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The Greatest Gluten-Free Meatloaf

This is not your grandmother’s meatloaf recipe. However, it’s sure to become the next family favorite you can return to time and again. My protein-packed, Gluten-Free Meatloaf is a fantastic weeknight dinner that will please everyone at the table (and it makes great leftovers too!) This recipe combines my special, AIP seasoning, ground beef, and pork rinds for a healthy, hearty meatloaf. Serve The Greatest Gluten-Free Meatloaf alongside mashed cauliflower and roasted veggies for a healthy and delicious family feast.

Is this Gluten-Free Meatloaf Actually Healthy?

This recipe draws on ground beef and a delicious seasoning blend for a flavorful meatloaf that remains moist and tender and can fit into a variety of healthy diets. On top of the extra nutrients from tender veggies, my Gluten-Free Meatloaf uses pork rinds instead of oats or gluten-free breadcrumbs. This means that not only is my meatloaf gluten-free, it’s also grain-free, Paleo, and AIP-compliant. You can even omit the egg yolk for those who follow an egg-free diet, or have yet to reach the reintroduction phase of AIP. Here are some details on my favorite healthy ingredients in The Greatest Gluten-Free Meatloaf.

Ground Beef

Beef can certainly fit into a healthy protein-packed diet. Red meat is high in iron, B vitamins, and saturated fat, and provides you with the building blocks you need for healthy cellular function. Grass-fed ground beef has an optimal Omega 3 to Omega 6 fatty acid ratio and trace amounts of hard-to-find conjugated linoleic acid. If you’re looking for a leaner option, you can find ground beef with less than 10% fat.

Garlic & Onion

These sulfur-rich veggies are so incredibly flavorful. They’re a staple in many traditional recipes. Yet, I doubt many grandmother’s knew just how amazing these ingredients could be for your health! They’re full of nutrients including vitamin C, vitamin B6, manganese, and selenium.

Pork Rinds

Pork rinds replace traditional breadcrumbs in this gluten free recipe. I love to use pork rinds in this capacity because they contribute extra protein, satiating fat, and flavorful seasonings. Look for high-quality pork rinds made without inflammatory oils, preservatives, fillers, or red chile peppers (you’ll have to avoid the spicy flavors!) My go-to pork rinds are made by Epic Provisions. They have simple seasonings and flavors without inflammatory ingredients on their very short ingredient list.

How to Make Gluten-Free Meatloaf

Make sure your oven is preheated to 350 degrees, then grease a loaf pan with coconut oil.

Combine all of your ingredients in a large bowl, leaving out the “nomato” sauce, if using. You can also omit the egg yolks if you’re following the Autoimmune Protocol. Be careful not to overmix your ingredients so that you avoid toughening the meat. 

Press the mixture into your loaf pan and bake for 30 minutes. If you’re using nomato sauce, remove the meatloaf from the oven after the initial 30 minutes, spread the sauce on top, and then return to the oven for an additional 25 or so minutes. Meatloaf is done when it’s cooked through completely. I recommend using a meat thermometer to be sure it reaches an internal temperature of 160 degrees fahrenheit.

Allow meatloaf to rest for 10 minutes before slicing. Use a serrated bread knife for clean cuts, and serve alongside steamed or roasted vegetables, mashed cauliflower, or a tasty salad.

gluten-free meatloaf

How to Store The Greatest Gluten-Free Meatloaf

This meatloaf is actually a great option for meal prep or for batch cooking. You can make an extra loaf and store it in the freezer for emergency meals.

You can store this meatloaf in the refrigerator, covered tightly with aluminum foil, for up to 4 days. To store in the freezer, slice the meatloaf and then wrap it tightly with plastic wrap prior to freezing. Alternatively, you could use airtight freezer bags divided into portions.

To reheat this meatloaf from the refrigerator, place it in an oven safe dish, spoon a tablespoon of water over the top, and wrap in foil. Reheat in oven 250 degrees Fahrenheit until warmed through. 

To reheat this meatloaf from frozen, you must allow it to thaw in the refrigerator before following directions above.

gluten-free meatloaf

The Greatest Gluten-Free Meatloaf



10 slices


  • 2 lb ground beef
  • 1/4 lb ground pork ground into a coarse powder
  • 1/4 white onion diced
  • 8 cloves garlic minced
  • 2 Tbsp Coconut aminos
  • 2 egg yolks omit for AIP
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/3 cup "nomato" sauce (optional) find your favorite recipe online, or purchase from online retailers


  1. Preheat the oven to 350 degrees. Grease a 9x5 in loaf pan with coconut oil and set aside.
  2. In a large bowl, combine all ingredients except nomato sauce. Mix until well incorporated, but try not to overmix and toughen the meat.
  3. Press the mixture into the loaf pan, and bake for 30 minutes.
  4. If using nomato sauce, remove meatloaf from the oven after the first 30 minutes. Spread the nomato sauce on top of the meatloaf. Return to the oven and bake for an additional 25 minutes, until cooked through. Remove from the oven when the internal temperature of your meatloaf reaches 160 degrees.
  5. Allow to rest for 10 minutes before slicing. Slice carefully using a serrated bread knife (not a chef's knife), and serve.
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