Xanthan Gum Free Paleo Meatloaf with Mushroom Gravy
Comfort food doesn't get much more satisfying than a hearty meatloaf crowned with a rich, silky mushroom gravy — and this version delivers every bit of that cozy, stick-to-your-ribs feeling. Almond flour steps in as the binder here, keeping things grain-free and completely free of any gum-based thickeners that sneak into so many packaged alternatives. The glaze — a quick mix of tomato paste, coconut aminos, and apple cider vinegar — caramelizes beautifully in the oven, giving the top that deeply colored, slightly tangy finish that makes meatloaf worth eating in the first place. For the gravy, arrowroot starch whisked into a cold-water slurry does the thickening work cleanly and naturally, no xanthan gum required, and it produces a glossy, spoonable sauce that clings to every slice. Deeply browned cremini mushrooms, fresh thyme, and bone broth give that gravy a savory depth that tastes like it simmered all afternoon. Let the loaf rest a full ten minutes before slicing and you'll get clean, firm portions that hold together beautifully on the plate. This is the kind of weeknight dinner that earns a permanent spot in the rotation.
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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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