Easy Low Carb Paleo Meatloaf is a family-friendly weeknight dinner that’s gluten/grain/dairy/sugar free & whole30! Picky eater approved!
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.
For some reason, I had decided that I did not like meatloaf. Although it is basically just like paleo meatballs in a BIG form and I LOVE those….I just told myself I didn’t like it.
And, I was on a quest to find out way.
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.
Why this is the BEST Paleo Meatloaf Recipe
In my family, we LOVE meatloaf, but let’s face it; sometimes meatloaf can be bland, dry, and just not very satisfying! Well, have no fear, because that’s not the case with today’s meatloaf recipe! It is packed with flavor, is perfectly tender, and is not dry in the slightest! It’s also made with a handful of wholesome ingredients that you’ll feel good about serving your family, and it naturally gluten free.
Paleo Meatloaf Ingredients
This delicious meatloaf is made with healthy ingredients that you can pronounce, that will nourish your body and keep you full, too! Here’s what you’ll need to pick up from the store:
- Canned Tomato Sauce
- Tomato Paste
- Deglet Noor Dates
- White Vinegar
- Onion Powder
- Garlic Powder
- Sea Salt
- Grass-fed Ground Beef
- Large Egg
- Green Bell Pepper
- Green Onion
- Sea Salt
- Black Pepper
- Coconut Flour
How to make Paleo Meatloaf
Preheat the oven while you cook up the sauce. Add all the sauce ingredients into a small pot and stir to combine. Bring the mixture to a boil.
Let the mixture boil for a minute, then reduce the temperature and cook until the sauce thickens.
Transfer the sauce to a small food processor and blend until everything is well combined and smooth. Be sure to stop often to scrape down the sides and to make sure everything mixes together well.
Make the Meatloaf
In a large bowl, mix together all the meatloaf ingredients other than the coconut flour. Use your hands for the best results! After it’s well mixed, add in the flour and mix until combined.
Press the meatloaf into a loaf pan, but make sure you don’t pack it down hard as that will result in a dry meatloaf. Pour the sauce over top!
Bake the meatloaf in the preheated oven until it’s done!
Serve it up and DEVOUR!
How to freeze Keto Paleo Meatloaf
To freeze this meatloaf no breadcrumbs, I recommend slicing it into individual portions, then freezing them in individual containers or zip lock style freezer bags. This will make thawing and reheating much easier!
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
How long does meatloaf last in the fridge?
This meatloaf will last for about 3-4 days in the fridge safely when stored in an airtight container.
Although many meatloaf recipes call for breadcrumbs, you can definitely make it without them and this recipe does that!
The meatloaf is done when it’s not pink inside and the internal temperature reads 160 degrees Fahrenheit.
You could give it a try with ground chicken, as long as you make sure the meat has some fat to it or else it will turn out very dry!
Meatloaf love <3 <3 <3
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.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 7 POINTS+: 6 . OLD POINTS:5
(per 1/6 of the meatloaf)
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