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A meatloaf pan filled with Whole30 Meatloaf, sprinkled with fresh thyme on top, sitting on top of a cream colored tea towel.

Easy Whole30 Bison Meatloaf

Kaleena Martinez
This Whole30 Bison Meatloaf is the ultimate cozy dinner, tender, flavorful, and made with real ingredients you can feel good about. It’s packed with lean ground bison, sautéed veggies, and topped with a tangy, sugar-free ketchup glaze for that classic comfort food flavor. Perfect for a wholesome weeknight meal or Sunday dinner!
4.37 from 19 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 8 people

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

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.
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.

Nutrition

Calories: 380kcalCarbohydrates: 11gProtein: 26gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 120mgSodium: 384mgPotassium: 492mgFiber: 3gSugar: 5gVitamin A: 242IUVitamin C: 3mgCalcium: 86mgIron: 5mg

*nutrition information is an approximate

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