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!
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!
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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 1/3 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.