Easy Paleo Meatloaf Recipe
Prep Time
15 minutes
Cook Time
50–60 minutes
Total Time
1 hour 15 minutes
Servings
6–8
Ingredients
For the Meatloaf
- 2 pounds (900g) ground beef (85/15 recommended)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 celery stalk, finely chopped
- 2 large eggs
- ½ cup almond flour
- 2 tablespoons tomato paste
- 1 tablespoon coconut aminos
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
For the Paleo Glaze
- ⅓ cup tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon pure maple syrup
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a baking sheet or loaf pan with parchment paper for easy cleanup.
Step 2: Prepare the Meatloaf Mixture
In a large mixing bowl, combine:
- Ground beef
- Onion
- Garlic
- Grated carrot
- Celery
- Eggs
- Almond flour
- Tomato paste
- Coconut aminos
- Oregano
- Thyme
- Salt
- Black pepper
- Fresh parsley
Mix gently with your hands or a spoon until just combined. Avoid overmixing, which can make the meatloaf dense.
Step 3: Shape the Meatloaf
Transfer the mixture to the prepared baking sheet or loaf pan.
Shape it into a loaf approximately 8 inches long and 4 inches wide.
Smooth the top and sides for even cooking.
Step 4: Make the Glaze
In a small bowl, whisk together:
- Tomato sauce
- Tomato paste
- Maple syrup
- Apple cider vinegar
- Garlic powder
- Smoked paprika
Mix until smooth.
Step 5: Add the First Layer of Glaze
Spread half of the glaze evenly over the top of the meatloaf.
Reserve the remaining glaze for later.
Step 6: Bake
Bake for 40 minutes.
Remove from the oven and brush with the remaining glaze.
Return to the oven and bake for an additional 10–20 minutes, or until the internal temperature reaches 160°F (71°C).
Step 7: Rest Before Slicing
Allow the meatloaf to rest for 10 minutes before slicing.
This helps retain the juices and makes cleaner slices.
Step 8: Serve
Slice and serve warm with your favorite paleo-friendly side dishes.
Tips for the Best Paleo Meatloaf
Use Fresh Vegetables
The carrot, celery, and onion add moisture and flavor without needing breadcrumbs.
Don’t Overmix
Mix only until the ingredients are combined to maintain a tender texture.
Check the Temperature
A meat thermometer ensures perfectly cooked meatloaf every time.
Let It Rest
Resting allows the juices to redistribute throughout the loaf.
Make It Ahead
The meatloaf mixture can be assembled up to a day in advance and refrigerated until ready to bake.
Delicious Variations
Turkey Paleo Meatloaf
Substitute ground turkey for a lighter version.
Beef and Pork Meatloaf
Use half ground beef and half ground pork for extra richness.
Bacon-Wrapped Paleo Meatloaf
Wrap the loaf in bacon before baking for added flavor.
Spicy Paleo Meatloaf
Add crushed red pepper flakes or diced jalapeños.
Herb Lover’s Meatloaf
Increase the fresh herbs and add rosemary or basil.
What to Serve with Paleo Meatloaf
- Cauliflower mashed potatoes
- Roasted sweet potatoes
- Garlic green beans
- Roasted Brussels sprouts
- Mixed greens salad
- Sautéed zucchini
- Roasted carrots
- Steamed broccoli
Storage and Meal Prep
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Wrap individual slices and freeze for up to 3 months.
Reheating
Warm in a 350°F (175°C) oven for 10–15 minutes or microwave until heated through.
Nutrition Benefits
- High in protein
- Grain-free
- Gluten-free
- Dairy-free
- Paleo-friendly
- Rich in vitamins and minerals from vegetables
- Great for meal prep
Why You’ll Love This Recipe
- Classic comfort food made healthier
- Simple pantry-friendly ingredients
- Tender, juicy texture
- Naturally gluten-free and grain-free
- Family-friendly meal
- Excellent leftovers
- Easy enough for busy weeknights
