Easy Paleo Meatloaf for a weeknight meal
Gluten Free, Lunch/Dinner Recipes, Paleo, Recipes, Whole 30 compliant

Easy Paleo Homestyle Meatloaf

This Easy Paleo Homestyle Meatloaf is perfect for a weeknight meal and can be thrown together in just minutes!  Your whole family will love this simple meatloaf recipe!   If you’re serious about Whole30 this month you can request to join our Stay Fit Mom Whole30 Facebook Group here!

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Easy Paleo Meatloaf for a weeknight mealI must admit, whenever my husband requests meatloaf for dinner I usually don’t jump at the idea.  I hated meatloaf growing up.  Whenever my mom made it I cried inside.  It’s funny how our taste buds change over time.  Although I sometimes don’t love the idea of meatloaf for dinner, I never regret it.  There is something about the onion and tomato flavor that is so good! 

Simple ingredients and thrown together in just minutes! Your family will love this!

Meatloaf is almost impossible to screw up.  I think that is one of the reasons I love it so much.  Add in any extra veggies you have on hand- bell peppers, zuchinni, carrots, etc. They would all be great in this recipe as well.

Not only is this a Paleo Version of Meatloaf, but it is also Whole 30 compliant.  Yea!! Especially since I am currently doing the Whole 30 challenge!

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Easy Paleo Homestyle Meatloaf

Serving Size: Serves 6-8 people


For the Meatloaf: 

  • 3 lbs. ground beef
  • 1 egg
  • 1 med onion
  • 2 cloves garlic
  • 1 8oz can tomato sauce
  • 1/2 cup almond meal or flour
  • 1 1/2 tablespoons Italian seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper

For the Topping:

  • 1 8oz can tomato sauce
  • 2 teaspoons Italian seasoning


  1.  Preheat the oven to 350 degrees.
  2.  In a large bowl or mixer combine all meatloaf ingredients.
  3.  Place meatloaf mixture into a greased pan. (I used 2 bread pans)
  4.  Bake for 1 hour or until internal temperature reaches 160 degrees.
  5. Remove from oven, drain grease, and top with the tomato sauce and Italian seasoning mixture.
  6. Serve immediately and enjoy!

The products and information listed in this post are to the best of our knowledge.  We share with our readers what has been successful for us in our own lives.  Visit Whole30.com for full nutritional guide to ensure the products and food you consume are compliant.

If you liked this recipe you might also like our

Easy Paleo Meatball SoupMy favorite paleo soup to date! This was way easier to make than I thought.

No Bean Turkey Chili

Super easy, Whole30 compliant Turkey Chili. This will be my first Whole30 meal!

and our Paleo Stuffed Peppers

Ground Turkey and Cauliflower Rice Stuffed Peppers -Whole 30 Compliant

and our Easy Paleo Breakfast Casserole.

Easy Paleo Breakfast Casserole

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Easy Paleo Homestyle Meatloaf

Krista Pool
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  • For the Meatloaf:
  • 3 lbs ground beef
  • 1 egg
  • 1 med onion
  • 2 cloves garlic
  • 1 8 oz can tomato sauce
  • 1/2 cup almond meal or flour
  • 1 1/2 tablespoons Italian seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • For the Topping:
  • 1 8 oz can tomato sauce
  • 2 teaspoons Italian seasoning


  • 1. Preheat the oven to 350 degrees.
  • 2. In a large bowl or mixer combine all meatloaf ingredients.
  • 3. Place meatloaf mixture into a greased pan. (I used 2 bread pans)
  • 4. Bake for 1 hour or until inside is no longer pink.
  • 5. Remove from oven and top with the tomato sauce and Italian seasoning mixture.
  • 6. Serve immediately and enjoy!
Tried this recipe?Let us know how it was!
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  • Reply Natalie L. February 3, 2015 at 9:44 pm

    I make meatloaf with ground turkey and use a muffin tin to make individual meat muffins. One night I experimented swapping out 1/3 of the meat for cooked quinoa and it was delicious. About 1/2 cup dry quinoa cooks into about 8oz/ 0.5 lb equivalent of meat.

    • Reply Tracy February 4, 2015 at 3:27 pm

      Yummy, Natalie!! I think meatloaf in the individual muffin tins makes it so fun for the kiddos, too! Thanks for the Quinoa tip!

  • Reply Deanna U February 25, 2015 at 9:08 am

    I’ve never even considered using almond flour in my meat loaf. Thanks!

    • Reply Tracy February 25, 2015 at 12:46 pm

      Great Deanna! We hope you enjoy!

    • Reply Krista February 26, 2015 at 8:37 pm

      If you give the meatloaf a try let us know how it turns out! The almond flour works great!

  • Reply Joy March 11, 2015 at 8:34 pm

    I’ve never made meatloaf because I never liked it as a kid but was looking for new W30 recipes… This was really good! It did turn out very crumbly but tasted good regardless. My only change would be to cook the onions and garlic separately before mixing with the meat. I also coated the sauce on in the last 10 mins of cooking to get it warm. Thanks for the recipe!!

    • Reply Tracy March 12, 2015 at 1:39 pm

      I’m glad you liked it, Joy! Keep up your good work and good luck with your Whole30!

    • Reply Jenn September 10, 2015 at 4:40 pm

      I wish I would have thought of that! The sauce was really cold on top.. but it made the meatloaf edible right away!!

  • Reply Jennifer Smith April 21, 2015 at 1:23 pm

    I made this not to long ago and loved it. I want to make it again but need to half the recipe. My husband doesn’t eat beef so that’s a lot of food for one person. My question would be if the cook temp/time would change? Also, has anyone tried making this in a muffin tin? How did they turn out and would the cook temp/time be different for muffins? Thanks so much!!

    • Reply Joy April 21, 2015 at 1:52 pm

      I can’t help with your cooking time questions but I did make it with ground turkey instead did beef and it turned out fantastic. Maybe your husband would be ok board for that? 🙂 good luck!

    • Reply Krista April 21, 2015 at 4:42 pm

      Hi Jennifer! Thanks for trying our recipe! If you half this recipe the temp and time should not change. When I made the original recipe, it made 2 loaves, so you would simply be making one. Now if you do muffin tins or meatballs then the temperature will stay the same, but the time should be less. Always check your meatloaf or meatballs by slicing one open and making sure it’s no longer pink. I sometimes even use a meat thermometer just to be safe. Hope this helps.

    • Reply Raisehell June 22, 2015 at 7:29 pm

      My 7 year old made these into muffins tonight. I am not a huge meatloaf fan, but these are awesome. They are so savory. They made about 18-20 muffins. I cooked them for 40 minutes and they were perfect. These will be easy lunches for us this week. Thanks for a great recipe!

      • Reply Krista June 22, 2015 at 8:56 pm

        I’m impressed your 7 year old made them! I like to make them info meatball muffins too. They freeze nicely also. Thanks for trying our recipe!

        • Reply Raisehell June 23, 2015 at 4:38 am

          To her, it’s sort of like play dough, only colder. Ha! And she loves the kitchen so I’m always looking for ways to let her help. It was an easy recipe for her to learn. I’m sure she’ll be helping me again with this recipe.

  • Reply Marcia Renee Ferris May 7, 2015 at 7:35 pm

    Can I freeze and reheat later?
    I am using elk meat because that is all we have in our freezer, I am excited and looking forward to tasting it!! Thanks for sharing!

  • Reply sharon crowley September 22, 2015 at 4:30 pm

    Where is the recipe?

    • Reply Krista September 22, 2015 at 7:57 pm

      Bottom of the page is the printable recipe. I also updated it and added it to the text.

      • Reply Cynthia Pattison February 8, 2017 at 12:23 pm

        I went to the bottom of the page…it wasn”t there.

        • Reply Tracy February 8, 2017 at 12:54 pm

          It’s there- Before the links to other recipes. ??

  • Reply Dana January 17, 2016 at 8:25 pm

    Oh my goodness, this was so good! Made this on night 7 of my first Whole30 and like others, you made a meatloaf fan out of someone who has never found it appealing! One thing that I was not expecting was that there was a TON of liquid in the pan after cooking that I had to drain. Is that normal? Anyway – can’t wait to eat leftovers and make it again in a week or two, will try turkey next time. 🙂

    • Reply Krista January 18, 2016 at 7:40 am

      Glad to hear you and your family loved it! I don’t usually have a lot of liquid, maybe you used a beef with a higher fat ratio? I typically use half beef (85/15) and half turkey.

    • Reply Allie December 11, 2016 at 4:59 pm

      I noticed the same thing with mine, even with 93/7 ratio beef. About 35 minutes into baking, I drained the grease, moved the loaves onto a cooling rack on top of a foil-lined cookie sheet, and added some of the sauce on top before returning to the oven for another 8-10min. It worked out great because it got rid of the grease and sealed in some of the sauce flavor on top. I can’t say I’ve had meatloaf before this, but my husband has always loved it and said he was a big fan of this recipe!

  • Reply Kelsey Marie March 3, 2016 at 12:49 pm

    Does this recipe freeze well? It would be very convenient to make two loaves at once and then take one out later in our whole30 for an “easy” meal! Thank you in advance!

    Also, my mom always added a few strips of bacon to the top of the meatloaf, and then pours the sauce over that. I definitely recommend trying it for this! And with the right bacon it’ll still be Whole30 compliant 🙂

    • Reply Krista March 3, 2016 at 1:17 pm

      Hi Kelsey,
      Good call with the bacon! Bacon pretty much makes everything taste better, right?
      Yes, this meatloaf freezes very well. I usually make an extra loaf and freeze it uncooked.

  • Reply Lisa G March 30, 2016 at 7:32 pm

    Wow! This was fantastic, and the tomato sauce really added to the flavor here. I typically would make my meatloaf with ketchup. I won’t ever be doing that again! A+, can’t wait to be making this again ☺️

  • Reply Jen October 10, 2016 at 2:28 pm

    Do you have any suggestions for a substitute for almond flour? I’ve seen alot of recipes call for it but I have a tree nut allergy so I can’t have almond products.

    • Reply Krista October 13, 2016 at 11:53 am

      Hi Jen! You can actually make it without the flour or maybe try using a little bit of coconut flour. I would only use about 1 tablespoon though because it really soaks up the liquids.

      • Reply stephanie lee January 18, 2017 at 11:31 am

        I was wondering the same thing for the same reason. What about tapioca flour? Yay or Nay?

        • Reply Krista January 20, 2017 at 7:19 pm

          I have never made it with tapioca flour and I’m really not sure if it would work. If you do try it, I suggest only using about a tablespoon.

  • Reply Jen October 23, 2016 at 11:24 am

    My oven is broken so I am wondering how this would turn out in slow cooker. I have made meatloaf in there before but not sure if there was something special about that recipe.

    • Reply Tracy October 23, 2016 at 1:00 pm

      I don’t see any reason why it wouldn’t work. Go for it and let me know how it turns out!

  • Reply Celeste January 25, 2017 at 9:38 am

    I thought this was great and so easy. I used 1lb pork and 2lb grassfed ground beef, plus an extra egg. I also threw in some coconut aminos, seasoned salt, and Penzeys BBQ 3000 spice mix for extra oomph. Delicious and did not miss the ketchup we used to use!

    • Reply Krista January 25, 2017 at 9:54 am

      Sounds great Celeste! Thanks for sharing your version and I just may have to try it!

  • Reply TERRI February 10, 2017 at 2:27 pm


  • Reply Ashley Sikel February 12, 2018 at 10:44 am

    I know this is long overdue, but I just want to thank you for this recipe. My husband is a type 1 diabetic and this is our go-to meatloaf recipe. Thank you, thank you, thank you.

    • Reply Tracy February 12, 2018 at 10:45 am

      You are SO welcome! Glad you and your hubby are enjoying it!

  • Reply Lucy February 16, 2018 at 7:41 pm

    It was amazing..changed it up a bit and added 2lbs of ground beef, 1 lb of ground pork, added about half cup of ground pork rinds, an extra egg, and topped it off with bacon, yum

  • Reply Carissa April 2, 2018 at 2:09 pm

    Do you happen to know a good oats to almond flour ratio? This recipe is very similar to my mom’s old family recipe so i figured I could modify the two together. The main difference is hers uses 1 cup of oats.

    • Reply Krista April 2, 2018 at 2:51 pm

      Hi Carissa! I would do a 1:1 ratio of oats to almond flour and it will turn out great!

  • Reply Carmen November 20, 2020 at 9:37 am

    Any thought on how to convert to Instant Pot?

    • Reply Krista Pool November 21, 2020 at 5:59 pm

      I would put it in a foil made bowl(to catch the grease) on top of the wire stand the Instant pot comes with. Add at least a cup of water and cook on high pressure about 25 minutes.

  • Reply Courtney Elling April 24, 2022 at 10:59 am

    Thoughts on how much and how to incorporate zucchini? I have some to use up

    • Reply Krista Pool April 24, 2022 at 7:20 pm

      I wouldn’t recommend adding too much, maybe 1/2 cup is all. Too much and you’ll have a liquid mess.

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