(Total Time: 70 MIN| Serves: 6)
2 lbs ground pork
1 cup almond flour
2 small onions, finely chopped
2 spring onions, finely chopped
½ cup celery stalk, finely chopped
3 garlic cloves, crushed
2 tbsp butter
3 tbsp olive oil
1 cup cherry tomatoes, chopped
1 tsp salt
2 tsp dried celery
½ tsp white pepper, ground
In a large bowl, combine the ground pork with onions, spring onions, celery stalk, and garlic. Sprinkle with salt, celery, and pepper.
Now add about one cup of almond flour and mix well agan. Optionally, add a handful of finely chopped almonds for a crunchy taste.
Transfer the mixture to a large piece of plastic foil and wrap tightly. Refrigerate for 30 minutes.
Meanwhile, place cherry tomatoes in a food processor and process until smooth. Add olive oil and mix well. Set aisde.
Remove the meat from the refrigerator and place back in the mixing bowl. Add tomatoes and butter. Mix well again and shape the meatloaf using a large piece of plastic foil. Place in a baking dish and loosely cover with aluminum foil.
Plug in the instant pot and set the trivet at the bottom of the inner pot. Pour in one cup of water and place the baking dish on top.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 20 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the pan from the pot and chill for a while.
Serve and enjoy!
Per Serving(Calories 358 | Total Fats: 18.5g | Net Carbs: 3.8g | Protein: 41.4g |Fiber: 1.7g)