Mustard Free Paleo Meatloaf with Mushroom Gravy
Comfort food doesn't get much more satisfying than a juicy, well-seasoned meatloaf crowned with a rich, velvety gravy — and this version delivers all of that without a trace of mustard anywhere in the recipe. Almond flour stands in as the binder, keeping the loaf tender and cohesive alongside eggs and beef bone broth, while coconut aminos add a deep, savory depth that you'd never guess was doing so much heavy lifting. The tangy tomato-and-apple-cider-vinegar glaze caramelizes beautifully in the oven, giving the top that irresistible, sticky-edged finish. The real showstopper, though, is the mushroom gravy — cremini mushrooms are cooked down until deeply golden, then simmered with garlic, fresh thyme, and more bone broth before arrowroot starch thickens everything into a glossy, spoonable sauce. It's the kind of gravy that makes you want to pour it over everything on the plate. This is a genuinely crowd-pleasing dinner that happens to sidestep the condiment aisle entirely, so there's no label-reading stress and no compromising on flavor.
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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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