Rye Free Paleo Meatloaf with Mushroom Gravy

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Rye 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. Almond flour steps in as the binder here, keeping the loaf tender and cohesive without any grain-based fillers — so there's no need to scan labels or worry about hidden grain ingredients sneaking into your meal. The glaze of tomato paste, coconut aminos, and apple cider vinegar caramelizes beautifully in the oven, giving the top that deeply colored, slightly sticky finish that makes meatloaf so craveable in the first place. Coconut aminos do a lot of heavy lifting throughout this recipe, adding a savory, umami-rich depth to both the loaf and the gravy without relying on soy sauce or Worcestershire. The mushroom gravy is the real showstopper — cremini mushrooms are browned hard until golden, then simmered with bone broth and thickened with arrowroot starch into something rich and glossy that pools into every slice. Letting the loaf rest a full ten minutes before cutting is the small step that keeps everything together and the juices right where they belong. Serve it with a scatter of fresh parsley and you've got a weeknight dinner that feels like it took a lot more effort than it actually did.

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Ingredients

6 servings

For the meatloaf

2 lbs ground beef (80/20)
½ cup almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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