Artificial Food Coloring Free Paleo Meatloaf with Mushroom Gravy
Classic meatloaf is pure comfort food, but most versions rely on ketchup and Worcestershire sauce loaded with dyes, additives, and ingredients you'd rather not think about at the dinner table. This version keeps every element completely clean — the glaze gets its deep, tangy color from tomato paste, coconut aminos, and apple cider vinegar, with zero artificial coloring anywhere in the recipe. Almond flour stands in for breadcrumbs as the binder, keeping the loaf tender and holding those juices in beautifully when you slice it. The real showstopper is the mushroom gravy: cremini mushrooms are browned hard in avocado oil until deeply golden, then simmered with bone broth and thickened with arrowroot starch for a rich, glossy sauce that looks and tastes like it took far more effort than it did. Smoked paprika, garlic powder, and fresh thyme layer in warmth and savory depth throughout the meat itself, so every bite is seasoned all the way through. It's the kind of weeknight dinner that feels genuinely special — hearty, satisfying, and made entirely from ingredients you can actually pronounce.
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Learn more →Ingredients
6 servings
For the meatloaf
- 2 lbs ground beef (80/20)
- ½ cup almond flour
- 2 large eggs, lightly beaten
- ¼ cup beef bone broth
- 2 tbsp coconut aminos
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the glaze
- 2 tbsp tomato paste
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
For the mushroom gravy
- 2 tbsp avocado oil
- 12 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2 cups beef bone broth
- 2 tbsp coconut aminos
- 2 tbsp arrowroot starch
- 2 tbsp cold water
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with avocado oil or line it with parchment paper.
- 2
In a large mixing bowl, combine the ground beef, almond flour, beaten eggs, 1/4 cup beef bone broth, 2 tbsp coconut aminos, 1 tbsp tomato paste, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks remain; overmixing will tighten the texture.
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