Meatloaf is the ultimate comfort recipe! This is one of my favorite recipes to meal prep on a Sunday and have for lunches for the rest of the week. It's an easy take on a traditional meatloaf recipe with classic flavors that is perfect for meal prep or a weeknight meal the whole family will love.
This Whole30 meatloaf is a huge hit in my house and reminds me of the classic meatloaf recipe that my mom made when I was growing up. My mother's meatloaf was filled with a ton of questionable ingredients but the good news is this easy paleo meatloaf is made with just a handful of simple ingredients.
Ketchup- Make sure you use Whole30 compliant ketchup. My favorite Whole30 compliant ketchup is Primal Kitchens No Sugar Ketchup.
Ketchup- You can substitute ketchup with tomato paste. You would substitute the tomato paste at the same ratio as the recipe calls for ketchup.
Step by step
- Dice the celery and onion and cook on medium heat with avocado oil or olive oil until they are tender. About 5 minutes.
- Whisk the eggs in a small bowl.
- Add the cooked celery and onion, ground bison or beef, whisked eggs, dried thyme, ¼ cup of ketchup, one cup almond flour, salt, pepper, onion powder, and garlic powder to a large bowl.
- Using a fork or your hands, mix everything together.
- Spray a loaf pan with avocado oil spray and fill the loaf pan with the meat mixture.
- Cover the top of the loaf with the remaining ¼ cup of ketchup. Bake at 350 degrees Fahrenheit. uncovered for one hour or until the center of the meatloaf reads 160 degrees Fahrenheit on a meat thermometer.
Frequently asked questions
Yes! You can freeze cooked meatloaf in an airtight container or in a vacuum-sealed bag.
The most common reason meatloaf falls apart is because it doesn't have enough binding agents like breadcrumbs or eggs.
The meatloaf tends to crumble a little if you cut it and serve it right out of the oven. Let your meatloaf rest for at least 10 minutes before serving it and it will hold together better.
You can line the bottom of your loaf pan with parchment paper if you don't have avocado spray or are afraid of it sticking to the pan.
What to serve with
Here are some great ideas for what to serve with this Whole30 meatloaf recipe.
-mashed potatoes or sweet potatoes
-a simple salad
Storing and reheating
You can store your leftover meatloaf in an airtight container in the refrigerator for up to 5 days.
I usually reheat my meatloaf slices in the microwave but you can also reheat the slices in the oven. Reheat in the oven at 250 degrees Fahrenheit in a shallow dish with a little bit of beef broth (about one tablespoon), cover it with foil, and bake for 20-25 minutes.
Looking for more Whole30 recipes? Check these out!
Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.
Easy Paleo Whole30 Meatloaf
- 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 Ketchup
- ½ teaspoon Salt
- 1 teaspoon Pepper
- 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 and cook on medium heat for about 5 minutes or until the onions are translucent in color.
- While the celery and onion are cooking, add the eggs to a small mixing bowl and lightly whisk them.
- To a large mixing bowl, add the whisked eggs, the 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 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