A good old-fashioned meatloaf was a staple in our southern household growing up. Not only was it an easy dish for my mom to put together for the family, but it was SO full of flavor and absolutely filling (even for the guys in the house)!
So, I knew I would eventually need to put together a grain free (healthier) version for myself to enjoy.
I’ll be honest – my first few rounds tasted great, but the texture wasn’t holding together correctly (I still devoured it though lol!). I finally found the ‘secret’ ingredient to balance out the texture without compromising the flavor…. Ground Flaxseeds!
Not only do the flaxseeds help to balance out the texture, but they also provide some added fiber & nutrition to help boost metabolism and weight loss…. which is something you don’t get with regular meatloaf. WIN/WIN!
Watch the video below to see how I make it…. and, let me know if you like it!
Delicious! Grain Free Meatloaf Recipe (Gluten Free & Paleo Friendly)
Course: DinnerDifficulty: Medium4
servings10
minutes40
minutesThis grain free meatloaf is perfect for an easy, healthy weeknight dinner that you can prep in advance.
Ingredients
- For the Meatloaf:
1/2 Tbsp Avocado Oil, Coconut Oil, Grass-fed Butter or Ghee
1/2 Medium-Sized Yellow Onion, chopped
2-3 Garlic Cloves, minced
1.5 lbs Ground Beef (or ground turkey)
1 Egg
1/2 tsp EACH of Onion Powder, Garlic Powder, and Black Pepper
1 tsp EACH of Sea Salt, Paprika, and Italian Seasoning
1/4 C. + 2 Heaping Tbsp Ground Flax Seeds
Dash of Nutmeg, optional
- For the Sauce:
6 oz Tomato Paste
1-2 Tbsp Raw Honey (I used 2)
1/2 tsp Sea Salt
Directions
- For the Meatloaf:
- Preheat oven to 375 degrees F. Grease a loaf pan with any type of oil of non-stick spray and set aside.
- In a skillet over medium heat, add 1/2 Tbsp of oil and the chopped onions. Saute onions until they’re slightly soft and transparent. Add the minced garlic and continue to saute for another 1-2 minutes. Remove skillet from stovetop.
- Add all meatloaf ingredients to a mixing bowl and mix with hands until fully combined. Transfer meatloaf mixture to the loaf pan and press mixture down into the pan so that it’s fully packed in. Set aside.
- For the Sauce:
- In a small saucepan over low-medium heat, add the honey. Let honey get slightly warm then add the tomato paste and salt. Whisk until fully combined and then remove from heat.
- For Assembly and Baking:
- Spread sauce evenly over the meatloaf mixture. Bake meatloaf for 35-45 minutes or until you can insert a toothpick in the center and it comes out clean.
- Remove meatloaf from oven and let rest for 5-10 minutes before slicing and serving.
Notes & Nutrition
- This meatloaf will stay fresh in the fridge for up to 3-4 days.
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A few years ago we went wheat-free, and this was a great recipe. My family really enjoyed it. We got off the wheat-free diet, but have decided we felt be when on it, so I am making this meatloaf tonight as we begin our wheat-free lifestyle again. It smells delicious! Thank you for sharing it with us!!
Thanks for commenting Jill! I agree, this meatloaf is one of my favs 🙂
I’d like to make this tonight but don’t have enough flax seed, any suggestions for a substitute?
Sorry for the delayed reply! I’ve not tried it with any other substitutes, but ground chia may also work.
Thank you, my family and I love this recipe!
I’m so glad.. it’s one of my favs too!
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Made this last night! Big hit with the fam! They loved it. So glad you have this grain free version!❤️
My go-to meatloaf recipe. SO delicious. I look forward to dinner every time I meal prep this!!
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