Paleo Meatloaf





  1. Preheat oven to 375 degrees Fahrenheit.
  2. Mix all the loaf ingredients together. I recommend you use your hands to smash and combine – you can feel when the texture is even.
  3. In an oven safe pan (I like to use my non-stick turkey roasting pan), form your loaf.
  4. Bake at 375 F for 45 minutes.
  5. In a separate bowl, whisk all ingredients for your sauce together.
  6. At the end of the 45 minutes, pull loaf from oven and turn heat up to 450 F.
  7. Frost the loaf with the sauce. Like a cake, place all the sauce on top of the loaf and carefully spread down until it evenly covers all sides.
  8. When the oven is at 450 F, put the coated loaf back in the oven and bake for an additional 15 minutes.
  9. If the tomato sauce still looks watery, leave in the oven for 5 minutes at a time until it has a texture you’re happy with.
  10. Let cool slightly, then serve!

[Note: this meatloaf makes for amazing leftovers. Just cover with plastic wrap and reheat slices when you want. It will keep for 4-5 days in the fridge.]