This Easy Low-Carb Paleo Meatloaf is a family-friendly weeknight dinner that’s free of all gluten, grains, dairy, and sugar; and picky eater approved!
I don’t know about you, but there isn’t a time, place, or instance where I would turn down a freshly cooked slice of meatloaf!
The rich, slightly fatty meat combined with the tart, acidic glaze just works. And when you want to enjoy your meatloaf completely guilt-free, this is where this recipe comes in!
Free from all grains, gluten, dairy, and sugar, this recipe is going to level up your meatloaf game, because everyone knows: the healthier it is, the more you can have, right?
It’s packed with flavor, perfectly tender, and not dry in the slightest! It’s also made with a handful of wholesome ingredients, so you can feel good about serving this to your family.
Is Low-Carb Paleo Meatloaf healthy?
This is a much healthier recipe compared to traditional meatloaf. The use of coconut flour instead of traditional breadcrumbs significantly reduces the carbohydrate content, and grass-fed ground beef is generally leaner than conventional ground beef, which provides a good source of protein with less saturated fat. This recipe also uses a natural sweetener, Deglet Noor dates, so there are no added refined sugars, too. Finally, the use of sea salt and reduced sodium tomato sauce helps keep the sodium intake in check.
However, if you want to make this meatloaf even healthier, I would recommend adding more vegetables like mushrooms, carrots, and spinach for additional nutrients and fiber. Just remember that with every change you make to the ingredients, the texture and moisture content of the meatloaf may also change, so adjust the other ingredients accordingly.
Can you make meatloaf without breadcrumbs?
The main worry with substituting out the breadcrumbs in meatloaf recipes is whether the meatloaf can hold together without them. Combined with eggs, they are essentially the glue that holds it together; but did you know that they aren’t as important as they may seem?
There are actually several substitutions for breadcrumbs that you can make! Rolled oats or quick oats, crushed crackers or pretzels, pork rinds, or even Parmesan cheese can all be good binding agents in the meatloaf! To keep this recipe fully dairy-free, grain-free, and gluten-free, I substitute breadcrumbs for coconut flour, and it works great. Coconut flour is high in fiber, and it contains essential minerals like iron, potassium, and magnesium.
How to make ahead and store
To make ahead, prepare the meatloaf in the loaf pan, and before you cook it, store it in the refrigerator for up to 2 days. You can also freeze it in this state, just store the loaf pan in an airtight freezer bag to prevent freezer burn.
After cooking the meatloaf, leftovers will keep in an airtight container in the refrigerator for 3 to 4 days. For longer storage, slice the meatloaf into portion-sized pieces and freeze them in individual airtight containers or freezer-safe bags for up to 3 months. Just thaw in the refrigerator overnight before reheating in a hot oven until warmed through.
Serving Suggestions
Like all meatloaves, the side dishes to serve them with are endless! Anything that isn’t too fatty will balance out the meat flavors in the loaf, so I love to serve my meatloaf with low-carb alternatives to American classics, like this Green Bean Casserole, this Cauliflower Potato Salad, or even these Cauliflower Mashed Potatoes. You also can’t go wrong with Creamed Corn or Oven-Roasted Veggies!
Recipe
Ingredients
For the sauce:
- 1/2 cup canned low-sodium tomato sauce
- 1/4 cup tomato paste
- 2 tablespoons water
- 2 tablespoons (about 3 dates or 23g) Deglet Noor dates, halved
- 1 tablespoon white vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
For the meatloaf:
- 1 lb grass-fed ground beef (85% lean – don't use extra lean)
- 1 large egg
- 6 tablespoons green bell pepper diced
- 1/4 cup green onion sliced
- 1/2 teaspoon sea salt
- Pinch of black pepper
- 4 teaspoons coconut flour
Instructions
- Preheat your oven to 350°F.
- Combine all the sauce ingredients in a small pot, set on high heat, and stir until well combined. Bring to a boil.
- Once boiling, cook for 1 minute, stirring frequently. Then, reduce the temperature to medium and cook until the sauce begins to thicken, about 4 minutes.
- Immediately transfer to a small food processor and blend, stopping to scrape down the sides frequently, until the sauce is smooth and the dates are broken down and incorporated. This may take a few minutes.
- In a medium bowl, combine all the meatloaf ingredients except the coconut flour and mix until just combined – don't overwork the meat. I find it's easiest to use your hands. Add in the coconut flour and mix until just combined.
- Transfer to a loaf pan and press into an even layer, making sure you don't over-pack the meatloaf – this makes it dry. Spread the sauce all over the top.
- Bake until no longer pink inside, and the internal temperature on a meat thermometer reads 160°F – about 45 to 55 minutes. Let stand for 5 minutes before slicing and serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
If I plan to use a grass fed beef, which is on the leaner side, would you recommend add in an additionalsource of fat somehow? Like butter or a little bacon grease or something?
Hi Kaitlin, Just to be sure, I would add a bit of butter or bacon grease to keep the beef moist and flavorful in your meatloaf.