Paleo Meatloaf
Ingredients
2 lbs grass fed ground beef
2 eggs
1/3 cup almond flour
3 tbsp Whole30 ketchup
1 small onion or half medium one minced
3 garlic cloves minced
2tbs ghee for cooking onion and garlic
1 tsp salt
2 tsp mustard check label for Whole30 compliance
1 tsp Italian seasoning
1/8 tsp black pepper
1/4-1/3 cup Whole30 ketchup for top of the loaf
chopped parsley for garnish
Cooking Instructions
1. Preheat oven to 375 degrees F
2. Sauté the onions in the 2 tbsp ghee (or other cooking fat) until soft, add garlic, sprinkle with tiny bit of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
3. In a large bowl, combine the beef, eggs, almond flower, 3 tbsp ketchup, cooked onion and garlic with ghee, salt, mustard, Italian seasoning and black pepper. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
4. Transfer the meat mixture to a 9 x 5 loaf pan (or 8.5 x 4.5) and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread 1/4-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40-45 more minutes until center is cooked (an internal temp of 160 degrees F)
5. Allow the loaf to rest for 10 minutes or so, then slice and serve, garnished with chopped parsley if desired. Leftovers can be stored in the refrigerator in a sealed container for up to 4 days. Enjoy!
2. Sauté the onions in the 2 tbsp ghee (or other cooking fat) until soft, add garlic, sprinkle with tiny bit of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
3. In a large bowl, combine the beef, eggs, almond flower, 3 tbsp ketchup, cooked onion and garlic with ghee, salt, mustard, Italian seasoning and black pepper. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
4. Transfer the meat mixture to a 9 x 5 loaf pan (or 8.5 x 4.5) and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread 1/4-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40-45 more minutes until center is cooked (an internal temp of 160 degrees F)
5. Allow the loaf to rest for 10 minutes or so, then slice and serve, garnished with chopped parsley if desired. Leftovers can be stored in the refrigerator in a sealed container for up to 4 days. Enjoy!
Paleo Meatloaf
Prep Time: 10 Minutes
Cook Time: 70 Minutes
Total Time: 80 Minutes
Servings: 7
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- Dairy Free
- Keto
- Low Carb
- Paleo
- Whole30
Ingredients
2 lbs grass fed ground beef
2 eggs
1/3 cup almond flour
3 tbsp Whole30 ketchup
1 small onion or half medium one minced
3 garlic cloves minced
2tbs ghee for cooking onion and garlic
1 tsp salt
2 tsp mustard check label for Whole30 compliance
1 tsp Italian seasoning
1/8 tsp black pepper
1/4-1/3 cup Whole30 ketchup for top of the loaf
chopped parsley for garnish
Cooking Instructions
1. Preheat oven to 375 degrees F
2. Sauté the onions in the 2 tbsp ghee (or other cooking fat) until soft, add garlic, sprinkle with tiny bit of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
3. In a large bowl, combine the beef, eggs, almond flower, 3 tbsp ketchup, cooked onion and garlic with ghee, salt, mustard, Italian seasoning and black pepper. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
4. Transfer the meat mixture to a 9 x 5 loaf pan (or 8.5 x 4.5) and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread 1/4-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40-45 more minutes until center is cooked (an internal temp of 160 degrees F)
5. Allow the loaf to rest for 10 minutes or so, then slice and serve, garnished with chopped parsley if desired. Leftovers can be stored in the refrigerator in a sealed container for up to 4 days. Enjoy!
2. Sauté the onions in the 2 tbsp ghee (or other cooking fat) until soft, add garlic, sprinkle with tiny bit of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
3. In a large bowl, combine the beef, eggs, almond flower, 3 tbsp ketchup, cooked onion and garlic with ghee, salt, mustard, Italian seasoning and black pepper. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
4. Transfer the meat mixture to a 9 x 5 loaf pan (or 8.5 x 4.5) and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread 1/4-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40-45 more minutes until center is cooked (an internal temp of 160 degrees F)
5. Allow the loaf to rest for 10 minutes or so, then slice and serve, garnished with chopped parsley if desired. Leftovers can be stored in the refrigerator in a sealed container for up to 4 days. Enjoy!