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Home » Blog » Recipes » Easy Paleo Meatloaf (Whole30, Keto, Nut Free)

Easy Paleo Meatloaf (Whole30, Keto, Nut Free)

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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!

Closeup of Easy Meatloaf sliced and ready to serve on a wooden cutting board.

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!

A collage of the cooking steps for Easy Paleo Meatloaf.

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.

Overhead shot of cauliflower rice in a food processor.

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).

Let’s make Easy Paleo Meatloaf!

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.

Brushing a loaf pan with olive oil.

Wrap the thawed spinach or kale in a clean kitchen towel or cheesecloth and squeeze out the excess liquid…

Placing thawed frozen spinach on a clean kitchen towel and squeezing out the liquid.

…and place the dried greens in a large bowl. (Discard the reserved green liquid or add it to a soup.)

Transferring the dried spinach to a large bowl.

Add the beef, onions, cauliflower, garlic, Magic Mushroom Powder (or Diamond Crystal kosher salt)…

Adding beef, onions, riced cauliflower, garlic, and Magic Mushroom Powder.

…and whisked eggs to the spinach.

Pouring whisked eggs into the unmixed meatloaf ingredients.

Use your hands to gently mix the meatloaf mixture to combine everything.

Using hands to gently mix the meatloaf mixture.

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.

Transferring the meatloaf mixture to the greased loaf pan and putting three strips 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.

Placing the bacon-topped meatloaf into the oven.

Then, turn on the broiler and cook the meatloaf for 5 to 10 minutes or until the bacon is crispy on top.

An overhead shot of Easy Meatloaf fresh from the oven.

Take the meatloaf out of the oven and rest it for 10 minutes.

Using a spatula to remove the Easy Meatloaf from the loaf pan.

Slice and serve with warm marinara sauce, if desired. Happy eating!

Slicing the Easy Meatloaf on a wooden cutting board.

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!

A picture of two pans of Easy Meatloaf side-by-side on a wooden cutting board.

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!

Leftover slices of Easy Meatloaf fried crispy in a cast iron pan.

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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

A closeup shot of sliced Easy Paleo Meatloaf on a wooden cutting board.
Print Recipe
4.55 from 20 votes

Easy Paleo Meatloaf

This easy and tasty paleo meatloaf is packed with ground beef and veggies for a simple all-in-one Whole30 family-friendly weeknight meal!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dinner
Cuisine: American
Keyword: keto, low carb, meatloaf, nut-free, paleo, Primal, Whole30
Servings: 6 servings
Calories: 327kcal
Author: Michelle Tam

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
US Customary - Metric

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!

Video

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 327kcal | Carbohydrates: 11g | Protein: 21g | Fat: 23g | Fiber: 4g
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Reader Interactions

Comments

  1. emailie says

    October 13, 2020 at 10:24 pm

    4 stars
    The flavor of this recipe rocks! However, using only 1lb of meat does not fill the loaf pan 🙁 suggest using more meat, like 1.5lb.. :)))

    Reply
    • Michelle Tam says

      October 14, 2020 at 4:01 pm

      Did you use the same amount of veggies as the recipe? If so, the pan should be pretty full.

      Reply
  2. Maureen Smith says

    October 15, 2020 at 12:40 am

    Wondering if anyone has made this with ground turkey?

    Reply
    • Kate says

      October 27, 2020 at 8:32 pm

      5 stars
      We always use ground turkey for this recipe and it’s fantastic! I highly recommend it.

      Reply
  3. Kelly Fulton says

    November 7, 2020 at 3:36 pm

    I am really enjoying the links to the BIPOC food bloggers that you send in your meal planning emails! Thank you!

    Reply
    • Michelle Tam says

      November 9, 2020 at 5:31 pm

      I’m so glad! I’ve loved cooking those recipes, too!

      Reply
  4. Nikki says

    November 13, 2020 at 6:44 pm

    Can this be made ahead and frozen either before cooking or after?

    Reply
    • Michelle Tam says

      November 17, 2020 at 4:14 am

      I freeze the loaf after I cook it!

      Reply
  5. Heather says

    January 9, 2021 at 6:30 pm

    Can this be made without eggs? 😀

    Reply
    • Michelle Tam says

      January 11, 2021 at 10:22 pm

      I’m not sure!

      Reply
    • Mary says

      January 23, 2021 at 7:53 am

      Heather, have you made this without any eggs?

      Reply
  6. Brenda says

    January 9, 2021 at 9:57 pm

    This looks great. However, don’t want the bacon on top. Any change in baking instructions without
    the bacon?

    Reply
    • Michelle Tam says

      January 11, 2021 at 10:23 pm

      Nope!

      Reply
  7. Linda Zanyk says

    January 10, 2021 at 1:01 am

    Always interested in your recipes other than instapot. Please keep them coming. There are plenty of us out there not interested in the instapot. Try for paleo most of time.
    Anxious to try this.

    Reply
    • Michelle Tam says

      January 11, 2021 at 10:24 pm

      Most of the recipes on my site don’t require an Instant Pot!

      Reply
  8. Patrick Dickey says

    February 1, 2021 at 1:31 pm

    Just out of curiosity, how would you alter this if you were cooking it in an air fryer oven (or just the air fryer in general)?

    Have a great day. 🙂
    Patrick.

    Reply
    • Michelle Tam says

      February 3, 2021 at 10:05 pm

      In general, you can cut down the temp by about 25°F and decrease the cooking time by 20-30% in an air fryer.

      Reply
  9. Jilly Weigel says

    June 29, 2021 at 8:47 pm

    We absolutely cannot (either of us) abide riced cauliflower. Can you suggest a substitute PLEASE?

    Reply
    • Michelle Tam says

      July 1, 2021 at 7:09 pm

      Riced broccoli will work.

      Reply
  10. Jen says

    October 28, 2022 at 2:38 pm

    4 stars
    In place of the riced cauliflower, I used spiralized zucchini (pre-salted) chopped into little bits in my food processor and it worked well. Next time I might use fewer greens–I had frozen chopped collards on hand–to make it a little more meaty.

    Reply
  11. dee says

    January 15, 2023 at 10:17 pm

    Michelle – a bit late to the game. My kitchen is about the size of a closet, so this recipe is both easy and difficult. 🙂 I made your magic mushroom powder last year, and like Franks Hot sauce, I use it on everything!
    The only change I made to your recipe is to cook it in mini-loaf pans and cook it for about 35-40 minutes. It is wonderful, delicious and a go to on my weekly menu round.
    My job is crazy, so knowing I have something in the freezer that I can throw in the fridge in the morning and know that I can have a healthy dinner in 20 minutes has saved my life and my stomach.
    This is so hearty, that I have about half for dinner and leftovers for lunch. As I can’t do tomato or tomato sauces I eat this like early Keto – mayo and dill pickle chips!
    Your sheetpan porkchops with sprouts, apple and onion is also a total winner. Thank you!

    Reply
    • Jennifer Bigler says

      January 16, 2023 at 11:52 pm

      Thanks Dee!

      Reply

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