Whole30 Paleo Asian Meatloaf
This Whole30 Paleo Asian Meatloaf is packed with bold flavors. This meatloaf is made without breadcrumbs but tastes every bit as classic and traditional as meatloaf should. This Whole30 approved meal is great for lunch, dinner or healthy meal prep. Add it to your weekly rotation – it’s easy to make, filled with healthy ingredients, and your whole family will devour it. Another favorite is this Whole30 Meatloaf!
List of Ingredients
The combination of ground pork and ground beef adds an extra depth of flavor and texture. Additionally, this meatloaf is extremely tender.
It’s not easy to make a meatloaf without breadcrumbs, but the combination of almond flour and tapioca flour does the trick. The almond flour adds a hearty flavor while the tapioca flour helps bind the meatloaf together.
Chopped onions are a must for meatloaf! Finely chopped onions add flavor and moistness to this Paleo Asian Meatloaf.
I used a Teriyaki flavored coconut aminos to increase the Asian flavors, but an original flavor works too. Coconut aminos is the gluten free and soy free alternative to soy sauce.
Another classic must have for meatloaf! My favorite Whole30 approved Ketchup is from Primal Kitchen Foods.
Other ingredients: eggs, ginger, garlic powder, ground pepper
How to Make Meatloaf Without Breadcrumbs
Breadcrumbs are used in meatloaf to help bind it together. For a Whole30 meatloaf, almond flour and tapioca flour work just as well. Almond flour is slightly nutty while the tapioca flour adds elasticity and the perfect texture.
How to Make
To make this Whole30 Paleo Asian Meatloaf, preheat oven to 375 degrees Fahrenheit and line a meatloaf or bread pan with parchment paper.
Combine all meatloaf ingredients in a large bowl and mix together using hands. Once combined, add meat to bread pan in one even layer.
Bake for 40 minutes. Meanwhile, make glaze. To make the glaze, combine ketchup, coconut aminos and ground ginger in a small bowl.
After 40 minutes, remove meatloaf from oven and spread glaze on top. Return meatloaf to oven and bake for 20 more minutes.
Finally, cool meatloaf for 5 minutes before slicing and serving. Garnish with chopped green onions if desired.
How to Serve
This Whole30 Paleo Asian Meatloaf is packed with flavor. Serve with subtle sides, such as cauliflower rice, mashed potatoes or a side salad.
Looking for more Whole30 dinners? Try these!
Get the Recipe: Whole30 Paleo Asian Meatloaf
- 1 pound ground beef
- 1 pound ground pork
- 2 eggs
- ⅓ cup white onion, diced
- ⅓ cup almond flour
- 1 tbsp tapioca flour
- 3 tbsp coconut aminos
- 2 tbsp ketchup
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp ground pepper
- ½ cup ketchup
- 2 tbsp coconut aminos
- ½ tsp ground ginger
- green onions, to garnish
- First, preheat oven to 375 degrees Fahrenheit and line a meatloaf pan with parchment paper.
- Next, mix all meatloaf ingredients in a mixing bowl using your hands. Mix until combined.
- Add meatloaf mixture to pan in one even layer.
- Then, bake meatloaf for 40 minutes.
- Meanwhile, make glaze. Mix ketchup, coconut aminos and ground ginger in a small bowl until combined.
- After 40 minutes of baking time, remove meatloaf from oven. Spread glaze over the top of the meatloaf.
- Return to oven and bake an additional 20 minutes.
- Remove from oven and allow meatloaf to cool 5 minutes before slicing and serving.
- Bake meatloaf until internal temperature is at least 160 degrees Fahrenheit.
- Use a meat thermometer for best results.
- Store leftovers in the fridge for up to 3 days.
If you try this recipe be sure to leave me a comment below or tag me on Instagram.
18 Comments on “Whole30 Paleo Asian Meatloaf”
I haven’t made meatloaf in a long time, but this one tempted me because it has so much more flavor than regular meatloaf. I love the flavor of coconut aminos and can’t believe I never though of adding it to meatloaf before. So good!
When I read, ” This Whole3o Paleo Asian Meatloaf is packed with bold flavors.” I thought to myself—challenge excepted today! This is one time that I read a statement that was not only true but surpassed the claim! DELISH!!! Loved it! I will be keeping this recipe for years to come.
I love that you made it without breadcrumbs! I never understand their purpose. And the flavors in here sound amazing!
I love your tips for making the meatloaf moist! I never seem to get it right, but I’ll give your recipe a try.
I’ve been looking for an alternative to breadcrumbs in meatloaf! This recipe sounds perfect and your meatloaf looks great!
I am very impressed with you combining the flavors of beef and pork for this meatloaf recipe! Great idea!
This was DELICIOUS, SIMPLE, and the coziest meal for my January Whole30. Cant wait to have the leftovers for lunch tomorrow!
This looks so good! I love the Asian flavors and I’m a sucker for a good meatloaf!
This was absolutely FABULOUS. I made them into meatballs with a couple substitutions (arrowroot instead of tapioca and shallots for the onion) but this was INSANE. My husband went for a second helping! And maybe I did too lol!!!
I love a good meatloaf for dinner, but yes when trying to watch the carbs can be difficult to make! I don’t have tapioca flour though can I use just almond flour? Looks so good 🙂 can’t wait to make it!
Hi Heather! Do you have tapioca starch or arrowroot starch? Those are both direct 1 to 1 substitutes. If you don’t need this meatloaf to be Whole30 or Paleo, then cornstarch is another direct substitute. If you don’t have any of those, you can replace the tapioca flour with almond flour. Hope this helps!
The flavors in this meatloaf are amazing! I’ve never made it with Asian ingredients, and I don’t think I’ll ever go back to making it that way again. Great recipe!
I’m so happy you loved this, Candice! Thank you for making it!
I love that you’ve added an Asian flair to my favorite entree. I will definitely enjoy this for dinner this week.
Thank you, Marta! I hope you love this meatloaf!
What a great recipe for adapting classic meatloaf to Whole30 and Paleo diets – so smart to swap in almond flour and tapioca flour to serve as binding agents, in place of the typical bread crumbs!
Thank you! Using almond and tapioca flour makes this meatloaf extra moist!