Paleo Meatloaf

If you don’t know much about the paleo diet, meatloaf feels like the one thing you can eat—because, well, meat. But there are several ingredients in traditional meatloaf that aren’t paleo-friendly (looking at you, breadcrumbs), so we rejiggered our classic meatloaf recipe, adapting it to become paleo friendly.

Skip the ketchup.

Ketchup has added refined sugars, so we make our own by stirring together a mixture of tomato paste, apple cider vinegar and spices that’s way better than the real thing.

Swap almond flour for breadcrumbs. 

Meatloaf is bound together with eggs and breadcrumbs. Since wheat products obviously aren’t allowed on paleo, we swap in almond flour, which helps bind the meat mixture without any gluten.

Go for coconut aminos.  

If you’re going paleo, you need a bottle of coconut aminos. It’s basically like soy sauce—with a rich, salty, umami-like flavor that’ll punch up any meal. And, bonus, it’s made from the sap of coconut palm trees, so it’s totally paleo approved.

Let it cool.

Meatloaf is, well, kinda like a banana bread or a cake in that it needs time to rest in the pan to help it set before getting turned out onto a serving plate. Don’t skip the resting time—you’ll risk the meatloaf crumbling or falling apart. Give it a few!





Cooking spray

2 tbsp. extra-virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

2 lb. ground beef

1/2 c. almond flour

2 large eggs

2 tbsp. coconut aminos, divided

1/4 c. tomato paste

2 tbsp. apple cider vinegar

1/2 tsp. garlic powder

1/4 tsp. mustard powder

Pinch cayenne pepper 


  1. Preheat oven to 350°. Line a loaf pan with parchment paper and grease with cooking spray. In a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes. Season with oregano and salt and pepper. Let cool slightly.
  2. In a large bowl, mix together beef, almond flour, eggs, 1 tablespoon coconut aminos, and onion mixture and season with salt and pepper. Press beef mixture into prepared pan. 
  3. In a medium bowl, whisk together tomato paste, vinegar, remaining 1 tablespoon coconut aminos, garlic powder, mustard powder, and cayenne. Season with salt and pepper. 
  4. Brush mixture all over meatloaf. 
  5. Bake until meatloaf is cooked though and internal temperature reaches 155°, 1 hour. Let cool 15 minutes before removing from pan and serving.