Gluten-Free Paleo Meatloaf Recipe

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Gluten-Free Paleo Meatloaf Recipe

A simple and flavorful meatloaf recipe that fits both into your macros and paleo lifestyle. Also find a homemade ketchup recipe.

Prep time


Cook time





  • 2 lbs Ground beef, 90/10
  • 1/4 cup Almond Flour
  • 1/4 cup Flaxseed Meal
  • 5 Shallots small diced
  • 3 Garlic Cloves minced
  • 1 tbsp avocado oil
  • 2 tsp honey
  • 1 tbsp Red Pepper Flakes
  • 2 tbsp coconut aminos divided
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup parsley, fresh, minced, garnish
  • 2 tbsp Chives thinly minced, garnish
  • Spray oil
  • Homemade Paleo Ketchup
  • 1/4 cup tomato paste
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp ground mustard
  • 1/2 tsp garlic powder & ¼ Tsp. cayenne pepper
  • 1 tbsp fresh ginger grated


  1. Preheat the oven to 375F. Mince the shallots and garlic and combine them in a small bowl. Cook in a saute pan with 1 tablespoon avocado oil until translucent. Season lightly and cool.
  2. In a separate medium bowl, combine the ground beef, almond flour, ground flaxseed, honey, red pepper flakes, 1 tablespoon of coconut amino, kosher salt, black pepper, and the cooled shallot-garlic mix. Mix with your hands to fully combine all ingredients, but avoid overworking your ground beef.
  3. Once ingredients are fully incorporated, spray your baking pan with spray oil liberally. Transfer the beef mixture to the pan and press down until fully flat. Transfer pan to oven and bake for 1 hour at the preset temperature. Bake until internal temperature reaches 160F or the full 45 minutes. Whichever happens first. Remove from oven and let carryover cooking cook to 165F.
  4. Meanwhile, as the meatloaf cooks, in a separate small bowl mix all your ketchup ingredients. Taste for seasoning and adjust as needed. As well, mince and mix your green herb garnish. Keep aside covered until needed.
  5. Once the meatloaf is done, remove from the oven. Spread the ketchup and brush top of it until the spread is spread evenly. Broil for 3-5 minutes. Let the meatloaf rest for 10 minutes before cutting. Using a sharp serrated knife, slice the loaf about 1” thick.
  6. If meal prepping, portion to 5 oz portions sizes for exact macros below, cool, and then store in the fridge, or serve immediately.
Gluten-Free Paleo Meatloaf Recipe
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