Breastfeeding Friendly Paleo Meatloaf with Mushroom Gravy
Comfort food doesn't get much more satisfying than a thick slice of meatloaf blanketed in a rich, savory gravy — and this version delivers all of that without any of the processed fillers or additives that can sneak into classic recipes. Ground beef is one of the most nourishing proteins you can lean on while breastfeeding, and pairing it with eggs and bone broth means every serving is packed with the kind of real-food fuel your body genuinely needs right now. Almond flour stands in for breadcrumbs to hold everything together, while coconut aminos bring that deep, umami-forward flavor without soy or refined ingredients. The tangy tomato-and-apple-cider-vinegar glaze caramelizes beautifully in the oven, giving the loaf a gorgeous, deeply colored crust that looks as good as it tastes. The mushroom gravy is the real showstopper — cremini mushrooms are browned until golden, then simmered with garlic, thyme, and more bone broth before being thickened with arrowroot starch for a silky, glossy finish. It comes together while the meatloaf rests, so everything hits the table at the same time with minimal fuss. This is the kind of wholesome, hearty dinner that reheats beautifully, making it a smart choice for batch cooking during a season when extra time is hard to come by.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedflat-leaf parsley
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!