Ultimate Gluten Free Meatloaf
This gluten-free meatloaf is packed with flavor, & tastes just like the kind mom used to make, but with healthy swaps that make it dairy-free & low carb!
This recipe was originally published on 10/8/2020 and updated with new photos and copy on 12/3/21.
Classic Meatloaf Without the Breadcrumbs!
I grew up loving my mom’s meatloaf recipe. Meatloaf is comfort food at its finest! But, as is the case with many traditional recipes, it’s not gluten free! So, I set out to re-make another classic recipe, but without the gluten, dairy, or carbs, and I have to say, it’s AMAZING! Introducing my recipe for the ultimate Whole30, keto, & paleo meatloaf!
My take on this classic meatloaf recipe is packed with grass-fed ground beef, shredded carrots, Italian seasoning, and pork Panko. You can omit the pork Panko and use all almond flour instead, but pork Panko is an incredible swap for regular breadcrumbs! I also included an optional topping, which gives it a little something extra, but if you prefer your meatloaf without a topping, leave it off!
How to Make Gluten Free Meatloaf
Paleo & Whole30 Ingredients
You only need a few simple ingredients to make this delicious gluten free meatloaf! Best part? My meatloaf recipe is also Whole30 compliant and Paleo!
- Ground beef – You will need 2 lbs of ground beef for this recipe. I like to get mine from Butcher Box, so it’s the best quality delivered straight to my doorstep!
- Almond flour
- Pork panko – this is basically crushed up pork rinds. You can get it on Amazon! If you don’t have it or don’t want to make it, you can just use 1/2 cup almond flour instead of 1/4 cup.
- Ketchup – some great Whole30 ketchup brands are Tessemae’s and Primal Kitchen!
- Minced garlic
- Coconut aminos
- Italian seasoning
- Dijon mustard (if making the topping)
- Preheat your oven to 350. Lightly grease a 9×5 loaf baking pan.
- Combine all of the ingredients in a large bowl and mix well using your hands.
- Transfer the gluten free meatloaf mixture to the pan and push down to even it out and ensure there are no air bubbles. Bake for 30 minutes.
- While it’s baking, make the topping (if you’re using it). When the meatloaf comes out of the oven, spread the topping on top evenly.
- Place back into the oven for 30-35 minutes. Check your meatloaf for an internal temperature of 160F.
- Let the meatloaf cool for 15-20 minutes before slicing. Enjoy!
How to know if your Meatloaf is Cooked
While these times are pretty spot on for my oven, every oven is different. I love using a meat thermometer to check the internal temperature of my meatloaf to know if it’s cooked. To do this, stick the meat thermometer about halfway down the center of the meatloaf. When it’s done, the meatloaf’s internal temperature should be 160F. You’ll know once it’s reached this internal temp that it is safe to eat!
Mary’s Tips & Tricks
Swaps & Substitutions
Pork Panko: If you prefer to not use pork Panko, you can always substitute it with Almond Flour, Gluten Free All Purpose Flour, or Coconut Flour. Use the same ratios for the GF flour and almond flour, but only 1/3 of the amount of coconut flour.
Eggless Meatloaf: Making this meatloaf eggless is totally possible. Some people don’t prefer to use eggs in their meatloaf, but you still need a sturdy binding agent. I recommend making two chia eggs! To make one chia egg you mix 1 tbsp chia seeds + 2.5 tbsp water. Double the recipe for two!
Ketchup: If you are eating Whole30 be sure to check the label for compliant, sugar free ketchup. If you are eating Keto, there are some great low carb brands out there like True Foods who make delicious keto ketchup! Unfortuntely, I don’recommend tomato paste, as there just isn’t enough sweetness to make this meatloaf taste like the classic we all love!
Nut-Free: To make this recipe nut free, you can substitute gluten free flour for the almond flour. Using this flour, however, would mean this meatloaf is not keto or Whole30 compliant.
Leftover Meatloaf: Store your leftovers in an airtight container for up to 5 days in fridge!
Will this work as a keto meatloaf recipe? Yes! With a few minor swaps, this meatloaf recipe is keto and low carb. Make sure to use the pork Panko and almond flour, and a keto ketchup! This will ensure the carb count stays low and you can enjoy your keto meatloaf guilt free and without all the carbs! Serve my Keto Green Bean Casserole as a classic & delicious low carb side!
Can I freeze this meatloaf? This Whole30 & paleo meatloaf can be frozen fully cooked or raw. To prevent freezer burn, wrap your meatloaf tightly, and regardless of the method you choose, be sure to defrost the meatloaf overnight in the refrigerator before baking or reheating.
What are the best meatloaf sides? Classic meatloaf should be served with classic sides! I personally love serving my meatloaf with other gluten free sides that I feature on my blog, such as Keto Green Bean Casserole or Dairy Free Whole30 Mashed Potatoes, Garlic Mashed Cauliflower (in my cookbook!), or Sweet Potato Fries!
More Gluten Free, Paleo & Whole30 Recipes
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Ultimate Gluten Free Meatloaf | Paleo, Whole30, & Keto
- 2 lbs ground beef
- ¼ cup almond flour
- ¼ cup Pork Panko , or crushed up pork rinds - if you don't have this or don't want to use it, just use another 1/4 cup almond flour in it's place.
- 2 eggs
- ½ onion, diced fine
- ¼ cup grated carrot
- 4 cloves minced garlic
- 2 tbsp coconut aminos
- 1 tbsp Whole30 friendly ketchup
- 2 tsp Italian seasoning
- 1.5 tsp sea salt
- Preheat your oven to 350. Lightly grease a 9x5 loaf baking pan. Combine all of the ingredients in a large bowl and mix well using your hands. Transfer the mixture to the loaf pan and push down to even it out and ensure there are no air bubbles. Bake for 30 minutes.
- While it's baking, making the topping (if you're using it). When the meatloaf comes out of the oven, spread the topping on top evenly. Place back into the oven for 30-35 minutes. Let the meatloaf cool for 15-20 minutes before slicing. Enjoy!