Paleo Meatloaf Perfection: Delicious & Easy
A wholesome, grain-free meatloaf made with ground beef, eggs, and nutrient-dense hemp hearts. This paleo-friendly version delivers rich umami flavors with a sweet-tangy ketchup glaze, baked to moist perfection for a satisfying weeknight meal.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings 1x
- Category: my recipes
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
2 lbs ground beef (85/15 lean-to-fat ratio)
2 large eggs
1/4 cup hemp hearts
1/2 cup unsweetened ketchup (plus 1/4 cup for glaze)
2 tablespoons Worcestershire sauce (plus 1 tablespoon for glaze)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Optional: 1/4 teaspoon dried thyme or oregano
Instructions
Preheat oven to 375°F (190°C)
Mix ground beef, eggs, hemp hearts, salt, pepper, garlic powder, and onion powder in a large bowl
Press mixture evenly onto a parchment-lined baking sheet
Combine ketchup and Worcestershire sauce in a small bowl; spread half over meatloaf
Bake for 25 minutes
Mix remaining ketchup-Worcestershire glaze and brush onto meatloaf
Continue baking 10-12 minutes until dark golden
Let rest 10 minutes before slicing
Notes
Use sheet pan cooking to drain fat naturally
Ensure ketchup and Worcestershire are zero-sugar varieties
Bison or grass-fed lamb can substitute ground beef
Store leftovers in airtight containers up to 3 days
Nutrition
- Serving Size: 1 slice (1/4 of meatloaf)
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg