Paleo meatloaf
A classic, sliceable meatloaf of lean beef and pork bound with egg and almond flour, kept juicy with finely grated carrot and onion. The tangy tomato glaze tastes like the ketchup topping you grew up with and caramelises at the edges. Slices just as well cold, for lunch the next day.
- Time
- 95 min (20 prep + 75 cook)
- Servings
- 6
- Per serving
- 357 kcal
- Protein
- 37 g
Ingredients
Meatloaf
- 1 1/2 lb ground beef (93% lean)
- 8 oz raw ground pork, 8% fat, lean ground pork, about 8 % fat, or the leanest you can find
- 2 large eggs
- 1/2 cup almond flour, blanched
- 1 small onion, finely grated
- 1 large carrot, finely grated
- 3 cloves garlic, minced
- 1 tbsp coconut aminos
- 1 tsp dried thyme
- 1/4 cup chopped fresh parsley
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Glaze
- 1/3 cup tomato paste
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/2 tbsp Dijon mustard
- 2 tbsp water
Steps
- Heat the oven to 350°F and line a tray with baking paper. Mix all the meatloaf ingredients gently with your hands until just combined. Shape into a loaf about 23 x 12 cm (9 x 5 inches) on the tray.
- Whisk the glaze ingredients together. Spread half over the loaf and bake for 40 minutes.
- Spread on the rest of the glaze and bake 15–20 minutes more, until the centre is 160°F.
- Rest for 10 minutes so the juices settle, then slice with a sharp knife. It keeps 4 days in the fridge and freezes for 3 months, in slices. Eat it cold in lettuce leaves, or reheat it covered.
Good to know
Will it hold together without breadcrumbs?
Yes. The eggs and almond flour do the binding, and the rest before slicing matters as much as either. Grate the vegetables finely so there are no large pieces to split the slices.
Can I use all beef?
Yes. Use the same total weight of 93 % lean beef, at about the same score.
Alternative
Per
- Calories
- 168
- Protein
- (43%)
- 17 g
- Fat
- (45%)
- 8 g
- Carbohydrates
- (12%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 341 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2143 kcal goes into the pot and 1508 g of ingredients comes out as about 1278 g of food: 168 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.