Paleo Meatloaf: Changing The Way You View Meatloaf Forever

If you think following a paleo diet means giving up comfort foods, such as meatloaf, you couldn’t be more wrong. In fact, the paleo meatloaf recipes below will not only allow you to continue enjoying this classic dish, but they will change the way you look at meatloaf forever. This is because by eliminating the use of breadcrumbs as a filler, these recipes allow you to discover a whole new world of flavor that is both delicious and good for your body.

Starting With The Basics: Simple Paleo Meatloaf Recipes

Home Style Paleo Meatloaf

This very simple recipe provides you with the same flavors as a traditional meatloaf recipe, but without the use of harmful grains. Thanks to the quick prep time of this recipe, even the busiest individuals will be able to find time to make this dish any night of the week.

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3 pounds grass-fed ground beef
Large egg
Medium onion, diced
2 (8oz cans) tomato sauce
2 cloves minced garlic
1/2 cup almond meal
2 1/2 tablespoons Italian seasoning
1/4 teaspoon each sea salt, black pepper, paprika
Coconut oil or butter for pan

Let’s Get Cooking

Start by preheating your oven to 350 degrees Fahrenheit.

Set aside one 8oz can of tomato sauce and one tablespoon of Italian seasoning. These ingredients will be used as a topping for your meatloaf.

Next, mix all of your remaining ingredients together in a large bowl. You may find that it is easier to incorporate all of the ingredients by using your hands to mix. Just be sure to wash your hands thoroughly both before and after mixing.

Using a small amount of coconut oil or coconut butter, grease the bottom of two bread pans.

Split the meat mixture into two equal parts. Form each part into a loaf-like shape and place inside the bread pan.

Bake for approximately 1 hour or until the center of the meatloaf is no longer pink. Immediately top the meatloaf with tomato sauce and Italian seasoning after removing from the oven.

Allow meatloaf to rest for 5 minutes before slicing. Serve warm.

Italian Paleo Meatloaf

While this recipe offers all the simplicity of a traditional Italian meatloaf, the combination of roasted red peppers and fresh basil are sure to deliver a flavor that the whole family will love. Best of all, you should have all the ingredients you need on hand in your paleo italian meatloaf.

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1 pound grass-fed beef
1 cup tomato sauce (divided into 1/4 cup and 3/4 cup portions)
Medium onion, diced
Large roasted red pepper, diced
Large egg
3/4 cup almond flour
2 teaspoons each dried basil, thyme, parsley (divided into 2 equal portions)
Sea salt and fresh ground black pepper to taste
2 tablespoons olive oil
Fresh chopped basil

Let’s Get Cooking

Begin by preheating your oven to 400 degrees Fahrenheit.

Crack egg into small bowl and scramble with a whisk. Set the egg aside.

Next, mix together 3/4 cups tomato sauce and one teaspoon each dried basil, thyme, parsley. Set this mixture aside. It will be used to top your meatloaf.

Place one tablespoon olive oil in a skillet and warm over medium heat. Add onions and roasted red pepper to the skillet. Saute for 5 minutes or until onions become translucent.

Mix together all remaining ingredients in a large bowl. Add peppers and onions to the mixture using your hands to mix.

Using the remaining olive oil, grease the bottom of a loaf pan. Shape the meat mixture to fit the pan.

Bake for 30 minutes. Remove meatloaf from oven and top with tomato sauce mixture. Place meatloaf back in the oven and cook for an additional 15 minutes.

Top with fresh chopped basil and serve immediately.

Old School Paleo Meatloaf

If you are looking for a paleo meatloaf recipe that reminds you of the delicious dish served by your mother, this is the recipe you are looking for. With a hard boil egg center, this paleo friendly meatloaf is sure to remind you of days gone by.

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1 1/2 pounds grass-fed ground beef
1 pound ground pork
2 large eggs, beaten
4 cloves garlic, finely chopped
Medium yellow onion, finely chopped
4 hard boiled eggs
2/3 cup almond meal
4 tablespoons tomato paste (divided into 2 equal portions)
1/2 cup finely chopped parsley
2 teaspoons sea salt
1 tablespoon paleo-friendly Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon dried oregano
3/4 teaspoon ground black pepper
2 teaspoons olive oil

Let’s Get Cooking

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, combine onions, garlic, parsley, 2 tablespoons tomato paste, Worcestershire sauce, salt, pepper, paprika, almond meal, and beaten eggs. Mix well until all ingredients are fully incorporated.

Next, add both the ground beef and ground pork to the mixture. Use your hands to combine the meat and spice mixture until all of the spices are incorporated into the meat.

Split the meat mixture into 2 equal parts. Use one half of the mixture to fill the bottom of your loaf pan being sure to press the meat evenly into the pan while leaving a small well in the center of the loaf.

Place the hard boiled eggs into the well you created in the bottom half of the loaf. Using the second half of the meat mixture, cover the eggs. Be sure to pack the meat tightly in order to avoid air pockets.

In a separate bowl, combine remaining 2 tablespoons of tomato paste with 2 teaspoons of olive oil. This is the topping for your meatloaf.

Using your hand or the back of a spoon, evenly spread the topping on your meatloaf.

Bake for 90 minutes on center rack. You may wish to place a baking sheet under your loaf pan in order to prevent any juices from overflowing into your oven.

Allow meatloaf to rest for approximately 15 minutes before slicing. Serve warm.

Finger Friendly: Paleo Meatloaf Recipes That Are Great For Entertaining

While most people do not think of meatloaf as finger food, there are many great recipes out there for miniature meatloaves. These recipes are perfect for entertaining since they offer the benefit of portability.

Paleo Meatloaf Muffins

These fun size meatloaves are great for feeding guests or pleasing even the pickiest children. Best of all, the small size of paleo meatloaf muffins make it easy to eat even while on the go.

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1 pound grass-fed beef
Large egg
1/2 cup almond meal
2 green onions, minced
1 teaspoon sea salt
1/4 cup paleo-friendly ketchup (you may want to consider homemade)
1 teaspoon garlic powder
1/4 teaspoon chili powder
Mini sweet potato, peeled and grated

Let’s Get Cooking

Begin by preheating your oven to 350 degrees Fahrenheit.

Next, prepare your muffin tins by either using silicone liners or greasing the bottom of the tin with coconut oil.

In a large bowl, mix together all of your ingredients using your hands to best incorporate the egg and spices.

Divide your meat mixture into 8 equal parts. Roll section of meat mixture into a ball and place inside of muffin tin.

Bake for approximately 30 minutes or until meat is no longer pink. Your meatloaf muffins should be a little crispy on top when cooked thoroughly.

Serve warm with your choice of tomato sauce, hot sauce, or paleo-friendly ketchup.

Paleo Mini Meatloaves

These mini meatloaves not only pack a ton of flavor, they are home to enough veggies to turn your meatloaf into a meal all by itself. Best of all, the great taste of paleo mini meatloaf allows struggling parents to slip their kids some much needed veggies without any objections.

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1 pound grass-fed ground beef
1 pound ground pork
10 oz chopped spinach (frozen works just fine)
Medium onion, finely diced
6oz finely diced mushrooms
2 grated carrots
4 large eggs, beaten
2 teaspoons each sea salt and ground black pepper
2 teaspoons onion powder
2 teaspoons olive oil
1/3 cup coconut flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon grated nutmeg

Begin by preheating your oven to 375 degrees Fahrenheit.

If using frozen spinach, take this time to thaw it out and drain any excess moisture.

Over medium heat, place your olive oil, onions, and mushrooms in a small skillet. Saute for a few minutes until the onions become soft and the moisture has begun to cook out of the mushrooms. Place onions and mushrooms in a bowl to cool.

In a large bowl, combine ground meat, carrots, spinach, beaten eggs, coconut flour, onion mixture, and all spices. Using your hands, mix together until all ingredients are fully incorporated. Avoid over mixing as this can cause your meatloaf to take on a tough texture.

Using your meat mixture, completely fill 18 muffin tins. Bake for approximately 25 minutes or until meat is no longer pink.

Allow to cool for several minutes before removing from muffin tins. If the meatloaf sticks to the pan, you can loosen each “muffin” by sliding a butter knife around the edge.

Serve warm with marinara sauce.

Meatloaf Cupcakes With Sweet Potato Frosting

While these unique meatloaf cupcakes may look a lot like they belong on the dessert table, they are actually a meal all by themselves. By combining the flavors of meat and potatoes, you are sure to please the entire family every time you make these cupcakes for dinner.

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2 pounds grass-fed ground beef
2 large eggs, beaten
Red bell pepper, diced
Medium yellow onion, diced
4 tablespoons coconut butter
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/2 cup homemade ketchup (a paleo-friendly brand will also work)
2 tablespoons salt-free steak seasoning
Large sweet potato, peeled and cubed
2 tablespoons coconut milk
2 tablespoons water

Let’s Get Cooking

Start by preheating your oven to 350 degrees Fahrenheit.

Melt 2 tablespoons of coconut butter in a large skillet over medium heat. Saute bell pepper and onions for about 5 minutes or until onions are soft and translucent. Set aside and allow to cool.

In a large bowl, use your hands to mix together ground beef, eggs, pepper/onions, and spices. Divide the mixture into 8 equal pieces. Use each section of mixture to fill a muffin tin. Lightly top each cupcake with approximately one teaspoon of ketchup.

Bake for approximately 45 minutes.

While your cupcakes are baking, you will need to prepare your potato frosting.

Begin by bringing 2 quarts of water to a boil. Boil your cubed potato until tender. This should take approximately 10-15 minutes.

Drain all water from the potato and place back over heat stirring constantly until all moisture is evaporated. Add 2 tablespoons of coconut butter, coconut milk, and water to the potato. Using a potato masher, mash until smooth and creamy. Add salt and pepper to taste.

Once your cupcakes have cooled slightly, place your potato frosting into a pastry bag fitted with a large tip. Pipe a generous portion of frosting onto each cupcake and serve immediately.

Paleo Meatloaf: More Than Just Ground Beef

While most meatloaf recipes call for the use of ground beef, there are also many other variations that allow you to enjoy the flavors of less common meats. The recipes in this section allow you to say goodbye to traditional ground beef recipes so that you can enjoy meatloaf in a whole new way.

Venison Meatloaf

This venison meatloaf offers a great tasting, lean alternative to traditional ground beef recipes. Consequently, this recipe is perfect for individuals who are following a paleo diet in order to lose weight.

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2 pounds ground venison
2 large eggs, beaten
3 cups tomato sauce
Medium yellow onion, finely chopped
Medium zucchini, shredded
Small sweet onion, diced
3 tablespoons spicy brown mustard
4 tablespoons apple cider vinegar
2 1/2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper
6 oz tomato paste
2 small apples, peeled and shredded
2 teaspoons paprika
2 teaspoons cinnamon
1/2 teaspoon crushed red pepper
1 tablespoon olive oil

Let’s Get Cooking

Preheat your oven to 350 degrees Fahrenheit.

Begin by mixing together venison, eggs, one cup of tomato sauce, yellow onion, zucchini, 2 tablespoons mustard, 2 tablespoons vinegar, 1 1/2 teaspoons sea salt, and 1/2 teaspoon of black pepper. The rest of your ingredients will be used later to make a sauce topping for your meatloaf.

Using your hands, form the meat mixture into a loaf and place in a large, glass baking dish. You will want to avoid using an actual loaf pan for this recipe as venison often spreads slightly while cooking.

Bake for one hour.

While meatloaf is cooking, combine all remaining ingredients except for olive oil in a large sauce pot. Bring the mixture to a boil and allow to cook for one minute. Reduce to medium-low heat and allow to simmer for 20 minutes.

Remove sauce mixture from pot and place in a food processor or blender. Blend until smooth. Add olive oil to the mixture and blend again until fully incorporated.

Serve warm with sauce mixture topping.

Bacon And Bison Paleo Meatloaf

There is nothing boring about meatloaf when you combine the addictive flavors of both bacon and bison. Best of all, since bison is a much leaner meat than ground beef, you can enjoy this paleo bison meatloaf recipe while still feeling good about your calorie intake.

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2 pounds ground bison
12 slices bacon
Medium onion, minced
Yellow bell pepper, minced
4 ribs of celery, sliced
1 tablespoon coconut butter
6 cloves minced garlic
1 tablespoon dried oregano
1 teaspoon dried basil
1/4 coconut flour
2 large eggs, beaten
6oz tomato paste
Sea salt and freshly ground black pepper to taste

Let’s Get Cooking

Begin by preheating your oven to 400 degrees Fahrenheit.

Melt butter over medium heat in a large skillet. Saute bell pepper, garlic, and onion for 3-5 minutes or until onion is translucent and garlic has become fragrant. Set aside.

Next, mix together bison, celery, oregano, basil, onion mixture, flour, eggs, salt, and pepper.

Form meat mixture into a loaf and place in medium size baking dish. Using the back of a spoon, spread tomato paste over meatloaf. Finally, top tomato paste with slices of bacon.

Bake for 35 minutes. Allow to rest for 10-15 minutes before slicing.

Serve warm.