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Ultimate Gluten Free Meatloaf | Paleo, Whole30, & Keto

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!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 494kcal
Author Mary Smith


  • 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!



See above for freezing and storage instructions!


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