Meatloaf without Breadcrumbs
Meatloaf without breadcrumbs is the perfect healthy recipe your family will love! Topped with a healthy, sugar free ketchup and mustard sauce, this breadcrumb free recipe is Whole30, Paleo & Keto. Perfect for any dietary restriction and delicious for the entire family.
Servings 8
Calories 269kcal
Ingredients
- 1 ½ lbs ground chicken ground beef or ground turkey will also work
- ½ cup almonds
- ½ cup cashews
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- ¾ cup all natural restaurant style mild salsa
- 1 egg
- 2 teaspoon garlic minced
- salt + pepper to taste
- ½ cup Primal Kitchen ketchup
- 1 tablespoon dijon mustard
Instructions
- Preheat your oven to 350F.
- Using a food processor, pulse almonds, cashews, onion salt and garlic powder until you get a crumbly, breadcrumb-like consistency. Combine meat, salsa, Paleo breadcrumbs, egg, garlic and spices. I like to use my hands to mix the meatloaf to ensure that it's not over-mixed.
- If using a mini meatloaf pan score the meat mixture into four (or how many loaves you are making). Add mixture to coconut oil sprayed mini meatloaf pan or meatloaf pan.If using the one pan or freeform method, shape meatloaf into a loaf form on a baking rack sprayed with coconut oil spray.
- Combine ketchup and mustard. Coat top of meatloaf.
- Bake mini meatloaves for 30 minutes then begin checking temperature. If you are baking one full meatloaf with either the freeform or one pan method begin temping between 45 minutes and one hour. Meatloaf is cooked once it hits 165F when read with an instant read thermometer.
- Allow to sit for 5 minutes before slicing and serving.
Notes
Make ahead: Assemble ingredients and cover tightly with wrap for up to 3 days before cooking (make sure your meat doesn't expire within that time frame.)
Storage: Store cooked meatloaf in the refrigerator in an airtight container for up to 3 days. Store uncooked meatloaf in a freezer safe container for up to 3 months.
Reheat: Reheat in the microwave or in the oven at 350F until heated through.
Turkey and chicken meatloaf tend to take longer to cook, especially if made in one loaf. I've had to cook mine for well over one hour to reach 165F which is the proper cooking temp for poultry.
If using regular breadcrumbs, increase the moisture by adding an additional egg or some milk. Note that this will make the recipe no longer Whole30 compliant. You would also add egg or milk if you used crackers.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 8.1g | Protein: 20.5g | Fat: 18.2g