This Gluten-Free, Paleo Meatloaf is the perfect family dinner. Make it ahead of time and reheat on a busy night.
Prep Time:5 minutes
Cook Time:50 minutes
Total Time:55 minutes
Yield:1 loaf 1x
2 lbs grass-fed 93% lean ground beef
2 TBS almond flour
2 TBS coconut flour
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
¼ tsp pepper
1 egg, lightly beaten
1 TBS Worcestershire sauce (coconut aminos for paleo)
1 TBS milk (regular, almond & coconut all work)
½ cup BBQ sauce (paleo approved if needed)
½ cup BBQ sauce
Preheat oven to 350oF Prepare your pan for baking. You can use either a 9×5” loaf pan or shape into a loaf and place on a rack in a large baking sheet (I prefer the latter because it allows any excess juices and fats to drain)
In a small bowl, mix together almond flour, coconut flour, garlic powder, onion powder salt & pepper. Set aside.
In a large bowl mix together ground beef, egg, Worcestershire sauce, milk of choice & BBQ sauce until combined.
Add dry ingredients to meat mixture and stir well until completely combined.
Put your mixture into your prepared baking pan.
Bake at 350oF for 45-65 minutes (time varies depending on the thickness of your loaf).
After 20 minutes (about halfway through baking) spread BBQ sauce on the top of your meatloaf & return it to the oven to continue cooking until the internal temperature is 155o
Remove from oven and let sit for 5 minutes before serving.