Paleo Meatloaf

Close up of my delicious and juicy paleo meatloaf served with roasted cauliflower onion and garlic mashers

Close up of my delicious and juicy Paleo Meatloaf served with roasted cauliflower, onion, and garlic mashers

…just like your Mom makes BUT MUCH MUCH BETTER! Scouts honor.

I have been perfecting my Paleo meatloaf recipe for quite some time now. I am so happy with how it turned out that I feel it is my civic duty to share with you all this recipe as soon as I humanly can. Meatloaf gets a bad wrap these days or at least that has always been the case in my eyes. I always assumed meatloaf was just meat that was on the verge of going bad and in it’s last attempt to save it, you schlep it together with some veggies, pour ketchup on it and viola there you have it…MEATLOAF! GROSS!

Here are a few reasons why you need to try MY Paleo makeover for meatloaf:

1. I sautéed the onions BEFORE I mixed it in with the raw meet and put it in the oven to bake. How many of you have added raw onions to your meatloaf and when it comes out of the oven after cooking for over an hour and the onions are still raw? EPIC FAILURE in my book.

2. You can thank Ina Garten for this next improvement.  I don’t have cable TV anymore (don’t make fun of me, but I don’t have time to watch TV when I am running around trying to juggle on a daily basis work, kids, masters program, blogging, working out, etc) but when I did have cable I loved watching the Food Network channel. I use to watch Ina like it was my J-O-B. Boy does that woman love butter. I can barely make anything that woman cooks now without growing two pant sizes BUT I did learn something important from those countless hours of watching her on TV. One time she was cooking a meatloaf in the oven and she put another pan filled with water UNDERneath the meatloaf. She said by placing the pan on a rack underneath the meatloaf, the water would steam up in the cooking process causing two things to occur to your meatloaf: keeps it moist and holds it together and it prevents your meatloaf from cracking or separating. I’M SOLD!

3. I don’t use ketchup on top of my meatloaf. You may call me UN-American but I think ketchup is too dry and boring. I used organic no sugar added tomato sauce. DELISH!

4. Lastly, I don’t bake my meatloaf in a loaf pan. Those pans give me the heebie jeebies. I like to free form it, mold it myself, and bake it on a cookie sheet. It looks prettier and in my opinion lets the meat breathe during the cooking process. SO TRUE!

My one disclaimer to this amazing, finger licking good, kids ask for it daily Pealo meatloaf is I do use worcestershire sauce in this recipe (which all store bought versions are not Paleo). So SUE me; this recipe is only 99.87% paleo. If you want to make a more Paleoish worcestershire sauce recipe use this recipe. I made it a few times and I think it takes the same. Right now, I am just lazy and cheap. My plan is I am going yo use up the worcestershire sauce I already have and once I finish it, I plan to triple the homemade Paleo recipe and save it in the bottle where we have the store bought, highly processed, sugared version. Don’t judge. There is worse things in life.

I served this delicious Paleo Meatloaf with my Roasted garlic, onion and sweet potato mashers or you can serve it with my Roasted garlic, onion and cauliflower mashers. BOTH are delicious! You can thank me later!

 

4.6 from 11 reviews

Paleo Meatloaf
 
Prep time
Cook time
Total time
 
After you try this yummy Paleo Meatloaf recipe, you will forget about all the horrid childhood memories you have associated with eating meatloaf. This meatloaf will knock your socks off. I honestly hated meatloaf because every meatloaf I tried was dry and flavorless. This recipe is amazing, finger licking good, and your kids will ask for it daily!
Author:
Recipe type: Paleo
Cuisine: Dinner
Serves: 4-6
Ingredients
  • 1 tablespoon of olive oil
  • 2 medium sized yellow onions, chopped (about 3 cups)
  • 3 garlic cloves, minced
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 3 tablespoons of Worcestershire sauce (Paleo version preferred)
  • ⅓ cup of chicken broth
  • 1 tablespoon of tomato paste
  • 2½ pounds ground chuck (I use a combination of 85-96% lean)
  • ½ cup of almond flour
  • 2 extra-large eggs, beaten
  • 1 (8 oz) can of tomato sauce
Instructions
  1. Preheat your oven to 325 degrees if you have time to cook your meatloaf for 1 hour or more. If you are pressed for time (like I always am) you can preheat your oven to 400 degrees and bake your meatloaf for 45 minutes.
  2. Heat the olive oil in a medium saute pan. Add the onions and minced garlic and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
  3. Turn off the heat, add the Worcestershire sauce, chicken stock, and tomato paste and allow to cool slightly.
  4. In a large bowl, combine the ground chuck, onion mixture, almond flour, salt, pepper and eggs, and mix lightly with a fork.
  5. Line a cookie sheet with parchment paper and
  6. Spread the tomato sauce evenly on top.
  7. If are cooking at 325 degrees, bake for 1 to 1 hour and 20 minutes, until the internal temperature is 160 degrees F and the meat loaf is cooked through. If you are cooking at 400 degrees, bake for 45 minutes.
  8. Place a pan of hot water in the oven, under the meat loaf. This will keep the top from cracking and keeping your meatloaf moist. I just filled a smaller loaf pan with two inches of water and it sufficed.

 

 

Someone asked me the other day, if I felt deprived being Paleo. Look at these pictures, what do you think? Is this life filled of deprivation? I highly doubt it! These meals look like southern comfort food without the guilt!

 

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37 Responses to “Paleo Meatloaf”

  1. BenMarch 6, 2013 at 8:25 pm #

    I thought this was one of the better meatloafs I’ve had, paleo or not. I liked the fact that it didn’t have the breadcrumbs. Made me feel better about going back for thirds.

  2. AudraApril 6, 2013 at 8:26 pm #

    I changed the recipe a little by adding 2 cups of chopped mushrooms and cutting the almond flour in 1/2. Definitely one of the best meatloaf recipes I have had. Thanks for sharing it.

    • LauraApril 6, 2013 at 8:31 pm #

      Audra, what a great alteration to the recipe. Mushrooms are actually the only veggie I do NOT like so I never never never think to put mushrooms in any of my recipes. This is a great tip for other mushroom lovers. Thanks for commenting. Come back soon! Laura

      • PaulSeptember 13, 2013 at 12:21 am #

        Have you tried baked portabella mushroom tops? My son who truly hates mushrooms, loves these. Just spray or brush them with oil then bake for 25 minutes at 425 degrees fahrenheit. They’re great with ground chuck or round. I’d bet they’d be out of this world with this meatloaf.

        • LauraSeptember 13, 2013 at 2:03 pm #

          Paul,

          I will have to try it. I really really want to like mushrooms but every time I try it is like instantaneous gag reflex. It is embarrassing! But I will give it the old college try and report back. Thanks for the tip! Laura

  3. ChristineApril 14, 2013 at 7:56 pm #

    I didn’t have the roasted red pepper or the dried parsley, so I substituted green bell pepper and left out the parsley. I also like cooking my meats at lower temperatures, so I baked it at 325 F for 1 hour till the thermometer read 160 F. I couldn’t stop saying to myself “OMG this is so good!” the entire time I was eating it. Great recipe.

  4. AmyJune 1, 2013 at 11:34 pm #

    Awesome meatloaf recipe! This was definitely a hit! I added mushrooms to mine like the other reviewer. But I also added spinach too and it worked really well! Thanks for sharing this recipe to us.

    • LauraJune 2, 2013 at 3:52 pm #

      Susanna,
      Amy, I loathe mushrooms. I don’t know why but mushrooms are really the only vegetable I dislike BUT spinach I love. I will definitely have to try that! I am actually working on an Italian Paleo Meatloaf and you got my thinking that I should add spinach to it! I will let you know. Thanks for commenting. Come back and let me know if you try anything else.

  5. CynthiaJune 22, 2013 at 9:48 pm #

    I used minced savoy cabbage along with the other ingredients and a baked sweet potatoe. Delicious! The tomato topping is scumptious too.

  6. KarenJune 24, 2013 at 7:34 pm #

    I found your site by googling paleo meatloaf. I made this for my sons and husband and it was a big hit. Very moist. I used the trick with the pan of water. Fantastic, thanks.
    Also, I didn’t have almond flour, so I ground raw sunflower seeds and used that and it was great.

  7. MMCJuly 1, 2013 at 9:43 pm #

    Do you know what the nutrition info is for this recipe?

    LOVE it too death, but counting calories now … So I just need to know how to budget for it :-)

    Thanks a million!
    M

    • LauraJuly 2, 2013 at 10:37 am #

      M,

      Let me look into it and do some research and get back to you! I heart this recipe too!

  8. AnnaJuly 5, 2013 at 10:22 am #

    Hi everyone, I am originally from Russia and this type of food is very popular in my country as well ( we don’t use any ketchup on a top or other sauces when prepare – just something when you eat it) My mom , when I was a child was cooking it quiet often especially for the guests and very common ingredient is hard boiled eggs inside of loaf . My mom always put whole eggs , some people I know , would chop it up . Doesn’t matter to me . And never use any pan , just like in this recipe form it on a cookie sheet . So, when you cut it you will see and egg in a middle . Very interesting and kids love it!

  9. LubaJuly 20, 2013 at 1:48 am #

    This is a very tasty meatloaf. I used ground turkey and caramelized my onions. LOVED the hint of sweatness from the onions and almond meal. My family gobbled it down, even my 5 year old pickiest of eaters

  10. landonJuly 21, 2013 at 3:13 pm #

    In what universe is this Paleo? I am sure it tastes good, but you do not have a Paleo recipe here…

    • LauraJuly 21, 2013 at 7:19 pm #

      What is NOT Paleo about this recipe? Please share.

  11. GaryJuly 24, 2013 at 10:52 pm #

    I stumbled upon this recipe today and decided to give it a try. I followed the instructions to a T with the only variation being I used 1 lb of grass fed beef and 1 lb of ground lamb. All I can say is WOW!! Laura is dead on with the water pan under the cookie sheet with the loaf on it, it was so moist and flavorful. Definitely my new favorite. I will try it with all beef next time, but the lamb/beef combo was outstanding.

  12. AliciaJuly 29, 2013 at 4:01 pm #

    OK, just made this, and OMG, it is soooo good. I didn’t have everything on hand so I did make some substitutions. I did some mushrooms and used 1/4 c of coconut flour instead of almond flour. I also only had 2lbs of ground beef so I added some chopped up bacon. I used tamari instead of Worcestershire sauce. Three large eggs instead of two extra large (I only had large, and since I was using the coconut flour thought that it could probably use the extra moisture). I also didn’t add the tomato sauce or paste (tomato intolerance). I know it seems like I changed it a lot, but I think the core recipe is still there. Thank you! This is AMAZING! So much flavor.

  13. HeatherAugust 1, 2013 at 7:26 pm #

    Just made my meatloaf for dinner. It was amazing! Made mine with 1.25lbs ground turkey and used 2 medium eggs and a palm full more of almond flour since turkey is a lot more moist than beef. Used beef broth (didnt have chicken broth at home) Followed everything else exactly. Came out super flavorful and moist!! 1 hr cook time as well. Ill be making this again! I was in a rut from paleo recipes of “grilled chicken and steamed veggies” and this recipe feels like you’re cheating without the real guilt!!

  14. MikeAugust 4, 2013 at 12:37 pm #

    I made this recipe to the T and it was the best meatloaf I have ever had including my wife’s and I do not cook. I am a firefighter, I made it at work for the guys and there was nothing left; they all loved it. Best Recipe ever. Thank you.

    flfiremedic

    • LauraAugust 4, 2013 at 4:09 pm #

      Mike, so glad everyone liked it! I am working on another version, think meatloaf covered in bacon. How could that meatloaf not top this one?!?!? Stay tuned!

  15. christineAugust 9, 2013 at 9:28 pm #

    allergic to ALL nut flours, what can I use instead?

    • LauraAugust 10, 2013 at 5:37 pm #

      Christine, are you allergic to coconut flour? I swap coconut for almond all the time. If not, you can use tapioca or arrowroot flour too. Arrowroot has the consistency of cornstarch so use 1/4 cup less than what the recipe calls for. Let me know what you think.

      • PaulSeptember 13, 2013 at 12:28 am #

        So glad to see that reply, my son is nut allergic and I was wondering what I could use. Thanks so much.

  16. JeremyAugust 11, 2013 at 8:16 am #

    This is a fantastic meatloaf. I altered it a little. I only put 1 onion. I personally did a lot more almond flour to absorb the liquid just like I would a normal meatloaf to make sure that it wasn’t runny. This was one of the best Paleo meals that we’ve ever had!

  17. AndreaAugust 13, 2013 at 10:56 am #

    People are referring to spices, but you have no spices listed or amounts. What do you use and how much? Because clearly there is a photo with spices and people are talking about Parsley and red pepper. This looks great and I would love to make it…so I would love if you could give me this info. Thanks in advance!

    • LauraAugust 14, 2013 at 7:53 am #

      The only spices my recipe calls for is salt and pepper. The other spices in the comments you see is what others have added in. I think the recipe is great as it is but adding a little oregano here or there can add another dimension and complexity to this great and traditional recipe. Let me know how it goes.

      • JasonOctober 9, 2013 at 3:58 am #

        You can also spice of meatloaves with Curry Powder or Taco Seasoning. I like to make the spice mixes myself and add it to the meatloaf mixture.

  18. JudySeptember 3, 2013 at 4:53 pm #

    I tried this meatloaf yesterday. This was great! I am very particular about my meatloaf, so I was impressed. Instead of tomato paste (I had none)I used homemade salsa. I also sautéed diced bell peppers with the onions. Just had this with spinach and pumpkin. MMmmmm!

  19. DonnaSeptember 8, 2013 at 3:44 pm #

    I made this meatloaf today according to the recipe. Had to leave out the garlic because my husband is allergic to it. Even without the garlic, it was wonderful. I’m trying to hold back from eating even more. Delicious! Thank you.

  20. PattiSeptember 16, 2013 at 6:36 pm #

    This was simply Delicious! Thanks.

  21. ChristyOctober 4, 2013 at 10:08 am #

    LOVED this recipe. We’re doing the Whole Life Challenge right now, so I couldn’t use chicken broth or Worcestershire sauce. I subbed the broth with an olive oil and vinegar salad dressing and the Worcestershire for Franks hot sauce. I also subbed on of the onions for 2 diced green peppers.

  22. CoreyAugust 26, 2014 at 2:55 pm #

    I’m sure you think I’m a nut but we aren’t big into Paleo and I want to make this TONIGHT and have no almond flour… can I sub all purpose flour?

  23. SaraSeptember 29, 2014 at 11:14 am #

    Hi! I made this meatloaf along with your caulimash this weekend and man, SO SO GOOD. Great recipes!

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