Dairy Free Paleo Meatloaf with Mushroom Gravy
Meatloaf has a reputation for being a heavy, cream-and-butter-laden comfort food, but this version proves you don't need any of that to land a deeply satisfying, crowd-pleasing dinner. Almond flour steps in as the binder in place of breadcrumbs, keeping everything tender and cohesive without any grain or dairy in sight. Coconut aminos bring that savory, slightly sweet depth you'd normally get from Worcestershire sauce, and a tangy tomato-based glaze caramelizes beautifully in the oven for a sticky, burnished top. The real showstopper is the mushroom gravy — cremini mushrooms are cooked until deeply golden, then simmered with beef bone broth and thickened with arrowroot starch for a glossy, rich sauce that tastes like it took far more effort than it did. Every component is built from whole, recognizable ingredients, so there's no guessing about hidden dairy lurking in a packet mix or store-bought gravy. Let the loaf rest before slicing and you'll get clean, juicy portions that hold together beautifully under a generous pour of that gravy. This is the kind of meal that makes a weeknight feel like Sunday.
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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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