• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

24 Carrot Kitchen

  • Home
  • About
    • Meet Christine
    • Contact
    • FAQ
    • Work With Me!
  • Recipes
    • Beverages
    • Breakfast
    • Dairy Free
    • Dessert
      • Brownies
      • Cake
      • Cookies
    • Dinner
    • Gluten Free
    • Dressings/Sauces
    • Grain Free
      • Bread
    • Seasonal and Holidays
    • Side Dish
    • Salad
    • Smoothie
    • Snack
      • Trail Mix
    • Slow Cooker
    • Soup Recipes
    • Vegan
    • Vegetarian
    • Uncategorized
  • Resources
    • Favorite Blogging Essentials For Success!
    • Food Photographer Resources-Your One Stop Guide
    • The Ultimate Kitchen How To Page
    • Instagram
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • About
    • FAQ
    • Meet Christine
    • Thank You for Your Comment!
    • Work With Me!
    • Disclaimer & Privacy Policy
  • Contact
  • Instagram
  • Resources
    • Favorite Blogging Essentials For Success!
    • Food Photographer Resources-Your One Stop Guide
    • The Ultimate Kitchen How To Page
  • Recipe Index
  • Simple Social Icons

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Paleo Meatloaf (Whole30)!

    Published: Dated: March 20, 2019 Modified: Last Modified: December 28, 2022 Christine Galvani 2 Comments This post may contain affiliate links ·

    Home » Dinner » Paleo Meatloaf (Whole30)!

    1486 shares
    • Facebook143
    • Twitter
    Jump to Recipe

    A Paleo meatloaf that is flavor-rich, but also grain, gluten, and dairy-free!  With a few simple tweaks, it is just as delicious as the classic traditional meatloaf.  We’re using almond flour to replace breadcrumbs, coconut aminos to add delicious flavor and Whole30 ketchup which is refined sugar-free!   Can be made keto if you omit ketchup or use a sugar-free version.

    Hearty comfort food, bursting with juices and perfect served with mashed potatoes.   It doesn’t get any better!

     

    slices of paleo meatloaf on plate.

    How To Make Paleo Meatloaf:

    Step 1:  Gather and measure the ingredients.  Preheat oven to 350 degrees F.

    Step 2:  Add all ingredients into a large mixing bowl. (except Whole30 ketchup)

    • 2 pounds ground beef (I use 85% lean)
    • 1 small onion, chopped finely
    • 2 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 2 large eggs
    • 1 tablespoon Italian seasoning
    • 1/4 cup almond flour
    • 1 tablespoon coconut aminos
    • 1 teaspoon of sea salt
    • 1/4 teaspoon black pepper
    • 1 teaspoon dried parsley

    ingredients for Paleo keto low carb meatloaf in bowl.

    Step 3: Mix and combine all the ingredients in the mixing bowl, taking care not to overmix.  The best mixing tool?  Your hands!

    Step 4:  Add the mixed meatloaf ingredients from the mixing bowl to a loaf pan.  See link below for the pan I use.

    Paleo meatloaf in loaf pan.

    Step 5:  Bake for 30 minutes and remove from oven.

    Step 6:  While the meatloaf is cooking, make the Whole30 ketchup.

    Step 6:  Pour some Whole30 ketchup (about 1/2 cup) on top of the meatloaf and spread into an even layer.  Put back into the oven and bake for an additional 30-50 minutes.  When done, the meatloaf will pull away from the sides of the pan and the internal temperature should reach 160 degrees via a thermometer.

    Paleo keto low carb meatloaf in loaf pan with tomato sauce.

    Step 7:  Let the meatloaf rest/cool for at least 15 minutes.  If you try to slice before then, the slices may crumble or fall apart.  I realize this takes a lot of will power as it smells amazing just out of the oven!

    Step 8:  Slice and serve.  Store leftovers in the refrigerator for a few days.  

    Tip:  Wrap individual slices in plastic wrap and store all in a large ziplock baggie in the freezer.  Now you’ve got an easy meal on demand.  Just take out slices and reheat.

    two slices of meatloaf on a plate.

    Tip For Making Paleo Whole30 Meatloaf:

    • Best mixing tool for ingredients is your hands.
    • Use 85% lean beef for best results.
    • Let the cooked meatloaf rest for at least 15 minutes.  
    • Serve extra Whole30 ketchup on the side.
    • Freezer friendly – Slice and wrap individual slices.  Heat and serve as desired.

    Looking For More Great Recipes?  Check Out These:

    • Paleo Turkey Meatloaf
    • Paleo Turkey Meatballs (Whole30)
    • Paleo Slow Cooker Turkey Chili
    • Paleo Chili

     

    ★Did you make this recipe? Please give it a star rating below!★

    p.s. I love to see what your making!  Post a photo and tag me on Instagram @24carrotkitchen! 

    slices of paleo meatloaf on plate.
    Print
    Paleo Meatloaf (Whole30, Low Carb)
    Prep Time
    10 mins
    Cook Time
    50 mins
     

    A Paleo meatloaf that is flavor-rich, but also grain, gluten, and dairy-free!  With a few simple tweaks, it is just as delicious as the classic traditional meatloaf.  We're using almond flour to replace breadcrumbs, coconut aminos to add delicious flavor, and Whole30 ketchup which is refined sugar-free!   Can be made keto if omit ketchup or use sugar-free. Hearty comfort food, bursting with juices, and perfect served with mashed potatoes.   It doesn't get any better!

    Course: dairy-free, Dinner, Entree, gluten-free, grain-free, Whole30
    Cuisine: American
    Servings: 8
    Calories: 339 kcal
    Author: Christine Galvani
    Ingredients
    • 2 pounds ground beef ( use 85% lean)
    • 1 small onion, chopped finely
    • 2 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 2 large eggs
    • 1 tablespoon italian seasoning
    • 1/4 cup almond flour
    • 1 tablespoon coconut aminos
    • 1 teaspoon sea salt
    • 1/4 teaspoon ground black pepper
    • 1 teaspoon dried parsley
    • 1/2 cup compliant ketchup (I Use the Whole30 ketchup from the site).
    Instructions
    1. Preheat oven to 350 degrees F.

    2. In a large mixing bowl, add all the ingredients, except ketchup, and mix well.  Hands work well for this task and it takes a few minutes for all the ingredients to combine well.

    3. Pour the meatloaf mixture into the loaf pan.  Use a spoon to even the top.

    4. Bake for 30 minutes and take out of the oven.

    5. Spread the ketchup if using and return to the oven for another 30-50 minutes.  The meatloaf will pull away from the sides and should have a temperature of 160 degrees using a thermometer.

    6. There may be a lot of juices in the pan of the cooked meatloaf.  That is fine as it helps to keep the meatloaf moist as it cooks.

    7. Place the meatloaf in the pan to cool for about 15 minutes.  If you try to slice it too soon, it may crumble.  Remove the entire meatloaf and place on a cutting board.  Let cool for another 10 minutes and then slice and serve.

    Nutrition Facts
    Paleo Meatloaf (Whole30, Low Carb)
    Amount Per Serving
    Calories 339 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 9g45%
    Cholesterol 133mg44%
    Sodium 461mg19%
    Potassium 386mg11%
    Carbohydrates 3g1%
    Sugar 1g1%
    Protein 22g44%
    Vitamin A 150IU3%
    Vitamin C 1.7mg2%
    Calcium 50mg5%
    Iron 2.9mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Thank you for using my affiliate links, which at no extra cost to you, provides me with a small commission that helps with the running of this site.   I look forward to creating and posting many more delicious recipes for you.

    Paleo meatloaf slices on plate.

    « Paleo Chocolate Mug Cake
    Immune Boosting Smoothie »

    Filed Under: Dairy Free, Dinner, Gluten Free, Grain Free, Whole30 Recipes Tagged With: dinner, meatloaf, paleo, whole30

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

    Subscribe To Newsletter!

    Subscribe to our newsletter! You may opt-out at any time.

    Reader Interactions

    Comments

    1. Brooke

      December 28, 2020 at 4:49 pm

      The instructions never say what to do with the tomato paste? And as it said to mix all the ingredients, I put the 1/2 cup ketchup into the meat mixture… it’s currently in the oven… we will see how it turns out!

      Reply
      • Christine Galvani

        December 29, 2020 at 1:17 pm

        Hi Brooke! Thank you for your comment. The post has all the step by step directions, photos, and tips and techniques for this recipe. The tomato paste is mixed into the meatloaf with all the ingredients. The ketchup I usually smooth over the top as described in the post. I bet yours turned out great either way.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    Hello

    Here you'll find traditional and allergy-friendly recipes and tips. The emphasis is seasonal, real food, and tasty!

    Categories

    Archives

    Footer

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

    My Favorites

    blended blueberry smoothie in the blender.
    coconut flour cupcakes with frosting.
    Tortilla chips on a platter with salsa.
    Copyright © 2023 · 24 Carrot Kitchen Privacy Policy. All Rights Reserved.