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Paleo Meatloaf Topped with Steak Sauce (GF) | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Paleo Meatloaf Topped with Steak Sauce (GF)

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


Paleo Steak Sauce Ingredients:

Paleo Meatloaf Ingredients:

  • ¼ cup almond milk
  • ¾ cup almond flour
  • ½ cup minced onion
  • 1/3 cup minced red bell pepper
  • 2 lbs extra lean ground beef
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 eggs, , beaten
  • 3 Tbs paleo steak sauce, ( for inside the meatloaf)
  • remainder of steak sauce, ( for outside of meatloaf)


  • Preheat oven to 375 degrees F (175 degrees C). Lightly grease a 9 x 5 loaf pan.
  • Make paleo steak sauce. Add all of the paleo steak sauce ingredients into a small bowl, and mix. Set aside.
  • In another small bowl, mix 1/4 cup of almond milk and 3/4 cup almond flour together. Set aside.
  • Then, add the minced onion and red pepper to a frying pan with a bit of olive oil. Cook over medium heat until soft, and the liquid in the pan has evaporated. This was 4 minutes for me.
  • In a large bowl, combine the ground beef, salt, pepper, eggs, 3 Tbs paleo steak sauce, and the cooked minced onion and minced bell pepper. You can use your hands or a fork to mix. Then, add the almond milk and almond flour mixture to the bowl and mix until all ingredients are combined.
  • 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 steak sauce on top. Smooth the steak 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 meatload should have an internal temp of 160 degrees F).
  • Let the meatloaf stand for 10 minutes before slicing.


For the steak sauce, you can use either diced canned tomatoes or strained tomatoes. If use are using diced tomatoes, only use 1 Tbs of blackstrap molasses. If you are using strained tomatoes, then use 1.5 Tbs of blackstrap molasses. I preferred making it with the strained tomatoes because it tastes like a BBQ / Steak Sauce combo.