In a deep bowl, mix all the turkey meatloaf ingredients until well integrated. Divide into two equal parts.
In small bowl, mix the filling ingredients and add salt and pepper to taste.
Cut 2 sheets of aluminum foil, each no longer than your Skillet so the meatloaf fits well when cooking.
Put one half of the turkey on a foil sheet and flatten. Add half of the filling on top of the turkey, spreading evenly while leaving a space the width of one finger around all edges so there’s no overflow of filling when rolling turkey.
Little by little, tightly roll up the turkey and filling. As you roll, remove the aluminum foil so it is not in any part of the finished roll. Make sure the edges are sealed; set aside. Repeat for second half of turkey and filling.
Preheat Skillet on medium-high heat (PL 7 in PH induction) for 5 minutes.
Sprinkle water droplets into the Skillet; when the droplets bead and dance across the surface, turn heat down to medium (PL 5). Carefully add the meatloaf to the Skillet and sear for 5 minutes.
Lower the temperature to medium-low (between PL3 and PL4 on PH induction). Add the chicken stock around the meatloaves and use spatula to free them from the bottom. With the help of two spatulas, turn over both meatloaves. Add the sauce ingredients around the meatloaves, not on top.
Cover with the lid and turn the valve to Steam-Seal™ position. Cook for 20 minutes.
Turn off the heat and transfer the ingredients of the tomato sauce to the Blender with a little bit of the juices from the pan. Turn the meatloaves over and let them get some color while you blend the sauce. Serve over rice, pour sauce over meatloaf, and garnish with fresh basil.
Note: If the cheese comes out of the meatloaf onto the pan, it may get a little sticky. Do not worry when you take out the meatloaves; scrape cheese off immediately with the spatula before washing the Skillet.