Paleo Meat Loaf

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Paleo Meat Loaf

Servings 4

Total Time: 90 minutes

Cook Time: 90 minutes

Nutrition Information

calories 484

carbohydrate 13g

protein 37g

fat 34g


  • 1/4 teaspoon(s) sage, dried
  • 1 teaspoon(s) sea salt (optional)
  • 1 teaspoon(s) dry mustard
  • 1/2 teaspoon(s) black pepper freshly ground
  • 1 teaspoon(s) garlic, granulated
  • 1 teaspoon(s) chipotle, ground
  • 4 medium garlic clove(s) minced
  • 1 small onion(s), yellow finely chopped
  • 1/4 head(s) cabbage(s), red chopped (about 1 cup per 4 servings)
  • 2 tablespoon(s) coconut milk, full fat
  • 1/2 teaspoon(s) hot pepper sauce
  • 1/3 cup(s) almond meal
  • 1 large egg(s) beaten
  • 11/2 pound(s) beef, lean ground
  • 1/2 cup(s) barbecue sauce, unsweetened (optional)


  1. Preheat oven to 350 F.
  2. Combine all ingredients except ground beef and BBQ sauce in a large bowl, and mix.
  3. When well blended, add ground beef and combine together with a fork.
  4. Place mixture into a non-greased loaf pan or shape into a loaf on a non-greased baking pan.
  5. Pour sauce over the top of the meatloaf.
  6. Bake, uncovered, for 75-85 minutes, or until an internal temperature of 160 F is reached (or until there is no pink in the center).
  7. Let stand for 5 minutes, then slice and serve.


  1. I recommend cooking the onion & cabbage with the spices first in a little coconut oil. the meatloaf will then bake, not steam, and provide you with a moist, not soggy end product. Cooking the spices first also helps them bloom – for bigger flavor.

  2. I followed Supefox’s suggestion by cooking onion/cabbage/spices first before adding to meatloaf and almond milk, but it still turned out super soggy- the meatloaf was almost floating in a pool of liquid! This is second time it’s happened. I’m using very lean ground beef, so I think grease/fat contribution is negligible. Maybe too much almond milk?

  3. To counteract the sogginess (sp?) I use ground turkey instead of ground beef – seems to work well – just a suggestion.

  4. I used coconut milk instead of almond milk since this is so much easier to find in the Danish stores and it turned out really well. Great dish

  5. This was really delicious… I actually forgot to put the almond milk in and followed Superfox buy cooking all the veggies and spices first then blended the veggies with the meat and it turned out perfect, not soggy at all! I used Turkey meat as well. Highly recommend cauliflower mash potatoes to finish off the meal!

  6. I made this for dinner last night using ground Bison. I used coconut milk instead of almond milk, and also added a little diced bell pepper. The flavor was excellent and I think the coconut really complimented the bison. I will make this again but next time I will use only half the coconut milk and maybe try adding an egg to help it stick together better. Thanks for the recipe!

  7. I just finished dinner and my whole family loved it, even my autistic son who is very fussy! I combined 1 lb. beef and 1 lb. ground turkey. I did not cook the veggies first. I did dump the liquid out a couple times during cooking. It only took an hour for it to be finished.

  8. Fabulous! I fried the cabbage and onion in coconut oil as suggested. I followed the recipe, except I left out the coconut milk and opted to add smokin joe jones sugar free bbq sauce into the meat mixture. This was probably one of the best meatloaf’s I have ever made. My hubby went in for seconds and he doesn’t eat paleo. For those who were having issues, I’m not sure what went wrong because I will definately make this recipe again. If you have an eye for cooking make adjustments as you see fit.

  9. It’s interesting the wide range of outcomes with this recipe… Have no idea why.

    We’ve been looking for a go-to meatloaf recipe that both my husband and I could enjoy. I can only eat strict paleo due to severe food sensitivities – and my husband loves meatloaf. But all the recipes we tried to adapt previously were off in some way. This recipe does it for us! It was firm, well-flavored, easy and delicious.

    We made small changes: green cabbage instead of red, no hot sauce or coconut milk, and natural-style ketchup on top rather than bbq sauce – because that was what we had on hand. We shredded the raw vegetables in food processor, then added the seasoning and almond flour, processed to blend, then added the meat and processed again to blend. All that processing probably contributed to the loaf coming out firm. We used 80% lean beef and had some expected fat run-off, which was easy to pour off – not soupy at all. The loaf was hand-shaped and baked in the middle of a glass casserole dish until 160 degrees inside.

    Husband commented that it could use some black pepper, then he gobbled it up. I especially liked the chipotle chili flavor. Hooray for this great recipe!

  10. I tried this recipe with a few substitutions. My son is allergic to coconut, so we can’t fry anything in coconut oil. I used the “as seen on TV” meatloaf pan. It keeps the meatloaf out of the liquid, and lets you get a nice crust on the meatloaf. No Chili powder or hot sauce. I also increased the almond meal to 1/2 a cup, added an additional egg, and cut out the coconut milk. I added 1/2 teaspoon of smoked paprika. This made the recipe a lot more palatable, and much less liquid to deal with. The egg binds the meat together, without leaving it soupy. I also mixed 1/2 the BBQ sauce into the meat in place of milk. Turned out delicious, held together well, and had a bit of a crispy crust on it. I had tried the recipe to begin with, substituting almond milk for coconut milk…It was awful, my family hated it, and they really didn’t want me to try again. After my changes, my 7 year old said he would like to have it for his birthday dinner.

  11. For those with soupy meatloaf, are you using the drinkable coco milk or the kind in a can? There’s a big difference in consistency and I learned this the hard way with another recipe with a sauce that came out too runny. Neely, maybe have a note on some of these recipes as to which one? I think most would use the canned, but for those of us just starting to cook paleo we don’t realize that it’s an important distinction.

  12. I make this meatloaf never soggy, I add a couple more eggs and sometimes substitute Flax seed meal when out of almond meal. The extra eggs firm it up the texture real well. Use full fat coconut milk. If you still have a soggy problem I would keep an eye on the meatloaf while cooking and pour off the liquid and continue baking. This is always a big hit around here.

  13. I tried this recipe and it turned out great, not soupy at all. Flavor was great and was even better the next day for lunch. For sides I made mashed clauiflower and balsamic asparagus salad and both went well with the meat loaf.

  14. I left out the coconut milk, and added 2 T of flax seed meal. I also cooked it at 375 degrees for one hour. It was wonderful! I also used ground turkey 85/15.

  15. Some Paleo purists don’t like quinoa but for those who eat it, there is a FABULOUS turkey quinoa meatloaf recipe on

  16. Following the suggestions from other comments, I sauteed the cabbage and onions prior to mixing with the remaining ingredients. I also used my BBQ-replacement sauce in place of the coconut milk.
    At the last minute, I realized I didn’t have BBQ sauce, so made a quick sauce with 1/3 cup catsup, 1 T honey and 1 t Worchestershire. This made enough to replace the coconut milk and also cover the top of the loaf.
    I also cooked my loaf on a broiler pan so that the fat drained away, so no problem with a soggy meatloaf at all. This was great and I’ll definitely make it again!

  17. I split the meat between beef and buffalo to make a “buffaloaf”. The beef adds fat to the extremely lean buffalo. Works really well on high for about 3 hours in a crock pot – put a ceramic plate (oven safe) on the bottom to keep the loaf above the drippings.

  18. Followed the recipe to a “t” and mine wasn’t soggy…liquid on bottom, but very moist, not soggy! I’ve made it twice and my family loves it!

  19. I’ve noticed a few people have talked about Almond Milk as an ingredient. I can only see Almond MEAL (ground Almonds) so i;m a little confused where the the ‘milk’ is coming from? i’ve just cooked this recipe minus the coconut cream – i fried up the onion and garlic together first – gave the cabbage a quick cook for couple of minutes. Altogether, came out delish. even the 2 teenagers who criticize everything said it wasn;t dry and how nice it was and to cook it again. I really enjoyed it, didn;t even bother making gravy. Well happy!!

  20. ERICA – granulated garlic is basically garlic powder – looks like fine salt granules so of course its dry not wet like minced garlic in the jar. You should find amongst the Herbs section where they sell the ‘jarred’ minced garlic, ginger, packet herbs n spices etc.

  21. I forgot to say, I’d run out of eggs, so added about half a cup of Chia seeds, which can be substituted for eggs, worked out fine but will add the egg next time plus a little Chia seeds as well for the nutritional factor. I’ve read a lot of posts above that talk about soggyness with their loaves. I think this comes down the people adding this almond milk where this is no almond milk in the recipe. Its no wonder its soggy then. Me thinks people need to read the ingredients list properly LOL!!!

  22. I love this meatloaf, I make it every few weeks and happily eat left overs for days. I’ve cooked it both ways, first by sautéing the vegetables and spices separately, and also by just throwing everything together raw. I can’t tell much of a difference in terms of “sogginess” or taste, so usually I don’t cook the vegetables first. It’s one less step and less dishes. Also, I don’t always use the coconut milk, and it turns out just as good. Thanks for such a great, easy, and healthful dish!

    1. Candice – If your son can tolerate coconut flour, I’d use half and half coconut flour and tapioca flour – a little more tapioca flour than coconut flour. Then add liquid (water, eggs, or coconut milk will do).

  23. Thank-you for this recipe. I ground my own almonds since we live in a small rural community and none of the stores had almond meal. It fed 2 adults, 3 middle school children and a 7 1/2 month old baby with one slice to spare for me (Mommy/Wifey) to snack on the next day. Our family totals 8 (two more children…) so I’m going to use both turkey & beef the next time ’round. I was so happy to make meatloaf without any “fillers” but it filled everything up. We have 4/8 people lactose intolerant and it has been recommended we all eat gluten free. Plus my husbands mother is celiac. I find your recipes simply delightful…. I have had my share of weird “recipes gone wrong” incidents on our adventures in healthy eating! Thank you! I’m still full and it’s morning LOL!
    Recovering Carb Addict. :)

  24. I tried this tonight, with some modifications (allergic to nuts so used what I had) and even my picky 3 year old and 1 year old ate it up. I sauteed the onions and cabbage first with the spices and then added to beef. I didn’t put the BBQ sauce on top as my husband is not a fan of meatloaf smothered. This is a definite keep and I will be making it again. Even thinking about using it as our burger recipe for the summer!

  25. I used ground sunflower seeds in place of the almond meal and formed a loaf on a broiler pan so the juices dripped to the bottom and didn’t make the loaf soggy.

  26. I’ve been making this recipe ever since I found your site, and after many times, I’ve come up with my own best-practices on how to get great paleo meatloaf that’s not wet.

    I follow the recipe except I omit the coconut milk and the pepper sauce. The egg and the water from the onion and greens are enough wetness to hold the loaf together. I also don’t use cabbage – I use other greens or lettuces I have in on hand (chard or spinach work beautifully).

    To bake it, I shape the loaf and put it in a roaster pan that has a wire rack, and the grease drips into the pan as it bakes instead of sogging up the meatloaf. This also allows all sides of the loaf to be open to the hot air in the oven, and it crisps the outer bits of the loaf nicely.

    I have to say that I really appreciate this site and your recipes because they are simple and easy to prepare, and they don’t require that I go out and buy $200 worth of one-off ingredients to stock my pantry. There is always SOMETHING I can prepare from your site with just the ingredients I have on hand. Keep up the good work!

    1. Thanks for the insight on your meatloaf. I am ready to try your recipe. I am also really glad that we can help you in your paleo journey.

  27. I took the meatloaf out of the pan about 3/4 of the way through (cause it’s firm by then) and put it on a small rack to finish cooking. The result was a perfectly cooked loaf, not soggy, not dry just right. I followed the recipe exactly with only this variation.

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