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!
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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!
Ingredients
- Ground beef
- Frozen spinach or frozen curly kale
- Riced cauliflower
- Onion
- Garlic
- Eggs
- Bacon
- Extra virgin olive oil, ghee, or avocado oil
- Magic Mushroom Powder or Diamond Crystal brand kosher salt
- Marinara sauce
How to make paleo meatloaf
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!
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).
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!
More paleo ground beef recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes 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 2022).
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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.. :)))
Did you use the same amount of veggies as the recipe? If so, the pan should be pretty full.
Wondering if anyone has made this with ground turkey?
We always use ground turkey for this recipe and it’s fantastic! I highly recommend it.
I am really enjoying the links to the BIPOC food bloggers that you send in your meal planning emails! Thank you!
I’m so glad! I’ve loved cooking those recipes, too!
Can this be made ahead and frozen either before cooking or after?
I freeze the loaf after I cook it!
Can this be made without eggs? 😀
I’m not sure!
Heather, have you made this without any eggs?
This looks great. However, don’t want the bacon on top. Any change in baking instructions without
the bacon?
Nope!
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.
Most of the recipes on my site don’t require an Instant Pot!
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.
In general, you can cut down the temp by about 25°F and decrease the cooking time by 20-30% in an air fryer.
We absolutely cannot (either of us) abide riced cauliflower. Can you suggest a substitute PLEASE?
Riced broccoli will work.
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.