Classic Whole30 Paleo Meatloaf

This Classic Whole30 Paleo Meatloaf is a comforting and easy weeknight dinner!

All you have to do is mix together the ingredients, smoosh them into a loaf pan, spread on the easiest ketchup ever and bake.

Plus this healthy low carb meatloaf with no breadcrumbs is naturally gluten-free an dairy-free.

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Classic Whole30 Paleo Meatloaf

Classic old-fashioned meatloaf that’s also Paleo and Whole30 compatible? Yes, please.

(I love meatloaf so much I even recommended it in this roundup of ground beef recipe ideas.)

What does that mean, exactly? It means you get all the savory, meaty flavors and seasonings but without breadcrumbs or sugary ketchup.

Instead, we’ll use eggs and almond flour to bind everything together and a simple 4-ingredient ketchup to add flavor and moisture.

Paleo meatloaf is proof that “healthy comfort food” isn’t a contradiction in terms – you truly can have both!

What you need for this Classic Whole30 Paleo Meatloaf

Ingredients:

• ground beef (preferably 90-93%)
• ground pork
• shallots
• eggs
• blanched almond flour
• tomato paste
• apple cider vinegar
• coconut aminos (for Whole30) or Worcestershire sauce (not pictured above)
• garlic powder
• onion powder
• dried thyme
• dried parsley
• fine sea salt
• ground black pepper
• cooking fat like avocado oil or ghee

Equipment:

• a 9×5″ loaf pan
• a large, medium and small mixing bowl
• a cutting board
• a chef’s knife
• a small skillet
• measuring spoons (these are my favorite because they actually fit into spice jars!)
• measuring cups
• oven probe thermometer or instant read thermometer (optional but helpful)

How to make this Classic Whole30 Paleo Meatloaf

First, head the oven to 350°.

Heat the cooking fat in the small skillet over medium heat.

Peel and dice the shallot. Add to the warm oil with a pinch of salt. Sauté, stirring occasionally, until soft and translucent, about 2-3 minutes. Take off the heat, pour into a small mixing bowl and let cool.

In a medium bowl, mix together the tomato paste, apple cider vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. This is the ketchup to be both mixed into the meatloaf and spread on top.

In a large bowl, mix the ground beef, pork, eggs, almond flour, cooled shallots, Worcestershire sauce, garlic powder, onion powder, dried thyme, dried parsley, 1.5 teaspoon of salt, 1 3/4 teaspoons black pepper and three tablespoons of the ketchup. I use my hands for this but you could also use a spatula or even the paddle attachment on your stand mixer.

Pour this mixture into the loaf pan and use your hands or spatula to spread out the top into an even layer.

Bake for 30 minutes. Remove from the oven and evenly spread the rest of the ketchup over the top in a thin layer. Place back in the oven.

Bake for another 15-20 minutes, until it reaches 160º. I use an oven probe thermometer so I don’t have to guess but if you don’t have one (or an instant read thermometer), aim for 50 minutes.

Let the meatloaf cool for 10 minutes.

The meatloaf will have released a lot of liquid/grease. So you can either:

• carefully lift the meatloaf out of the pan onto a cutting board or serving platter
• carefully tip the loaf pan so a corner is over a small bowl to drain the fat; maybe hold the pan with one hand and use a fork to keep the loaf in place so it doesn’t fall out

Substitutions and variations

• You can use other ground proteins besides beef and pork. Just try to stick with a 50/50 mix of lean and fatty so it’s not too dry and not too greasy.
• You can use 4 peeled and minced garlic cloves instead of garlic powder. Sauté the garlic with the shallots.
• Feel free to add savory spices such as paprika or cumin.
• You can also add other dried herbs like sage, rosemary, oregano or Italian seasoning.

What to serve with this Whole30 Paleo meatloaf

The classic pairings with meatloaf are usually mashed potatoes and a green vegetable like green beans or broccoli.

You could also try buttery mashed parsnips instead of potatoes.

These balsamic roasted green beans and Brussels sprouts would also be great.

Braised red cabbage would also be a great veggie side.

And this broccoli bacon salad would also be another great old-fashioned side.

These bacon ranch crispy smashed potatoes would also be a fun addition to dinner.

Plus all of the above suggestions are also Whole30!

Leftovers

Leftovers will keep in the fridge for up to 5 days.

Leftovers can be frozen in an air-tight container for up to 3 months. Thaw overnight in the fridge.

Leftovers can be quickly microwaved or reheated in a low oven.

Other recipes you might like:

1. 3 Easy Paleo Meatballs
2. Lamb Ragú
3. Ground Chicken Tacos

Print Recipe

5 from 6 votes

Classic Whole30 Paleo Meatloaf

Classic meatloaf gets a healthy makeover for an easy weeknight dinner. Almond flour and homemade ketchup replace the breadcrumbs and sugary ketchup of regular meatloaf while still maintaining the classic meatloaf flavor.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: American

Keyword: gluten free meatloaf, healthy meatloaf, low carb meatloaf, paleo meatloaf, whole30 meatloaf

Servings: 4 people

Author: Don Baiocchi

Ingredients

• 1 tablespoons cooking fat such as avocado oil or ghee
• ⅓ cup diced shallots (from about 1-2 large shallots)
• pinch of fine sea salt, plus 2 teaspoons, divided
• 1 (6 oz.) can tomato paste
• 1 tablespoon apple cider vinegar
• ¼ teaspoon ground black pepper, plus 1½ teaspoons, divided
• 1 pound lean ground beef
• 1 pound ground pork
• 2 large eggs
• ½ cup blanched almond flour
• 2 tablespoons dried parsley
• 1 tablespoon coconut aminos (for Whole30) or Worcestershire sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried thyme

Instructions

• Heat the oven to 350°.
• In a small skillet, heat the cooking fat over medium heat. Add the diced shallots with a pinch of salt and saute, stirring occasionally, until soft and translucent, about 2-3 minutes. Pour into a small bowl and let cool.
• In a medium bowl, stir together the tomato paste, apple cider vinegar, ½ teaspoon salt and ¼ teaspoon pepper.
• In a large bowl, add the beef, pork, eggs, almond flour, dried parsley, coconut aminos, garlic powder, onion powder, dried thyme, 1½ teaspoons salt, 1½ teaspoons pepper and 3 tablespoons of the ketchup mixture. Mix with your hands, a spatula or with a stand mixer using the paddle attachment until blended.
• Transfer the mixture to a 9x5" loaf pan and press it down until the top is even and smooth.
• Bake for 30 minutes. Remove from the oven and spread the rest of the ketchup mixture over the top in a thin, even layer.
• Bake for another 15-20 minutes, until it reaches 160°.
• Remove from the oven and let cool for 10 minutes. Drain the fat or remove the meatloaf to a cutting board to slice and serve.

Notes

Substitutions and variations

• You can use other ground proteins besides beef and pork. Just try to stick with a 50/50 mix of lean and fatty so it's not too dry and not too greasy.
• You can use 4 peeled and minced garlic cloves instead of garlic powder. Sauté the garlic with the shallots.
• Feel free to add savory spices such as paprika or cumin.
• You can also add other dried herbs like sage, rosemary, oregano or Italian seasoning.

 

Leftovers

Leftovers will keep in the fridge for up to 5 days.

Leftovers can be frozen in an air-tight container for up to 3 months. Thaw overnight in the fridge.

Leftovers can be quickly microwaved or reheated in a low oven.

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