Healthy Holiday Meatloaf
When my husband asked for a meatloaf for Christmas dinner, I knew there had to be a healthier, yet more flavorful way. This dish is gluten-free, dairy-free, grain-free and paleo friendly!
Healthy Holiday Meatloaf
- 2 tablespoons cooking oil
- 2 lbs grass-fed ground beef
- 1 small sweet white onion, diced (or about 1/2 cup diced)
- 2 cloves garlic, minced
- 1.5 teaspoons sea salt, divided
- 1/4 teaspoon black pepper + more to taste
- 1 teaspoon Italian seasoning or oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 egg, beaten
- 1/2 cup almond flour
Glaze:
- 1/3 cup all-natural ketchup
- 1 tablespoon coconut nectar or honey
- 1.5 tablespoon coconut aminos (tamari would work too)
- dash sea salt
Preheat oven to 350 degrees. Line the bottom of a loaf tin with a strip of parchment paper so that it hangs over the sides.
Heat oil in a large skillet over medium high heat. Add garlic and simmer 1 minute. Add diced onion, 1/2 teaspoon sea salt and black pepper. Cook 5-7 minutes until onion is golden brown, stirring occasionally. Set aside to cool.
In a large bowl, add ground beef, egg, almond flour, remaining sea salt, onion powder, garlic powder, Italian seasoning/oregano, and an extra dash of black pepper if desired. Use hands to blend. Add onion and massage with hands until everything is fully combined. Transfer to loaf tin and bake 50 minutes.
Meanwhile, make glaze. Add all ingredients to a small bowl and whisk. After 50 minutes, remove meatloaf from oven and spread glaze evenly on top. Bake 10-15 more minutes until meatloaf is cooked through or internal temperature reaches 160 degrees. Pull up on ends of parchment paper and cut into 1 inch thick slices. Serve immediately.
