Gut Friendly Paleo Meatloaf with Mushroom Gravy
Meatloaf has a reputation for being heavy and hard on the stomach, but this version is built from the ground up with ingredients that are genuinely easier to digest. Almond flour steps in for breadcrumbs, bone broth adds deep flavor and gut-supporting collagen, and coconut aminos bring that savory, umami punch without any soy or gluten in sight. The result is a tender, juicy loaf with a tangy tomato-coconut glaze that caramelizes beautifully at the edges during the bake. What really elevates this dish is the mushroom gravy — cremini mushrooms are sautéed until deeply golden, then simmered with more bone broth, garlic, fresh thyme, and a clean arrowroot slurry to create a silky, rich sauce that feels completely indulgent. Every ingredient here is intentional, so you're not navigating a label minefield or swapping out half the pantry. It's the kind of comforting, stick-to-your-ribs dinner that proves eating with your gut in mind doesn't mean sacrificing the meals you actually crave.
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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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