Yeast Free Paleo Meatloaf with Mushroom Gravy
Meatloaf is pure comfort food, and this version delivers all that hearty, savory satisfaction without a crumb of bread or a drop of anything fermented. Almond flour stands in as the binder, keeping the loaf tender and holding everything together beautifully alongside eggs and rich beef bone broth. Coconut aminos bring that deep, umami backbone you'd normally get from Worcestershire or soy sauce — both of which can harbor hidden yeast — so the flavor is bold and complex without any of the usual concerns. The tangy tomato-and-apple-cider-vinegar glaze caramelizes into something almost lacquered as it bakes, giving the top a gorgeous, deeply colored crust. Then there's the mushroom gravy: cremini mushrooms browned until golden, simmered in more bone broth and coconut aminos, and thickened with arrowroot starch for a silky, glossy pour that makes every slice feel like a proper Sunday dinner. It's the kind of meal that tastes like it took all day but comes together in a single skillet and one loaf pan.
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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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