Paleo Meatloaf

I like this recipe because it’s easy to make with whatever ingredients you like. You can use a number of different veggie and meat combinations. Get creative!

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For the meatloaf:

1 medium onion, diced (the smaller the dice the better)
8 oz mushrooms, diced (the smaller the dice the better)
2 lbs ground meat (you can use whatever you like – turkey, beef, pork). I like a combo of 1-1/2 lbs beef and 1/2 lb pork.
2 eggs
2 cloves minced garlic
salt & pepper

For the Paleo Ketchup:
1 14 oz can of crushed fire roasted tomatoes
A couple of tablespoons of tomato paste

Make the paleo ketchup first:
Add the fire roasted tomatoes to a small sauce pan. Add 3-5 tbsp of tomato paste, depending on what consistency you like your ketchup. The more tomato paste, the thicker it will be. Let it heat through. Voila! Paleo ketchup!

Now for the meatloaf. Add some olive oil or butter to a large skillet over medium heat. Throw in your diced onion. Stir it around a minute or two. Then throw in the diced mushrooms. Sometimes I add more olive oil at this point because the mushrooms really soak it up. Season with salt and pepper and saute until tender.
Throw the onions and mushrooms in a large bowl and let them cool a few minutes. Then add the meat, egg, garlic and season with some salt and pepper. Add in 1/3 cup of your paleo ketchup and mix with your hands.
Place the mixture onto a large baking sheet that is lined with parchment paper. Shape it into a loaf shape. Mine is usually about 9 inches long and 5 inches wide. I like this method better than using a loaf pan because the grease doesn’t get trapped. It can drain away from the loaf and then you get that nice crust on the outside of your meatloaf instead of soggyness!
Bake in a 400 degree oven for 45-50 minutes or until 160 degrees. Baste meatloaf with ketchup twice during cooking. And I like to serve extra on the side for dipping too!


  1. I’m already thinking how I could change this, because that’s what I do. I’m not a fan of mushrooms unless they’re grilled and by themselves so I’d substitute chopped bell pepper. And for a little something different than basting the ketchup on top, I’d just eliminate it and squeeze a little lemon over the top (I’m addicted to lemon). I would however add the fire roasted tomatoes into the meatloaf itself since it would add moisture. And crushed red pepper. Yep…that’d be good.
    Also, next time you try this…add chopped spinach…it’s really good in meatloaf.
    BTW…I LOVE to cook so I hope you don’t mind if I dissect and change your recipes a bit.

  2. If I made this for you, you would never know there were mushrooms unless I told you. They only act as a binder in place of breadcruumbs (thats why I suggest you dice them very finely). I don’t know if bell pepper would bind everything together in the same way, but you could give it a shot.

  3. I’m gonna make it tomorrow night. Your comment about taking the place of breadcrumbs though has me thinking that if I crumble them in a food processor it would trick my brain into thinking they aren’t mushrooms! I’ll let you know Thursday morning how it comes out! :o)

  4. yeah that would be perfect! They need to be a really fine texture (the onions too) so I think the food processor would work great.
    Let me know how it turns out!

  5. So I made this this morning for my lunch today, with a couple little additions/modifications and it is soooo good. I added a little chopped celery, about 1/2 cup chopped fresh “sundried” tomatoes, 1 finely chopped orange bell pepper to the recipe, and a pinch of crushed red pepper. Yes, I used mushrooms, finely ground in the food processor and you are correct…you can’t taste them. I actually ended up using a little more mushroom to hold it all together :o) Instead of making the paleo ketchup to brush on top, I just put a little of the crushed fire roasted tomatoes directly on top (also added a little to the meatloaf itself) and then a quick squeeze of lemon and popped 1/2 in the freezer for later the other half in in the oven. Turned out really good and the beautiful part is, it made a large enough recipe I can have it again next week!

  6. If I can’t have eggs, can I skip them or is there something to use as a substitute?

  7. Cheryl,
    I’ve never made this meatloaf without eggs, but you could try skipping them and see how it turns out. If your mixture seems dry when you’re mixing I would reccomend adding coconut milk for moisture. Start out with 1/4 cup and keep adding in small increments until you get the consistency you want.
    I’d love to know how it turns out if you give it a try!

  8. Thank you so much for this recipe! I made this and it’s fantastic – my favorite now! The only ingredient change was that I used garlic powder instead of garlic since I didn’t have any fresh garlic. I used all ground beef. And I made it in the microwave instead of the oven, but I want to try the baking sheet method sometime – sounds great too! Thanks again! I’m going to post this on the website under their recipes section.