Paleo + Whole30 Meatloaf with Mushroom Gravy Recipe – a simple & delicious dinner or meal prep. Gluten free, grain free, dairy free, sugar free, clean eating, real food.

White plate with meatloaf and mushroom gravy over mashed potatoes

When I was little, one of my favorite dinners was meatloaf.

Smothered in ketchup and served with mashed potatoes and canned corn.

White plate with meatloaf and mushroom gravy over mashed potatoes

That meatloaf? It was filled with milk and breadcrumbs. Covered in ketchup that had high fructose corn syrup and sugar. The mashed potatoes were packed with cream cheese and butter.

Not the healthiest.

I’ve made a few simple swaps, and have created the most delicious and healthiest paleo + whole30 meatloaf that I love even more!

steps to making meatloaf with mushroom gravy

Rather than using breadcrumbs, I swapped almond flour which helps bind the meatloaf, keep it juicy, and adds even more protein.

Rather than topping it with ketchup, I made a paleo + whole30 mushroom gravy that you are going to freak out over! Gives this meatloaf even more umami flavor.

Healthy comfort food at its finest.

white plate with meatloaf and mushroom gravy over mashed potatoes

You’re also for sure going to want to make my paleo + whole30 creamy mashed potatoes.

They have a secret ingredient that makes them taste like they were made with heavy cream even though they’re dairy free!

meal prep containers with meatloaf, mashed potatoes and green beans

Meatloaf freezes and reheats beautifully! This recipe makes a perfect meal prep for lunches or make ahead/freezer dinner. See recipe notes for meal prep instructions.

Your family is going to love this paleo, whole30, gluten free, grain free, dairy free, sugar free, soy free, clean eating meatloaf.

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Paleo + Whole30 Meatloaf with Mushroom Gravy

  • Author: Natalie
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x




1 yellow onion, chopped

2 cloves of garlic, grated or finely minced

1 tablespoon olive oil

1 pound ground beef (I get my beef from Butcherbox, which I highly recommend!)

1 cup parsley, finely chopped (from 1 bunch of parsley)

1/3 cup almond flour

1 egg

1/2 teaspoon salt

1/2 teaspoon pepper

Mushroom Gravy

8 ounces organic crimini mushrooms, sliced

1/2 of a medium yellow onion, diced

2 cloves of garlic, grated or finely minced

1 teaspoon thyme (fresh or dried)

1/4 teaspoon salt + 1/4 teaspoon pepper

1 cup chicken stock

1 teaspoon arrowroot powder

1 heaping tablespoon cashew cream

zest from half a lemon



Preheat your oven to 350ºF.

Heat a large skillet over medium heat. Add the olive oil, and sauté the onions, garlic and a pinch of salt until softened and golden brown. About 10 minutes, stirring occasionally.

In a large mixing bowl, combine the ground beef, sauteed onions + garlic, parsley, almond flour, egg, salt and pepper. Combine completely.

Press the meatloaf into a loaf pan. Bake for 30 minutes, or until the internal temperature is 160ºF.

Rest for 10 minutes.

Mushroom Gravy

Heat a large skillet over medium heat. Add the olive oil, and saute the onions, mushrooms and garlic until softened. 5-8 minutes.

In a measuring cupwhisk to combine the chicken stock and arrowroot powder. Add to the pan with the cooked mushrooms and onions. Heat over medium until bubbling, 3-5 minutes. The heat will activate the arrowroot powder to thicken the sauce.  Remove the skillet from the heat. Add in the cashew cream and lemon zest, and stir to combine.


Slice and serve the meatloaf topped with the mushroom gravy. I love this with my paleo + whole30 creamy mashed potatoes.

Leftovers will keep in an airtight container for 5 days refrigerated, or 6 months frozen.


Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.

Doubling: 1 pound of beef is perfect for 4 servings. You’ll get (8) slices out of it, about 3/4″ thick. You can easily double the recipe if you’re serving more people, or want more leftovers! 2 pounds will fit in the loaf pan. You’ll just need to bake for longer about 45-60 minutes.

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