Easy Gluten-Free Meatloaf Without Breadcrumbs
This easy, gluten-free meatloaf is packed with grass-fed ground beef, shredded carrots, Italian seasoning, and pork Panko and topped with a sweet and tangy glaze topping. It tastes just like the kind mom used to make with healthy swaps that make it dairy-free, Whole30, paleo, keto, and low-carb!
Servings: 6 people
Ingredients
- 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 ¼ 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
Topping
- ⅓ cup ketchup
- 1 tbsp coconut aminos
- 1 tsp dijon mustard
Instructions
- 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!
Video
Notes
Breadcrumb Substitute: If preferred, you can substitute the pork panko with Almond Flour, Gluten Free All Purpose Flour, or Coconut Flour. Use the same ratios for the GF flour and almond flour, but only ⅓ of the amount of coconut flour.
Eggless Meatloaf: Making this paleo meatloaf eggless is totally possible. 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. There are also some great low-carb brands out there like True Foods that make delicious keto ketchup. I don't 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 almond flour. Using this flour, however, would mean this meatloaf is not keto or Whole30 compliant.
Storage: Store your leftover gluten-free meatloaf in an airtight container for up to 5 days in the fridge.
Nutrition
Calories: 494kcal | Carbohydrates: 10g | Protein: 30g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 1031mg | Potassium: 526mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 4mg