Mediterranean Meatloaf
SERVES: 6-8 PLANNING TIME: 10 Minutes COOKING: 35 Minutes
DIRECTIONS
INGREDIENTS
1. Place all ingredients, except garnish, in a blending dish and
•
3 cups lean ground pork
•
2 large eggs
•
2 small zucchini, shredded and depleted
•
1 red onion finely chopped
•
1 red pepper
•
1 container hard cheddar of your inclination – Parmesan or Cheddar, shredded
•
2 Tbsps olive oil
•
1 Tbsp dry oregano
•
Salt and pepper to taste
mix well by hand.
2. Lay out a piece of foil about 18 inch x 18 inch square. Pour
the meatloaf mixture into the center of the foil and for into a loaf shape. Crinkle the foil around the meatloaf.
3. Pour 1 cup of water into the instant pot, followed by the
rack. Put the foil wrapped meatloaf onto the rack and seal the lid. Set the timer to cook for 25 minutes at high pressure. Natural pressure release for 10 minutes.
4. Remove the meatloaf onto a baking sheet. Set aside. 5. In a small bowl, mix together all of the glaze ingredients. Spoon half of the mixture on top of the meatloaf.
Optional: Place the glazed meatloaf under the broiler for a few minutes to caramelize.
Topping: Serve with a green plate of mixed greens and yogurt dressing and crisp slashed dill
NUTRITIONAL FACTS
CALORIES: 474 FATS: 39g
50 Easy Ketogenic Recipes for Instant Pot Lovers
•
¼ Tsp of ketchup
•
2 Tbsp shredded cheddar, melted
PROTEINS: 23g CARBS: 8g
35
