Paleo Meatloaf with Mushroom Gravy

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Meatloaf is the ultimate comfort food, and this version delivers every bit of that hearty, satisfying feeling without any grains, gluten, or dairy holding it back. Almond flour steps in as the binder, keeping the loaf tender and moist alongside eggs and a splash of beef bone broth, while smoked paprika, thyme, and coconut aminos layer in serious depth of flavor. The tangy tomato-coconut aminos glaze caramelizes beautifully in the oven, giving the top that sticky, deeply colored finish you want on a proper meatloaf. What really sets this recipe apart is the mushroom gravy — cremini mushrooms are browned hard in avocado oil until golden, then simmered with bone broth and thickened with arrowroot starch into a rich, velvety sauce that feels completely indulgent. Coconut aminos does a lot of heavy lifting here, adding that savory, slightly sweet umami note in both the loaf and the gravy without any soy or added sugars. The whole thing slices into 6 generous portions, making it an easy weeknight dinner or a meal-prep win that reheats beautifully. Finish with a scatter of fresh parsley and you've got a plate that looks and tastes like pure Sunday-dinner comfort.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the meatloaf

2 lbs ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!