This paleo meatloaf is flavorful, easy and, of course, gluten free, low carb and keto too. Meatloaf is one of those things that I make on a regular basis and have never written down this recipe, until now! I like to make mine into 4 smaller 1/2 pound loaves so that they cook faster for a weeknight meal and so bigger eaters (like my son and my husband) can have their own “personal” meatloaf. Cooked on a sheet pan, any extra grease will be easily left behind. This size also is also great for sandwiches if you have leftovers!
Serve this paleo meatloaf with this Asparagus Salad With Caper Herb Dressing and these Roasted Root Vegetables for a satisfying and nourishing meal.
If you love this meatloaf recipe, I’m sure you’ll enjoy these too: Paleo Meatloaf With Mushrooms, Vegetarian Italian Meatballs, or these Teriyaki Meatballs.
Why You’ll Love This Recipe for Paleo Meatloaf
Hearty and filling, and perfect for autumn, this meatloaf is grain-free, gluten-free, keto, and best of all blood sugar-friendly. It doesn’t get much better than this! The flavor is top notch and I guarantee you’ll be making this recipe on repeat.
Ingredients
For the meatloaf
- Ground beef – I used ground beef but you could also use bison, lamb, or a combination of these meats.
- Eggs – I used organic eggs but any kind of eggs will help bind the meatloaf.
- Hemp hearts – Hemp hearts add a touch more protein, healthy fats and also help hold the meatloaf together.
- Ketchup – Look for ketchup without added sugar (or no more than 2g sugar per serving). I like Primal Kitchen unsweetened ketchup.
- Worcestershire sauce – Worcestershire sauce adds a nice savory flavor.
- Italian seasoning – If you don’t have Italian seasoning you can use a combination of basil, oregano and thyme.
- Sea salt – I like to use sea salt but table salt will also work.
- Black pepper – Freshly ground pepper adds a touch more spice.
- Garlic powder – I also added a pinch of garlic powder for more flavor.
For the glaze
- Ketchup – Without added sugar as per above.
- Worcestershire sauce
Equipment
How To Make Paleo Meatloaf
- Preheat oven to 350F.
- Prepare a sheet pan with a sheet of parchment paper and set aside.
- In a large bowl, add all of your meatloaf ingredients and mix well. I use my hands but if touching raw meat makes you squeamish, you could use a fork.
- Divide the meat mixture into 4 equal pieces and place them on the parchment lined baking sheet. I prefer to cook meatloaf on a sheet pan instead of a loaf pan so that the extra grease drains away instead of making a soggy meatloaf.
- Mix up the meatloaf glaze in a small bowl using the ketchup and Worcestershire sauce.
- Spoon the glaze to coat all four meatloaves evenly. This glaze will caramelize and is my son’s favorite part!
- Bake meatloaves for about 30 minutes or until internal temp reaches 160F (use a meat thermometer).
- Allow meatloaves to cool for 5 minutes and then serve! Delicious with roasted veggies, mashed garlic cauliflower, or a simple side of steamed broccoli.
- Enjoy!
Storage
Leftover meatloaf will keep for 3-4 days in an airtight container in the fridge. You can also freeze leftovers for up to 3 months.
Pro Tips
Here are a few suggestions to ensure your meatloaf turns out well every time.
- If you’d prefer to make your loaves in a loaf pan instead of on a cookie sheet, pick up a few mini loaf pans, grease them slightly and bake up the loaves that way.
- Don’t compromise on the Worcestershire sauce as it adds a nice salty, umami flavor. It lasts for quite a while so no need to worry about the bottle going bad.
- Store hemp hearts in the fridge to ensure they stay fresh.
FAQs
What makes a meatloaf low carb or paleo?
Some meatloaf recipes use breadcrumbs to help bind them. Breadcrumbs are a source of carbohydrates and not suitable for a low carb or paleo diet. This recipe uses eggs and hemp hearts which are both low carb and paleo friendly.
Is meatloaf considered healthy?
Yes, this meatloaf can definitely be part of a healthy diet. Loaded with protein it will keep you full for hours.
What’s good to eat with meatloaf?
Anything goes with meatloaf, salad, vegetables and this Low Carb, “Mashed Potatoes” alternative.
Did you make this recipe? If you did, please tag me and share on Instagram!
Paleo Meatloaf -low carb, gluten free, keto
Equipment
Ingredients
for the meatloaf
- 2 pounds ground beef you could also use bison, lamb or a combo
- 3 eggs
- 1 cup hemp hearts
- 2 tbsp ketchup look for one without added sugar (or no more than 2g sugar per serving) I like Primal Kitchen unsweetened ketchup
- 1 tbsp worcestershire sauce
- 1 tbsp italian seasoning
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
for the glaze
- 1/2 cup ketchup
- 1 tbsp worcestershire sauce
Instructions
- Preheat oven to 350F
- Prepare a sheet pan with a sheet of parchment paper and set aside
- In a large bowl, add all of your meatloaf ingredients and mix well. I use my hands but if touching raw meat makes you squeamish, you could use a fork.
- Divide the meat mixture into 4 equal pieces and shape into "loaves". Place them on the parchment lined baking sheet. I prefer to cook meatloaf on a sheet pan instead of a loaf pan so that the extra grease drains away instead of making a soggy meatloaf.
- Mix up the meatloaf glaze in a small bowl using ketchup and worcestershire sauce.
- Spoon the glaze to coat all four meatloaves evenly. This glaze will caramelize and is my son's favorite part!
- Bake meatloaves for about 30 minutes or until internal temp reaches 160F (use a meat thermometer).
- Allow meatloaves to cool for 5 minutes and then serve! Delicious with roasted veggies, mashed garlic cauliflower, or a simple side of steamed broccoli.
- Enjoy!