This paleo meatloaf is flavorful, easy and of course, gluten free, low carb and keto too. Meatloaf is one of those things that I make on a regular basis and have never written down until now!
Preheat oven to 350F
Prepare a sheet pan with a sheet of parchment paper and set aside
In a large bowl, add all of your meatloaf ingredients and mix well. I use my hands but if touching raw meat makes you squeamish, you could use a fork.
Divide the meat mixture into 4 equal pieces and shape into "loaves". Place them on the parchment lined baking sheet. I prefer to cook meatloaf on a sheet pan instead of a loaf pan so that the extra grease drains away instead of making a soggy meatloaf.
Mix up the meatloaf glaze in a small bowl using ketchup and worcestershire sauce.
Spoon the glaze to coat all four meatloaves evenly. This glaze will caramelize and is my son's favorite part!
Bake meatloaves for about 30 minutes or until internal temp reaches 160F (use a meat thermometer).
Allow meatloaves to cool for 5 minutes and then serve! Delicious with roasted veggies, mashed garlic cauliflower, or a simple side of steamed broccoli.
Enjoy!
