Whole30 Paleo Asian Meatloaf
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
Asian
Whole30 Paleo Asian Meatloaf
Description
The meatloaf combines equal parts ground beef and pork, providing a balance of flavor and fat content. Almond flour and tapioca flour replace traditional breadcrumbs, making the dish compliant with Paleo and Whole30 guidelines. Aromatics like diced white onion, ginger powder, garlic powder, and black pepper enhance the savory profile.
The mixture is formed into a loaf and baked until cooked through. After initial baking, a glaze made from ketchup, coconut aminos, and ginger is brushed on top and the meatloaf returns to the oven, creating a sticky and flavorful coating.
Once rested, the meatloaf can be sliced and served as a main dish. The flavor combination suits an Asian-inspired meal and pairs nicely with steamed vegetables or cauliflower rice.
Using a meat thermometer to reach an internal temperature of 160°F ensures safety and proper doneness. Leftovers keep well refrigerated for up to three days.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 2 egg
- ⅓ cup white onion diced
- ⅓ cup almond flour
- 1 tbsp tapioca flour
- 3 tbsp coconut aminos
- 2 tbsp ketchup
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp black pepper ground
Glaze
- ½ cup ketchup
- 2 tbsp coconut aminos
- ½ tsp ground ginger
- green onions to garnish
Instructions
- First, preheat oven to 375 degrees Fahrenheit and line a meatloaf pan with parchment paper.
- Next, mix all meatloaf ingredients in a mixing bowl using your hands. Mix until combined.
- Add meatloaf mixture to pan in one even layer.
- Then, bake meatloaf for 40 minutes.
- Meanwhile, make glaze. Mix ketchup, coconut aminos and ground ginger in a small bowl until combined.
- After 40 minutes of baking time, remove meatloaf from oven. Spread glaze over the top of the meatloaf.
- Return to oven and bake an additional 20 minutes.
- Remove from oven and allow meatloaf to cool 5 minutes before slicing and serving.
Notes
- Cook meatloaf until internal temperature reaches at least 160 °F for safety.
- Use a meat thermometer to check doneness precisely.
- Store leftovers in the refrigerator and consume within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 468mg | 20% |
| Potassium | 411mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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