Paleo Meatloaf (Whole30)
This Paleo Meatloaf is packed with flavor and added vegetables and is also Whole30 compliant
This Paleo Meatloaf is packed with flavor and added vegetables and is also Whole30 compliant
- 1 tsp salt
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp pepper
- salt and pepper (to taste)
- 1 tsp thyme
- 1/2 tsp mustard powder
- 1 tsp apple cider vinegar
- 2 cloves garlic (minced)
- 1 onion (finely chopped)
- 2 large carrots (peeled and shredded)
- 2 lb ground beef chuck roast
- 1 tbsp coconut aminos (or gluten free soy sauce if not p
- 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))
- Carbohydrate 1.2894005653613 g
- Cholesterol 0 mg
- Fat 0.711131132753962 g
- Fiber 0.311244118219078 g
- Protein 0.693404647525674 g
- Saturated Fat 0.121487094073685 g
- Serving Size 1 1 Serving (191g)
- Sodium 206.350649650724 mg
- Sugar 0.978156447142218 g
- Trans Fat 0.0310423824811025 g
- Calories 13 calories
Step-by-step
- 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 mixture in a loaf pan and spread it out evenly, then spread the Paleo Ketchup on top.
- 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.
- 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.
My Simple Paleo Meatloaf: A Weeknight Winner
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending cycle of laundry, the last thing I want is to spend hours slaving over a hot stove. That’s where this Paleo Meatloaf recipe comes in. It's a lifesaver – a hearty, flavorful meal that's surprisingly quick and easy to prepare, even on the busiest of days. No more takeout nights filled with regret!
The beauty of this recipe lies in its simplicity. It doesn’t require any exotic ingredients or specialized cooking techniques. Most of the ingredients are pantry staples, meaning you're likely to already have many of them on hand. And the best part? It’s completely customizable. Feel free to add your favorite vegetables, spices, or even a little bit of cheese if you're not strictly adhering to the Whole30 guidelines. I often sneak in some finely chopped mushrooms or zucchini for extra nutrients and moisture. The kids never notice, and I feel good knowing they're getting a healthy, balanced meal.
The recipe is also incredibly versatile. Leftovers are just as delicious (if not more so!) the next day. I often pack the meatloaf for lunch – it’s the perfect protein-packed addition to a salad or can be simply enjoyed on its own. It’s also a great option for meal prepping. Making a double batch on the weekend means having a quick and easy weeknight dinner ready to go. And for those times when I’m feeling a bit fancy, I might serve it with a side of roasted asparagus or a simple green salad with a light vinaigrette.
Beyond its convenience and adaptability, this Paleo Meatloaf recipe truly satisfies. It’s rich, savory, and comforting, offering a welcome break from the monotony of chicken and fish. The slightly sweet tang of the Paleo ketchup adds a delightful depth of flavor that balances perfectly with the richness of the ground beef. I’ve had numerous friends and family rave about this recipe, often telling me it’s the best meatloaf they’ve ever tasted – high praise indeed!
But the benefits extend beyond the deliciousness. This meatloaf is also packed with nutrients. Ground beef is an excellent source of protein and iron, essential for energy and overall health. The added vegetables contribute vital vitamins and minerals, making this a truly wholesome and satisfying meal. It’s a great way to sneak in some extra veggies for those picky eaters. Honestly, you really can’t beat it.
So, if you're looking for a simple, healthy, and undeniably delicious meal that will please the whole family, give this Paleo Meatloaf recipe a try. You won't be disappointed. It’s a testament to the fact that healthy eating doesn’t have to be complicated or time-consuming. It can be simple, satisfying, and incredibly delicious, even on a busy weeknight.
I encourage you to experiment with different variations of this recipe. Add your favorite herbs and spices, swap out the vegetables, or try using a different type of ground meat. The possibilities are endless! No matter how you choose to make it, this Paleo Meatloaf is a recipe you'll come back to time and time again. It's a true kitchen staple in my household, and I hope it becomes one in yours too.
