This super easy and tasty paleo meatloaf is nut-free, Whole30-friendly, and packed with meat and veggies for a simple all-in-one weeknight meal. Our family loves this ground beef meatloaf so much that I normally bake two at a time so I have an extra one to eat for leftovers!
My goal was to develop a paleo meatloaf recipe that’s crazy-simple and economical to throw together using staples from my fridge and freezer—and I’m thrilled with the results! The kids love this meatloaf recipe and don’t even notice that half of it is made out of vegetables. I think it’s because they’re too busy fighting over the crispy bacon on top!
COOKING TIPS, SUBSTITUTIONS, AND SUGGESTIONS
Cauliflower rice to the rescue!
Traditionally, breadcrumbs are added to meatloaf as a filler to stretch out the meat and to make the texture less dense. Many paleo meatloaf recipes call for almond flour in place of breadcrumbs, but I wanted to use a nut-free filler to improve the consistency. While leafing through an old cookbook, I found a meatloaf recipe that recommended using leftover rice as a filler and that’s what inspired me to use riced cauliflower in this recipe. It works great, and the kids don’t even notice the extra vegetables!
I’ve done some experimentation, and found that fresh riced cauliflower works better than frozen because less liquid is released after the meatloaf is cooked. If you do use frozen riced cauliflower, be prepared for a little more residual liquid in the pan.
Can you use fresh spinach?
Yes, but it’s easier to thaw two 10-ounce packs of frozen spinach! I always have frozen spinach or kale in my freezer because I’m too lazy to wash or chop the greens. If you plan on making meatloaf later in the week, just throw the packs of frozen greens in the fridge to thaw the night before.
If you are substituting fresh spinach, use 2 pounds of it because the greens will cook down dramatically. After rinsing and draining the spinach, toss it in a hot skillet and cook it in only the water clinging to the leaves. Once the spinach has wilted, remove it from the pan and finely chop it up. Cool the chopped spinach to room temperature before adding it to the meatloaf.
Do other ground meats work in this recipe?
You can definitely use another ground meat—just make sure it’s not super lean. I’ve also made this meatloaf with a combination of ground pork and beef, and the results are delicious!
What are good side dishes to serve with this meatloaf?
Simple vegetable dishes are the best thing to serve with this meatloaf. I like accompanying it with a green salad, broiled asparagus (you can cook them in the oven while the meatloaf is resting), or a yummy vegetable soup (like Carrot Cardamom Soup).
Serves 6
Ingredients:
- 2 teaspoons extra virgin olive oil, ghee, or avocado oil to grease the loaf pan
- 20 ounces frozen chopped spinach or 16 ounces frozen curly kale, defrosted
- 1 pound ground beef 15-20% fat
- 1 cup riced cauliflower (fresh works better than frozen)
- 1 cup finely chopped onions or shallots
- 3 minced garlic cloves
- 1½ teaspoons Magic Mushroom Powder or Diamond Crystal brand kosher salt
- 2 large eggs, whisked
- 3 bacon slices
- 1 cup marinara sauce (optional)
Equipment:
- Chef’s knife
- Cutting board
- Measuring spoons
- Silicone brush
- Loaf pan
- Clean kitchen towel or cheesecloth
- Large bowl
- Small bowl
- Measuring cups
- Meat thermometer
Method:
Heat the oven to 350°F with the rack in the middle. Use a brush or paper towel to grease the interior of a 9- x 5-inch loaf pan with olive oil or your fat of choice.
Wrap the thawed spinach or kale in a clean kitchen towel or cheesecloth and squeeze out the excess liquid…
…and place the dried greens in a large bowl. (Discard the reserved green liquid or add it to a soup.)
Add the beef, onions, cauliflower, garlic, Magic Mushroom Powder (or Diamond Crystal kosher salt)…
…and whisked eggs to the spinach.
Use your hands to gently mix the meatloaf mixture to combine everything.
Transfer the meat and veggie mixture into the greased loaf pan and flatten the top with your hands. Cover the top with the three slices of bacon.
Pop the meatloaf in the oven and bake for 50 minutes or until cooked through. The meatloaf should come away from the sides of the pan and the internal temperature should be at least 160°F.
Then, turn on the broiler and cook the meatloaf for 5 to 10 minutes or until the bacon is crispy on top.
Take the meatloaf out of the oven and rest it for 10 minutes.
Slice and serve with warm marinara sauce, if desired. Happy eating!
Oh, and before I forget: two final questions and answers on what to do with the leftovers!
How do you save any leftovers?
I keep leftover meatloaf in the fridge for up to 4 days or tightly sealed in the freezer for up to 4 months. Pro tip: double the recipe and make two loaves at a time because it’ll take the same amount of time to cook twice the food!
How do you reheat the leftovers?
Slice up the meatloaf into ½-inch slices and pan fry them in some fat over medium heat until browned on both sides. I actually like these toasty meatloaf slices better than the ones fresh from the oven!
Want more inspiration from my past January Whole30s? Check out my Day 23 posts from 2018!
- 2018 Whole30 Day 23: Char Siu and Hiyashi Chuka
A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Easy Paleo Meatloaf
Ingredients
- 2 teaspoons extra virgin olive oil
- 20 ounces frozen chopped spinach or 16 ounces frozen curly kale defrosted
- 1 pound ground beef 15-20% fat
- 1 cup riced cauliflower fresh works better than frozen
- 1 cup finely chopped onions or shallots
- 3 minced garlic cloves
- 1½ teaspoons Magic Mushroom Powder
- 2 large eggs whisked
- 3 bacon slices
- 1 cup marinara sauce optional
Instructions
- Heat the oven to 350°F with the rack in the middle. Use a brush or paper towel to grease the interior of a 9- x 5-inch loaf pan with olive oil or your fat of choice.
- Wrap the thawed spinach or kale in a clean kitchen towel or cheesecloth and squeeze out the excess liquid and place the dried greens in a large bowl. (Discard the reserved green liquid or add it to a soup.)
- Add the beef, onions, cauliflower, garlic, Magic Mushroom Powder (or Diamond Crystal kosher salt), and whisked eggs to the spinach.
- Use your hands to gently mix the meatloaf mixture to combine everything.
- Transfer the meat and veggie mixture into the greased loaf pan and pat flat with your hands. Place the three slices of bacon on top.
- Pop the meatloaf in the oven and bake for 50 minutes or until cooked through. The meatloaf should come away from the sides of the pan and the internal temperature should be at least 160°F.
- Turn on the broiler and cook the meatloaf for 5 to 10 minutes or until the bacon is crispy on top.
- Take the meatloaf out of the oven and rest it for 10 minutes.
- Slice and serve with warm marinara sauce, if desired. Happy eating!
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