Paleo + Whole30 Meatloaf with Mushroom Gravy
This Paleo + Whole30 Meatloaf with Mushroom Gravy Recipe is a simple & delicious dinner or meal prep.
Servings: 4
Calories: 272
Ingredients
Meatloaf
- 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
Instructions
Meatloaf
- 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 cup, whisk 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.
Serving
- 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.
Notes
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.
Nutrition
Calories: 272 | Total Carbs: 9.6g | Protein: 30.9g | Fat: 12.3g | Fiber: 3g | Net Carbs: 7g