Instant Pot Meatloaf

Prep Notes

Yields

8 servings

Ingredients

  • 2 pounds ground beef (100% grass-fed/pastured is ideal)
  • ¼ cup coconut water
  • ¼ cup coconut aminos
  • 1 tsp coriander
  • 1.5 tsp unrefined sea salt
  • 1.5 tsp chili powder
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 pastured egg
  • 1/4 cup tapioca starch, arrowroot, or cassava flour (I used cassava flour)
  • 1 tablespoon good cooking fat – ghee or coconut oil (I used ghee)

Directions

  1. Combine all the ingredients in a bowl (except for the fat) and mix together well by hand.
  2. Form a loaf with your meat mixture, press it together firmly.
  3. Put the 1 tablespoon of cooking fat into the stainless bowl of your Instant Pot.
  4. Press the “Sauté” feature to melt the cooking fat.
  5. Gently transfer your uncooked meatloaf into the Instant Pot and put it on the cooking fat.
  6. Close the lid and select the “Meat/Stew” setting. Make sure the display reads “35” minutes and that it’s set on “Normal” pressure.
  7. Make sure that the pressure valve is closed and wait until the cook time has completed before quick releasing the pressure valve.
  8. When safe to do so, open the lid when safe. Enjoy!

Credit

adapted from
http://predominantlypaleo.com/paleo-instant-pot-mexi-meatloaf/

Dinner, Lunch, Breakfastlogan cox