Keto Instant Pot Meatloaf

This Keto Instant Pot Meatloaf recipe is a modern twist on a classic comfort food. By combining the traditional flavors of a meatloaf with the efficiency of an Instant Pot, you get a delicious, low-carb meal that doesn't skimp on taste. Perfect for a cozy family dinner, this recipe is sure to satisfy your comfort food cravings while keeping your macros in check.

Course Dinner

Cuisine American

Keyword Instant Pot Meatloaf, Keto Dinner, keto meatloaf, low-carb meatloaf

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 450kcal

Equipment

Instant Pot
Mixing bowl
Measuring cups and spoons
Trivet for Instant Pot
Broiler (optional for glaze)

Ingredients

2 lbs ground beef 907g
1 medium onion, finely chopped about 1 cup / 150g
2 cloves garlic, minced
1 cup almond flour 96g
2 large eggs
½ cup grated Parmesan cheese 50g
2 tbsp Worcestershire sauce 30ml
2 tbsp tomato paste 30ml
1 tbsp Italian seasoning
1 tsp salt 5g
½ tsp black pepper 2g
½ cup low-carb ketchup 120ml

Instructions

In a large bowl, combine the ground beef, chopped onion, minced garlic, almond flour, eggs, grated Parmesan cheese, Worcestershire sauce, tomato paste, Italian seasoning, salt, and pepper. Mix until all ingredients are well incorporated.
Shape the meat mixture into a loaf that will fit into your Instant Pot.
Place a trivet in the bottom of the Instant Pot and add one cup of water.
Carefully place the meatloaf on the trivet. Secure the lid of the Instant Pot and set the valve to sealing.
Select the 'Manual' or 'Pressure Cook' setting, and set the time for 25 minutes on high pressure.
Once the cooking time has finished, allow a natural release for 10 minutes, then carefully quick-release the remaining pressure.
Carefully remove the meatloaf from the Instant Pot and brush the top with low-carb ketchup.
If you desire a crispy top, place the meatloaf under a broiler for 5 minutes or until the ketchup glaze caramelizes slightly.
Let the meatloaf rest for a few minutes before slicing and serving.

Notes

The meatloaf can be made ahead and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

If you're not on a strict keto diet, you can substitute the almond flour with breadcrumbs or oat flour in the same quantity.

Ensure the internal temperature of the meatloaf reaches 160°F (71°C) for it to be fully cooked.

The natural release of pressure is crucial for keeping the meatloaf moist. Avoid a quick release right after cooking as it may cause the meatloaf to fall apart.

For a variation, try mixing in chopped bacon or shredded cheese into the meat mixture before cooking.

Nutrition