Gluten Free Meatloaf Recipe | Paleo and Autoimmune Protocol Compliant - Propel Wellness | Maranda Carvell RHN

Gluten Free Meatloaf Recipe | Paleo and Autoimmune Protocol Compliant

Meatloaf is one of the great comfort foods of all time. It’s a favourite weeknight meal around here (and favourite breakfast for me!), the kids love it and it’s very easy to prepare which means I love it too. Traditionally meatloaf has contained breadcrumbs and eggs, but it’s actually very easy to make gluten free meatloaf and mine is also Paleo friendly and Autoimmune Protocol compliant.

Meatloaf recipes are highly individual. I personally prefer mine without any kind of glaze, but if that’s what you like it’s a very easy modification to this recipe (although using a tomato based sauce would mean it’s not AIP compliant). I like to add some shredded veggies to mine for texture and additional moisture, and the little bit of ground pork really helps keep the meatloaf moist and tender. I’m usually a “measure with your eyeballs” kind of cook, so you needn’t weigh your ground meat, and any combination of ground beef and pork is bound to be good. Feel free to experiment with ratios and amount of veggies and seasonings to make it your own.

Gluten Free Paleo Meatloaf Recipe | Autoimmune Protocol Compliant

Serving Size: Makes 4 mini loaves or about 2 dozen muffins


  • 1 kg (2.2 lbs) ground beef
  • 250 g (0.5 lbs) ground pork
  • 1 large carrot
  • 1 onion
  • 1 small to medium zucchini
  • 1 tablespoon coconut aminos (or tamari or gluten free soy sauce)
  • 1-2 tbsp italian herbs
  • Salt and pepper to taste


  1. Grate carrot and zucchini on fine grating setting, either by hand or with your food processor.
  2. Grate onion on standard setting.
  3. By hand, combine grated veggies with meat and seasoning in a large bowl. Mix very well, being sure to thoroughly incorporate the shredded veggies.
  4. Press into mini loaf pans or muffin tins.
  5. Bake at 350F until cooked through, about 20-30 minutes for muffins and 30-45 minutes for mini loaves.


I like to serve meatloaf with some kind of veggie puree, like mashed rutabaga, and a couple of simple roasted vegetables. Leftovers make a really easy school lunch for the kids or can be tossed in a skillet with shredded sweet potato and veggies for a fast, filling breakfast.



Maranda Carvell

Maranda Carvell is a Nutritionist and Weight Loss Coach helping people create healthy lifestyles they love, without diets or deprivation. She helps people reclaim their energy and manage their weight with ease with her Cut The CRAP 21 Day Whole Food Challenge and private weight loss coaching.

She is best known for her simple and practical approach to nutrition, has been published on MindBodyGreen, in REDBOOK Magazine and was named one of 2015's Top Nutrition Blogs by the Institute For The Psychology of Eating.