Easy Low Carb Paleo Meatloaf

This Easy Low Carb Paleo Meatloaf is a family-friendly weeknight dinner that's gluten/grain/dairy/sugar free and keto friendly! Even picky eaters will love this!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings People

Calories 208kcal

Ingredients

For the sauce:

1/2 Cup Canned tomato sauce
1/4 Cup Tomato paste
2 Tbsp Water
2 Tbsp Deglet Noor dates, halved (about 3 dates or 23g)
1 Tbsp White vinegar
1 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Sea salt

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

Instructions

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.
DEVOUR!

Video

Nutrition