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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.
Hoping to make this during a Whole30, but I have a kid with a nut allergy. Do you have any suggestions for what to use in place of the almond flour or could I just omit it?
I wouldn’t omit it because it helps to bind the whole thing together! You could try cassava flour instead.