Primal Meatloaf Recipe

My how time has flown by!  I am posting this recipe because I am so jacked that I have been able to re-create one of my favorite comfort foods into a satisfying primal meal, with “ketchup” sauce on top to boot!  I think the ketchup sauce or the threat of lack-thereof because it couldn’t possibly be primal has prevented me from pursuing primal meatloaf sooner.  But I think I hit the jackpot!  Now to get down & dirty.


Serves 6

Preheat oven to 350 degrees


  • 2# grass-fed ground beef
  • 2 eggs
  • 1 tbsp. Worcestershire sauce
  • 1/3 cup tomato paste
  • 1/2 cup almond flour
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • Black pepper
  • 1/4 cup shredded parmesan cheese
  • 3/4 onion, chopped roughly
  • 4 cloves garlic, sliced
  • 2 Tbsp butter

Heat butter over medium heat in a non-stick skillet.  Saute onions until soft and almost translucent.  Add garlic and continue sauteeing until garlic is soft.  Set aside.

Mix remaining ingredients together and add onion and garlic to meat mixture.  Don’t burn your hands on onion/garlic if mixing with hands.  Set mixture aside.


  • 3 tbsp tomato paste
  • 2 tsp coconut sugar, crushed
  • 1 tsp Dijon mustard
  • 1 tbsp French’s yellow mustard
  • 1 tsp apple cider vinegar
  • 1 tsp balsamic vinegar
  • Salt to taste
  • Water

Whisk ingredients until smooth, adding enough water to make a wet ketchup-like consistency.

Line a loaf pan with tinfoil.  Press the meatloaf mixture into the pan.  Smear 1/2 of the ketchup sauce on top of the meatloaf.  Bake for 1 hour 15 minutes.  Once done, slice meatloaf into even slices.  Set out remaining ketchup sauce to add more to your meatloaf if desired.



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