Easy Gluten-Free Meatloaf Without Breadcrumbs
This easy, gluten-free meatloaf is packed with grass-fed ground beef, shredded carrots, Italian seasoning, and pork Panko and topped with a sweet and tangy glaze topping. It tastes just like the kind mom used to make with healthy swaps that make it dairy-free, Whole30, paleo, keto, and low-carb!
Ingredients
- 2 lbs ground beef
- 1/4 cup almond flour
- 1/4 cup Pork Panko
- 2 eggs
- 1/2 onion (diced fine)
- 1/4 cup grated carrot
- 4 cloves minced garlic
- 2 tbsp coconut aminos
- 1 tbsp Whole30 friendly ketchup
- 2 tsp Italian seasoning
- 1.5 tsp sea salt
- 1/3 cup ketchup
- 1 tbsp coconut aminos
- 1 tsp dijon mustard
Directions
- 1
Preheat your oven to 350. Lightly grease a 9x5 loaf baking pan. Combine all of the ingredients in a large bowl and mix well using your hands.
- 2
Transfer the mixture to the loaf pan and push down to even it out and ensure there are no air bubbles. Bake for 30 minutes.
- 3
While it's baking, making the topping (if you're using it).
- 4
When the meatloaf comes out of the oven, spread the topping on top evenly.
- 5
Place back into the oven for 30-35 minutes.
- 6
Let the meatloaf cool for 15-20 minutes before slicing. Enjoy!