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This Gluten Free Meatloaf recipe is an easy main dish that will please just about everyone. It’s a comfort food classic that is easy to make and so delicious. It’s also dairy-free, Paleo and Whole30 friendly.
Gluten Free Meatloaf Recipe
It’s hard to believe, but after six years of Lexi’s Clean Kitchen churning out gluten-free recipes, we’ve never done a whole classic meatloaf. That changes today! While we do have a mini meatloaf and a muffin meatloaf recipe, we are excited to introduce this whole classic version, and a have a few others planned, too! Meatloaf is one of those classic homestyle American dishes that you can easily forget how delicious they are, until your sitting down eating it! This Classic Gluten-Free Meatloaf is simple but delicious. Bake it in a loaf pan, or make it free form and serve it up with your favorite sides like these Oven Roasted Veggies, Mashed Potatoes or Brussels Sprouts!
Paleo Meatloaf Ingredients
- Grass-fed Ground Beef
- Almond Flour (or can substitute ground flaxseed for nut-free)
- Tomato Paste
- Coconut Aminos
- Salt and Pepper
- Garlic Powder
- Smoked Paprika
- Onion Powder
Traditional meatloaf uses breadcrumbs to help tenderize the meat. In our gluten free and paleo meatloaf recipe, we’re using almond flour to do this instead. Almond flour will not only help hold the meatloaf together, when mixed with eggs, but it also adds some extra fat to the meatloaf which helps keep it tender. Because we wanted this meatloaf to be as simple as possible, while still be flavorful, we opted to use dried herbs and spices instead of fresh onion and garlic. We also add in tomato paste and coconut aminos which helps build on and gives it a deep umami flavor.
Tips for Making Gluten Free Meatloaf
While we think this is a foolproof recipe, there are some tips that are useful to know if you want to make the best tasting meatloaf!
- Don’t buy lean ground beef for this recipe. Lean ground beef is going to lead to a dry meatloaf. Buy the best-quality grass-fed 85% ground beef you can.
- Mix the meatloaf just until it’s combined, and then stop. If you overwork the dough it’s going to result in a tougher and dryer textured meatloaf.
- Use a meat thermometer! You want to pull the meatloaf from the oven around 155ºF, and then let it rest for 10 minutes. If you overcook the meat, it will taste dry.
- Let the meat rest for 10 minutes before slicing. Not only does the 10 minute rest period allow the meatloaf to finish cooking, that rest period also ensures the meat doesn’t lose all of it’s juices when being cut.
- Use a serrated knife (like a bread knife) when slicing.
Glazing a Meatloaf
You may have noticed our meatloaf top is plain. While we are opting to keep this version simple, you certainly can glaze the top of our meatloaf. Typically this is done with either ketchup or barbecue sauce. You’ll need about 1/2 cup of either brushed on top about halfway through cooking time so that it gets concentrated in the oven.
Sides to Serve with Meatloaf
- Classic Mashed Potatoes (Paleo + Vegan)
- Collard Greens with Bacon
- Garlicky Blistered Green Beans
- Cheesy Scalloped Potatoes (Lightened Up)
- Healthy Creamed Spinach (Made Without Cream!)
- Mediterranean Quinoa Salad
If you like this classic gluten-free recipe, check out these others:
- The BEST Gluten-Free Lasagna
- Gluten Free Biscuits
- Deconstructed Chicken Pot Pie (Gluten Free)
- Ultimate Fried Chicken (Gluten-Free)
Classic Gluten Free Meatloaf
- 2 eggs beaten
- 1/2 cup 44 grams almond flour (see note)
- 2 tablespoons tomato paste
- 1 tablespoon coconut aminos
- 1-1/2 teaspoon fine sea salt
- 1-1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 2 lb. grass-fed 85% ground beef
- Preheat oven to 400ºF.
- In a large bowl whisk together eggs, almond flour, tomato paste, coconut aminos and all spices. Add ground beef and mix together until completely combined.
- Evenly spread the meat mixture in a 8” x 5” loaf pan.
- Bake in the oven for for 50 minutes, or until the meat reaches an internal temperature of 155ºF.
- Let rest for 10 minutes before cutting with a serrated knife.