Paleo Meatloaf
Recipe type: Paleo
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
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!
  • 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
  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 mold the meatloaf mixture to about two inches thick throughout. If you prefer to use a big loaf pan to cook it than go for it, but I love molding it to a loaf.
  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.
Recipe by Our Full Plate at