Easy Paleo Meatloaf

If you don’t know much about the Paleo diet, meatloaf feels like the one thing you can eat—because, well, meat. But there are several ingredients in traditional meatloaf that aren’t paleo-friendly (looking at you, breadcrumbs), so we rejiggered our classic meatloaf adapting it to become paleo friendly.

Yields: 6 servings

Prep Time: 15 mins

Total Time: 1 hour 15 mins

Ingredients :

Cooking spray 2 tbsp.

Extra-virgin olive oil 1

Small onion, finely chopped 3

Cloves garlic, minced 1 tsp.

Dried oregano

Kosher salt

Freshly ground black pepper 2 lb.

Ground beef 1/2 c.

Almond flour 2

Large eggs 2 tbsp.

Coconut aminos, divided 1/4 c.

Tomato paste 2 tbsp.

Apple cider vinegar 1/2 tsp.

Garlic powder 1/4 tsp.

Mustard powder

Pinch cayenne pepper


1-Preheat oven to 350°. Line a loaf pan with parchment paper and grease with cooking spray. In a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes. Season with oregano and salt and pepper. Let cool slightly.

2- In a large bowl, mix together beef, almond flour, eggs, 1 tablespoon coconut aminos, and onion mixture and season with salt and pepper. Press beef mixture into prepared pan. 

3-In a medium bowl, whisk together tomato paste, vinegar, remaining 1 tablespoon coconut aminos, garlic powder, mustard powder, and cayenne. Season with salt and pepper.

4-Brush mixture all over meatloaf. 

5-Bake until meatloaf is cooked though and internal temperature reaches 155°, 1 hour. Let cool 15 minutes before removing from pan and serving.