Paleo Meatloaf (Whole30, Gluten Free) with Whole30 Ketchup

This paleo meatloaf is a healthy twist on a classic comfort food favorite — juicy, tender, and full of flavor, made entirely grain-free and gluten-free. Using eggs and almond flour instead of breadcrumbs gives it the perfect texture while keeping it Whole30, dairy-free, and easy for weeknight dinners.

This paleo meatloaf is a healthy twist on a classic comfort food favorite! I originally made this recipe during my early days of paleo and Whole30, and it’s still my favorite paleo meatloaf recipe!

It’s juicy, tender, and full of flavor while staying completely grain-free, gluten-free, and dairy-free.

Using eggs and almond flour instead of breadcrumbs gives it the perfect texture, making it Whole30 compliant without sacrificing that classic meatloaf taste everyone loves.

The finishing touch is a sweet and tangy glaze made with Whole30 ketchup, giving it the traditional comfort food flavor while keeping it refined sugar free.

This meatloaf is simple enough for busy weeknights but hearty enough to satisfy the whole family – even the pickiest eaters!

It’s also ideal for make-ahead meals, meal prep, or leftovers, since it reheats beautifully without drying out.

Serve it with mashed cauliflower, roasted veggies, or paleo gravy for a seriously tasty, and of course healthy dinner that everyone will want on repeat.

Why This Is the Best Paleo Meatloaf

• Juicy and tender every time – Eggs + almond flour lock in moisture.

• Simple, wholesome ingredients – Ground beef, eggs, almond flour, and seasonings.

• Whole30 – The optional Whole30 ketchup glaze gives classic flavor! You can also use store bought paleo and Whole30 friendly ketchup like Primal Kitchen.

• Easy for weeknights – Minimal prep, easy bake.

• Family-friendly comfort food – Kids and adults love it.

• Perfect for meal prep & leftovers – Freezes and reheats beautifully!

Ingredients for Paleo Meatloaf + Whole30 Ketchup

For the Paleo Meatloaf:

• 85% lean grass fed ground beef
• eggs
• almond flour
• Whole30 ketchup (use my recipe, or store bought)
• onion and garlic
• sea salt and black pepper
• mustard
• Italian seasoning

For the Whole30 Ketchup – Make this in a blender, or feel free to save time and use store bought unsweetened ketchup:

• pitted dates soaked in hot water until soft, then drained
• tomato paste
• water, in addition to soaking the dates
• apple cider vinegar
• paprika
• onion and garlic powder
• sea salt

How to Make Paleo Meatloaf

Whole30 Ketchup: This is optional but recommended if you need to stick to Whole30 ingredients! If not, use a paleo friendly store bought ketchup.

In a food processor or high speed blender, process/blend all ingredients on high speed until pureed, scraping the sides to incorporate all ingredients evenly. Store in a sealed jar in the refrigerator until ready to use, leftovers can be refrigerated for 1-2 weeks.

Paleo Meatloaf:

1. Preheat your oven to 375°F.
2. In a medium skillet, sauté the onions in 1-2 tablespoons of ghee until soft. Add the garlic, sprinkle with a tiny bit of sea salt and continue to cook, stirring, for about one minute.
3. In a large bowl, combine the beef, eggs, almond flour, 3 tablespoons ketchup, cooked onion and garlic with ghee, salt, mustard, Italian seasoning and black pepper. Mix with your hands until well incorporated – but do not overmix!
4. Transfer the meat mixture to a loaf pan and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread ¼-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40-45 more minutes until center is cooked (an internal temp of 160°F).

The Secret to Moist Paleo Meatloaf

• Eggs + almond flour absorb and lock in juices!

• 85% lean ground beef is best

• Don’t overbake; let it rest

• Glaze adds moisture and flavor

Pro Tips:

• Don’t overmix — keeps meatloaf tender

• Resting is key for slicing cleanly

Make Ahead, Storage, and Freezing

Make Ahead

• Assemble the loaf 1 day in advance, store covered in the refrigerator, then bake as instructed.

Storage

• Refrigerate, tightly covered, up to 4 days.

Freezing

• You can freeze baked or unbaked in a freezer-safe container.

• Reheat covered in aluminum foil to maintain moisture.

Paleo Meatloaf FAQ

Can I make paleo meatloaf without breadcrumbs?

Yes! Almond flour + eggs keep it tender and held together so no breadcrumbs are needed.

Is this meatloaf Whole30 compliant?

Yes — use Whole30 approved ketchup for the glaze or use my Whole30 ketchup recipe below!

Why does my meatloaf fall apart?

Overmixing or skipping binder. Follow this recipe and allow the meatloaf to rest before slicing for at least 10 minutes.

What temperature is meatloaf done?

160°F internal temperature.

Can I make individual meatloaf muffins?

Absolutely! Portion the meat mixture into a muffin tin, top with the ketchup glaze, and bake at 350°F for 25–30 minutes. Perfect for meal prep or kid-friendly dinners.

Can I use a meat blend instead of beef?

Yes — ground pork, turkey, or a 50/50 beef-pork mix works. Keep the egg + almond flour ratio the same to maintain texture.

I know you’ll love this paleo meatloaf recipe as much as my family does! Grab your ingredients and get your oven preheated because it’s time to cook – let’s go!

Paleo Meatloaf (Whole30, Gluten-Free) with Whole30 Ketchup

This Whole30 and Paleo meatloaf is packed with classic flavors and topped with Whole30 ketchup sweetened with dates! It's the ultimate cozy comfort food that everyone will love. Grain free, dairy free, no added sugar.

Author: Michele

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Course: Dinner/Lunch

Cuisine: American, comfort food, Paleo, Whole30

Keyword: almond flour, grain free, ground beef, paleo, paleo meatloaf, whole30

Servings: 8 servings

Print this Recipe

Did you make this recipe?

Leave a review

4.61 from 333 votes

Ingredients

For the Meatloaf:

• 2 lbs 85% lean grass fed ground beef
• 2 eggs
• 1/3 cup almond flour
• 3 tablespoons Whole30 ketchup see recipe below, or use store bought
• 1/2 medium onion minced
• 3 garlic cloves minced
• 2 tablespoons ghee or olive oil for cooking onion and garlic
• 1 teaspoon salt
• 2 teaspoon mustard check label for Whole30 compliance
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/3 cup Whole30 ketchup to glaze the top
• Chopped parsley for garnish

For the Whole30 Ketchup:

• 1/3 cup medjool dates pitted, soaked in hot water to soften, and drained (use 1/4 cup if you want it less sweet)
• 6 oz tomato paste
• 3 tablespoons water in addition to soaking the dates
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Optional 1/4 tsp chipotle pepper for spice

Instructions

Prepare the Meatloaf:

1. Preheat your oven to 375°F.

2. In a medium skillet, sauté the onions in the ghee or olive oil until soft, add the garlic, sprinkle with a tiny bit of sea salt and continue to cook, stirring, for about one minute, then remove from heat.

3. In a large bowl, combine the beef, eggs, almond flour, 3 tablespoons ketchup, cooked onion and garlic with ghee, salt, mustard, Italian seasoning and black pepper. Mix with your hands until well incorporated but do not to over-mix, since this will toughen the meat.

4. Transfer the meat mixture to a 9" x 5" loaf pan (or 8.5" x 4.5") and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread 1/4-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40 more minutes until center is cooked (an internal temp of 160°F)

5. Allow the loaf to rest for 10 minutes or so, then slice and serve, garnished with chopped parsley if desired. Leftovers can be stored in the refrigerator in a sealed container for up to 4 days.

Whole30 Ketchup (Make first if using, can be prepared in advance)

1. In a food processor or high speed blender, blend all ingredients on high speed until pureed, scraping the sides to incorporate all ingredients evenly. Store in a sealed jar in the refrigerator until ready to use, leftovers can be refrigerated for 1-2 weeks.

Recipe Notes

*Nutrition is calculated using my Whole30 Ketchup recipe.

Nutrition

Calories: 373kcal

Carbohydrates: 15g

Protein: 26g

Fat: 24g

Saturated Fat: 8g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 10g

Trans Fat: 1g

Cholesterol: 118mg

Sodium: 843mg

Potassium: 809mg

Fiber: 3g

Sugar: 9g

Vitamin A: 718IU

Vitamin C: 9mg

Calcium: 61mg

Iron: 4mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want more Whole30 & Paleo comfort food dinner ideas?  Try one of these!

Quick Paleo Meatballs in Sauce

Paleo and Whole30 Shepherd’s Pie

Skillet Chicken Pot Pie

Paleo Salisbury Steak

Burger Bowls with Fries and Special Sauce