AIP Meatloaf

This classic AIP Meatloaf recipe is full of flavor and hidden veggies. It’s a delicious way to serve your family a healthy and balanced meal.

What is the secret to moist meatloaf?

Traditionally, the addition of breadcrumbs helps keep meatloaf moist. That’s a non-starter for AIP peeps as the autoimmune protocol is grain free.

What can I substitute for breadcrumbs in meatloaf?

I use mushrooms to substitute breadcrumbs in this recipe. Additionally, mushrooms taste almost meaty, so they really add a depth to the flavor of this recipe.

What is the binder in meatloaf?

Traditionally, eggs are used as the binder. But again, eggs are initially eliminated on the protocol. I didn’t use anything to replace eggs in this recipe.

What causes meatloaf to crumble?

Not having a binder can cause a meatloaf to crumble. It’s not a problem in this recipe as I balanced the amount of additional ingredients with the meat.  If I were to add more veggies, then this would probably struggle to stick together.

Is it OK for meatloaf to be a little pink?

As long as the internal temperature reaches 160 degrees, then it’s totally fine to eat meatloaf that’s a little pink. However, I like to let the meatloaf rest on the countertop for bout 10 minutes before eating. That helps the juices to reabsorb into the meatloaf and for it to finish cooking completely.

How to make the AIP Meatloaf

1. Preheat your oven to 350 degrees. In a skillet, heat the oil and sauté the mushrooms, onion, carrot, and garlic for about 5 minutes or until cooked through. Once finished cooking, set aside and let cool.

2. In a large bowl mix the parsley, salt, and thyme. Add the meat and cooled vegetables to the bowl. Mix gently with your hands until just incorporated.

3. Transfer the mixture to a 9 x 5 loaf pan, making sure to spread it evenly into the corners.

4. Cook for 45-50 minutes, or until the internal temperature reaches 155 degrees. Remove from oven and carefully pour off liquid. Cover the meatloaf with the ketchup then put the loaf back in the oven for 10 minutes under the broiler.

5. Remove from the oven and let sit for 10 minutes before slicing.

Tips for making the best AIP Meatloaf

• Traditionally, ketchup is used on top of meatloaf, but BBQ sauce would work as well. Try my AIP Banana Ketchup, AIP Classic BBQ Sauce or purchase ketchup or BBQ sauce from KC Naturals.
• I used a glass loaf pan like this one.  
• This is a great recipe to add minced organ meat as part of the ground meat. But keep it to about 1/4 pound to maintain flavor.
• This recipe also works great as meatballs. It makes about 8 large meatballs and can be baked on a baking sheet for 30 minutes at 350.

If you like this recipe, try these AIP ground beef recipes.

• Roasted Squash Beef and Arugula Salad
• AIP Ground Beef Stroganoff with Spinach
• Nomato Bolognese
• Baked Italian Meatballs

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Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
• The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

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