Paleo Classic Meatloaf with Gravy
Indulge in the hearty comfort of this **Paleo Classic Meatloaf with Gravy**, a wholesome twist on a timeless favorite! Crafted with a rich blend of ground beef and pork, almond flour for a grain-free bind, and enhanced by the savory flavors of garlic, onion, and tomato paste, this recipe is simple yet elevated. Perfectly seasoned with dried thyme and a splash of coconut aminos, the meatloaf is baked to juicy perfection. What truly sets it apart is the velvety paleo gravy, made with ghee, arrowroot powder, and beef broth, adding a luscious finishing touch. Ready in just over an hour and ideal for serving six, this paleo-friendly meatloaf pairs wonderfully with roasted veggies or mashed cauliflower. Whether you’re following a gluten-free, grain-free, or dairy-free lifestyle, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 lbs ground beef
- 0.5 lbs ground pork
- 0.5 cups almond flour
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 large egg
- 2 tbsp coconut aminos
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp ghee
- 1 tbsp arrowroot powder
- 1.5 cups beef broth
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with a little ghee.
In a large mixing bowl, combine ground beef, ground pork, almond flour, chopped onion, minced garlic, egg, coconut aminos, tomato paste, dried thyme, sea salt, and black pepper.
Mix the ingredients together until well combined, being careful not to overwork the meat as it could lead to a denser loaf.
Transfer the meat mixture into the prepared loaf pan and form it into a loaf shape with your hands.
Bake in the preheated oven for about 50 minutes, or until the internal temperature reaches 160°F (70°C).
While the meatloaf is baking, prepare the gravy. In a small saucepan, melt the ghee over medium heat.
Stir in the arrowroot powder to form a paste (roux), and cook for about 1 minute.
Gradually whisk in the beef broth, stirring constantly to avoid lumps. Continue cooking until the gravy thickens and comes to a simmer.
Once the meatloaf is done, remove it from the oven and allow it to rest for 10 minutes before slicing.
Serve the sliced meatloaf with warm gravy drizzled over the top and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 4787 mg | 208% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 16.6 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 346 mg | 27% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
