Paleo Meatloaf

**UPDATED** Paleo, Keto, Low-Carb, Egg-Free, Allergy-Friendly, Medium Difficulty

Enjoy this traditional family Paleo meatloaf bound with almond flour* and loaded with fresh garlic, onions, mushrooms, and spinach.

Surprisingly, meatloaf brings me back to my childhood memories, where life was once simple and ordinary.

This reinvented Paleo dish will soon become a family favorite and your go-to Sunday family dinner! Prepare this meatloaf with your family’s favorite vegetables and a side of Paleo BBQ sauce or Ketchup.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your meatloaf turned out, so please leave a comment and share it with your friends and family.

*almond flour can be swapped out with 3 to 4 tablespoons coconut flour for an allergy-free option.

How to Make Paleo Meatloaf

One of the biggest complaints I get when it comes to making meatloaf is; it is drowning in grease. Below is my foolproof way to avoid this while still getting a desirable moist and delicious meatloaf.

1. Preheat oven to 350. Line an edged baking sheet with tin foil and top with an oven-safe wire rack with an additional piece of tin foil over the rack. (This will prevent a mess and keep the meatloaf from falling through the rack). Then lightly spray a bread loaf pan with coconut oil and set aside.

Tip: Cooking your meatloaf this way prevents the excessive grease that accumulates when cooked in the bread pan.

2. Heat avocado oil in a large skillet over medium-high heat for 3 minutes or until the oil starts to shimmer.

Tip: If your family is very picky, skip this step and omit the vegetables.

3. Next, add the onions and garlic to the skillet and saute for 2 to 3 minutes or until the onions begin to soften.

4. Stir in the mushrooms and saute for an additional 1 to 2 minutes or until soft, then add in the spinach leaves and stir for 20 to 30 seconds or until leaves start to wilt. Remove from heat and set aside.

5. In a large bowl combine, ground beef, pork, almond flour, tomato paste, coconut aminos, Dijon mustard, Italian seasoning, black pepper, sea salt and then fold in sauteed vegetables.

6. Place the contents from the large bowl into the prepared and greased bread pan. Using a spatula, press down the meatloaf and spread it, so it is evenly dispersed in the pan.

7. Turn the bread pan upside down over the prepared baking sheet and allow the meatloaf to fall onto the wire rack. (If it doesn’t come out easily, you may need to help it by loosening the sides with a knife or spatula.

8. Bake in the preheated oven for 1 hour and 30 minutes or until the top has browned and is no longer pink in the middle.

9. Remove from the oven and cool before cutting and serving.

Tip: Best if eaten with a side of ketchup or BBQ sauce.

How to Make Paleo Meatloaf

How to Store Paleo Meatloaf

Store meatloaf in an airtight container in the refrigerator for 3 to 5 days. For lunches, slice leftover meatloaf into desired slices and store in individual airtight containers.

Essential Equipment for Making Paleo Meatloaf

Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with tin foil or parchment paper).

Oven Safe Wire Rack – A wire rack is used to avoid cooking the meatloaf in a bread pan – which will prevent the excess grease buildup.

Bread Pan – A bread pan is used to obtain the shape of the meatloaf.

How to Make Paleo Meatloaf

More Paleo Family Dinners

Italian Paleo Meatballs – Immerse these 30-minute meatballs into your family’s favorite spaghetti sauce and toss into a bed of zoodles.

Shake and Bake Paleo Pork Chops – This is the perfect dinner for delicious and inexpensive weeknight meals the whole family will love.

Paleo Chicken Nuggets – These nuggets aren’t just for the kids! Enjoy this classic kid’s dinner, together.

Basic Staples for Making Paleo Meatloaf

Avocado Oil – Avocado oil is perfect for cooking at high temperatures because of it’s high smoke point.

Almond Flour – I purchase Costco’s almond flour, but you can use Bob’s Red Mill or any organic almond flour of your choosing, as long as it’s blanched.

Tomato Paste – My favorite store brand for all tomato products is Muir Glen.

Coconut Aminos – Coconut aminos are an excellent soy sauce alternative with a sweet kick.

Dijon Mustard

Italian Seasoning – My favorite Italian seasoning spice blend is made of Simply Organic. Feel free to make your own with the spices in your pantry to save money!

Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!

Onion – Onions are also a staple in our household. I use them in just about every meal. My favorite onion is the yellow onion, but occasionally you’ll see a recipe that uses red or white.

Garlic – Garlic is a staple in our household. I use it in just about every meal. We have our own garlic garden, so we are usually set for the year. In cases that I run out (because it has happened), I try and source local or organic garlic heads.

Mushrooms – Mushrooms provide an extra earthy flavor and texture that goes undetected – making it the perfect additive to this dish for its nutrients.

Spinach – Spinach is loaded with vitamins and minerals and is an excellent added vegetable to this dish.

Ground Beef & Pork – Grass-fed and pasture-raised are always preferred.

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How to Make Paleo Meatloaf
How to Make Paleo Meatloaf
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Paleo Meatloaf

Enjoy this traditional family Paleo meatloaf bound with almond flour and loaded with fresh garlic, onions, mushrooms, and spinach.
Course Dinner
Keyword almond flour, ground beef, ground pork, meatloaf, paleo
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 491kcal
Author Angela Blanchard

Equipment

  • Large Skillet
  • Sheet Pan
  • Wire Rack
  • Bread Pan

Ingredients

Instructions

  • Preheat oven to 350. Line an edged baking sheet with tin foil and top with an oven-safe wire rack with an additional piece of tin foil over the rack. (This will prevent a mess and keep the meatloaf from falling through the rack). Then lightly spray a bread loaf pan with coconut oil and set aside.
  • Heat avocado oil in a large skillet over medium-high heat for 3 minutes or until the oil starts to shimmer.
  • Next, add the onions and garlic to the skillet and saute for 2 to 3 minutes or until the onions begin to soften.
  • Stir in the mushrooms and saute for an additional 1 to 2 minutes or until soft, then add in the spinach leaves and stir for 20 to 30 seconds or until leaves start to wilt. Remove from heat and set aside.
  • In a large bowl combine, ground beef, pork, almond flour, tomato paste, coconut aminos, Dijon mustard, Italian seasoning, black pepper, sea salt and then fold in sauteed vegetables.
  • Place the contents from the large bowl into the prepared and greased bread pan. Using a spatula, press down the meatloaf and spread it, so it is evenly dispersed in the pan.
  • Turn the bread pan upside down over the prepared baking sheet and allow the meatloaf to fall onto the wire rack. (If it doesn’t come out easily, you may need to help it by loosening the sides with a knife or spatula.
  • Bake in the preheated oven for 1 hour and 30 minutes or until the top has browned and is no longer pink in the middle.
  • Remove from the oven and cool before cutting and serving.

Notes

 
Cooking your meatloaf this way prevents the excessive grease that accumulates when cooked in the bread pan.
Best if eaten with a side of ketchup or BBQ sauce.
Almond flour can be swapped out with 3 to 4 tablespoons coconut flour for an allergy-free option.

Nutrition

Serving: 1g | Calories: 491kcal | Carbohydrates: 7g | Protein: 29g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 431mg | Potassium: 660mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1868IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 4mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.