Craving classic comfort food without the carbs? Look no further! This Instant Pot Meatloaf is a game-changer. It delivers all the savory, homestyle flavor you love in a fraction of the time, thanks to the magic of pressure cooking. We’re swapping breadcrumbs for almond flour to keep it perfectly keto-friendly, resulting in a meatloaf that’s unbelievably moist, tender, and packed with protein. Get ready to add a new favorite to your weeknight dinner rotation!
Ingredients
• 2 lbs / 900g ground pork
• 1 cup / 112g almond flour
• 2 small onions, finely chopped
• 2 spring onions, finely chopped
• ½ cup / 60g celery stalk, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp / 28g butter, softened
• 3 tbsp / 45ml olive oil
• 1 cup / 180g cherry tomatoes, chopped
• 1 tsp salt
• 2 tsp dried celery
• ½ tsp ground white pepper
• 1 cup / 240ml water, for the Instant Pot
Instructions
1. Directions
2. In a large mixing bowl, combine the ground pork, chopped onions, spring onions, celery, and crushed garlic. Season with salt, dried celery, and white pepper.
3. Add the almond flour to the bowl and mix with your hands until just combined. Be careful not to overmix.
4. Transfer the mixture onto a large piece of plastic wrap, form it into a tight log, and wrap securely. Refrigerate for at least 30 minutes to help it firm up.
5. While the meat chills, create the tomato puree. Add the cherry tomatoes and olive oil to a food processor or blender and process until smooth. Set aside.
6. Unwrap the chilled meatloaf and return it to the mixing bowl. Add the tomato puree and the softened butter. Gently mix again until everything is incorporated.
7. Reshape the mixture into a loaf and place it into a baking dish or pan that fits inside your Instant Pot. Loosely cover the dish with aluminum foil.
8. Place the trivet inside the Instant Pot’s inner pot and pour in 1 cup of water. Carefully lower the baking dish onto the trivet.
9. Secure the lid, set the steam release valve to the “Sealing” position, and select the “Manual” or “Pressure Cook” button. Cook on high pressure for 20 minutes.
10. Once the cooking time is complete, perform a quick pressure release by carefully moving the valve to the “Venting” position. Once the pin drops, open the lid.
11. Carefully remove the baking dish from the pot. Let the meatloaf rest for 5-10 minutes before slicing and serving. Enjoy!
Nutritional Information
• Nutrition Per Serving
• (Total Time: 70 MIN | Serves: 6)
• Calories: 358
• Total Fat: 18.5g
• Net Carbs: 3.8g
• Protein: 41.4g
• Fiber: 1.7g
Pro Tips
• For a deeper flavor, sauté the onions, celery, and garlic in a pan with a little olive oil until softened before adding them to the meat mixture.
• To get a classic browned crust, carefully remove the cooked meatloaf from its pan and place it on a baking sheet. Broil in the oven for 2-4 minutes, watching closely until the top is golden brown.
• Avoid overmixing the meat mixture. Mix only until the are just combined to ensure a tender, juicy meatloaf instead of a dense, tough one.
• Feel free to swap the ground pork with ground beef, turkey, or a combination for a different flavor profile.
FAQ
Q: Can I use ground beef instead of pork for this meatloaf
A: Yes, absolutely! The recipe notes suggest you can easily swap the ground pork for ground beef, ground turkey, or even a combination of meats to change the flavor profile.
Q: How do I get a browned crust on my Instant Pot meatloaf
A: To get that classic browned top, carefully transfer the cooked meatloaf to a baking sheet after pressure cooking. Place it under your oven’s broiler for 2-4 minutes, watching it closely until it’s golden brown.
Q: Why is my meatloaf tough and not tender
A: A tough meatloaf is usually the result of overmixing the meat mixture. Be sure to mix the ingredients only until they are just combined to keep the final texture tender and juicy.
Q: Is this meatloaf recipe gluten-free
A: Yes, this meatloaf is gluten-free. It uses almond flour instead of traditional breadcrumbs, making it a perfect keto-friendly and gluten-free option.
