Grain Free Meatloaf

It was beautiful, breezy and crisp outside this morning and it made me so happy that Autumn is finally here! It also made me really want some comfort food. I was happily curled up on the couch in my sweat pants with my boys watching cartoons, of course. And I remembered that I had some ground beef in the fridge that I really needed to use before our hectic week started. I thought maybe I would make meatballs… But what are meatballs without tender spaghetti squash to go alongside? I axed that idea pretty quick, I didn’t have the motivation or the stamina to cut that squash open, not today. So meatloaf it was!

I love meatloaf and in my opinion, people either love it or hate it… I LOVE it! Many traditional meatloaf recipes call for oatmeal and I’ve found that almond meal works just as good Grain Free Meatloaf(if not better) than oatmeal. This recipe easily feeds a family of four and can be doubled to accommodate larger families.

This meatloaf would go great with simple mashed sweet potatoes or even just some steamed broccoli, my boys and I gobbled it up solo :) Enjoy!

Prep time
Cook time
Total time
  • 1lb Beef, Grass-fed ground
  • 1 Large Carrot, Peeled Finely Chopped
  • 2 Stalks Celery, Finely Diced
  • ½ Yellow Onion, Chopped
  • 2 Garlic Cloves, Minced
  • 8 oz Package Fresh Mushrooms, Diced
  • 4 oz Tomato Paste (about half of an 8oz can) Organic
  • ¼ Cup Almond Meal
  • 1 Egg
  • ¼ tsp Sea Salt
  • ½ tsp Italian Seasoning
  • 2 Tbsp Olive Oil, Divided
  • Fresh Cracked Pepper, to taste
  1. Preheat oven to 350 degrees.
  2. In a skillet, heat 1 Tbsp olive oil over med/high heat, add chopped onion, carrot and celery.
  3. Saute 5-7 minutes until onions are translucent and mixture is tender.
  4. Add minced garlic and cook until fragrant, about 1 minute.
  5. Remove mixture from skillet into a medium mixing bowl, set aside.
  6. In same skillet, add 1 Tbsp olive oil and saute mushrooms 5-7 minutes until tender, add to bowl and cool a couple of minutes.
  7. Add ground beef, tomato paste, almond meal, egg, sea salt, and Italian seasoning to bowl, using your hands mix together until well combined.
  8. Mold into a "loaf" in a 9x13 glass pan, try not to make it too thick, cover with foil.
  9. Bake covered for 30 minutes, remove foil and bake another 10 minutes.
  10. Let rest for 5-10 minutes when done.

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