This post may contain affiliate links. Please read our disclosure policy.
Every mom needs a good meatloaf recipe up her sleeve because who doesn’t like meatloaf? So here’s mine — a Whole30-approved Classic Meatloaf!
My kids absolutely love it when I make this Whole30 Classic Meatloaf and serve it with my Whole30 Mashed Potatoes. Everyone leaves the table full and happy, and nobody would ever know that it’s Whole30 compliant! WIN!
If you like this Whole30 Classic Meatloaf, try my Mini BBQ Meatloaves for a simple, easy dinner!
Whole30 Classic Meatloaf
A delicious, gluten-free Meat Loaf recipe that the whole family will enjoy!
Ingredients
For the Meatloaf:
- 2 cups finely diced yellow onion (from about 1 large onion)
- 2 tablespoons ghee
- 1 teaspoon salt and pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 tablespoon. coconut aminos
- 2 pounds ground beef
- 2 eggs, beaten
- 1/2 cup almond flour
For the Sauce:
- 1/2 cup tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon coconut aminos
- 2 cloves garlic, minced
- 1 teaspoon yellow mustard
- 1 teaspoon hot sauce
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F.
- Heat the ghee in a large skillet over medium heat. Add the diced onion and thyme and saute until tender, about 7 minutes.
- Remove from heat and stir in the tomato paste and coconut aminos. Set aside to let cool.
- When cool, place ground beef, almond flour, 2 beaten eggs, and plenty of salt and pepper (to taste) in a bowl. Pour the onion mixture on top and mix lightly with a fork. Don't mash or the meatloaf will be dense.
- Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper.
- In a bowl, combine all of the sauce ingredients until well combined.
- Spread the sauce over the top of the meatloaf.
- Bake for 1 hour, or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes before slicing.
- Make thick slices to serve.
Notes
Freezer Tips:
- To freeze the meatloaf, allow it to cool completely, then slice it or leave it whole depending on your preference. Wrap it tightly in plastic wrap, followed by aluminum foil and additionally store it in a freezer-safe bag or container. Label and date the containers before placing in the freezer for up to 3 months.
- To thaw, place the meatloaf in the refrigerator and let it thaw overnight. Remove the plastic wrap and foil then reheay in a preheated oven at 350°F for 25 to 30 minutes, or until heated through, or microwave individual slices until hot.
Nutrition
Calories: 540kcal, Carbohydrates: 11g, Protein: 31g, Fat: 41g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 175mg, Sodium: 790mg, Potassium: 630mg, Fiber: 3g, Sugar: 4g, Vitamin A: 256IU, Vitamin C: 7mg, Calcium: 77mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
I was looking for a suitable meatloaf recipe that was not too complicated and relatively easy to prepare; this totally hit the mark and was delicious! I used a large muffin tin and came out with 7 juicy and flavorful meatloaf cups that were a perfect protein serving size. Thank you!
Love the idea of making these in muffin tins. Thanks for commenting!
Hi Janet! I’ve always wanted to try to use a muffin pan for meatloaf but recipe never says how long to bake it? Still 35 minutes at 350°? Thanks for the help in advance!
Tamara
This recipe sounds so awesome, but I doubt I will make it. Might consider going a little lighter on ads. I had 4-5 ads that took over my entire phone screen. After about 20 times closing ads, I gave up. I would not recommend this to anyone. I do realize that they help you by having them there, but there are way too many.
Hi Laurie–
I am so sorry to hear this and already contacted my Ad provider to fix the issue. I recently switched over to a new provider so I am just getting in sync with them. Working on fixing the issue now so your user experience is better. Thank you for the feedback.
You’re awesome, Alex!!
It’s free Content, of course she has to have ads. If you buy her cookbook, it’s ad free. Alex please don’t stop posting recipes!
THIS IS FANTASTIC!!! I’ve never been able to have Meatloaf without slathering it with ketchup. This has so much flavor and not only did not need ketchup at all but I’m going to use the meat to make burgers tonight without the sauce on top. I’ll never make meatloaf my old way again! Thank you!!
Glad to hear it! Thanks for commenting
Hi Alex, love your recipes! Any suggestions on an egg replacement? Thank you!
I haven’t yet tried an egg sub in meatloaf, but I googled what was a good swap, and a lot of folks recommend using mayo! I agree that sounds like a good binder here and shouldn’t alter the flavor too much.
Ground Flax seed and water make a great egg supplement. This can be used in baking as well.
One of my faves, whole 30 or not. Will make it a weekly staple. Yum!
Absolutely delicious! I made this for meal prep and ate it all week with broccoli. I used half ground beef and half ground pork. Added Primal Kitchen Ketchup as the topper to simplify. Loved every bite. This meatloaf is a keeper.
Meatloaf had great flavor but did not retain its shape. I am wondering if this was because I didn’t drain grease midway through cooking. There was great flavor but a horrible presentation (mush meat).
I’ve been reading the reviews on this and it seems to be a huge hit!! Cannot wait to try it. My boys, however, cannot stand onions. Ugh. Seems like that would really cut down on the flavor if I eliminated them. I use onion powder a lot but doesn’t quite make up for it. I wondered if I could cook the onions as you’ve suggested and then puree them just to get the flavor in there. I am pretty sure they wouldn’t even know they were in the dish that way!? Suggestions? Thanks. Can’t wait to try this.
hi there!
Hmmm, I do think that you could puree them to add the flavor I just don’t know what that would do to the texture of the meatloaf is my only concern!
Lori,
We are not an onion loving family, but after the dicing (I make em pretty small) and sautéing, no one even knows they are there! My whole family loves this recipe. ❤️
This is a staple in our home! My husband and I love this recipe and it has become our go to when we’re craving comfort food, but want to stick to Whole 30. Thank you, Alex, for creating yet another delicious dish!!
Thank you for the kind comment, Nicole!
Hands down favorite meatloaf recipe! I’ve made this countless times, and it’s a hit!! Soo flavorful. The leftovers are even better. Thanks Alex for a great recipe!
Many people sub granulated onion powder for diced or chopped onions in a recipe and their onion hating family members never even notice that it is in there.
So excited to try this…don’t have almond flour, would coconut flour be okay?
I wuoldn’t use coconut flour in this one– it’s a little more dense. Panko or breadcrumbs would be the best sub.
I’m not sure where I went wrong. My meatloaf doesn’t taste like it has any seasoning, and too much tomato paste tang to it.
Separately, what size rectangle did you shape your loaf?
Sorry to hear that it didn’t turn out to your liking, Julie.
Here is the type of rectangle loaf pan I use.
https://amzn.to/3Rs4cdf