Originally published October 27, 2015. Last updated December 28, 2019.
A healthy twist on a classic dish, this Whole30 and Paleo Meatloaf is the ultimate in clean eating comfort food. With an easy combination of ground beef and pork mixed with fresh herbs and veggies, you’ll be amazed by the flavor! This Whole30 meatloaf is also gluten-free, low carb and keto friendly.
Whole30 Meatloaf = 100% Real Food Ingredients
There is nothing from a can or jar in this Whole30 meatloaf recipe. That’s one of the reasons we love making traditional comfort food into Whole30 compliant recipes. It proves that you don’t have to use ultra-processed, pre-packaged food with unnecessary or unknown ingredients. Just simple, real food – that’s what we’re all about.
Herbs and Veggies
Adding fresh herbs and some grated (or finely diced) vegetables to this Whole30 and Paleo meatloaf really sets it apart from traditional meatloaf recipes. The vegetables add texture and flavor and the fresh herbs really kick it up a notch. Don’t be scared to add vegetables to your meatloaf! The water in the vegetables actually prevents the meatloaf from drying out and keeps it nice and juicy.
What if I want a different meat for my meatloaf?
We used ground beef and pork, but you could really use any ground meat for this recipe. It could be made with 100% beef or also with ground chicken or ground turkey.
Make ahead FTW
We love this meatloaf recipe because you can make a big batch and eat on it all week. Or you can make it and save it for later – just cut it up into slices and freeze them in the portions you want. Then, you just have to defrost it and heat it up in the microwave or in a skillet on the stove.
The ketchup on top is totally optional
Spreading ketchup on top of meatloaf is something you either love or hate (I think). I personally used to hate it and now I enjoy a small layer of ketchup on top. It’s just a little sweet and tangy that pairs perfectly with the savory meatloaf. There are several Whole30 compliant ketchups you can find in stores now too!
- Primal Kitchen
- Red Duck – The Smoky Ketchup is what we used, not all are Whole30 compliant.
What do I serve with this Meatloaf?
- Loaded Mashed Cauliflower
- Simple Roasted Radishes
- Jicama Fries
- Turmeric Maple Roasted Beets and Carrots
- Brown Butter Mushrooms
- Apple Walnut Spinach Salad
Your turn to make this Whole30 Paleo Meatloaf
Go for it, and make this veggie packed Whole30 meatloaf recipe! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out! Make sure to give us a follow if you don’t already – let’s stay connected!
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Whole30 Paleo Meatloaf (Gluten-Free + Keto)
- 2 cups mushrooms (about 8oz)
- 1 cup cauliflower florets (or riced cauliflower)
- 1 leek (or sub onion)
- 1 medium sized carrot
- 1 medium sized parsnip (or sub carrot)
- 2 tbsp avocado oil (or ghee)
- 4 cloves garlic, minced
- 2 eggs
- 2 tbsp rosemary, freshly chopped
- 2 tbsp oregano, freshly chopped
- 1/2 cup parsley, freshly chopped
- 2 tsp salt
- 2 tsp pepper
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup Whole30 ketchup (optional topping)
- If using a food processor, use the grating attachment.
- Put the mushrooms, cauliflower, leek, carrot and parsnip through the food processor. Otherwise, if you are doing it by hand, dice the mushrooms and leek and grate the cauliflower, carrot and parsnip with a box grater.
- Preheat your oven to 400° Fahrenheit.
- In a large skillet, heat the avocado oil over medium heat and add in the vegetables.
- Sauté the vegetables for 8 minutes, stirring occasionally. Add in the garlic at the end with a couple of minutes left. Set aside to cool.
- In a large bowl mix the eggs with rosemary, oregano, parsley and salt and pepper.
- Add the meat and cooled vegetables to the bowl. Mix gently with your hands until all of the ingredients are well incorporated.
- Transfer the mixture to a 9 x 5 loaf pan or 8 x 8 baking pan (it should fit either). The loaf pan will be rounded over the top and the square pan will be even and flat. Make sure to spread it evenly into the corners.
- If you are using a 8 x 8 pan, bake for one hour. If using a loaf pan, bake for 80-90 minutes, or until the internal temperature reaches 160°.
- Remove from oven and carefully pour off the liquid from the pan. If you are topping with ketchup, spread ketchup over the top and put it back in the oven for a few minutes to allow the ketchup to warm up.
- Allow the meatloaf to cool off for a few minutes. Slice into pieces and serve.