Whole30 Meatloaf
A tender and juicy meatloaf that fits within Whole30 and Paleo guidelines, made with clean ingredients for a comforting meal.
Ingredients
Main Ingredients
- 2 pounds ground beef (85 to 90 percent lean)
- 1 cup finely chopped onion Measure about one cup after chopping.
- 2 cloves garlic Finely minced.
- 1/2 cup almond flour Replaces breadcrumbs.
- 2 eggs Bind everything together.
- 1 tablespoon Dijon mustard For tanginess.
- 2 tablespoons coconut aminos Adds savory depth.
- 1 tablespoon tomato paste For moisture and flavor.
- 1/3 cup compliant ketchup For glazing the top.
Seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 350 degrees F. Line a sheet pan with parchment or lightly oil a loaf pan.
- In a skillet over medium heat, add a splash of olive oil and sauté the finely minced onion with a pinch of salt for about 4 to 5 minutes until translucent. Add the garlic and cook for 30 seconds more. Let the mixture cool slightly.
- In a large bowl, whisk together 2 eggs, 2 tablespoons coconut aminos, 1 tablespoon Dijon, and 2 tablespoons tomato paste.
Mixing
- Stir in the salt, onion powder, garlic powder, paprika, and black pepper. Add cooled onion mixture and almond flour. Gently fold in ground beef until just combined.
Shaping and Baking
- Transfer mixture to prepared pan and shape into a loaf about 8 inches long. Brush the top with compliant ketchup.
- Bake for 50 to 60 minutes until internal temperature reaches 160 degrees F.
- Let it rest for 10 minutes before slicing.
Notes
For best results, do not overmix the ground beef. For egg-free version, substitute eggs with a chia egg. If using ground turkey, adjust cooking time accordingly.