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.
🥑 A Note from Our Nutritionist
To keep this meatloaf Whole30-compliant, we’ve replaced the traditional breadcrumbs with almond flour. Almond flour acts as a binding agent, without sacrificing any of the taste or texture. We also opted for coconut aminos instead of Worcestershire sauce, keeping that sweet & savory flavor while nixing the added sugars.
🥫 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.
3️⃣0️⃣ Whole30 Recipes We Can’t Get Enough Of
- Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
- Whole30 Lasagna Soup
- Air Fryer Sweet Potatoes
- Whole30 Fried Chicken and Mashed Potato Bowl with Gravy
- Whole30 Burgers with Spicy Mayo
- Oven Roasted Diced Potatoes
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
- Sheet pan or loaf pan
- Parchment Paper
- Large bowl
- Silicone spatula
- Small bowl
- basting brush or large spoon
- 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.
- 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.
- 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.
- 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.
- 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.
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.