooker pot with the stock and onions, and allow to thicken on the keep warm setting or low heat for 15 minutes or desired thickness.
Serve with vegetables or side of choice.

adapted from:

20 Minute (pressure cooked) Pork Chops and Cabbage


4 thick-cut Pork Chops (about ¾” or 2 cm)
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon pepper
1 small head of cabbage (about a pound or 500g)
1 tablespoon coconut oil
¾ cup meat stock
2 teaspoons, flour

Unwrap the pork chops and sprinkle with fennel, salt and pepper.
Prepare the cabbage by slicing the cabbage in half almost through the core, and then in thick ¾ inch slices and set aside.
In the pre-heated pressure cooker,on medium-high heat without the lid, add oil, and brown all of the chops on one side only – only two at a time may fit depending on the size of the pressure cooker base, or the chops. When all of the chops have been browned and set aside, add the cabbage slices into the empty pressure cooker.
On top of the cabbage arrange the pork chops brown-side up, overlapping as needed. Pour any juice from the chops and meat stock around the edges. Close and lock the lid of the pressure cooker.
Electric pressure cookers: Cook for8 minutes at high pressure.
Stove top pressure cookers: Cook for 6 minutes at high pressure.
When time is up, open the pressure cooker with the Normal release – release pressure through the valve.
Using tongs, move the cabbage and pork chops to a serving platter and tent lightly with foil while preparing the gravy.
Bring the left-over juices in the pressure cooker to a boil and whisk-in the flour. Pour thickened sauce on top of cabbage and pork chop platter and serve.

Adapted from: