Mom’s Meatloaf Paleo-Style

Mom’s Meatloaf Paleo-Style

Everyone should have a good meatloaf recipe in their recipe box (or Pinterest board if you’re like me). Meatloaf is just so easy and so versatile. It’s definitely a go-to weeknight meal for me.

Unfortunately, for years I was really bad at meatloaf. They were dry. They were over-cooked. They were just plain bad!

Then, I realized I was making two common meatloaf mistakes:

  1. I was baking my meatloaf too long. Ovens vary. It’s best to use a meat thermometer to test for doneness.
  2. I wasn’t allowing my meatloaf to ‘rest’. This is an important step. The juices need to redistribute after baking.

Once I figured out those two things I was the meatloaf queen. Until we went Paleo! Wait… no bread crumbs? No crumbled crackers?

After much trial and error (and more bad meatloaf) I can once again whip up a mean meatloaf on a Wednesday night. This is my family’s current favorite recipe:

Paleo Meatloaf


2 lbs. lean grass-fed ground beef

½ a medium onion, chopped

1 – 6 oz. can organic tomato paste

1 teaspoon sea salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons basil


1. Preheat your oven to 400 degrees.

2. Add all ingredients to a mixing bowl and combine well. I find using my hands works best. Transfer mixture to a 9″ x 9″ baking dish and flatten out so that it’s even and filling the whole dish.

3. Bake for 45 to 50 minutes or until a meat thermometer reads desired doneness. I cook mine to 160 degrees.

4. Remove from oven and let rest 5 to 8 minutes before cutting.


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One Comment

  1. chris
    Posted August 6, 2014 at 10:29 am | Permalink

    I’m trying out this recipe today and I’m surprised it doesn’t have any egg in it. have you experimented with egg and this was better or ?

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