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Every bit as delicious as the classic comfort food you grew up with! This Whole30 meatloaf combines tender ground beef, a sweet tomatoey glaze, tangy onions, and savory coconut aminos into a totally Whole30-compatible dish that makes you feel like a kid again – without all the sugar and gluten.

Two slices of Whole30 meatloaf plated with green beans and mashed potatoes on a grey-blue plate with silverware on a table.

🥫 What Makes This Recipe So Good

  • This Whole30 meatloaf is so good, you’d never know it’s not a traditional family favorite recipe! It’s compatible with many dietary preferences or restrictions by being gluten free, dairy free, grain free, paleo, low carb and keto. And it has zero added sugar too. But without sacrificing any its delicious comfort food status!
  • It couldn’t be any easier to make! Which is a huge plus, as doing a Whole30 can come with lots of time in the kitchen. You’ll just combine all the ingredients, shape your loaf with your hands, and bake it until perfectly tender.
  • Meatloaf is great for meal prep! It stores well refrigerated, and reheats beautifully, which makes it perfect to have on hand for a busy weeknight dinner, or quick lunches throughout the week.

👩🏼‍🍳 Chef’s Tips

  • This Whole30 meatloaf uses almond flour in place of breadcrumbs which truly gives it the best texture. I highly recommend sticking to almond flour if you’re craving that traditional meatloaf feel. If you need to be nut free, cassava flour is Whole30 compliant, and would work too.
  • Try not to over-mix the meatloaf ingredients when combining them together. If you overwork the ground beef, it can alter the texture and turn drier and a little tough while cooking. I also do not recommend using ultra lean ground beef for meatloaf such as 93/7, as it could be a little dry. Stick to 80/20 or 85/15 for best results.
  • For food safety, ground beef should reach an internal temperature of 160° Fahrenheit, but you’ll want to remove the meatloaf from the oven at about 155°, because it’ll continue cooking while resting. Talking about resting, make sure to let your meatloaf sit for 10 minutes before slicing.
Close-up shot of several slices of Whole30 meatloaf lined up in a staggered line to show edges and centers.

3️⃣0️⃣ Whole30 Recipes We Can’t Get Enough Of

A Whole30 meatloaf, on a platter, sliced into 5 thin slices with a third of the loaf left whole.
Recipe By: Sam Guarnieri
5 from 1 vote

Whole30 Meatloaf

Prep 15 minutes
Cook 1 hour
Rest 10 minutes
Total 1 hour 25 minutes
A comforting classic, with a few small tweaks that make it 100% Whole30-compatible, without sacrificing any of the flavor.
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8 slices

Equipment

  • Sheet pan or loaf pan
  • parchment paper
  • Large bowl
  • Silicone spatula
  • Small bowl
  • whisk
  • basting brush or large spoon

Ingredients

For the Meatloaf

  • 2 pounds lean ground beef see Notes
  • 2 large eggs
  • ⅓ cup fine almond flour
  • 1 small white onion chopped
  • 1 tablespoon coconut aminos
  • 1 tablespoon tomato paste see Notes
  • 1 teaspoon salt more or less to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon ground mustard powder
  • ½ teaspoon freshly ground black pepper more or less to taste

For the Tomato Glaze

Instructions
 

  • Preheat oven to 350° Fahrenheit. Line sheet pan with parchment paper and set aside. Alternately, line loaf pan with parchment paper or lightly grease loaf pan with compatible neutral oil.
  • Add ground beef, eggs, almond flour, chopped onion, coconut aminos, tomato paste, salt, garlic powder, mustard powder, and black pepper to large mixing bowl. Use silicone spatula or hands as needed to mix together all ingredients until fully combined. Be careful not to overmix.
    Mixture for Whole30 meatloaf in a large glass mixing bowl with a wooden spoon.
  • Transfer mixture to sheet pan lined with parchment paper. Place ground beef mixture in center of sheet pan and use hands to shape mixture into rectangular loaf. Alternately, transfer mixture to loaf pan and spread out evenly.
    Uncooked, unglazed Whole30 meatloaf made with ground beef, shaped into a rectangular loaf in the center of a sheet pan covered in parchment paper.
  • Add tomato paste, coconut aminos, mustard powder, and salt to small mixing bowl. Whisk until ingredients are fully incorporated and tomato glaze is formed.
  • Using basting brush, brush tomato glaze evenly over top and sides of meatloaf. Drizzle any remaining glaze over top of meatloaf.
    Whole30 meatloaf, before being cooked, coated in a sugar-free tomato glaze on a sheet pan with parchment paper.
  • Place sheet pan in preheated oven. Bake 1 hour, or until internal meat thermometer inserted in center of loaf reads 155°F.
  • When desired temperature is reached, carefully remove sheet pan from oven. Set pan aside and let meatloaf rest 5 to 10 minutes, then use sharp knife to divided loaf into desired number of slices. Serve warm with desired sides.
    Fully baked, dark brown Whole30 meatloaf on a sheet pan covered with a sheet of parchment paper that's stained from the glaze and beef juice.
  • Ground Beef: Lean and regular ground beef will work here, but lean ground beef won’t excrete as much liquid during cooking. Make sure any ground beef you use is Whole30-compatible, with no added sugars or other additives.
  • Tomato Paste: Make sure your tomato paste is 100% compatible with Whole30. Check the ingredients list – there should be no added sugars. no nitrites, and no oils that are frowned upon in the program.

Approximate Information for One Serving

Serving Size: 1servingCalories: 219calProtein: 27gFat: 9gSaturated Fat: 3gTrans Fat: 0.4gCholesterol: 117mgSodium: 475mgPotassium: 550mgTotal Carbs: 5gFiber: 2gSugar: 2gNet Carbs: 3gVitamin A: 68IUVitamin C: 1mgCalcium: 33mgIron: 3mg
Nutrition Disclaimers
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.

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Sam Guarnieri

Sam is a travel, food, and fitness enthusiast from the New York metro area who loves creating new and inventive recipes. Her love of food goes all the way back to her early childhood, cooking alongside her mom and Nonna – the two best cooks she knows! She's a big believer that good-for-you food can still explode with flavor and (most importantly) be easy to make. When she's not in the kitchen, Sam can usually be found planning her next vacation, spending time outdoors, or bingeing the latest Netflix docu-series.

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2 Comments

  1. This was delicious!!! Made the air fryer green beans and mashed potatoes. Everything was amazing! Thank you for your recipes.5 stars

    Reply

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