Paleo Meatloaf

The variations of this recipe are endless and only limited by your imagination.  Feel free to change anything you want, I am personally going to use ground bison next time and lay off of the almond flour a little.  This is one of those any meals of the day deliciousness.  Hope you enjoy.

5.0 from 1 reviews
Paleo Meatloaf
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Instructions
  1. Preheat your oven to 350 degrees fahrenheit
  2. Combine your almond flour and coconut milk in a bowl and mix well
  3. Heat a saute pan on medium heat and saute your onions, carrots, and zucchini stirring often until cooked.
  4. With about a minute left of sauteing add in your garlic
  5. Take your sauteed vegetables and combine them in the bowl with the almond flour and coconut milk
  6. Add in your grass fed ground beef, egg, italian seasoning, and salt and pepper and using your hands mix well
  7. Place your loaf in a greased loaf pan
  8. Bake in the oven for 50 minutes
  9. Enjoy
Notes
You can serve this with some Beasty BBQ Sauce as a layer instead of ketchup or have for breakfast topped with some fried eggs

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30 Comments

  1. I made this tonight per the recipe. It came out very dry. Any tips for next time? Other then being dry it had a very good flavor. Thanks in advance!

  2. This was really good meatloaf. I wanted to make enough to last for a few days so I added a little bit of Italian sausage to the beef and it was great. The prep time did take me considerably longer than listed. I cook often but maybe I am just slow. It was great with paleo BBQ sauce and I am going to try it with a fried egg tomorrow.

  3. My family and I love this meatloaf! I’ve already made it twice and I can’t wait to make it again. Thank you for the recipe!

  4. Hi, I just tried to make the meatloaf for dinner tonight. It came out really loose and mushy. Are the veggies supposed to be really finely minced, or can it be chunkier? It felt like the almond flour was too much for the amount of vegetables and meat in the recipe. Also, should the veg mix be cooled before mixing everything together? I appreciate your recipes & am currently trying to cook my way through your book, “Caveman Feast.”

    1. Jackie, that is a lot of questions in one. The finer the veggies, the easier they are to hold together in the meatloaf. The almond flour was for taste and only a little consistency. You can try and add an egg next time if it is not working

  5. I just started this a week ago and I am loving your recipes…! I ordered you ebook to help me get started, that was nice to have. Thank you for making it somewhat easy to start this lifestyle, I am still searching out alot and reading alot..lol! Thank you again!

  6. This was the best meatloaf I have ever had. I made a couple changes though. Didn’t have zuchini so I left it out. Minced the carrots up in my Magic Bullet. My hubby is super picky so they were more hidden that way. I added 3 teaspoons of italian seasoning, 2 teaspoons onion powder, 2 teaspoons dried parsley, and 1 teaspoon salt and pepper. I also used 1.5 pounds of ground venison. Mixed it up real good in my Kitchenaid. Lined my loaf pan with aluminum foil for easy cleanup. Baked for a little over and hour. It was medium when I pulled it out of the oven and was done perfect after letting I let it rest for about 15 minutes. I am not a big fan of meatloaf and before going paleo I would drown it in ketchup. Don’t even need ketchup here!

  7. Can this recipe be doubled? I am feeding a family of 6 and I generally use recipes that call for 2 pounds of meat. Please let me know! I’d love to try this recipe out tonight! Thank you so much!

  8. What kind of Italian seasoning do you use? Is it something you make on your own or store-bought? By the way, I made your beasty BBQ sauce and had it with some paleo breaded chicken cutlets and it was amazing!

    Thanks!
    Haley

  9. Hmm… excited to make this tonight! I wish my husband was still stationed at pendleton so he had some motivation to eat like a caveman. ha. hes the only one here at MWTC who has adopted this new lifestyle and he struggles at the chowhall. I’m going to have to force him to take his own lunch in a sack muahaha!

  10. This is personally one of my favorite recipes of yours. It is permanently added to my menu! Heck, I think you could even add some bacon to it. ;)

  11. Did you use the canned type of coconut milk or the kind that you pour from a carton? I am trying this with venison. Thanks for the recipes!

      1. Thanks!!! I have been wanting to make a meatloaf and was wondering if I could use coconut flour instead of bread crumbs….now I know to use almond flour!!! :) Can’t wait to make a bunch of them!!! I have all these different recipes in my head….just needed a “bread” switch for it!!! :)

  12. I just added this to my menu for the second time. I cannot wait to have it again. It was the best meatloaf ever. (The fried egg on top is totally the way to go!) Thanks for all your posts. You ROCK!!

  13. This looks really great. I've been on the hunt for a good meatloaf recipe for a while now….I'm adding this to the list to try!

  14. I made this yesterday. It was tasty & moist. I would make it again but with less almond flour because it overshadows the meat and makes it crumbly.

  15. The addition of the red peppers was awesome! I ate it for *both* lunch and dinner yesterday. :)

    Melanie, how did yours turn out?

  16. I have this in the oven too!!! I tasted the mixture (before I added the beef and egg) and just that was amazing! The house smells good. I can't wait!

  17. I have this in the oven now (smells awesome, BTW). I added red peppers instead of the zucchini, so I'll let ya know how it turns out. I was pretty psyched that the grass-fed ground beef was $7.99 @ the Whole Foods by me! :)

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