Instant Pot Stuffed Meatloaf with Garlic Mashed Potatoes

1

Dump ground beef and gluten free bread crumbs into a large mixing bowl.

2

Add eggs, almond milk, dehydrated minced onion, taco seasoning, salt and pepper to the mixing bowl.

3

Use your hands to combine all of the ingredients really well.

4

Scoop approximately 2/3 of the meat mixture into a greased 7 inch spring form pan. Press meat into pan and up the sides of the pan.

5

Sprinkle 1/3 cup of grated marble cheese on top of the meat and spread it out evenly.

6

Dice some yellow onion, yellow pepper and mushrooms. Dump them into a small mixing bowl with some salsa.

7

Stir all together until well combined. Spread evenly over the grated marble cheese.

8

Top with remaining 1/3 cup of grated marble cheese.

9

Place the remaining 1/3 of meat mixture on top and spread it out to cover the entire top of the meatloaf.

10

Peel and chop some potatoes. Pour some water into Instant Pot and add the potatoes.

11

Place a trivet on top of the potatoes in the Instant Pot. I used my egg holder.

12

Place the spring form pan with the meatloaf on top of the trivet in the Instant Pot.

13

Place lid on the Instant Pot, turn steam release handle to sealing position and set the Pot to Pressure Cook High for 35 minutes.

14

While the meat and potatoes cook, mix together salsa, ketchup and brown sugar for the sauce. Heat sauce in microwave.

15

Once the Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.

16

Remove the meatloaf and add butter, almond milk, salt, pepper and garlic puree to the pot with the potatoes.

17

Mash the potatoes with a potato masher until smooth.

18

Then remove the meatloaf from the spring form pan.

19

Spread some of the sauce over it.

20

Slice the meatloaf. The stuffing ingredients will ooze out so just spoon over slices as you serve.

21

Serve and enjoy! Top with extra sauce if desired.