Gelatin Free Paleo Meatloaf with Mushroom Gravy
Meatloaf is pure comfort food, and this version delivers all that hearty, satisfying richness without a trace of gelatin anywhere in the recipe. The loaf itself gets its structure from almond flour and eggs rather than any animal-derived binders or thickeners, so it holds together beautifully and slices clean after a proper rest. Coconut aminos and smoked paprika work quietly in the background, adding depth and a subtle savory sweetness that makes every bite feel layered and intentional. The tangy tomato-and-apple-cider-vinegar glaze caramelizes in the oven into something almost lacquered, giving the top that gorgeous, deeply colored finish. Then there's the mushroom gravy — cremini mushrooms browned until golden, simmered in beef bone broth, and thickened with arrowroot starch instead of gelatin or cornstarch, so it coats every slice in a silky, restaurant-worthy sauce. It's the kind of weeknight dinner that genuinely impresses, whether you're cooking for a crowd or just treating yourself to something a little extra on a Tuesday.
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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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