This easy Paleo Meatloaf is made with ground beef, onions, carrots and a variety of delicious herbs and spices, it’s Whole30 compliant too.
Traditional Meatloaf recipes often include some sort of grains like dried breadcrumbs, some people even use oatmeal.
As we’re making a Paleo Meatloaf, we are skipping all of that, and the milk that is sometimes added and replacing it with much more nutritious (and frankly, more tasty!) shredded vegetables.
I’m not exaggerating when I say this is one of the best meatloaf recipes I’ve tried! Now of course I’m biased and there’s a big subjective element to it, but the vegetables add a depth of flavor to the meatloaf that you simply don’t get by adding breadcrumbs.
I opted not to replace the breadcrumbs in the meatloaf with another grain, almond flour or coconut flour would be the obvious choice here for a Paleo meatloaf but I don’t think it’s needed plus they are fairly expensive to buy if you don’t normally cook with them and the meatloaf binds together pretty well, although my Paleo meatloaf texture is not exactly the same as a traditional meatloaf.
I used a Paleo ketchup for the topping, you can omit that if you prefer. If you’re still missing the breadcrumbs then this delicious recipe for Paleo Sandwich Bread from my friend Lindsay at Cotter Crunch should make up for it!
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How to Make a Paleo Meatloaf
STEP 1 – Shred the vegetables using a grater, food processor or if you have non of those you can very finely chop them by hand.
STEP 2 – Saute the vegetables in a skillet for about 5 minutes until they are soften up, you do not want to brown them.
STEP 3 – Mix all the Paleo meatloaf ingredients together including the vegetables, you may need to get your hands in there to mix it all up properly!
STEP 4 – Put the Paleo Meatloaf mixture into a loaf pan and shape the top a little bit by hand so that it resembles a loaf.
STEP 5 – If you have some Paleo Ketchup you can spread it over the top of the meatloaf, if not you can skip this step.
STEP 6 – Cook the meatloaf for about 1 hr, then let it cool just a little bit. It is a bit more crumbly than regular meatloaf so I wouldn’t try to get it out of the loaf pan when it’s still really hot. The gravy is optional and is best made with homemade broth or a really good quality beef stock or broth.
Paleo Meatloaf Recipe (Whole30)
This PaleoMeatloaf is packed with flavor and added vegetables and is also Whole30 compliant
- 2 large carrots peeled and shredded
- 1 onion finely chopped
- 1 tbsp olive oil
- 2 lb ground beef chuck roast
- 1 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 1 tbsp coconut aminos or gluten free soy sauce if not paleo
- 1 tsp apple cider vinegar
- 1/2 tsp mustard powder
- 2 tbsp tomato paste
- 2 cloves garlic minced
- 4 tbsp Paleo Ketchup
- 1.5 cups Beef Broth, gluten free 375mls
- 1 tsp fish sauce, I used red boat 5mls
- 1 can full fat coconut milk 400mls
- 3 tbsp Arrowroot (optional)
- salt and pepper to taste
HOW TO MAKE PALEO MEATLOAF
Preheat your oven to 350F
Saute the onions and carrots together in the oil until the onions are soft but not browned, about five minutes.
In a bowl combine the beef, onion, carrots and all remaining ingredients (except the Paleo ketchup) and mix really well, you might need to get your hands in there!
Put the loaf pan onto a sheet pan (in case any juices come over the sides) and bake in your oven for about 1hr - 1hr 15 mins.
Depending on how high the fat content is in your ground beef, you might find that the meatloaf is swimming in fat when you take it out of the oven. This is normal and the meatloaf itself will not be too fatty as most of the fat will have rendered out during cooking.
Let it cool a little bit and remove from the loaf pan and put it on paper towels to absorb any excess fat, I think if you try and lift the meatloaf out when it's super hot and right out of the oven it may fall apart.
HOW TO MAKE THE GRAVY (OPTIONAL)
The gravy is best made with homemade beef broth or a good quality Paleo broth.
In a pan add the beef broth, coconut milk, and fish sauce.
Mix well and simmer on a medium heat for five minutes.
If you want to thicken your gravy you can use about 2-3 tablespoons of arrowroot mixed with about a tablespoon of cold water or cold beef broth.
Remove gravy from the heat and add the arrowroot mixture, stir really well then return to a low heat until the gravy thickens.
Sieve gravy to get any lumps out and season with salt and pepper to taste.