Paleo Mushroom-Herb Meatloaf with Mushroom Gravy

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 5 min

Paleo Mushroom-Herb Meatloaf with Mushroom Gravy

Meatloaf is one of those deeply satisfying comfort foods that can feel off-limits once you start reading ingredient labels — breadcrumbs, Worcestershire sauce, and mystery fillers are everywhere. This version keeps every component clean and grain-free, swapping in almond flour as the binder and coconut aminos wherever a savory, umami hit is needed. The result is a juicy, herb-forward loaf packed with sautéed cremini mushrooms, fresh thyme, and rosemary that make the whole kitchen smell incredible while it bakes. A tangy tomato-paste glaze caramelizes on top during the oven time, giving you that classic sticky crust without any refined sugar or additives. The real showstopper is the pan gravy — sliced mushrooms, garlic, beef broth, and a quick arrowroot slurry come together in minutes while the loaf rests, producing a silky, spoonable sauce that makes every slice feel restaurant-worthy. Serves 6, so it's genuinely practical for a weeknight dinner with leftovers worth looking forward to the next day.

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Ingredients

6 servings

For the meatloaf

2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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10 oz cremini mushrooms, finely chopped
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
2 lbs ground beef (85% lean)
2 large eggs
½ cup almond flour
2 tbsp coconut aminos
1 tsp salt
½ tsp black pepper

For the glaze

3 tbsp tomato paste
1 tbsp coconut aminos
1 tsp apple cider vinegar

For the mushroom gravy

8 oz cremini mushrooms, thinly sliced
1 tbsp olive oil
2 cloves garlic, minced
1 ½ cups beef broth
1 tbsp coconut aminos
1 ½ tbsp arrowroot starch
2 tbsp cold water
½ tsp fresh thyme leaves
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 olive oil.
2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the finely chopped cremini mushrooms and cook, stirring occasionally, until all moisture has evaporated and the mushrooms are golden and dry, about 8–10 minutes. Push the mushrooms to one side of the pan.

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