Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 28 minutes
Ingredients:
For Meatloaf:
- 1 pound grass-fed lean ground beef
- ½ cup heavy cream
- 1 organic egg
- ½ cup almond flour
- ½ yellow onion, grated
- ½ teaspoon mustard powder
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste For Topping:
- 1 tablespoon sugar-free ketchup
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon Swerve
- ½ tablespoon fresh lemon juice
- ¼ cup crumbled feta cheese
Directions:
1. For the meatloaf: in a bowl, add all of the ingredients and mix until well combined.
2. Arrange an 18x18-inch square piece of foil onto a smooth surface.
3. Arrange the meat mixture into the center of the foil and shape into a loaf.
4. Carefully fold the foil around the meatloaf.
5. Arrange a trivet in the bottom of the Instant Pot and pour in one cup of water.
6. Arrange the wrapped meatloaf on top of the trivet.
7. Secure the lid and place the pressure valve to the “Seal” position.
8. Select “Manual” and cook under “High Pressure” for about 25 minutes.
9. Meanwhile, preheat the oven to broil.
10. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
11. Meanwhile, for the glaze: in a bowl, add all of the ingredients and mix until well combined.
12. Carefully, remove the meatloaf from foil and transfer onto a broiler pan.
13. Spread the glaze over meatloaf evenly.
14. Broil for about 2-3 minutes.
15. Remove from the oven and immediately top with the feta cheese.
16. Cut into desired sized slices and serve.
Nutrition Information per Serving:
Calories: 258
Fat: 17.2 grams
Carbohydrates: 4.8 grams
Protein: 19 grams
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