This Easy Paleo Homestyle Meatloaf is perfect for a weeknight meal and can be thrown together in just minutes! Your whole family will love this simple meatloaf recipe! If you’re serious about Whole30 this month you can request to join our Stay Fit Mom Whole30 Facebook Group here!
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I must admit, whenever my husband requests meatloaf for dinner I usually don’t jump at the idea. I hated meatloaf growing up. Whenever my mom made it I cried inside. It’s funny how our taste buds change over time. Although I sometimes don’t love the idea of meatloaf for dinner, I never regret it. There is something about the onion and tomato flavor that is so good!
Meatloaf is almost impossible to screw up. I think that is one of the reasons I love it so much. Add in any extra veggies you have on hand- bell peppers, zuchinni, carrots, etc. They would all be great in this recipe as well.
Not only is this a Paleo Version of Meatloaf, but it is also Whole 30 compliant. Yea!! Especially since I am currently doing the Whole 30 challenge!
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Easy Paleo Homestyle Meatloaf
For the Meatloaf:
- 3 lbs. ground beef
- 1 egg
- 1 med onion
- 2 cloves garlic
- 1 8oz can tomato sauce
- 1/2 cup almond meal or flour
- 1 1/2 tablespoons Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
For the Topping:
- 1 8oz can tomato sauce
- 2 teaspoons Italian seasoning
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl or mixer combine all meatloaf ingredients.
- Place meatloaf mixture into a greased pan. (I used 2 bread pans)
- Bake for 1 hour or until internal temperature reaches 160 degrees.
- Remove from oven, drain grease, and top with the tomato sauce and Italian seasoning mixture.
- Serve immediately and enjoy!
The products and information listed in this post are to the best of our knowledge. We share with our readers what has been successful for us in our own lives. Visit Whole30.com for full nutritional guide to ensure the products and food you consume are compliant.
If you liked this recipe you might also like our
and our Paleo Stuffed Peppers
and our Easy Paleo Breakfast Casserole.
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Easy Paleo Homestyle Meatloaf
Ingredients
- For the Meatloaf:
- 3 lbs ground beef
- 1 egg
- 1 med onion
- 2 cloves garlic
- 1 8oz can tomato sauce
- 1/2 cup almond meal or flour
- 1 1/2 tablespoons Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- For the Topping:
- 1 8oz can tomato sauce
- 2 teaspoons Italian seasoning
Instructions
- 1. Preheat the oven to 350 degrees.
- 2. In a large bowl or mixer combine all meatloaf ingredients.
- 3. Place meatloaf mixture into a greased pan. (I used 2 bread pans)
- 4. Bake for 1 hour or until inside is no longer pink.
- 5. Remove from oven and top with the tomato sauce and Italian seasoning mixture.
- 6. Serve immediately and enjoy!
42 Comments
I make meatloaf with ground turkey and use a muffin tin to make individual meat muffins. One night I experimented swapping out 1/3 of the meat for cooked quinoa and it was delicious. About 1/2 cup dry quinoa cooks into about 8oz/ 0.5 lb equivalent of meat.
Yummy, Natalie!! I think meatloaf in the individual muffin tins makes it so fun for the kiddos, too! Thanks for the Quinoa tip!
I’ve never even considered using almond flour in my meat loaf. Thanks!
Great Deanna! We hope you enjoy!
If you give the meatloaf a try let us know how it turns out! The almond flour works great!
I’ve never made meatloaf because I never liked it as a kid but was looking for new W30 recipes… This was really good! It did turn out very crumbly but tasted good regardless. My only change would be to cook the onions and garlic separately before mixing with the meat. I also coated the sauce on in the last 10 mins of cooking to get it warm. Thanks for the recipe!!
I’m glad you liked it, Joy! Keep up your good work and good luck with your Whole30!
I wish I would have thought of that! The sauce was really cold on top.. but it made the meatloaf edible right away!!
I made this not to long ago and loved it. I want to make it again but need to half the recipe. My husband doesn’t eat beef so that’s a lot of food for one person. My question would be if the cook temp/time would change? Also, has anyone tried making this in a muffin tin? How did they turn out and would the cook temp/time be different for muffins? Thanks so much!!
I can’t help with your cooking time questions but I did make it with ground turkey instead did beef and it turned out fantastic. Maybe your husband would be ok board for that?
good luck!
Hi Jennifer! Thanks for trying our recipe! If you half this recipe the temp and time should not change. When I made the original recipe, it made 2 loaves, so you would simply be making one. Now if you do muffin tins or meatballs then the temperature will stay the same, but the time should be less. Always check your meatloaf or meatballs by slicing one open and making sure it’s no longer pink. I sometimes even use a meat thermometer just to be safe. Hope this helps.
My 7 year old made these into muffins tonight. I am not a huge meatloaf fan, but these are awesome. They are so savory. They made about 18-20 muffins. I cooked them for 40 minutes and they were perfect. These will be easy lunches for us this week. Thanks for a great recipe!
I’m impressed your 7 year old made them! I like to make them info meatball muffins too. They freeze nicely also. Thanks for trying our recipe!
To her, it’s sort of like play dough, only colder. Ha! And she loves the kitchen so I’m always looking for ways to let her help. It was an easy recipe for her to learn. I’m sure she’ll be helping me again with this recipe.
Can I freeze and reheat later?
I am using elk meat because that is all we have in our freezer, I am excited and looking forward to tasting it!! Thanks for sharing!
Where is the recipe?
Bottom of the page is the printable recipe. I also updated it and added it to the text.
I went to the bottom of the page…it wasn”t there.
It’s there- Before the links to other recipes. ??
Oh my goodness, this was so good! Made this on night 7 of my first Whole30 and like others, you made a meatloaf fan out of someone who has never found it appealing! One thing that I was not expecting was that there was a TON of liquid in the pan after cooking that I had to drain. Is that normal? Anyway – can’t wait to eat leftovers and make it again in a week or two, will try turkey next time.
Glad to hear you and your family loved it! I don’t usually have a lot of liquid, maybe you used a beef with a higher fat ratio? I typically use half beef (85/15) and half turkey.
I noticed the same thing with mine, even with 93/7 ratio beef. About 35 minutes into baking, I drained the grease, moved the loaves onto a cooling rack on top of a foil-lined cookie sheet, and added some of the sauce on top before returning to the oven for another 8-10min. It worked out great because it got rid of the grease and sealed in some of the sauce flavor on top. I can’t say I’ve had meatloaf before this, but my husband has always loved it and said he was a big fan of this recipe!
Does this recipe freeze well? It would be very convenient to make two loaves at once and then take one out later in our whole30 for an “easy” meal! Thank you in advance!
Also, my mom always added a few strips of bacon to the top of the meatloaf, and then pours the sauce over that. I definitely recommend trying it for this! And with the right bacon it’ll still be Whole30 compliant
Hi Kelsey,
Good call with the bacon! Bacon pretty much makes everything taste better, right?
Yes, this meatloaf freezes very well. I usually make an extra loaf and freeze it uncooked.
Awesome, thank you!
Wow! This was fantastic, and the tomato sauce really added to the flavor here. I typically would make my meatloaf with ketchup. I won’t ever be doing that again! A+, can’t wait to be making this again
Do you have any suggestions for a substitute for almond flour? I’ve seen alot of recipes call for it but I have a tree nut allergy so I can’t have almond products.
Hi Jen! You can actually make it without the flour or maybe try using a little bit of coconut flour. I would only use about 1 tablespoon though because it really soaks up the liquids.
I was wondering the same thing for the same reason. What about tapioca flour? Yay or Nay?
I have never made it with tapioca flour and I’m really not sure if it would work. If you do try it, I suggest only using about a tablespoon.
My oven is broken so I am wondering how this would turn out in slow cooker. I have made meatloaf in there before but not sure if there was something special about that recipe.
I don’t see any reason why it wouldn’t work. Go for it and let me know how it turns out!
I thought this was great and so easy. I used 1lb pork and 2lb grassfed ground beef, plus an extra egg. I also threw in some coconut aminos, seasoned salt, and Penzeys BBQ 3000 spice mix for extra oomph. Delicious and did not miss the ketchup we used to use!
Sounds great Celeste! Thanks for sharing your version and I just may have to try it!
WHAT IS THE NUTRITIONAL FACTS OF THE MEATLOAF?
I know this is long overdue, but I just want to thank you for this recipe. My husband is a type 1 diabetic and this is our go-to meatloaf recipe. Thank you, thank you, thank you.
You are SO welcome! Glad you and your hubby are enjoying it!
It was amazing..changed it up a bit and added 2lbs of ground beef, 1 lb of ground pork, added about half cup of ground pork rinds, an extra egg, and topped it off with bacon, yum
Do you happen to know a good oats to almond flour ratio? This recipe is very similar to my mom’s old family recipe so i figured I could modify the two together. The main difference is hers uses 1 cup of oats.
Hi Carissa! I would do a 1:1 ratio of oats to almond flour and it will turn out great!
Any thought on how to convert to Instant Pot?
I would put it in a foil made bowl(to catch the grease) on top of the wire stand the Instant pot comes with. Add at least a cup of water and cook on high pressure about 25 minutes.