Print

Cheesy Veggie-Stuffed Meatloaf

This homestyle, breadcrumb-free comfort food is jam-packed with veggies, healthy fats and three cheeses. It’s extra special served with Low-Carb Turnip and Celery Root Mash (page 133) and Garlic-Herb Brussels Sprouts (page 138). It cooks in less than half of the time it would take to bake a meatloaf too!

Recipe reprinted with permission from Low-Carb Cooking with Your Instant Pot by Emily Sunwell-Vidaurri & Rudy Vidaurri, Page Street Publishing Co. 2019. Photo Credit: Emily Sunwell-Vidaurri

Course Main Course
Cuisine American
Keyword Instant Pot recipe, low-carb, meatloaf
Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings 4 people
Calories 434 kcal
Author Emily Sunwell-Vidaurri & Rudy Vidaurri

Ingredients

  • 2 tbsp (30 g) grass-fed butter or ghee or 2 tbsp (30 ml) avocado oil
  • ½ cup (38 g) coarsely chopped mushrooms
  • 1 small zucchini grated
  • 1 small carrot peeled and grated
  • 1 large celery rib diced
  • 2 scallions white parts only, finely chopped
  • 5 oz (150 g) frozen chopped spinach, thawed and moisture squeezed out
  • 1 lb (454 g) ground beef
  • 1 large egg
  • 1 tsp sea salt
  • 1 tsp granulated garlic or garlic powder
  • 1 tsp dried dill
  • 1 tsp dried thyme
  • ½ tsp onion powder
  • ½ cup (30 g) finely chopped fresh Italian parsley
  • 1 cup (120 g) shredded cheddar cheese
  • ½ cup (56 g) shredded provolone or mozzarella cheese
  • ½ cup (50 g) shredded Parmesan cheese
  • 1 cup (240 ml) filtered water

Instructions

  1. Add the butter to the Instant Pot and press Sauté. Once the butter has melted, add the mushrooms, zucchini, carrot, celery, scallions and spinach and sauté for 7 minutes, stirring occasionally. Press Keep Warm/Cancel.
  2. Using a slotted spoon, carefully transfer the cooked vegetables to a large piece of cheesecloth or a clean kitchen towel. Wrap the veggies up and tightly squeeze out any excess liquid. Set aside.
  3. Place a large piece of foil on a flat surface. Place a large piece of parchment paper on top of the foil. Set aside.
  4. In a large bowl, combine the ground beef, cooked and drained veggies, egg, salt, granulated garlic, dill, thyme, onion powder, parsley, cheddar cheese, provolone cheese and Parmesan cheese. Gently mix until everything is combined. Transfer the mixture to the parchment paper and form it into a meatloaf shape, being mindful of the size of your Instant Pot—the thickest part of the meatloaf should be no more than 3½ inches (9 cthick. Wrap the parchment paper–lined foil up around the meatloaf, leaving a small opening at the top.
  5. Place the Instant Pot trivet inside the Instant Pot, then pour in the water and carefully place the meatloaf packet on top of the trivet. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the Manual button and set the Instant Pot for 25 minutes.
  6. When the Instant Pot beeps, press Keep Warm/Cancel. Using an oven mitt, “quick release” the steam-release valve. When the steam stops venting and the silver dial drops, carefully open the lid. Using a meat thermometer, test the meatloaf to confirm that the internal temperature is at least 160°F (71°C) in the thickest part.
  7. Carefully remove the meatloaf packet from the Instant Pot and gently unwrap the packet. Transfer the meatloaf to a serving plate and allow it to rest for 10 to 15 minutes before slicing, then serve immediately.

Recipe Notes

Note: If you prefer a sauce on top of your meatloaf, cook the meatloaf topped with ½ cup (120 ml) of low-carb ketchup or barbecue sauce.