This Whole30 Meatloaf is a total game-changer—moist, deeply flavorful, and completely compliant. The secret lies in a savory-sweet tomato paste base, finely minced veggies, and a sticky date glaze. It’s the nourishing comfort food you’ll make again and again.
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Why You’ll Love This Whole30 Meatloaf
- Incredibly moist: Finely grated veggies and almond flour keep it juicy.
- Deep, savory flavor: Tomato paste, coconut aminos, and a date glaze create addictive umami.
- Make-ahead friendly: Mix ahead, bake when ready—freezes and reheats beautifully.
- Crowd-pleasing comfort: Even non-Whole30 folks will ask for the recipe.
Ingredients & Tools
- 1 tbsp avocado oil or olive oil
- 1 small yellow onion, finely minced
- 2 cloves garlic, minced
- 1 small carrot, finely grated
- 1 rib celery, finely minced
- 2 lbs ground beef (I prefer 85/15 for optimal moisture)
- 2 large eggs
- 1/2 cup almond flour
- 1/4 cup tomato paste, divided
- 2 tbsp coconut aminos
- 1 tbsp dried parsley
- 1 1/2 tsp sea salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp dried thyme
- 2 Medjool dates, pitted
- 1/4 cup hot water
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small skillet, and a small blender or food processor for the glaze.
Notes: Don’t skip finely mincing the veggies—it ensures they soften completely and distribute moisture evenly. Almond flour acts as a grain-free binder.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 10 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use extra-lean ground beef. A little bit of fat (85/15 is perfect) is essential for a moist and flavorful meatloaf. If you use something like 93/7, the final result can be a bit dry.
- Why coconut aminos? This is your Whole30-friendly substitute for soy sauce or Worcestershire sauce. It provides that essential salty, umami depth. If you’re not on Whole30, you could use tamari, but the flavor profile will be slightly different.
- Finely grate and mince those vegetables. This isn’t the place for chunky veggies. You want them to almost disappear into the meat mixture, lending moisture and sweetness without any detectable pieces.
- Soak your dates well. For the glaze, you’ll blend dates with hot water and tomato paste. Make sure the dates are soft and have soaked for a few minutes to ensure a perfectly smooth, pourable glaze.
How to Make Whole30 Meatloaf
Step 1: Preheat your oven to 375°F (190°C). This is a good time to get your loaf pan ready—you can lightly grease it with a bit of avocado oil, but it’s not strictly necessary due to the meat’s fat content. Now, heat the avocado oil in a small skillet over medium heat. Add the finely minced onion and sauté for about 4-5 minutes, until it becomes translucent and fragrant. Then, stir in the minced garlic and cook for just another 30 seconds until you get that wonderful aroma. You’ll notice this step really deepens the flavor base of the entire loaf.
Step 2: In a very large mixing bowl, combine the cooked onion and garlic with the finely grated carrot, minced celery, ground beef, eggs, almond flour, 3 tablespoons of the tomato paste (reserving 1 tablespoon for the glaze), coconut aminos, dried parsley, sea salt, smoked paprika, black pepper, and dried thyme. Now, here’s the important part: use your hands to mix everything together. It might feel a little messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat. Just mix until it’s all combined—don’t squeeze or compact it too much.
Step 3: Transfer the meat mixture to your loaf pan. Use your hands or a spatula to gently press it into an even layer, making sure it reaches the corners. You don’t want to pack it down tightly, just shape it nicely. Place the pan in the preheated oven and set a timer for 35 minutes. This initial bake will start cooking the loaf through before we add the glaze.
Step 4: While the meatloaf bakes, make the simple glaze. In a small blender or food processor, combine the pitted dates, the remaining 1 tablespoon of tomato paste, and the 1/4 cup of hot water. Let the dates sit in the hot water for a minute to soften, then blend until the mixture is completely smooth and pourable. It should have the consistency of a thin barbecue sauce. If it’s too thick, add another tablespoon of hot water and blend again.
Step 5: After the meatloaf has baked for 35 minutes, carefully remove it from the oven. You’ll notice it has started to firm up and pull away from the sides of the pan a bit. Pour the date-tomato glaze evenly over the top, using a spoon or a pastry brush to spread it into a nice, even layer. This is what will give it that beautiful, caramelized, classic meatloaf look.
Step 6: Return the glazed meatloaf to the oven and bake for another 20-25 minutes. The loaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer, and the glaze is set and slightly darkened around the edges. Once out of the oven, let it rest in the pan for at least 10-15 minutes. This rest is non-negotiable—it allows the juices to redistribute, ensuring a moist slice that holds its shape when you cut it.
Storage & Freshness Guide
- Fridge: Cool completely, store slices in an airtight container for up to 4 days.
- Freezer: Wrap cooled loaf or slices tightly and freeze for up to 3 months.
- Reviving: Reheat slices in a 300°F oven for 10–15 minutes to retain moisture.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Cauliflower — The creamy, savory fluffiness is the perfect vehicle for soaking up the meatloaf’s juices. It’s the ultimate Whole30 comfort food pairing.
- Simple Roasted Green Beans — Tossed with a little olive oil, salt, and pepper, their crisp-tender texture and slight char provide a lovely contrast to the rich, soft meatloaf.
- A Crisp Side Salad — A simple mix of romaine lettuce, cucumber, and red onion with a tangy vinaigrette cuts through the richness and adds a fresh, clean element to the plate.
Drinks
- Sparkling Water with Lemon — The bubbles and citrus cleanse the palate between bites of the savory, umami-rich meatloaf, making each mouthful taste just as good as the first.
- Herbal Iced Tea — A caffeine-free peppermint or rooibos tea, served cold, is wonderfully refreshing and doesn’t compete with the complex flavors of the dish.
Something Sweet
- Baked Cinnamon Apples — Sliced apples baked with a dash of cinnamon and a hint of coconut oil until soft and tender. It’s a warm, fruity, and completely compliant way to end the meal.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you work the meat mixture too vigorously, the proteins tighten and can result in a dense, tough meatloaf. Mix just until everything is combined.
- Mistake: Skipping the veggie sauté. Throwing in raw onion and garlic seems easier, but it leaves a harsh, pungent flavor and excess moisture. Sautéing them first mellows their flavor and intensifies the overall taste.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but if you slice the meatloaf straight from the oven, the juices will run out everywhere, leaving you with a drier result. Patience pays off!
- Mistake: Not using a thermometer. Guessing doneness is a recipe for either undercooked or dry meatloaf. An instant-read thermometer is your best friend for a perfectly cooked loaf every single time.
Expert Tips
- Tip: For an even easier cleanup, line your loaf pan with parchment paper, leaving an overhang on the two long sides. Once the meatloaf has rested, you can use the parchment as handles to lift the entire loaf out onto a cutting board for clean slicing.
- Tip: If you have a muffin tin, you can make fantastic Whole30 meatloaf muffins! Just divide the mixture among 12 greased muffin cups, reduce the initial bake time to about 15 minutes, add the glaze, and bake for another 10-12 minutes. Perfect for portion control and quicker cooking.
- Tip: Double the glaze recipe if you’re a sauce person. You can serve the extra on the side for dipping. It’s so good you’ll want to put it on everything.
- Tip: For a flavor boost, add a teaspoon of fish sauce to the meat mixture. It sounds wild, but it’s a Whole30-approved secret weapon that adds incredible umami depth without a fishy taste.
FAQs
Can I use a different type of ground meat?
Absolutely! A mix of ground beef and pork is classic and delicious. You could also use all ground turkey or chicken, but keep in mind that leaner poultry can dry out more easily. If using poultry, you might want to add an extra tablespoon of avocado oil or tomato paste to the mixture to help maintain moisture.
Can I make this meatloaf ahead of time?
Yes, it’s a fantastic make-ahead meal. You can prepare the meat mixture, press it into the loaf pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s going into the oven straight from the fridge.
How do I store and reheat leftovers?
Let the meatloaf cool completely, then store slices in an airtight container in the refrigerator for up to 4 days. To reheat, I find the best method is to warm slices in a 300°F (150°C) oven for about 10-15 minutes, or until heated through. This keeps them from getting rubbery, which can happen in the microwave.
Can I freeze this Whole30 Meatloaf?
Definitely. Wrap the fully cooled, baked meatloaf (or individual slices) tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
My glaze is too thick/thin. What happened?
The water content of dates can vary. If your glaze is too thick and pasty, simply add more hot water, a tablespoon at a time, and blend again until it’s pourable. If it’s too thin, you can try adding a little more tomato paste, or just know it will be a bit more of a saucy glaze—which is still delicious!
Whole30 Meatloaf
Make this moist and flavorful Whole30 Meatloaf with a simple date glaze. Perfect for meal prep and family dinners. Get the easy, compliant recipe now!
Ingredients
For the meatloaf:
-
1 tbsp avocado oil or olive oil
-
1 small yellow onion (finely minced)
-
2 cloves garlic (minced)
-
1 small carrot (finely grated)
-
1 rib celery (finely minced)
-
2 lbs ground beef (I prefer 85/15 for optimal moisture)
-
2 large eggs
-
1/2 cup almond flour
-
1/4 cup tomato paste (divided)
-
2 tbsp coconut aminos
-
1 tbsp dried parsley
-
1 1/2 tsp sea salt
-
1 tsp smoked paprika
-
1/2 tsp black pepper
-
1/4 tsp dried thyme
For the glaze:
-
2 Medjool dates (pitted)
-
1/4 cup hot water
Instructions
-
Preheat your oven to 375°F (190°C). This is a good time to get your loaf pan ready—you can lightly grease it with a bit of avocado oil, but it's not strictly necessary due to the meat's fat content. Now, heat the avocado oil in a small skillet over medium heat. Add the finely minced onion and sauté for about 4-5 minutes, until it becomes translucent and fragrant. Then, stir in the minced garlic and cook for just another 30 seconds until you get that wonderful aroma. You’ll notice this step really deepens the flavor base of the entire loaf.01
-
In a very large mixing bowl, combine the cooked onion and garlic with the finely grated carrot, minced celery, ground beef, eggs, almond flour, 3 tablespoons of the tomato paste (reserving 1 tablespoon for the glaze), coconut aminos, dried parsley, sea salt, smoked paprika, black pepper, and dried thyme. Now, here's the important part: use your hands to mix everything together. It might feel a little messy, but it’s the only way to ensure everything is evenly distributed without overworking the meat. Just mix until it’s all combined—don’t squeeze or compact it too much.02
-
Transfer the meat mixture to your loaf pan. Use your hands or a spatula to gently press it into an even layer, making sure it reaches the corners. You don't want to pack it down tightly, just shape it nicely. Place the pan in the preheated oven and set a timer for 35 minutes. This initial bake will start cooking the loaf through before we add the glaze.03
-
While the meatloaf bakes, make the simple glaze. In a small blender or food processor, combine the pitted dates, the remaining 1 tablespoon of tomato paste, and the 1/4 cup of hot water. Let the dates sit in the hot water for a minute to soften, then blend until the mixture is completely smooth and pourable. It should have the consistency of a thin barbecue sauce. If it's too thick, add another tablespoon of hot water and blend again.04
-
After the meatloaf has baked for 35 minutes, carefully remove it from the oven. You'll notice it has started to firm up and pull away from the sides of the pan a bit. Pour the date-tomato glaze evenly over the top, using a spoon or a pastry brush to spread it into a nice, even layer. This is what will give it that beautiful, caramelized, classic meatloaf look.05
-
Return the glazed meatloaf to the oven and bake for another 20-25 minutes. The loaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer, and the glaze is set and slightly darkened around the edges. Once out of the oven, let it rest in the pan for at least 10-15 minutes. This rest is non-negotiable—it allows the juices to redistribute, ensuring a moist slice that holds its shape when you cut it.06
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