This Paleo meatloaf is a flavorful, high-protein meatloaf topped with a savory homemade sauce. It’s naturally gluten-free and dairy-free, making it a great option for Paleo, grain-free, and dairy-free diets.
This paleo meatloaf is moist, well-seasoned, and simple to prepare. It pairs beautifully with roasted vegetables, mashed cauliflower, or your favorite potato side. The homemade sauce adds a sweet-and-spicy finish that complements the beef and vegetables inside the loaf.
Meatloaf is ideal for leftovers: make it for dinner and enjoy slices for lunches or quick weeknight meals. The recipe is easy to double if you want extra portions to store in the fridge or freezer.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Step by step instructions
- Expert tips
- Other healthy meatloaf recipes you’ll love
- Paleo Meatloaf (Gluten Free) Recipe
What makes this recipe great
- Made with simple, wholesome ingredients you can find in most kitchens.
- High in protein — the recipe yields a serving with substantial protein.
- Suitable for Paleo, gluten-free, dairy-free, and grain-free diets when using the listed ingredients.
- Moist and satisfying, with a well-balanced sauce that enhances the flavor.
Recipe ingredients
- Ground beef — 90% lean is recommended for a good balance of flavor and fat, but any lean ground beef can work.
- Strained tomatoes — used to make the meatloaf sauce that goes inside and on top of the loaf.
- Blackstrap molasses — adds depth and a subtle sweetness to the sauce.
- Spices: onion powder, ground ginger, cinnamon, garlic powder, chili powder — these season the sauce and add complexity.
- Maple syrup and spicy mustard — bring a sweet and tangy note to the sauce.
- Almond milk — a bit of unsweetened almond milk adds moisture without dairy.
- Almond flour — replaces breadcrumbs and helps bind the meat mixture while keeping the recipe grain-free.
- Onion, red bell pepper, carrots, garlic — finely minced and sautéed, they add texture and flavor to the loaf.
- Eggs — beaten eggs bind the meatloaf together for a consistent texture.
See the recipe section below for ingredient measurements and the full ingredient breakdown.
Step by step instructions
Step 1: Prepare the meatloaf sauce by combining strained tomatoes, blackstrap molasses, spices, maple syrup, and mustard in a small bowl. Stir until smooth and set aside.
Step 2: Mince the carrots, onion, garlic, and red pepper using a food processor or a sharp knife.
Step 3: Sauté the minced vegetables over medium heat until soft and any liquid has evaporated, about 4–5 minutes. This concentrates their flavor and prevents the meatloaf from becoming soggy.
Step 4: In a large bowl, combine ground beef, the sautéed vegetables, beaten eggs, almond flour, almond milk, salt, pepper, and about three tablespoons of the prepared meatloaf sauce. Mix gently with a fork or your hands until evenly combined.
Step 5: Transfer the meatloaf mixture into a greased 9 x 5 loaf pan lined with parchment. Press it evenly and bake at 375°F (190°C) for 20 minutes. Remove the loaf briefly, spread the remaining sauce over the top, then return it to the oven.
Step 6: Continue baking for about 40 more minutes until the center reaches 160°F (71°C). Remove from oven and let the meatloaf rest for at least 10 minutes before slicing to allow juices to redistribute.
Expert tips
- Rest before slicing: Let the meatloaf stand for about 10 minutes after baking. This improves texture and helps the loaf hold together when sliced.
- Serving suggestions: Serve with roasted vegetables, mashed cauliflower, or mashed potatoes. A simple green salad also pairs well.
- Storage: Cover and refrigerate leftovers for 3–5 days. Slice and reheat gently to avoid drying the meat.
- Ingredient notes: Almond flour replaces breadcrumbs to keep the recipe grain-free; almond milk adds moisture without dairy. Use strained tomatoes for a thicker, smoother sauce.
Other healthy meatloaf recipes you’ll love:
Honey Sesame Paleo Turkey Meatloaf
Healthy Turkey Apple Meatloaf with Sage
Healthy Ground Chicken and Turkey Meatloaf
Did you try this recipe? Please leave a review below!
Paleo Meatloaf (Gluten Free)
By: Dominique | Servings: 6 | Prep: 15 mins | Cook: 1 hr | Total: 1 hr 15 mins
Ingredients
Meatloaf Sauce Ingredients:
- 1/2 cup strained tomatoes
- 1 1/2 tablespoons blackstrap molasses
- 1/4 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1 tablespoon maple syrup
- 1 tablespoon spicy mustard
Meatloaf Ingredients:
- 2 tablespoons almond milk
- 1/2 cup almond flour
- 1 small onion, minced
- 2 cloves garlic, minced
- 1/2 red bell pepper, minced
- 1 large carrot, minced
- 2 lbs lean ground beef
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly grease and line a 9 x 5 loaf pan with parchment paper. Place the oven rack in the top third of the oven.
- Make the meatloaf sauce by combining all sauce ingredients in a small bowl. Set aside.
- Mince garlic, carrots, onion, and red pepper in a food processor or by hand. Sauté the vegetables in a skillet over medium heat until soft and the liquid has evaporated, about 4–5 minutes.
- In a large bowl, combine ground beef, salt, pepper, beaten eggs, 3 tablespoons of the prepared sauce, the sautéed vegetables, almond flour, and almond milk. Mix gently until combined.
- Transfer the mixture to the prepared loaf pan, pressing evenly. Bake for 20 minutes, then remove and spread the remaining sauce over the top. Return to the oven and bake for an additional 40 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove from oven and let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.
Notes
- Resting: Allowing the meatloaf to rest makes it easier to slice and results in a juicier texture.
- How to serve: Serve with roasted vegetables, mashed cauliflower, or mashed potatoes and a simple green salad.
- Storage: Store covered in the refrigerator for 3–5 days. Slices can be frozen for longer storage.
Nutrition (per serving)
Calories: 313 kcal | Carbohydrates: 13 g | Protein: 37 g | Fat: 12 g | Saturated Fat: 4 g | Sodium: 584 mg
Nutrition information is automatically calculated and should be used as an approximation.
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