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.
Recipe from Delish
- Prep: 15 m
- Cook: 1 h
- Total: 1 h 15 m
- Servings: 6
- 2 tbsp olive oil extra virgin
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tsp dried oregano
- 2 lb ground beef
- 1/2 cup almond flour
- 2 large eggs
- 2 tbsp coconut aminos divided
- 1/4 cup tomato paste
- 2 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp mustard powder
- pinch cayenne pepper
- 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.
- 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.
- 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.
- Brush mixture all over meatloaf.
- Bake until meatloaf is cooked though and internal temperature reaches 155°, 1 hour. Let cool 15 minutes before removing from pan and serving.