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This Easy Instant Pot Low Carb Meatloaf Recipeis so juicy and delicious! We made this easy meatloaf recipe in the Instant Pot and it came out so juicy! Your whole family will love this keto meatloaf and it'll become a staple in your meal rotations.
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Easy Instant Pot Low Carb Meatloaf Recipe

This Easy Instant Pot Low Carb Meatloaf Recipeis so juicy and delicious! We made this easy meatloaf recipe in the Instant Pot and it came out so juicy! Your whole family will love this keto meatloaf and it'll become a staple in your meal rotations.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 419kcal
Author Faith

Equipment

  • Instant Pot

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium onion finely diced
  • 5 oz (142 baby spinach
  • 3 large cloves garlic crushed
  • 1 3/4 lbs ground meatloaf meat such as a mix of ground chuck, pork, and veal
  • 3/4 cup almond flour
  • 3 oz shredded mozzarella
  • 1/2 oz grated parmesan
  • 2 large eggs
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup sugar-free tomato sauce for topping (optional)
  • 1 tablespoon fresh chopped parsley for garnish (optional)

Instructions

  • 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.

Nutrition

Calories: 419kcal | Carbohydrates: 6g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 133mg | Sodium: 392mg | Potassium: 452mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2015IU | Vitamin C: 7.8mg | Calcium: 145mg | Iron: 3.3mg