This Easy Low Carb Paleo Meatloaf is a family-friendly weeknight dinner that’s gluten/grain/dairy/sugar free and whole30 compliant! Only 210 calories and picky eater approved!
Pin Easy Low Carb Paleo Meatloaf
Do you wanna, wanna meatloaf?
I dunno about you, but I pretty much always wanna meatloaf.
Side note: not super sure when “meatloaf” became a verb but, for the purposes of this post, we’re GOING WITH IT.
Side note, the sequel: if you would have asked me to do aforementioned meatloaf-ing about a year ago I would have told you NO WAY NOPE NOT EVER.
Like the easy low carb keto breakfast casserole with sausage, meatloaf used to be a “fear food” for me because I equated it to being high in fat which means it’s “bad.” So, I just told myself I didn’t like it. If you’ve been following me for a while, you might know that I’m working at getting better at intuitive eating and breaking down the rules of “good” and “bad” foods (and I encourage you to do so too!)
SO, in this quest, I decided to try it out. It also may have had something to do with the fact that Mr. FFF has begged me to make him meatloaf every single day of our marriage. <– Definitely an exaggeration. Sometimes he asks me for homemade healthy hamburger helper instead.
But, liiiike, he DOES ask A LOT.
Enter this easy low carb paleo meatloaf recipe in all its JUICY, sweet-tangy and perfect SAUCINESS. HELLLOOO.
Spoiler alert: I actually <3<3<3<3 meatloaf.
It’s funny the things you learn about yourself if you’re open to change. Change, as they say, is GOOD.
Especially if change involves eating leftover slices of this whole30! Low carb! Paleo! gluten free Meatloaf recipe for every lunch for the rest of your life, and not really sharing it with your meatloaf-demanding husband because it’s just RLY RLY that yummy.
I have to be real-life with you because that’s what our internet BFF-status requires of us, so I will be honest and let you know that “old Taylor” brain took over at first and tried to make this whole 30 meatloaf with SUPER LEAN beef.
“I love dry, sawdust-y, desert-in-my-mouth grain free meatloaf” – said no one ever.
Do not do this. It is not good, and your keto meatloaf loving heart will cry. It’s lean and MEAN in a VRY VRY VRY bad way.
After much sense was knocked into my brain by my dear and sweet loving (meatloaf connoisseur) husband, we added some fat and the flavor went up LIKE WHOA.
Just want you to have ALL the facts before you enter into the land of this easy paleo low carb meatloaf.
Side note, the threequel (?) how many times have we said meatloaf in this post? Too many? Don’t answer that.
Like all good loafs of the meat variety (ohhh, switching the word-age up!) the sauce REALLLLY makes it. It’s THICK and sweet, but tangy and punchy and has this yummy tomato flavor that reminds you of that ketchup goodness that mom doused her meatloaf in growing up.
Except without the weirdo ingredients because, like the whole30 sweet and sour paleo meatballs and bacon wrapped pineapple bites with sweet and sour sauce, this whole30 meatloaf recipe is naturally sweetened with DATES <– like, fruit! Healthy! Wholesome!
But, only a few of them, so it’s still good for you low carb friends <3 I go yo’ back.
What to Serve with Low Carb Meatloaf
This low carb meatloaf recipe would be perfect with so many sides! But here are a few options that I think would be so GOOD:
- Low Carb Baked Cauliflower Au Gratin
- Low Carb Keto Green Bean Casserole
- Low Carb Mock Cauliflower Potato Salad
- Cauliflower Mashed Potatoes
- Gluten Free Cream of Mushroom Soup
If you’re looking for the kind of nourishing, simple, but YUMMY dinner that is gonna hit a home run with E’RYBODY at the dinner table, then this better-for-you classic is gonna be that back-pocket staple.
Meatloaf love <3 <3 <3
Easy Low Carb Paleo Meatloaf
For the sauce:
For the meatloaf:
- 1 Lb Grass-fed ground beef (85% lean - don't use extra lean)
- 1 Large egg
- 6 Tbsp Green Bell pepper, diced
- 1/4 Cup Green onion, sliced
- 1/2 tsp Sea salt
- Pinch of Black pepper
- 4 tsp Coconut flour
- Preheat your oven to 350 degrees.
- Combine all the sauce ingredients in a small pot, set on high heat and stir to combined. Bring to a boil.
- Once boiling, boil for 1 minute, stirring frequently. Then, reduce the temperature to medium and cook until the sauce begins to thicken, about 4 minutes.
- Immediately transfer to a SMALL food processor (mine is 3 cups) and blend, stopping to scrape down the sides often, until smooth and the dates are broken down and incorporated. That may take a few minutes.
- In a medium bowl, combine all the meatloaf ingredients, up to the coconut flour,just until mixed - don't overwork the meat. I find it's easiest to use your hands. Add in the coconut flour and mix until combined.
- Transfer to a loaf pan and press in an even layer, making sure you don't over pack the meatloaf - this makes it dry. Spread the sauce all over the top.
- Bake until no longer pink inside, and the inside reads 160 degrees Fahrenheit - about 45-55 minutes. Let stand or 5 minutes.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 6 . OLD POINTS:5
(per 1/6 of the meatloaf)