Hearty, comforting paleo meatloaf is the ultimate gluten free, grain free, no added sugar version of a classic home-cooked dinner entrée. With a rich glaze of paleo ketchup and a variety of delicious spices, this meatloaf tastes every bit as wonderful as the ones you grew up eating.
What Makes This Recipe So Good
- This paleo meatloaf has every ounce of the delicious flavors and textures you remember from traditional meatloaf, but without the gluten, dairy, and added sugars.
- Like a traditional meatloaf, we’re topping this one with a ketchup glaze – but paleo! Tangy paleo ketchup, zesty mustard, and slightly sweet/salty coconut aminos play up all the spices in the meatloaf itself for an incredible blend of flavors.
- This is a great recipe for meal prep or just leftover lunches. Refrigerate any extra meatloaf in an airtight container up to 5 days, and just pop it in the microwave to reheat it. I like to top it with a little fresh glaze to make it even more like day one.
Ground Beef – This meatloaf could also be made with ground turkey instead. You may need to adjust the cook time slightly for turkey, or if you’re using a ground beef with a higher or lower fat content. I used an 85/15 beef.
Paleo Ketchup – What would meatloaf be without ketchup? Unfortunately, traditional ketchups do not fit a paleo way of eating. Thanks, sugar. The good news, though, is there are several brands that make paleo-friendly condiments nowadays, or you could easily make your own. We’ve got a great recipe for Whole30 Ketchup Recipe (No Dates, Paleo, Vegan)!
- If your meatloaf is browning too fast, cover the pan with foil. That will help retain some of the heat and encourage the center of the loaf to cook more in line with the outside of the loaf.
- If you’re on a time crunch, want to make the portions super easy, or just want to have a little fun with your food, bake the meatloaf mixture in a muffin tin instead of a loaf shape. Since they’re smaller, the bake time would be much lower, and you’ll end up with home-cooked paleo meatloaf muffins. SO convenient if you’re a food tracker.
- Let the meatloaf rest for 5 minutes or so before slicing it up. That will help retain some of the moisture in it, ensuring you’ve got a perfectly juicy, tender slice of meatloaf. Keep in mind that it will continue to cook a little as it rests, so be careful not to overcook it.
More Paleo Recipes You Need to Try
- Whole30 Grazing Board (Paleo, Dairy Free, Gluten Free)
- Whole30 Loaded Sweet Potato Fries (Paleo, Dairy Free, Gluten Free)
- Paleo Chocolate Chip Cookies (Bakery Style)
- Whole30 Marry Me Chicken (Paleo, Dairy Free)
- Easy Salisbury Steak (Whole30, Paleo, Low Carb)
For the Meatloaf
- 1 Large bowl
- 1 Baking sheet or loaf pan
- Small bowl
- Preheat oven to 350° Fahrenheit. Lightly grease baking sheet or loaf pan and set aside.
- In large bowl, whisk together eggs, coconut aminos, ketchup, salt, pepper, ground mustard, and garlic powder, until all ingredients are thoroughly combined.
- Add both pounds of ground beef, almond flour, and diced onion to bowl. Mix until all ingredients are combined, using hands if needed.
- Transfer meatloaf mixture to baking sheet and form into loaf shape, or transfer mixture to loaf pan. Place in preheated oven and bake 30 minutes.
- While meatloaf bakes, mix together ketchup, coconut aminos, and yellow mustard in small bowl. Refrigerate until needed.
- After 30 minutes, remove meatloaf from oven. Top liberally with glaze mixture, making sure to cover entire top of loaf. Return meatloaf to oven and bake another 20 minutes or until center of loaf reaches internal temperature of 165° Fahrenheit. Remove from oven and let sit 5 minutes, then slice and serve with sides of choice.
- Make it Keto: Use a keto-friendly ketchup.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.