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 I originally made this recipe during my early days of paleo and Whole30, and it’s still my favorite paleo meatloaf recipe!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
Enjoyed the meatloaf for breakfast. Reminds me of the meatloaf my mom made with mashed potatoes baked on top.
5 stars Amazing, amazing, amazing! My whole family (including my anti-Paleo/Whole30 hubby) loved this meatloaf! If you don’t have almond flour, I used 2 Tbsp. coconut flour and 4 Tbsp. ground flaxseed and it worked great! Definitely a keeper!
This recipe was amazing and will definitely be added to our meal rotation. It was moist, tender, and oh so flavorful! Our daughter (20 MO) loved the spicey ketchup and the meatloaf; a true family meal winner.
For my personal taste, it was light on salt when tasting the final product, so I added more finishing salt on my slices. We served it over a bed of fresh baby spinach and quinoa.
I’m currently on a cleanse so this just about fits the bill for what I can and can’t eat. I did have to swap in coconut flour for the almond flour as nuts aren’t allowed on this cleanse. With coconut flour being extra dense, I dropped it to 1/4 cup instead of the 1/3 cup almond flour as listed.
I doubled the entire recipe using 2 lbs organic pork and 2 lbs organic grass-fed beef. I plan to slice and freeze the second loaf so we have easy meals for another week.
Thank you for an awesome, quick, healthful recipe for a busy family!
Our whole family enjoyed! Made as directed with the exception of substituting 4 date rolls (the ones rolled in coconut) for soaking 1/3 cup of dates just for the sake of convenience and time. (This did not add any coconut flavor in my opinion.) Overall very good and will make again! Thank you!!
Just made these. They are in the oven. I had a combination of ground turkey and ground beef, so I mixed them up. I did soak the dates in hot water for a few minutes as told. They were still in chunks in my “ketchup”. I think next time I’ll soak them overnight or try in boiling water.i also think that processing them first by themselves might help, then to add everything else. Any ideas? Suggestions? I used jumbo muffin tins and regular. I doubled this recipe. I also used 6 eggs because I had a little bit more extra beef.
This is our FAVORITE Meatloaf recipe. I make a triple batch of ketchup to use in other ways! We like to pack it into bell pepper half to make stuffed peppers as something a little different.
My entire family loves this recipe. I use primal kitchen ketchup since I try to avoid all sweetened foods. It’s so rare that all the adults and kids will eat the same meal here. So this is a nearly weekly meal at my house!
This meatloaf is delicious as is! It has replaced the one our family loved for years!
I’m not in any certain diet but just try to eat healthy overall. I LOVED this recipe. My 4, now 5 year old LOVES this meatloaf. And my boyfriend as well! Definitely will be using this again and again!!!!
This dish is a hit with my entire family. Since I strive to avoid all sugary meals, I use Primal Kitchen ketchup. It’s quite uncommon for all of the adults and children to have the same dinner here. So, at my house, this is a practically weekly supper!