Gluten-Free Paleo Meatloaf Recipe made easy! This simple recipe comes with a low-carb keto option and makes for a hearty meal.
Who here is a meatloaf FANATIC??
Authentic story: The inspiration behind this recipe came from the fact that one of the most well-searched recipes in the U.S. currently is – you guessed it – meatloaf.
In addition to banana bread.
Being cognizant of what types of recipes folks are eating up, I figured it was high time I share a straight-forward gluten-free meatloaf recipe that is also paleo friendly and low carb.
After making this paleo meatloaf recipe, I admit I now feel I should make it more frequently. It truly is a satisfying main entree!
I even would like to change up the flavors. In fact, I already have a Thai-style meatloaf roaming around in my head with fresh ginger and basil mixed right in. Maybe some curry paste if I’m really letting my hair down. Thoughts? Feelings?
Classic meatloaf calls for breadcrumbs and milk, but we’re using neither one in this approach.
How to Replace Bread Crumbs in Meatloaf:
I like using tapioca flour to replace breadcrumbs for that iconic spongy texture. As an alternative, you can use almond flour to leave it grain-free.
If you eat grains and have gluten-free all-purpose flour or gluten-free breadcrumbs, you can use those as well instead of tapioca flour or almond flour.
Keep reading for the specific measurements!
Will it turn out with the exact texture of classic meatloaf? It will not. However, if you have a hankering for a loaf of meat and you don’t consume wheat, this recipe is here to satisfy.
Let’s discuss the simple ingredients for this classic comfort food.
Ingredients for Gluten-Free Meatloaf:
Ground Beef: Pick up two pounds of lean ground beef, or use a fattier cut of ground beef (85/15) as I do.
Any ground meat will work here, including ground pork, ground chicken, and ground turkey.
If you’re using a leaner cut of meat like chicken or turkey, I recommend adding 1 to 2 tablespoons of olive oil or avocado oil to the meatloaf mixture to ensure it stays moist.
Onion and Garlic: Fresh onion and garlic cloves bring a big burst of flavor to this low carb recipe. Replace the fresh garlic with 2 teaspoons of garlic powder if you prefer.
You can also replace the onion with 2 teaspoons of onion powder, but I prefer the fresh onion version.
Avocado Oil: Used to sauté the onion and garlic, we need a little cooking oil.
Eggs: Chicken eggs help keep the moist meat mixture held together and help it to maintain a loaf shape.
Dijon Mustard or Worcestershire Sauce: Used for added flavor, we need a little dijon mustard or some Worcestershire sauce if you don’t need the recipe to be paleo.
Tapioca Flour: We need some form of flour or breadcrumbs to create that sliceable spongy texture. I like using tapioca flour because I find it yields the best results for grain-free meatloaf.
As an alternative, you can use gluten-free all-purpose flour or gluten-free breadcrumbs for gluten-free meatloaf instead of grain-free meatloaf. For a low carb recipe, replace the tapioca flour with almond flour (more on this below).
Dried Oregano, Paprika, and Sea Salt: The seasonings that bring herby, rustic flavor to this family favorite.
You can also add 1/2 cup to 1 cup of freshly grated parmesan cheese or mozzarella to the meatloaf mixture if you aren’t dairy-free.
Ingredients for Meatloaf Glaze: Tomato paste, coconut aminos, stone ground mustard, pure maple syrup, and sea salt. This combination of ingredients makes a sweet, tangy tomato glaze that we all love so much in meatloaf.
Now that we’ve covered the meatloaf ingredients, let’s bake a loaf of meat!
How to Make Paleo Meatloaf:
In a small bowl, stir together the ingredients for the glaze until well-combined. Taste for flavor and add salt, pure maple syrup, and/or coconut aminos to taste. Set aside until ready to use.
Heat the avocado oil in a skillet over medium heat and add the chopped onion. Sauté, stirring occasionally, until onion is translucent, about 5 minutes. Add the garlic and continue cooking another 3 minutes. Remove from heat and set aside until ready to use.
Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
Add the beef, beaten eggs, tapioca flour (or almond flour for low carb meatloaf), dried oregano, paprika and sea salt to a stand mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, until all ingredients are well combined. If you don’t own a stand mixer, mix everything in a large bowl.
Note: If you don’t have a stand mixer, you can use a mixing bowl. Simply add all ingredients to a mixing bowl and mush everything together using your hands until combined.
Transfer the meat mixture to the lined loaf pan and spread into an even layer.
Pour the glaze over the meat and spread evenly. Bake on the center rack of the preheated oven 50 to 60 minutes, or until cooked through and the internal temperature has reached 155 to 160 degrees Fahrenheit.
Insert an instant-read thermometer into the center of the loaf to check the internal temperature.
Let the meatloaf rest and cool for least 15 minutes before pulling it out of the loaf pan and transferring it to a cutting board. Cut into slices and serve with your favorite side dishes for a complete meal.
Store leftover meatloaf in an airtight container in the refrigerator for up to 1 week. You can also wrap the loaf pan in plastic wrap for storage.
How to Make Keto Meatloaf:
To make this a low carb meatloaf recipe that is keto-friendly, use 2/3 cup almond flour or ground up pork rinds instead of tapioca flour in the meatloaf. In the glaze, use liquid aminos or soy sauce instead of coconut aminos, and omit the pure maple syrup OR replace with a sugar-free sweetener. Aside from those changes, follow all of the instructions as normal!
- Replace the tapioca flour with 1/3 cup of gluten-free all-purpose flour, 2/3 cup of almond flour, OR 1/2 cup gluten-free breadcrumbs.
- Add your favorite seasonings and dried or fresh herbs to the meatloaf.
- Use ground turkey instead of ground beef. If you go this route, add 1 tablespoon of oil to the meatloaf.
- For a low-FODMAP meatloaf, omit the onion and garlic.
- To make Whole30, omit the pure maple syrup from the glaze.
- If you don’t need the glaze to be refined sugar-free, use regular ketchup or bbq sauce in the tomato sauce topping instead of tomato paste.
What to Serve with Meatloaf:
In case you need ideas for serving the meatloaf, here are some of my favorite side dishes from The Roasted Root :):
- Roasted Garlic Mashed Cauliflower
- German-Style Potato Salad with Caramelized Onions and Chives
- Pesto Quinoa Salad with Asparagus, Avocado and Kale
- Spicy Kale Caesar Salad with Roasted Garlic
- Crowd-Pleasing Roasted Vegetables
- Stir Fry Vegetables
- Mango Edamame Quinoa Salad
The next time you’re looking for some low carb comfort food, whip up this low carb version of classic meatloaf.
This great meal requires just a few simple steps for a meal the whole family can agree is delicious.
Enjoy this meaty loaf!
Paleo Meatloaf Recipe
- 9" x 5" Loaf Pan
- In a small bowl, stir together the ingredients for the glaze until well-combined. Taste for flavor and add salt, pure maple syrup, and/or coconut aminos to taste. Set aside until ready to use.
- Heat the avocado oil in a skillet over medium heat and add the chopped onion. Saute, stirring occasionally, until onion is translucent, about 5 minutes. Add the garlic and continue cooking another 3 minutes. Remove from heat and set aside until cooled and ready to use.
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Add the beef, beaten eggs, tapioca flour (see recipe adaptations below for potential replacements), dried oregano, paprika, sea salt, and the cooked and cooled sauteed onions and garlic to a stand mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, until all ingredients are well combined.
- Transfer the meat mixture to the lined loaf pan and spread into an even layer.
- Pour the glaze over the meat and spread evenly. Bake on the center rack of the preheated oven 50 to 60 minutes, or until cooked through (note: meat should be 155 to 160 degrees).
- Allow meat to cool at least 15 minutes before pulling it out of the loaf pan and transferring it to a cutting board. Cut into slices and serve with your favorite side dishes.
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