SERVES: 4
SERVING SIZE: 2 SLICES

PREP: 8 MINUTES
PRESSURE: 30 MINUTES
TOTAL: 45 MINUTES

SETTING: PRESSURE COOK
RELEASE: QUICK

BACON CHEDDAR STUFFED MEATLOAF

This comforting meatloaf is full of flavorful spices, filled with smoky bacon and melted cheddar, and topped with a sweet and savory tomato glaze. You’ll never believe this recipe is keto!


1lb (450g) ground beef

12 cup no-sugar-added tomato sauce

1 large egg, beaten

2 tbsp golden flaxseed meal

1 tsp garlic powder

1 tsp fine grind sea salt

12 tsp paprika

14 tsp ground black pepper

4 slices uncooked bacon

13 cup shredded cheddar cheese

FOR THE GLAZE

13 cup no-sugar-added tomato sauce

2 tsp granular erythritol blend sweetener

1 tsp apple cider vinegar

14 tsp onion powder

14 tsp garlic powder

18 tsp fine grind sea salt

18 tsp allspice

1 In a large bowl, combine the ground beef, tomato sauce, egg, flaxseed meal, garlic powder, sea salt, paprika, and black pepper. Use your hands to mix until the ingredients are just combined.

2 Place a 20-inch (50cm) sheet of aluminum foil on a flat surface. Place half of the meat mixture in the center of the foil sheet and use your hands to mold the mixture into a flat oval shape that is about 6 inches (15.25cm) long.

3 Place the bacon slices in a single layer on top of the meat and sprinkle the cheddar over top. Place the remaining meat mixture on top and use your hands to shape the mixture into an oval-shaped loaf.

4 Fold the sides of the foil up and around the sides of the meatloaf to form a loaf pan. Set aside.

5 Make the tomato glaze by combining the tomato sauce, sweetener, vinegar, onion powder, garlic powder, sea salt, and allspice in a small bowl. Mix well. Spoon the glaze over the meatloaf.

6 Add 1 cup water to the bottom of the inner pot. Place the loaf on the steam rack and lower the rack into the pot.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 30 minutes.

8 While the meatloaf is cooking, preheat the oven broiler to 550°F (288°C).

9 When the cook time for the meatloaf is complete, quick release the pressure, open the lid, and carefully grasp the rack handles to lift the rack and meatloaf out of the pot.

10 Transfer the loaf pan to a large baking sheet. Place the meatloaf under the broiler to brown for 2 minutes or until the glaze is bubbling.

11 Transfer the browned meatloaf to a serving plate, discard the foil, and cut the loaf into 8 equal-sized slices. Serve hot.

tip You can use the tomato glaze as a keto-friendly substitute for ketchup.

Nutrition per serving

CALORIES: 330 FAT: 21g NET CARBS: 4g PROTEIN: 31g

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