Paleo Meatloaf

Everyone loves Paleo Meatloaf and it freezes well too!

We don’t have to be gluten free anymore but Paleo Meatloaf is still our favorite meatloaf recipe. This freezes well after cooking in either loaves or single serving portions.  I use lean ground beef so there is not as much grease to deal with when cooking.  I also use homemade ketchup, which is cheaper and does not have high fructose corn syrup or even much sugar in it.  As with anything I can, when I mix up one batch, I add the dry seasonings to a small bag or mason jar so they are measured for the next time(s).  Seven out of 11 ingredients of this can be measured beforehand and the next time you only need the other 4 and your bag or jar of dry stuff; that is so nice! 🙂

See how to make your own almond meal here.

It is pictured with vegetable stir fry and also very good with special mashed potatoes and creamy spinach cheese bake.

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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  Also, you can put in exactly what you used so it is the most accurate.

Print Recipe
Paleo Meatloaf
Freezes great!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Gather your ingredients.
  2. Add everything to large mixing bowl.
  3. Mix all together with your hands. You don't want to overwork the meat or it will be tough; just blend well.
  4. Form into 4 small loaves and spread more ketchup on top.
  5. Cook in preheated 350* oven for about an hour. Cut in half if needed to speed cooking at the end. Let rest for 15 minutes before slicing.
Recipe Notes

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