Paleo Apple-Sage Meatloaf with Mushroom Gravy

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Paleo Apple-Sage Meatloaf with Mushroom Gravy

Meatloaf gets a serious upgrade here — a blend of ground beef and pork keeps things rich and juicy, while finely diced apple and fresh sage bring a sweet, herby brightness that makes every bite feel a little unexpected. Almond flour steps in as the binder instead of breadcrumbs, and coconut aminos add that savory depth you'd normally get from soy sauce, so the whole thing stays completely grain- and legume-free without sacrificing any of the comfort-food satisfaction. The real showstopper is the mushroom gravy: deeply golden cremini mushrooms, shallot, garlic, and thyme simmered in chicken broth, thickened with arrowroot starch for a silky, glossy finish that pours beautifully over each slice. It's the kind of sauce that makes you want to eat it with a spoon straight from the pan. Letting the loaf rest a full ten minutes before slicing is the small step that makes a big difference — you get clean, sturdy slices instead of a crumbling mess. This recipe serves six, so it's genuinely practical for a weeknight dinner with leftovers to look forward to the next day.

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Ingredients

6 servings

For the meatloaf

1 lb ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
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½ lb ground pork
1 medium apple (such as honeycrisp or granny smith), peeled and finely diced
½ medium yellow onion, finely diced
3 cloves garlic, minced
2 tbsp fresh sage, finely chopped
⅓ cup almond flour
2 large eggs
2 tbsp coconut aminos
1 tsp dijon mustard
1 tsp salt
½ tsp black pepper
1 tbsp avocado oil

For the mushroom gravy

8 oz cremini mushrooms, thinly sliced
1 small shallot, finely minced
2 cloves garlic, minced
1 tbsp avocado oil
1 ½ cups chicken broth
1 tbsp arrowroot starch
1 tbsp coconut aminos
1 tsp fresh thyme leaves
salt and pepper, to taste

For serving

fresh sage leaves, for garnish (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with avocado oil.
2
Heat 1 tbsp avocado oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic (for the meatloaf) and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.

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