Meatloaf! It tends to have a bad rap, but I actually don’t know many people who really don’t like it. If you ask me: Meatloaf with mashed potatoes* is up there with all time best comfort foods.
When Meatloaf is done right, it’s flavorful and juicy, and a great use for ground beef when burgers just don’t sound comfort-foody enough.
*Fun fact: Potatoes ARE actually Paleo approved! There is somehow still a lot of confusion around this. They are not low-carb, so if that’s your stevia-sweetened jam, obviously don’t eat them. And if you are intolerant to nightshades, definitely don’t eat them. But whether you eat them or not, please don’t go around telling people they’re not paleo and giving cookbooks bad reviews because of your misinformation. Cool? Cool.
This meatloaf is pretty standard; meat, breadcrumbs, eggs, some things that make it taste good…
[record screech] Breadcrumbs?! Why yes! I did indeed say breadcrumbs. It’s cool, you can either buy gluten-free breadcrumbs at the store (there are some decent options available) OR, you can make your own gluten-free ones, OR you can use Paleo breadcrumbs made with Legit Bread! (The mix for which you can purchase either on Amazon or in their online shop!)
Another thing about this Meatloaf that I think is neat: It has a classic, ketchup-y glaze, but you don’t need any actual ketchup to make it. Not that I have anything against the stuff, but when you already have a jar of half used tomato paste, it’s just begging to be used for something else. The glaze is a no-brainer!
Looking for more ground beef recipes? Here are a few!
Curried Beef with Apricots & Almonds
PrintMeatloaf
classic comfort food, made gluten-free or paleo!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: American
Ingredients
For the meatloaf
- 1/2 cup gluten-free breadcrumbs ((see note))
- 1 large onion, (roughly chopped)
- 3 cloves garlic, (peeled)
- 2 large carrots, (scrubbed and roughly chopped)
- 3 large eggs
- 3 tablespoons Worcestershire sauce ((Lea and Perrins is gluten-free))
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1 tablespoon harissa ((optional, or you can use about half the amount of Sriracha or another hot sauce, or leave it out entirely if you don’t want heat))
- 2 pounds ground beef
for the glaze
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cumin
- 2 tablespoons water
- dash harissa or hot sauce, (optional)
Instructions
- Preheat the oven to 350ºF and line a rimmed baking sheet with parchment paper.
- If using dry (store-bought) breadcrumbs, place them in a large bowl and add the oil to a large skillet over medium-high heat.
- If using fresh breadcrumbs, toast them in a large skillet over medium heat for about 5 minutes, or until dry and toasty. Transfer to a large bowl. Leave the skillet on the heat and add the tablespoon of oil.
- In a food processor, pulse the onion and garlic 8-10 times until finely minced. Add to the skillet.
- Add the carrot to the food processor and pulse 8-10 times until finely minced. Add to the skillet with the onion and garlic. Turn the heat up to medium-high and sauté for 6-8 minutes, or until softened.
- Mix the onion and carrot mixture into the breadcrumbs, along with the eggs, Worcestershire sauce, tomato paste, thyme, salt, and harissa or hot sauce, if using.
- Add the meat and use your hands to mix until it’s just combined. Over mixing can make the meat tough.
- Form into two loaves on the prepared baking sheet.
- In a small bowl, combine the glaze ingredients.
- Bake the meatloaf for 10 minutes, and then brush with half of the glaze. Return to the oven for 20 minutes.
- Brush with the remaining glaze and bake another 10 minutes, or until it reaches 155ºF. Allow to rest for 10 minutes before cutting.
Notes
If making your own breadcrumbs: pulse 2 slices of bread in a food processor 6-8 times, or until it’s fine crumbs.
Alternately, you can use the rice crumbs from Trader Joe’s.
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jennyquack says
Ultimate comfort food, and so good for Fall! Once I made meatloaf cupcakes with mashed potato frosting for my daughter. I was probably more excited than she was but they were awesome and personal-sized!
Could I use almond flour if I don’t have bread crumbs, do you think?
zenbelly says
That cupcake idea is cute! You could definitely try almond flour. I’m not sure it has the same binding quality, but the meatloaf will still taste great.
Sheree says
About how big would you make the loaves (as in, number of inches in width and length or whatever)? I just don’t want to totally overcook them 🙂
zenbelly says
I’d say around 9″ long by 4″ wide? I think as long as you make them into a somewhat squat loaf shape they’ll be fine.
Teya says
I have found that the eggs are enough of a binder that I don’t need bread crumbs. This looks delicious. I love meatloaf its never gotten a bad rap in my house
zenbelly says
cool! Thanks, Teya. 🙂
Sheree says
I made it…it. was. AWESOME!!!! I used the Mina Brand harissa you mentioned. The only change I’d make for next time – use the “spicy” Mina Harissa. I didn’t realize I grabbed the “mild.” Still totally awesome, though! Thanks again 🙂
zenbelly says
Oh I didn’t even realize they had 2 options! Good to know. I’m glad you liked it!
susan says
My husband loves meatloaf and you had me at harissa and cumin. I used to buy flatbread crackers from Mission Heirloom made from Otto’s and I saved all of the bottom of the container cracker crumbs in a mason jar. I used the crumbs in lieu of breadcrumbs or panko and they worked great. Now I do that with other gluten-free crackers too. They’re more crunchy than bread, but I kinda like that!
zenbelly says
I love that idea! What a great use for cracker crumbs.
Nancy says
This meatloaf recipe turned out so good! The oven temp & cooking times were spot on. Thanks for a great recipe!
I did use the spicy harissa & it was perfect in the meatloaf. One thing-I would add about the 1 tbsp. oil to the list of ingredients. I made the loaves about 3 1/2″ wide by about 8 1/2″ long.
I will make this recipe again!
zenbelly says
Thanks, Nancy! I’m so glad you enjoyed it!