Paleo Meatloaf
This paleo meatloaf is the ultimate hearty and comforting meal. Plus it’s packed with protein, a handful of wholesome ingredients, and is so easy to make. This is sure to quickly become a family favorite. Serve with mashed potatoes for the perfect cozy dish.
Why You’ll Love This Recipe
- This paleo meatloaf is the ultimate comfort food.
- It is incredibly cozy.
- The recipe is paleo, gluten free, and dairy free.
- It is so easy to make.
- It is a family favorite.
- All you need is a handful of wholesome ingredients.
Ingredients & Substitutions
- Ground beef. 2 lbs of grass-fed ground beef are needed. I always choose 85-90% beef.
- Eggs. 2 large eggs are used to help bind the meatloaf together.
- Almond flour. Almond flour is what makes this recipe paleo and naturally gluten free.
- Ketchup. Choose a whole30 approved ketchup. This is my favorite. This will be used in the meatloaf and to top the meatloaf.
- Yellow onion. 1 small yellow onion, diced. Can use a white onion as well.
- Garlic. About 3 cloves, minced.
- Olive oil. Used to saute the onion and garlic.
- Mustard. This adds a nice tangy flavor.
- Seasonings. Salt, pepper, and italian seasoning are needed.
How to Make
Step 1
Preheat oven, saute the onions and garlic. Preheat oven to 375 F. In a medium skillet, saute the onions in the 2 Tbsp olive oil until soft, add the garlic, add a dash of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
Step 2
Mix meatloaf ingredients. In a large bowl, combine the beef, eggs, almond flour, 3 Tbsp ketchup, cooked onion and garlic, salt, pepper, mustard, Italian seasoning. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
Step 3
Bake the meatloaf. Transfer the meat mixture to a 9 x 5 loaf pan (or 8.5 x 4.5) and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread 1/4-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40-45 more minutes until center is cooked. Remove from oven and allow to cool for 10 minutes.
Step 4
Serve and enjoy! Cut the paleo meatloaf into slices and serve hot with homemade mashed potatoes.
Expert Tips
- Bring the ground beef to room temp for 30 minutes before making the meatloaf.
- Saute the onions and garlic slowly, at a low temp. This will allow the flavors to meld and not burn. Allow to cool before adding to meatloaf mixture.
- For best results, allow meatloaf to cool for a few minutes then serve hot with mashed potatoes.
- For a balanced meal, serve with a delicious greens salad. Like this parsnip & apple salad or this tahini caesar salad.
Frequently Asked Questions
How do I serve this paleo meatloaf?
Allow meatloaf to cool for a few minutes then serve hot with mashed potatoes. For a balanced meal, serve with a delicious greens salad.
How do I store this?
Store in an airtight container in the fridge for up to 4-5 days.
Is this gluten free?
Yes! This meatloaf is gluten free, dairy free, paleo, and whole30 approved.
Paleo Meatloaf
Ingredients
Meatloaf
- 2 lbs grass-fed ground beef , 85-90%
- 2 eggs
- ⅓ cup almond flour
- 3 tbsp ketchup, whole30 approved, I use Primal Kitchen Foods
- 1 small yellow onion, diced
- 1 tbsp garlic (about 3 cloves), minced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp ground pepper
- 2 tsp mustard
- 1 tsp italian seasoning
- ⅓ cup ketchup, *see above
Instructions
- Preheat oven, saute the onions and garlic. Preheat oven to 375 F. In a medium skillet, saute the onions in the 2 Tbsp olive oil until soft, add the garlic, add a dash of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
- Mix meatloaf ingredients. In a large bowl, combine the beef, eggs, almond flour, 3 Tbsp ketchup, cooked onion and garlic, salt, pepper, mustard, Italian seasoning. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
- Bake the meatloaf. Transfer the meat mixture to a 9 x 5 loaf pan (or 8.5 x 4.5) and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread 1/4-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40-45 more minutes until center is cooked. Remove from oven and allow to cool for 10 minutes.
- Serve and enjoy! Cut the paleo meatloaf into slices and serve hot with homemade mashed potatoes.
Notes
- Bring the ground beef to room temp for 30 minutes before making the meatloaf.
- Saute the onions and garlic slowly, at a low temp. This will allow the flavors to meld and not burn. Allow to cool before adding to meatloaf mixture.
- For best results, allow meatloaf to cool for a few minutes then serve hot with mashed potatoes.
- For a balanced meal, serve with a delicious greens salad. Like this parsnip & apple salad or this tahini caesar salad.
- Store in an airtight container in the fridge for up to 4-5 days.
This meatloaf is so delicious. My husband didn’t even notice it was healthy meatloaf because it’s just SO good. it’s the perfect comfort meal.
I love this recipe, and my husband loved it even more! The meatloaf turned out so flavorful and was the opposite of dry. We made it with sautéed cabbage and garlic mashed cauliflower/potatoes. It was absolutely freezing today, so we were very excited to eat this cozy comfort meal.