Classic Whole30 Meatloaf {paleo + gluten free}

This classic Whole30 meatloaf is the ultimate healthy comfort food! Made with all the traditional meatloaf ingredients but without the dairy, gluten, and sugar. An easy recipe that makes delicious leftovers – kid friendly and perfect for the whole family! Whole30, paleo, gluten free, dairy free, grain free.

The best homemade Whole30 meatloaf

Meatloaf was a staple at our house when I was growing up. On the table at least bi-weekly, if not every week, and was always happily enjoyed!

This recipe is a Whole30 compliant spin on a traditional version – all the comfort food flavor without any of the gluten, dairy, or sugar.

We make it with a tomato paste based glaze instead of ketchup, but that’s totally optional if it’s not your thing. Or to keep things even easier you can opt for a Whole30 compliant ketchup in it’s place!

It’s been all time favorite at our house for as long as I can remember (Whole30 or not!) and I can’t wait for you to make it for your family.

Why you’ll love this meatloaf recipe

It is:

• Easy to make
• Flavorful
• Cozy & comforting
• Filling
• Packed with veggies
• Great for leftovers
• Healthy, Whole30 compliant, paleo, gluten free, dairy free, grain free, and keto friendly
• Perfect for the whole family
• Absolutely delicious!

Ingredients and substitutions

This Whole30 paleo meatloaf is made with many of the same ingredients that you’d use for a classic meatloaf recipe, with a few substitutions to make it Whole30 compatible!

• Onion, carrot, and celery – Diced onions, carrots, and celery are sautéed in olive oil until tender and caramelized. These three veggies make up an aromatic flavor base for the meatloaf.
• Garlic – Garlic is also sautéed with the other vegetables for added savory flavor.
• Olive oil – Olive oil is used to sauté the veggies, but you could easily substitute another type of fat like ghee, avocado oil, or coconut oil.
• Ground beef – 85% lean ground beef is what I usually grab to make this recipe.
• Ground pork – For added flavor and richness I like to use a little bit of pound ground pork in addition to the ground beef, but you can easily use all ground beef instead.
• Eggs – Whisked eggs help bind the meatloaf together and add some fat and richness.
• Coconut flour – Coconut flour is what you’ll use instead of breadcrumbs or oatmeal to bind the meatloaf together. I prefer coconut flour over almond flour since it’s more absorbent.
• Parsley – Fresh parsley adds a pop of herbaceous flavor.
• Coconut aminos – Coconut aminos help add some sweet and savory umami flavor.
• Mustard – Look for a Whole30 compliant dijon or whole grain mustard for this recipe. If you can’t find one you can leave it out.
• Tomato paste – Tomato paste is used instead of ketchup for some rich umami flavor.
• Salt and pepper – Salt and pepper tie all the seasoning together.

I buy many of these pantry staples on Thrive Market – a membership based natural foods grocery store that is like a Costco of Whole Foods but based 100% online and with literally the BEST wholesale prices.

Currently they’re running a promo for 40% off your first order on top of the regular savings + a free gift when you sign up for a membership!

I have been a member for 5 years and over that period of time I have saved $4,376.11. Now that is some serious savings!

Can you make meatloaf without ketchup?

Absolutely! While there are Whole30 compliant ketchup brands out there, for this recipe I thought it would easiest to use a tomato paste based glaze in its place.

Tomato paste brings the same umami rich flavor as ketchup but without any sugar.

For the topping you’ll make a mixture of tomato paste, coconut aminos, and salt instead of ketchup. If you have Whole30 ketchup and want to use that instead you totally could. Our favorite Whole30 ketchup is made by Primal Kitchen.

How to make meatloaf without breadcrumbs or oatmeal

There are a few ways do it, but I love substituting breadcrumbs and/or oatmeal with coconut flour.

It’s super absorbent and doesn’t taste at all like coconut when the meatloaf is cooked.

The amount used might not seem like very much but you don’t need a lot for it to bind everything together!

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How to make Whole30 meatloaf

Making Whole30 compatible meatloaf really isn’t that different than preparing a traditional meatloaf recipe.

Here’s the step-by-step

• Preheat the oven to 350 degrees.
• Cook veggies. Heat olive oil over medium heat in a large skillet and sauté onions, carrots, and celery until soft and caramelized.
• Make tomato glaze. In a small bowl mix together tomato paste, coconut aminos, and salt until well combined. Set aside.
• Make meatloaf mixture. Add ground beef, ground pork, eggs, coconut flour, parsley, coconut aminos, Dijon mustard, tomato paste, salt, and pepper to a large bowl with the cooked and cooled veggies. Using clean hands or a large fork mix everything together to combine – be careful not to over mix the meat or it can get tough.
• Form meatloaf into a loaf. Transfer meatloaf mixture to a parchment lined baking dish or sheet pan and shape into a loaf. This method allows more surface area of the meatloaf to caramelize and brown. If you want the meatloaf to cook even faster, you can use the same method to make 3-4 mini meatloaf loaves.
• Bake meatloaf. Transfer to the oven and bake for 45 minutes. Remove and evenly spread tomato paste glaze over over the top if using. Bake for an additional 20-30 minutes – until the internal temperature of the center of the thickest part of the loaf reaches 160°. Remove from the oven and allow to rest for 10 minutes before slicing and serving.

Should you bake meatloaf on a baking sheet or in a loaf pan?

I always opt to make a free form loaf on a parchment lined baking sheet over a loaf pan.

The meatloaf seems to cook faster, with more caramelized edges, and better flavor.

But if you want to use a loaf pan you totally can.

How long to cook meatloaf at 350 degrees?

At 350 degrees it should take about 1 hour to 1 hour and 20 minutes for your meatloaf to cook all the way through. The exact time will depend on the size of your loaf and the accuracy of your oven temperature.

What should the internal temperature of meatloaf be?

If you’re making this meatloaf with beef and pork the internal temperature should be 160 degrees in the thickest part of the loaf. A meat thermometer works great to check the internal temp.

What to serve with meatloaf

We love serving this Whole30 meatloaf with the classic combination of Whole30 mashed potatoes and an easy side vegetable like sautéed spinach.

Some other good side dish options are:

• Creamy Whole30 mashed cauliflower
• Garlic green beans
• A simple green salad
• Steamed broccoli
• Roasted carrots
• Oven roasted potatoes

Storage and re-heating

Another reason to love this meatloaf is that it makes awesome leftovers! A perfect recipe to make for meal prep at the beginning of the week and store in the refrigerator until you’re ready to enjoy.

To store: This meatloaf can be stored in a covered container in the refrigerator for up to one week.

To re-heat: To re-heat, simply heat gently on the stove in a skillet, flipping halfway through, until warm. Or re-heat in the microwave for a minute or two until hot.

To freeze: This meatloaf can either be stored raw or fully cooked. To freeze it raw prepare without the tomato glaze and wrap tightly in plastic wrap and store inside a freezer bag. Freeze for up to 6 months until ready to bake. Before cooking transfer to the refrigerator overnight to thaw and proceed with the cooking instructions and the tomato glaze. To freeze it fully cooked cut into individual slices and wrap each one in plastic wrap. Remove each serving the night before serving or thaw on medium in a covered skillet with a few tablespoons of water until warmed through).

Love this healthy meatloaf recipe? Try these other Whole30 dinners!

• Buffalo Chicken Stuffed Peppers
• Whole30 Mediterranean Chicken Bowls
• Creamy Whole30 Smothered Pork Chops
• Crispy Pork and Zucchini Noodle Coconut Soup
• Baked Whole30 Garlic Herb Turkey Meatballs

If you enjoyed this recipe we’d love it if you take 5 seconds to rate and review it below. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Thank you for sharing your kitchen with NK 🙏🏼 We are so grateful you’re here!

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