Whole30 Meatloaf Recipe (without breadcrumbs)

A Paleo meatloaf sliced on a white plate with mashed peas, fork and knife.

5 from 6 votes

Whole30 Meatloaf Recipe (without breadcrumbs)

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. And it's gluten-free, dairy-free, low carb, keto and Paleo!

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American

Servings: servings

Calories: 421kcal

Author: Don Baiocchi

Ingredients

1 tablespoon 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 superfine almond flour not almond meal
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, shallots, 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.

Nutrition