Paleo Meatloaf

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.

Prep: 15

Cook: 1

Total: 1 15

Yield:8 servings

Equipment

1 Large bowl
1 baking sheet or loaf pan
Small bowl

Ingredients

For the Meatloaf

2 large eggs
1 tablespoon coconut aminos
1 tablespoon paleo-friendly ketchup store-bought or make your own
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground mustard
1 teaspoon garlic powder
2 pounds ground beef 85/15 preferred
⅓ cup almond flour
1 small onion diced

For the Glaze

¼ cup paleo-friendly ketchup store-bought or make your own
1 teaspoon coconut aminos
1 teaspoon yellow mustard

Instructions

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.

Notes

Make it Keto: Use a keto-friendly ketchup.

Nutrition

Recipe By:Jasmine Comer