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 I originally made this recipe during my early days of paleo and Whole30, and it’s still my favorite paleo meatloaf recipe!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
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Juicy and tender every time – Eggs + almond flour lock in moisture.
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Simple, wholesome ingredients – Ground beef, eggs, almond flour, and seasonings.
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Whole30 – The optional Whole30 ketchup glaze gives classic flavor! You can also use store bought paleo and Whole30 friendly ketchup like Primal Kitchen.
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Easy for weeknights – Minimal prep, easy bake.
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Family-friendly comfort food – Kids and adults love it.
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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:
- Preheat your oven to 375°F.
- 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.
- 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!
- 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
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Eggs + almond flour absorb and lock in juices!
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85% lean ground beef is best
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Don’t overbake; let it rest
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Glaze adds moisture and flavor
Pro Tips:
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Don’t overmix — keeps meatloaf tender
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Resting is key for slicing cleanly
Make Ahead, Storage, and Freezing
Make Ahead
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Assemble the loaf 1 day in advance, store covered in the refrigerator, then bake as instructed.
Storage
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Refrigerate, tightly covered, up to 4 days.
Freezing
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You can freeze baked or unbaked in a freezer-safe container.
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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
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:
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Preheat your oven to 375°F.
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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.
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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.
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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)
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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)
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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
Want more Whole30 & Paleo comfort food dinner ideas? Try one of these!
Quick Paleo Meatballs in Sauce
Just tried it. Wow. I love the Ketchup recipe and cooking the onions in the ghee. Delicious. Definitely best I have tasted so far.
I’m so happy I found this recipe! I made it tonight (I used Primal Kitchen’s unsweetened ketchup since I had it on hand) and it was SO. GOOD. My kids devoured it. It definitely made enough for two dinners (there are three of us) and my kids are excited they get to eat it again this week! Thank you for being awesome!
Turned out sooooo good! I used a little less than 1/3 cup of cassava flour instead of almond flour and tried one other commenter’s suggestion of cooking the meatloaf in muffin tins. Seriously, this felt so delicious and decadent it was hard to remember that it was actually good for me! Thanks so much for the bomb recipe!
The author is a total narcissist….she should stop talking about herself like she should be worshipped by all of the readers, and just give the damn recipe….by the time I got to that part I was nauseated…going to a different site for a recipe….
Awwww…..go somewhere else then? Jesus.
This recipe was delicious! Thank you for the great whole30 ketchup recipe too! I added other veggies to the meatloaf that I had on hand: red bell pepper, celery, jalapeno and baby spinach.
Thank you again!
Thank you for this delicious recipe! I make lunch for 40 on Wednesdays and there are always a few on whole30 or eating low carb so when I found your recipe with such rave reviews I decided to make it and I’m glad I did! Everyone loved it!
Made this the other day and my family loved it! So much I’m making it again tonight for the second time this week. Forget that it’s Whole30, I’ll be making this anytime. Probably the best meatloaf recipe I’ve ever had. I used spicy mustard instead of regular and used a mix of chuck, pork and regular ground beef.
If I make this using only one pound of ground beef-do I lessen the cooking time?
Delicious meatloaf and the best homemade paleo ketchup recipe ever! The apple cider vinegar was a little strong for me so I substituted one TB with a TB of lemon juice. It was perfect!
Tried this for the first time tonight and it was a HUGE hit!!! The flavor of the meat was absolutely delicious. The only thing I had to change was adding water (I used the stuff the dates soaked in) to the ketchup recipe because my blender sucks and wouldn’t blend because it was too thick. But now I have leftover ketchup to use and even our 7 yr old loved it (with a spoon ?) ?