When I think of the ultimate comfort food dish, I think of this Whole30 Meatloaf. It's golden on the outside, tender in the middle, and topped with Whole30 compliant ketchup, pure comfort on a plate.
This meatloaf takes that classic comfort food and gives it a Whole30 and bison twist. I first discovered my love for cooking with bison when I did my first Whole30 back in 2017 (which totally changed my way of cooking and looking at ingredients). Bison is lean, flavorful, and packed with protein, making it perfect for a satisfying weeknight meal.
Pair this meatloaf with my dairy free mashed potatoes for a cozy meal, or try my bison Swedish meatballs next time you're craving something cozy with a twist.
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What makes this meatloaf unique
This recipe uses ground bison, which gives this meatloaf a nice, rich flavor while keeping it leaner than when using ground beef. Also, this recipe adds Whole30 compliant ketchup into the meatloaf mixture, keeping it from drying out.
Ingredients
Bison: If you can't find or don't have ground bison, then you can use ground beef.
Ketchup: To keep this Whole30, make sure to check the ingredients in your ketchup. I use Primal Kitchen's unsweetened ketchup to keep this compliant.
Can I use ground beef?
Yes! You can use ground beef if you don't like, have, or can't find ground bison. Using bison just gives the meatloaf a richer depth of flavor and makes it a little leaner.
How do I know when my meatloaf is done?
Once the center has reached 160 degress Farhenheit, it's done. You can also cut into the center slightly and check to make sure there is no pink left. A meat thermometer will be your best friend. If you don't have one, then I highly suggest you add one to your kitchen staples.
What is the best kind of loaf pan to use?
I have tested this recipe in every kind of loaf pan you can think of (glass, metal, and enamelware), and I have had the best results with my aluminized steel pan.
Step by step
- Step 1: Add avocado oil to a pan and heat to medium heat. Dice the celery and onion, then add to the pan and cook for 5 minutes or until the celery and onion are soft.
- Step 2: Add the cooked celery and onion, eggs, ground bison, thyme, ¼ cup of ketchup, almond flour, salt, pepper, onion powder, and garlic powder to a large mixing bowl.
- Step 3: Using your hands, gently mix everything together.
- Step 4: Spray a loaf pan with avocado oil or olive oil spray and fill the loaf pan with the meat mixture.
- Step 5: Add the remaining ¼ cup of ketchup to the top of the mixture. Bake at 350 degrees Fahrenheit uncovered for one hour or until the center of the meatloaf reaches an internal temperature of 160 degrees Fahrenheit. Sprinkle fresh thyme on top of the loaf when done.
Kaleena's Tips
- Let it rest before slicing. Letting your meatloaf rest for at least 10 minutes before cutting it will help it not to crumble.
- Don't skip sautéing the veggies. Cooking the onions and celery first gives your meatloaf that homemade flavor and keeps it from turning out too wet.
- Mix gently. Over-mixing can make your meatloaf dense. Use your hands or a fork just until everything's combined.
- Add more ketchup. After taking the meatloaf out and letting it cool, I like to add a little extra fresh ketchup to the top before cutting.
Storing, freezing, reheating
Storing: Let the meatloaf cool completely, then add it to an airtight container and store it in the fridge for up to 5 days.
Freezing: Once cooled, wrap cooled slices individually in parchment paper and store them in a freezer-safe bag for up to 3 months. Just thaw in the fridge overnight when you are ready to reheat.
Reheating in the oven: Place slices in a shallow dish, add a tablespoon of broth or water to keep things moist, cover with foil, and warm at 250°F for about 20-25 minutes.
Reheating in the microwave: Heat slices on a plate for 1-2 minutes until warmed through. I like to cover them with a damp paper towel so they don't dry out.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Easy Whole30 Bison Meatloaf
EQUIPMENT NEEDED
- sauté pan
- meatloaf pan
- Large mixing bowl
Ingredients
- 2 pounds ground bison
- 2 eggs
- 1 cup diced celery
- 1 cup diced onion
- 1 cup almond flour
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoon dried thyme
- ½ cup divide ketchup *I use Primal Kitchen's to keep this compliant
- ½ teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add avocado or olive oil to a pan and heat to medium heat. Dice the celery and onions, then add them to the pan and cook for 5 minutes or until they are soft and translucent in color.
- To a large mixing bowl, add the eggs, bison, almond flour, garlic powder, onion powder, thyme, cooked celery and onions, ¼ cup of ketchup, salt, and pepper.
- Combine the ingredients with your hands or a fork.
- Once the mixture is combined, add it to a meatloaf pan that has been sprayed with avocado or olive oil and top it with the rest of the ketchup (¼ cup).
- Cook uncovered for 1 hour or until it has an internal temperature of 160 degrees Fahrenheit and there is no pink left.
Notes
- Let it rest before slicing. Letting your meatloaf rest for at least 10 minutes before cutting it will help it not to crumble.
- Don't skip sautéing the veggies. Cooking the onions and celery first gives your meatloaf that homemade flavor and keeps it from turning out too wet.
- Mix gently. Over-mixing can make your meatloaf dense. Use your hands or a fork just until everything's combined.
- Add more ketchup. After taking the meatloaf out and letting it cool, I like to add a little extra fresh ketchup to the top before cutting.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
Dani
This meatloaf is delicious!!! I am new to the gluten-free, dairy-free world and this recipe just made my day! Thank you Kaleena for sharing this. As a side note: I did not have celery do I added a carrot 🙂
Kaleena Martinez
Thank you so much Dani! I am so glad you like it and subbing the celery for carrots sounds delicious!
Shara
Love, love, love!!!!
Kaleena Martinez
Thank you! xo Kaleena