Perfect for a weeknight meal! This gluten free, Paleo and Whole30 Meatloaf is packed with flavor and added vegetables!
What is meatloaf?
According to Wikipedia Meatloaf has it’s origins in Europe, however I’m ashamed to say that I’d never tried meatloaf until very recently. Despite it’s apparent origins it’s not something you’re likely to see on a menu back home in the UK, but it’s very popular here in the USA.
It’s typically made with ground beef, formed into a loaf shape and usually baked in a loaf pan, or you can shape it by hand and cook it on a sheet pan in the oven.
How to make Whole30 Meatloaf
This is a simple meatloaf recipe and has the added health benefit of being packed with vegetables and having no refined sugar, so it’s perfect if you’re following the whole30 or paleo diets.
To start with, I saute the carrots and onions together as it helps bring out their natural sweetness. Then I simply add the ground beef and the rest of the ingredients and mix it well together.
You can form it into a meatloaf shape and cook it on a baking sheet, but I prefer to use a loaf pan and shape it in there. I top mine with some of my paleo ketchup, but you can omit that if you don’t want to make it.
Most regular Meatloaf recipes have breadcrumbs in them which is not a major problem as we can eat gluten free bread, but I wanted to come up with a Whole 30 and Paleo Meatloaf recipe, so bread was out and I don’t think you’ll miss it.
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MORE EASY WHOLE30 & PALEO RECIPES!
- Oven Baked Italian Meatballs
- Easy Shepherd’s Pie
- Chicken Piccata
- Gluten Free Honey Sesame Chicken
- Beef Bourguignon
- Beef and Butternut Stew
- Cuban Pork Roast
- Lemon Grilled Chicken with Garlic and Thyme
Easy Weeknight Whole30 Meatloaf with Gravy
Perfect for a weeknight meal! This gluten free, primal,Paleo and Whole30 Meatloaf is packed with flavor and added vegetables!
- 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
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.
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.