The Best Meatloaf

Meatloaf wasn’t always my “thang” growing up. But my grandma’s meatloaf is perfection. So, why not try my hand at this American classic, right? Meatloaf is one of those dishes you can’t go wrong with at the dinner table. It is classic and sophisticated, yet incredibly simple and delicious. In my humble opinion, this is the best meatloaf recipe.

It feels so good to be back in the kitchen and creating again. I took a little break, and it was just what I needed to reboot. While on my little break, I made this meatloaf for some added comfort. My friends and family fell in love! It is moist and comforting, but also light and elegant. Now, there are a few tips that are important to follow when making the perfect meatloaf every time.


  1. Flavor flavor flavor! Don’t be afraid to play around with different flavors. Meatloaf usually consists of three ingredients: ground meat, a binder and liquid. It’s great to play around with those ingredients especially if you are on a Whole30 or you follow a paleo lifestyle. In this case, we chose almond flour as a binding agent and we used beef broth as a liquid. If you aren’t trying to keep this recipe Whole30 or Paleo friendly, you can definitely experiment with wine or even different salad dressings or marinades to switch up the flavor.
  2. Use a fork to combine the ingredients. This is probably the most important step in the recipe. Toss the meat mixture with a fork using a stippling motion. This will ensure the mixture stays airated and light. Using a spoon or over mixing the mixture will only make the mixture very dense. You can also use your hands to combine the mixture, just don’t over mix!
  3. And last but not least, whether you are baking the meatloaf in a loaf pan or on a sheet pan, make sure you put a pan or sheet pan filled with water on the bottom rack of the oven. As you bake, the water bath will add moisture to the oven which will prevent the meatloaf from cracking.



For added texture and flavor, I chose to incorporate leeks, shallots, and garlic in the meatloaf. Again, you can experiment with different vegetables and aromatics. But, be sure not to over do it. This is not a complicated dish, so don’t complicate it. Choose a few herbs, vegetables and aromatics that work well together.

Try serving with our Rosemary Cauliflower Mash and Perfectly Roasted Brussel Sprouts

Let’s get cooking

Let’s get cooking

The Best Meatloaf

A little twist on the classic meatloaf. Perfect comfort food for any night. Made with ground beef and pork and finished with ketchup and bacon bits.
A little twist on the classic meatloaf. Perfect comfort food for any night. Made with ground beef and pork and finished with ketchup and bacon bits.
Prep Time:10 mins
Cook Time:1 hr 25 mins
Total Time:1 hr 35 mins
Yields:6 Serves


  • 2
    slices no sugar added bacon
  • 2
  • 2
    scallions, finely chopped with whites and greens separated
  • 1
    shallot, diced
  • 2
    cloves garlic, finely minced
  • 1
    1/2 tsp. sea salt
  • 1/2
    tsp. cracked black pepper
  • 1
    tbsp. tomato paste
  • 1/2
    cup beef broth
  • 1
    tbsp. coconut aminos
  • 1
    lb. grass-fed ground beef
  • 1/2
    lb. ground pork
  • 1/3
    cup almond flour
  • 2
  • 1/2
    cup organic unsweetened ketchup (I like Primal Kitchen Foods ketchup)


  1. To begin, preheat oven to 325˚F.
  2. Cut the bacon into pieces and transfer to a skillet over medium-high heat. Cook the bacon until it is crisp. Remove the pan from the heat, and transfer the bacon pieces from the pan to a plate lined with paper towels. Set the bacon aside for later. Do not discard the bacon fat. We will use that to cook the vegetables.
  3. Now, clean the leek by slicing off the dark green part (trimming to the part where the color is paler). Then, cut off the end and slice it lengthwise. Run the leeks under cold water, separating the layers slightly to make sure you remove all the dirt. You can also chop the leeks first, then wash them in a bowl with cold water.
  4. Chop the leeks and add them to the same skillet you cooked the bacon in, along with the whites of the scallions, shallot, garlic cloves, salt, and pepper. Sauté the vegetables over medium heat until the leeks are tender, about 5-7 minutes. Add the tomato paste and cook for about 2 minutes. Then, stir in beef broth and coconut aminos. Remove the vegetable mixture from the heat and allow it to cool to touch.
  5. Now, add the vegetables to a large mixing bowl with the ground beef, pork, almond flour, and eggs. Use a fork to combine all the ingredients (making sure you do not overmix). Transfer the beef mixture to a baking sheet lined with parchment paper. Mold the mixture into a loaf and spread the ketchup on top. Transfer the meatloaf to the oven and bake for 1 hr and 10 minutes ( Place a baking sheet filled with water on the bottom rack of the oven to prevent cracking). Then turn the oven to broil and continue to bake for 3-5 mins to add some color to the meatloaf.
  6. Remove the meatloaf from the oven, remove any excess fat and top off the meatloaf with the bacon pieces and greens of the scallions. Let the meatloaf rest for about 5 minutes before cutting into it. Serve with mashed potatoes or roasted vegetables.

Nutrition Facts

Serves 6
Be the first to write a review

What do you think of this recipe?

I don’t know if I had some bad meatloaf experiences as a kid, because I’ve always been leery about making it as an adult, but no regrets now. So delicious, relatively easy, and devoured by my whole family. Welcome to the rotation meat loaf! Thanks Charlotte!

I’ve literally made this 10 times (I skip the bacon crumble), it’s so good!

That makes me so happy Eri! So glad you enjoyed it!

This is the fourth time I’m making this. Rented a house in Georgia for my whole family, so I’m making this and freezing to take with us. My daughter asked me how many I was making, and I said three, she looked disappointed and said you should make four as this is the best meatloaf ever and people, including grandkids, are going to want seconds.

Woohoo!! You have no idea how happy this makes me Deirdre! Thank you so much for sharing that with me! That sounds like a lot of fun getting the whole family together! Have fun! And I would love to hear how they enjoyed it! ?

I made this last night for dinner and it was AMAZEBALLS! When you make this, because everyone absolutely should, good luck trying not to eat the whole thing in one sitting! I was too busy shoveling this in my mouth that I totally forgot to post a pic of this yumminess on ig…oops! I am making this my official go to meatloaf recipe! Thank you so much for this yummy recipe!

Can’t wait to try this! I love your food esthetic and sensibility — it definitely resonates with my own.

Thank you so much Julie! You are going to love it! It is delicious! My favorite salad. Everyone who has it falls in love.

This meatloaf is the BOMB! I’ve made sooo many whole30/paleo meatloafs and this one is the tastiest by far. My boyfriend loved it too and wanted to eat the whole thing in one sitting! You can’t go wrong with this recipe! 🙂

Thank you so much for sharing Jessica! Boyfriend approved is always a good thing!

I made this tonight and EVERYONE loved it even the picky kid! I served it with mashed sweet potatoes and green beans and it satisfied ALL the comfort food cravings. But it was surprisingly light in a way, too! My son suggested we turn Monday into Meatloaf Monday. I giggled wondering what the vegetarians would think about that on MEATLESS Monday. Great recipe and it will be a regular in my rotation. Maybe next time I’ll remember to snap a photo before we gobble it up!

Thank you so much for sharing Maria! I love it! “Meatloaf Mondays” and yea the vegetarians and vegans might scuff at that but it’s all good. It really is so light and airy. And I definitely want to see a picture next time! Thank you beautiful.