Paleo Meatloaf (Whole30, Low Carb)
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!
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
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Preheat oven to 350 degrees F.
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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.
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Pour the meatloaf mixture into the loaf pan. Use a spoon to even the top.
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Bake for 30 minutes and take out of the oven.
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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.
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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.
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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.