Get the Recipe: Whole30 Paleo Asian Meatloaf
This Whole30 Paleo Asian Meatloaf is moist, flavorful, and so delicious! This meatloaf is made without breadcrumbs – yet it has all the classic flavors and textures of a traditional meatloaf.
Ingredients
- 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
Glaze
- ½ cup ketchup
- 2 tbsp coconut aminos
- ½ tsp ground ginger
- green onions, to garnish
Instructions
- 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.
Notes
- 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.
Calories: 374kcal, Carbohydrates: 10g, Protein: 22g, Fat: 27g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 468mg, Potassium: 411mg, Fiber: 1g, Sugar: 5g, Vitamin A: 160IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 2mg