Walnut 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 delivers everything you want — a juicy, well-seasoned loaf with a sticky, tangy glaze and a rich mushroom gravy that makes every bite feel like a proper Sunday dinner. Almond flour stands in for breadcrumbs as the binder, keeping the texture tender without any grain-based fillers, while coconut aminos add a savory depth that you'd swear came from a bottle of Worcestershire. The glaze — just tomato paste, coconut aminos, and apple cider vinegar — caramelizes beautifully in the oven and gives the top that deeply colored, slightly sticky finish that makes meatloaf so satisfying to slice into. The mushroom gravy is where things really get elevated: cremini mushrooms are browned hard until golden, then simmered in beef bone broth and thickened with arrowroot starch for a silky, glossy sauce that clings to every slice. Because every component is built from whole, straightforward ingredients, there's no need to scan labels for hidden nut fillers or worry about what's lurking in a store-bought gravy packet. Serve it with a scatter of fresh parsley and something to soak up the extra gravy — this one disappears fast.
About FigFig 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)
- 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!