This Paleo meatloaf recipe is simple to make and easy to customize with your favorite seasonings. What makes it stand apart from most recipes, however, is that instead of baked in a loaf pan, the meat is simply formed into a loaf by hand and baked on a baking sheet. This allows to fat to drain away from the meat, which avoids the sogginess you sometimes get with a loaf pan.
If you liked this Paleo meatloaf recipe, try our Paleo Sloppy Joes recipe next time. Looking for even more delicious Paleo recipes? Look no further and visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes!
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Paleo Meatloaf with Tomato Glaze
Total Time: 60 minutes
Cook Time: 1 hour
saturated fat 6.2g
- 2 cup(s) tomato sauce sugar-free
- 1/2 cup(s) tomato paste
- 1 pound(s) beef, ground
- 1/2 pound(s) pork, ground
- 1 small onion(s) finely chopped
- 2 medium garlic clove(s) minced
- 1/2 cup(s) almond flour
- 2 large egg(s)
- 2 tablespoon(s) almond milk, unsweetened or coconut milk
- 2 tablespoon(s) tomato paste
- 1 teaspoon(s) paprika smoked
- 1/2 teaspoon(s) dry mustard
- 1 teaspoon(s) sea salt
- 1 teaspoon(s) black pepper
- Preheat oven to 350 F. Line a rimmed baking sheet, broiler pan, or casserole dish with parchment paper.
- Start the tomato glaze by combining the tomato sauce and paste in a small saucepan. Stir and bring to a boil. Reduce heat and simmer over medium-low heat until thickened while you prepare the meatloaf, stirring occasionally.
- Combine the meatloaf ingredients in a large bowl. Using your hands, mix together until well combined.
- Transfer the mixture to your prepared pan and form into a tight loaf.
- Bake for 30 minutes. Remove from the oven and spread about half of the tomato glaze on top. Return to the oven and continue baking for about 30 more minutes, or until an instant read thermometer reads 160 degrees.
- Remove from pan and spread the remaining glaze on top. Allow to rest for 10-15 minutes before slicing.