Paleo Meatloaf (Gluten Free)

5 from 1 vote

A yummy meat loaf recipe made with Paleo ingredients and topped in a savory homemade steak sauce.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Preheat oven to 375 degrees F (175 degrees C). Lightly grease and line a 9 x 5 loaf pan with parchment paper. Put the oven rack into the top 1/3 of the oven.
Make the homemade meatloaf sauce. Add all of the sauce ingredients into a small bowl, and mix. Set aside.
Put the garlic, carrots, onion, and red pepper in a food processor and mince. Put into a frying pan and cook over medium heat, until soft, and the liquid in the pan has evaporated. About 4-5 minutes.
In a large bowl, add the ground beef, salt, pepper, eggs, 3 Tablespoons of the homemade meatloaf sauce, the sautéed veggies, almond flour and almond milk. Mix with a fork or your hands.
Put the meatloaf mixture into the greased loaf pan. Pat it down so that it is evenly distributed. Cook for 20 mins. Then, take the meatloaf out of the oven and add the remaining meatloaf sauce on top. Smooth the sauce out on top of the meatloaf with a spatula. Put the meatloaf back in the oven and cook for another 40 minutes, until the center is cooked. The meatloaf should have an internal temp of 160 degrees F.
Let the meatloaf sit for 10 minutes before slicing.

Let the meatloaf rest after cooking. One key to this recipe is to let the meatloaf stand for about 10 minutes after it comes out of the oven so that the fat from the meat gets reabsorbed into the meatloaf. This makes for a better meatloaf texture.

How to serve: With a side of roasted veggies and potatoes in any form. I like cottage cheese mashed potatoes and turmeric carrots with it.