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A perfectly formed, mahogany-glazed whole30 meatloaf resting on parchment paper on a sheet pan.

Whole30 Classic Meatloaf

This Whole30 Meatloaf uses a superior sheet pan method and deep-dive technique analysis to guarantee a structurally perfect, deeply flavorful loaf—no crumbling, no guesswork. By removing the high walls of a tin, we allow for better heat circulation and moisture management, which are the two most critical factors in meatloaf success.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6 People
Calories 540 kcal

Equipment

  • Sheet pan
  • Parchment paper
  • Large skillet
  • Large mixing bowl
  • Fork
  • Meat Thermometer

Ingredients
  

For the Sautéed Aromatics

  • 2 cups finely diced yellow onion (from about 1 large onion)
  • 2 tablespoons ghee
  • 1 teaspoon salt and pepper (for the onion mixture)
  • 1/2 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon coconut aminos

For the Meat Loaf Base

  • 2 pounds ground beef Preferably 80/20 or 85/15 fat ratio.
  • 2 eggs beaten
  • 1/2 cup almond flour
  • 1/2 cup tomato sauce
  • 1/2 teaspoon freshly ground black pepper
  • kosher salt to taste
  • freshly ground black pepper to taste (separate from the 1/2 tsp above)

For the Glaze

  • 1 tablespoon tomato paste
  • 1 tablespoon coconut aminos
  • 2 cloves garlic minced
  • 1 teaspoon yellow mustard
  • 1 teaspoon hot sauce

Instructions
 

Preparation and Aromatics

  • Preheat the oven to 350°F. Ensure your oven rack is in the center position for even heat distribution.
  • Heat the ghee in a large skillet over medium heat. Add the diced onion and thyme and saute until tender, about 7 minutes. You should hear a steady, gentle sizzle; if the onions are popping or browning too fast, turn the heat down.
  • Remove from heat and stir in the tomato paste and coconut aminos. The residual heat will cook the tomato paste just enough to deepen its color to a dark mahogany. Set aside to let cool completely.

Mixing and Shaping

  • When cool, place ground beef, almond flour, 2 beaten eggs, and plenty of salt and pepper (to taste) in a bowl. Pour the cooled onion mixture on top and mix lightly with a fork. Do not mash or overwork the meat.
  • Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Aim for a thickness of about two and a half inches.

Glazing and Baking

  • In a separate bowl, combine all of the sauce ingredients (tomato paste, coconut aminos, minced garlic, mustard, and hot sauce) until well combined. The sauce should be thick and glossy.
  • Spread the sauce evenly over the top of the meatloaf, ensuring the glaze reaches all the way to the edges but does not run down the sides excessively.
  • Bake for 1 hour, or until a meat thermometer inserted into the center of the meatloaf reads 155°F.
  • Remove from oven and let sit for 10 minutes before slicing. This rest is non-negotiable.
  • Make thick slices to serve, using a sharp serrated knife for the cleanest cuts.

Notes

The structural integrity of this loaf is highly dependent on using a sheet pan instead of a deep loaf pan, which traps moisture. If using leaner meat like turkey, ensure you pull the loaf exactly at 155°F, as carry-over cooking happens fast. For the best results and easiest cleanup, line your sheet pan with parchment paper. Dampen your hands slightly with cold water before shaping the loaf to prevent the meat from sticking to your skin.

Nutrition

Calories: 540kcalCarbohydrates: 11gProtein: 31gFat: 41g
Keyword grain-free, whole30
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