Wheat Free Paleo Meatloaf with Mushroom Gravy
Meatloaf is pure comfort food, but the classic version leans hard on breadcrumbs as a binder — which is exactly where this recipe takes a smarter turn. Almond flour steps in seamlessly, holding everything together while keeping the loaf tender and moist without a trace of wheat. The 80/20 ground beef brings rich flavor, and a tangy glaze made from tomato paste, coconut aminos, and apple cider vinegar caramelizes beautifully in the oven, giving you those deeply colored, slightly sticky edges that make every slice look like it came from a serious kitchen. Coconut aminos do a lot of heavy lifting here — adding savory depth in both the loaf and the gravy in place of soy sauce or Worcestershire, which often sneak in hidden gluten. The mushroom gravy is the real showstopper: cremini mushrooms are browned until golden, then simmered with bone broth and thickened with arrowroot starch for a silky, glossy finish that clings to every slice. Letting the loaf rest a full ten minutes before cutting is the move that keeps it from falling apart and ensures clean, satisfying portions. Whether you're cooking for a crowd or meal-prepping for the week, this is the kind of hearty, no-compromise dinner that makes eating this way feel genuinely effortless.
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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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