Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the
butter and onion and cook until softened, about 2 to 3 minutes, stirring occasionally. Stir in
the spinach and garlic, and cook until the spinach is wilted, about 1 to 2 minutes, stirring
constantly. Press “Cancel” to stop sautéing. Let the spinach mixture cool a bit.
Use your hands to mix together the ground meat, almond meal, mozzarella, parmesan, eggs,
Worcestershire, salt, black pepper, and cooled spinach mixture in a large bowl.
Lay 2 sheets of aluminum foil down onto the counter. Shape the meat mixture into a loaf and
place it in the center of the foil. Wrap the foil about 1 1/2 inches up around the sides of the
meatloaf so it has its own little tray.
Place a metal trivet into the inner chamber of pressure cooker. Add 1 cup (240 mwater.
Place the meatloaf on top of the trivet.
Turn the pot on Manual, High Pressure for 28 minutes and then do a quick release.
Use tongs or potholders to carefully remove the meatloaf.
If using, spread the tomato sauce on top and sprinkle on the parsley. Serve.