Nutmeg Free Paleo Meatloaf with Mushroom Gravy

Meatloaf is the kind of comfort food that earns a permanent spot in the weekly rotation, and this version takes it somewhere genuinely special with a silky mushroom gravy that makes every slice feel like a proper dinner. The loaf itself gets its structure from almond flour and eggs instead of breadcrumbs, so it holds together beautifully without any grain-based fillers. Smoked paprika, garlic powder, onion powder, and dried thyme do the heavy lifting on flavor, while a tangy tomato-coconut aminos glaze caramelizes into something deeply savory at the edges during the bake. Traditional meatloaf and gravy recipes often sneak in warm spices like nutmeg for depth, but this one proves you don't need it — the browned cremini mushrooms, fresh thyme, and rich beef bone broth build a gravy with serious complexity all on their own. Arrowroot starch thickens everything into a glossy, spoon-coating sauce that feels indulgent without any of the usual additives. Letting the loaf rest before slicing is the small step that makes the difference between clean, juicy portions and a crumbling mess on the plate. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of recipe that makes people ask for seconds before they've even finished their first plate.

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