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Emmas Dish

Whole30 Meatloaf Simple and Flavorful Dish

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- 1 ½ lbs ground beef (preferably grass-fed) - 1 cup finely chopped onion - 1 cup grated carrots - 1 cup zucchini, grated and excess moisture squeezed out - 2 cloves garlic, minced - 2 large eggs - ½ cup almond flour - 2 tbsp fresh parsley, chopped - 1 tsp dried oregano - 1 tsp salt - ½ tsp black pepper - ½ tsp paprika - ½ cup homemade or Whole30-compliant ketchup (for top) For this Whole30 meatloaf, I love using grass-fed ground beef. It offers rich flavor and great nutrition. Next, I add finely chopped onion, which gives a sweet touch. Grated carrots add a natural sweetness and vibrant color. Zucchini is another key ingredient. It keeps the meatloaf moist. Make sure to squeeze out the excess moisture first. Garlic adds a bold kick, while eggs and almond flour help bind everything together. Herbs and spices make this dish truly special. Fresh parsley brightens the flavor, and dried oregano adds a warm depth. Salt, black pepper, and paprika round out the taste. Finally, the ketchup on top adds a sweet and tangy finish. You can make your own or choose a Whole30-compliant brand. These ingredients work together to create a simple yet flavorful dish that everyone will love. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This ensures even cooking. 2. In a large bowl, combine 1 ½ lbs ground beef, 1 cup chopped onion, 1 cup grated carrots, 1 cup grated zucchini, and 2 cloves minced garlic. Mix well until all ingredients are even. 3. Next, add 2 large eggs, ½ cup almond flour, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, and ½ tsp paprika to the mix. Use your hands or a spoon to blend until fully combined. 4. Transfer the meat mixture into a loaf pan, shaping it into a loaf. Make sure it’s packed well for a good structure. 5. Spread ½ cup of homemade or Whole30-compliant ketchup evenly on top of the meatloaf. This adds moisture and flavor to the dish. 6. Place the loaf pan in your preheated oven. Bake for 45-55 minutes. Use a meat thermometer to check for an internal temperature of 160°F (70°C). 7. After baking, remove the meatloaf from the oven. Let it rest for 10 minutes before slicing. This helps keep the juices inside. 8. Serve warm on a plate with a side of roasted vegetables or a fresh salad for a complete meal. Enjoy the flavors! Using fresh ingredients makes a big difference in flavor. I always choose crisp vegetables and high-quality meat. Fresh herbs like parsley add a bright taste. When using zucchini, make sure to squeeze out the extra moisture. This step keeps the meatloaf from getting soggy. Grating the zucchini finely helps it mix evenly. To check the internal temperature, insert a meat thermometer into the center. You want it to read 160°F (70°C) for safe eating. If you don’t have a thermometer, cut into the meatloaf. It should be brown throughout with no pink. For a crispy top, broil the meatloaf for the last few minutes of baking. Watch it closely, so it doesn’t burn. The right ground beef is key. I prefer grass-fed beef for its rich taste. You can also try ground turkey or pork for a twist. For toppings, think outside the box! Instead of ketchup, consider a homemade herb sauce or a sprinkle of fresh herbs. These options keep your meatloaf exciting and delicious. Pro Tips Choose Quality Meat: Using grass-fed ground beef not only enhances the flavor but also offers better nutrition compared to conventional beef. Moisture Management: Squeeze out excess moisture from grated zucchini to prevent a soggy meatloaf, ensuring a firmer texture. Let It Rest: Allowing the meatloaf to rest for 10 minutes after baking helps retain its juices, resulting in a more flavorful slice. Flavor Boost: Add chopped bell peppers or mushrooms to the mixture for an extra layer of flavor and nutrition. {{image_2}} You can easily swap ground meats to fit your taste. Try turkey, chicken, or even pork. Each meat adds its own flavor. You may also mix different meats for a unique taste. Vegetable changes can enhance your meatloaf. Sweet potatoes add a hint of sweetness. Bell peppers bring a nice crunch. Both options add nutrients and flavor. Herbs and spices can change the game. Try adding thyme or basil for a fresh twist. A pinch of red pepper flakes adds heat if you like spice. Whole30-compliant sauces can elevate your dish. Add a splash of coconut aminos for a savory note. You can also use compliant barbecue sauce for a smoky flavor. If you want easy cooking, use a slow cooker. Cook your meatloaf on low for six to eight hours. This method makes it tender and juicy. Grilling gives your meatloaf a smoky taste. Shape the meatloaf into patties or use a grill pan. Cook until it's firm and has nice grill marks. Both methods offer delicious results. To store your meatloaf, let it cool first. Wrap it in plastic wrap or foil. Place it in an airtight container. This keeps it fresh. It lasts about three to four days in the fridge. Be sure to label it with the date. For long-term storage, you can freeze meatloaf. Slice it into portions for easy use. Wrap each slice in plastic wrap, then foil. This helps prevent freezer burn. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. To reheat, place it in the oven at 350°F until warm. You can also use a microwave for quick reheating. You can use leftover meatloaf in many meals. Try making meatloaf sandwiches with lettuce or gluten-free bread. Chop it up for a savory salad topping. You can also serve it with different sides. Roasted vegetables or a fresh salad pair well. For a fun twist, mix it with pasta or rice for a hearty dish. Yes, you can make this meatloaf without eggs. They help bind the meatloaf together. A good substitute is ground flaxseed. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This mix works well to hold your meatloaf together. If you need a substitute for almond flour, try coconut flour. It is also Whole30-compliant. Use less coconut flour, about ¼ cup, as it absorbs more moisture. You can also try cassava flour. Both options will keep your meatloaf tasty and compliant with Whole30 rules. To check if the meatloaf is done, look for a few signs. The top should be browned, and the edges will pull away from the pan. If you have a thermometer, aim for 160°F (70°C). If you don’t, press the meatloaf gently. It should feel firm but not hard. You can also cut into it, and the juices should run clear, not pink. This recipe offers a tasty, Whole30-compliant meatloaf with healthy ingredients and easy steps. You learned how to combine fresh veggies, choose the right ground beef, and enhance flavors. I shared tips for perfecting the dish and ways to store leftovers. Use this guide to make your meatloaf flavorful and enjoyable. Cooking is fun, and you can always adapt recipes to suit your taste! Now, get ready to impress your family and friends with your new skills. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a tasty Whole30 meal that’s easy to make? This Whole30 meatloaf is your answer! Packed with flavor from fresh ingredients like grass-fed beef and colorful veggies, this dish is both simple and satisfying. Whether you’re new to Whole30 or a seasoned pro, this meatloaf will please your taste buds and keep you on track. Ready to dive into the recipe? Let’s get started!

Why I Love This Recipe

  1. Healthy Ingredients: This meatloaf is packed with nutrient-rich vegetables like carrots and zucchini, making it a wholesome meal option.
  2. Flavorful & Juicy: The combination of fresh herbs and spices, along with the compliant ketchup on top, ensures every bite is bursting with flavor.
  3. Easy to Make: With straightforward steps and minimal prep time, this recipe is perfect for busy weeknights.
  4. Versatile: Serve it with your choice of sides, from roasted veggies to a crisp salad, making it adaptable for any meal.

Ingredients

Whole30-Compliant Ingredients

– 1 ½ lbs ground beef (preferably grass-fed)

– 1 cup finely chopped onion

– 1 cup grated carrots

– 1 cup zucchini, grated and excess moisture squeezed out

– 2 cloves garlic, minced

– 2 large eggs

– ½ cup almond flour

– 2 tbsp fresh parsley, chopped

– 1 tsp dried oregano

– 1 tsp salt

– ½ tsp black pepper

– ½ tsp paprika

– ½ cup homemade or Whole30-compliant ketchup (for top)

For this Whole30 meatloaf, I love using grass-fed ground beef. It offers rich flavor and great nutrition. Next, I add finely chopped onion, which gives a sweet touch. Grated carrots add a natural sweetness and vibrant color.

Zucchini is another key ingredient. It keeps the meatloaf moist. Make sure to squeeze out the excess moisture first. Garlic adds a bold kick, while eggs and almond flour help bind everything together.

Herbs and spices make this dish truly special. Fresh parsley brightens the flavor, and dried oregano adds a warm depth. Salt, black pepper, and paprika round out the taste.

Finally, the ketchup on top adds a sweet and tangy finish. You can make your own or choose a Whole30-compliant brand. These ingredients work together to create a simple yet flavorful dish that everyone will love.

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 350°F (175°C). This ensures even cooking.

2. In a large bowl, combine 1 ½ lbs ground beef, 1 cup chopped onion, 1 cup grated carrots, 1 cup grated zucchini, and 2 cloves minced garlic. Mix well until all ingredients are even.

3. Next, add 2 large eggs, ½ cup almond flour, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, and ½ tsp paprika to the mix. Use your hands or a spoon to blend until fully combined.

Shaping and Baking

4. Transfer the meat mixture into a loaf pan, shaping it into a loaf. Make sure it’s packed well for a good structure.

5. Spread ½ cup of homemade or Whole30-compliant ketchup evenly on top of the meatloaf. This adds moisture and flavor to the dish.

6. Place the loaf pan in your preheated oven. Bake for 45-55 minutes. Use a meat thermometer to check for an internal temperature of 160°F (70°C).

Serving Instructions

7. After baking, remove the meatloaf from the oven. Let it rest for 10 minutes before slicing. This helps keep the juices inside.

8. Serve warm on a plate with a side of roasted vegetables or a fresh salad for a complete meal. Enjoy the flavors!

Tips & Tricks

Perfecting the Meatloaf

Using fresh ingredients makes a big difference in flavor. I always choose crisp vegetables and high-quality meat. Fresh herbs like parsley add a bright taste. When using zucchini, make sure to squeeze out the extra moisture. This step keeps the meatloaf from getting soggy. Grating the zucchini finely helps it mix evenly.

Cooking Techniques

To check the internal temperature, insert a meat thermometer into the center. You want it to read 160°F (70°C) for safe eating. If you don’t have a thermometer, cut into the meatloaf. It should be brown throughout with no pink. For a crispy top, broil the meatloaf for the last few minutes of baking. Watch it closely, so it doesn’t burn.

Enhancing Flavor

The right ground beef is key. I prefer grass-fed beef for its rich taste. You can also try ground turkey or pork for a twist. For toppings, think outside the box! Instead of ketchup, consider a homemade herb sauce or a sprinkle of fresh herbs. These options keep your meatloaf exciting and delicious.

Pro Tips

  1. Choose Quality Meat: Using grass-fed ground beef not only enhances the flavor but also offers better nutrition compared to conventional beef.
  2. Moisture Management: Squeeze out excess moisture from grated zucchini to prevent a soggy meatloaf, ensuring a firmer texture.
  3. Let It Rest: Allowing the meatloaf to rest for 10 minutes after baking helps retain its juices, resulting in a more flavorful slice.
  4. Flavor Boost: Add chopped bell peppers or mushrooms to the mixture for an extra layer of flavor and nutrition.

Variations

Ingredient Substitutes

You can easily swap ground meats to fit your taste. Try turkey, chicken, or even pork. Each meat adds its own flavor. You may also mix different meats for a unique taste.

Vegetable changes can enhance your meatloaf. Sweet potatoes add a hint of sweetness. Bell peppers bring a nice crunch. Both options add nutrients and flavor.

Flavor Additions

Herbs and spices can change the game. Try adding thyme or basil for a fresh twist. A pinch of red pepper flakes adds heat if you like spice.

Whole30-compliant sauces can elevate your dish. Add a splash of coconut aminos for a savory note. You can also use compliant barbecue sauce for a smoky flavor.

Cooking Methods

If you want easy cooking, use a slow cooker. Cook your meatloaf on low for six to eight hours. This method makes it tender and juicy.

Grilling gives your meatloaf a smoky taste. Shape the meatloaf into patties or use a grill pan. Cook until it’s firm and has nice grill marks. Both methods offer delicious results.

Storage Info

Short-Term Storage

To store your meatloaf, let it cool first. Wrap it in plastic wrap or foil. Place it in an airtight container. This keeps it fresh. It lasts about three to four days in the fridge. Be sure to label it with the date.

Freezing Instructions

For long-term storage, you can freeze meatloaf. Slice it into portions for easy use. Wrap each slice in plastic wrap, then foil. This helps prevent freezer burn. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. To reheat, place it in the oven at 350°F until warm. You can also use a microwave for quick reheating.

Serving Suggestions for Leftovers

You can use leftover meatloaf in many meals. Try making meatloaf sandwiches with lettuce or gluten-free bread. Chop it up for a savory salad topping. You can also serve it with different sides. Roasted vegetables or a fresh salad pair well. For a fun twist, mix it with pasta or rice for a hearty dish.

FAQs

Can I make this recipe without eggs?

Yes, you can make this meatloaf without eggs. They help bind the meatloaf together. A good substitute is ground flaxseed. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This mix works well to hold your meatloaf together.

What can I use instead of almond flour?

If you need a substitute for almond flour, try coconut flour. It is also Whole30-compliant. Use less coconut flour, about ¼ cup, as it absorbs more moisture. You can also try cassava flour. Both options will keep your meatloaf tasty and compliant with Whole30 rules.

How can I tell when the meatloaf is done?

To check if the meatloaf is done, look for a few signs. The top should be browned, and the edges will pull away from the pan. If you have a thermometer, aim for 160°F (70°C). If you don’t, press the meatloaf gently. It should feel firm but not hard. You can also cut into it, and the juices should run clear, not pink.

This recipe offers a tasty, Whole30-compliant meatloaf with healthy ingredients and easy steps. You learned how to combine fresh veggies, choose the right ground beef, and enhance flavors. I shared tips for perfecting the dish and ways to store leftovers. Use this guide to make your meatloaf flavorful and enjoyable. Cooking is fun, and you can always adapt recipes to suit your taste! Now, get ready to impress your family and friends with your new skills. Happy cookin

- 1 ½ lbs ground beef (preferably grass-fed) - 1 cup finely chopped onion - 1 cup grated carrots - 1 cup zucchini, grated and excess moisture squeezed out - 2 cloves garlic, minced - 2 large eggs - ½ cup almond flour - 2 tbsp fresh parsley, chopped - 1 tsp dried oregano - 1 tsp salt - ½ tsp black pepper - ½ tsp paprika - ½ cup homemade or Whole30-compliant ketchup (for top) For this Whole30 meatloaf, I love using grass-fed ground beef. It offers rich flavor and great nutrition. Next, I add finely chopped onion, which gives a sweet touch. Grated carrots add a natural sweetness and vibrant color. Zucchini is another key ingredient. It keeps the meatloaf moist. Make sure to squeeze out the excess moisture first. Garlic adds a bold kick, while eggs and almond flour help bind everything together. Herbs and spices make this dish truly special. Fresh parsley brightens the flavor, and dried oregano adds a warm depth. Salt, black pepper, and paprika round out the taste. Finally, the ketchup on top adds a sweet and tangy finish. You can make your own or choose a Whole30-compliant brand. These ingredients work together to create a simple yet flavorful dish that everyone will love. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This ensures even cooking. 2. In a large bowl, combine 1 ½ lbs ground beef, 1 cup chopped onion, 1 cup grated carrots, 1 cup grated zucchini, and 2 cloves minced garlic. Mix well until all ingredients are even. 3. Next, add 2 large eggs, ½ cup almond flour, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, and ½ tsp paprika to the mix. Use your hands or a spoon to blend until fully combined. 4. Transfer the meat mixture into a loaf pan, shaping it into a loaf. Make sure it’s packed well for a good structure. 5. Spread ½ cup of homemade or Whole30-compliant ketchup evenly on top of the meatloaf. This adds moisture and flavor to the dish. 6. Place the loaf pan in your preheated oven. Bake for 45-55 minutes. Use a meat thermometer to check for an internal temperature of 160°F (70°C). 7. After baking, remove the meatloaf from the oven. Let it rest for 10 minutes before slicing. This helps keep the juices inside. 8. Serve warm on a plate with a side of roasted vegetables or a fresh salad for a complete meal. Enjoy the flavors! Using fresh ingredients makes a big difference in flavor. I always choose crisp vegetables and high-quality meat. Fresh herbs like parsley add a bright taste. When using zucchini, make sure to squeeze out the extra moisture. This step keeps the meatloaf from getting soggy. Grating the zucchini finely helps it mix evenly. To check the internal temperature, insert a meat thermometer into the center. You want it to read 160°F (70°C) for safe eating. If you don’t have a thermometer, cut into the meatloaf. It should be brown throughout with no pink. For a crispy top, broil the meatloaf for the last few minutes of baking. Watch it closely, so it doesn’t burn. The right ground beef is key. I prefer grass-fed beef for its rich taste. You can also try ground turkey or pork for a twist. For toppings, think outside the box! Instead of ketchup, consider a homemade herb sauce or a sprinkle of fresh herbs. These options keep your meatloaf exciting and delicious. Pro Tips Choose Quality Meat: Using grass-fed ground beef not only enhances the flavor but also offers better nutrition compared to conventional beef. Moisture Management: Squeeze out excess moisture from grated zucchini to prevent a soggy meatloaf, ensuring a firmer texture. Let It Rest: Allowing the meatloaf to rest for 10 minutes after baking helps retain its juices, resulting in a more flavorful slice. Flavor Boost: Add chopped bell peppers or mushrooms to the mixture for an extra layer of flavor and nutrition. {{image_2}} You can easily swap ground meats to fit your taste. Try turkey, chicken, or even pork. Each meat adds its own flavor. You may also mix different meats for a unique taste. Vegetable changes can enhance your meatloaf. Sweet potatoes add a hint of sweetness. Bell peppers bring a nice crunch. Both options add nutrients and flavor. Herbs and spices can change the game. Try adding thyme or basil for a fresh twist. A pinch of red pepper flakes adds heat if you like spice. Whole30-compliant sauces can elevate your dish. Add a splash of coconut aminos for a savory note. You can also use compliant barbecue sauce for a smoky flavor. If you want easy cooking, use a slow cooker. Cook your meatloaf on low for six to eight hours. This method makes it tender and juicy. Grilling gives your meatloaf a smoky taste. Shape the meatloaf into patties or use a grill pan. Cook until it's firm and has nice grill marks. Both methods offer delicious results. To store your meatloaf, let it cool first. Wrap it in plastic wrap or foil. Place it in an airtight container. This keeps it fresh. It lasts about three to four days in the fridge. Be sure to label it with the date. For long-term storage, you can freeze meatloaf. Slice it into portions for easy use. Wrap each slice in plastic wrap, then foil. This helps prevent freezer burn. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. To reheat, place it in the oven at 350°F until warm. You can also use a microwave for quick reheating. You can use leftover meatloaf in many meals. Try making meatloaf sandwiches with lettuce or gluten-free bread. Chop it up for a savory salad topping. You can also serve it with different sides. Roasted vegetables or a fresh salad pair well. For a fun twist, mix it with pasta or rice for a hearty dish. Yes, you can make this meatloaf without eggs. They help bind the meatloaf together. A good substitute is ground flaxseed. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This mix works well to hold your meatloaf together. If you need a substitute for almond flour, try coconut flour. It is also Whole30-compliant. Use less coconut flour, about ¼ cup, as it absorbs more moisture. You can also try cassava flour. Both options will keep your meatloaf tasty and compliant with Whole30 rules. To check if the meatloaf is done, look for a few signs. The top should be browned, and the edges will pull away from the pan. If you have a thermometer, aim for 160°F (70°C). If you don’t, press the meatloaf gently. It should feel firm but not hard. You can also cut into it, and the juices should run clear, not pink. This recipe offers a tasty, Whole30-compliant meatloaf with healthy ingredients and easy steps. You learned how to combine fresh veggies, choose the right ground beef, and enhance flavors. I shared tips for perfecting the dish and ways to store leftovers. Use this guide to make your meatloaf flavorful and enjoyable. Cooking is fun, and you can always adapt recipes to suit your taste! Now, get ready to impress your family and friends with your new skills. Happy cooking!

Whole30 Hearty Meatloaf

A delicious and healthy meatloaf made with ground beef and vegetables, perfect for Whole30 diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs ground beef (preferably grass-fed)
  • 1 cup finely chopped onion
  • 1 cup grated carrots
  • 1 cup zucchini, grated and excess moisture squeezed out
  • 2 cloves garlic, minced
  • 2 large eggs
  • 0.5 cup almond flour
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.5 cup homemade or Whole30-compliant ketchup (for top)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the ground beef, chopped onion, grated carrots, zucchini, and minced garlic. Mix well.
  • Next, add the eggs, almond flour, parsley, oregano, salt, black pepper, and paprika to the bowl. Mix until all the ingredients are thoroughly incorporated. Use your hands or a spoon to blend.
  • Transfer the meat mixture to a loaf pan, shaping it into a loaf.
  • Spread ½ cup of compliant ketchup evenly on top of the meatloaf for added flavor and moisture.
  • Place the loaf pan in the preheated oven and bake for 45-55 minutes or until the internal temperature reaches 160°F (70°C).
  • Remove from the oven and let it rest for 10 minutes before slicing. This helps retain the juices.
  • Serve warm with a side of roasted vegetables or a fresh salad.

Notes

Plate the slices of meatloaf on a bed of fresh greens and drizzle with extra ketchup for a pop of color. Garnish with additional parsley for a fresh touch.
Keyword beef, gluten-free, healthy, meatloaf, Whole30

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