You'll never guess this AIP Meatloaf is packed with veggies and fully autoimmune paleo compliant! There's no gluten, dairy, or nightshades, but plenty of flavor and nutrients.
This paleo meatloaf recipe is also AIP compliant and has been a staple for me ever since doing the full autoimmune protocol to help manage my own struggle with autoimmune conditions (I deal with both an inflammatory autoimmune disorder and Hashimoto's disease). I still love this recipe to this day! If you're working on healing your gut or an autoimmune disease and doing an elimination diet, it can get boring and flavorless when you're eating limited foods. That's truly why my website started, to share the delicious recipes I was developing while on my healing journey and going through multiple elimination diets. I've always wanted to show others that you don't have to give up your favorite foods or just delicious food in general due to allergies and restrictions, you just have to get a little bit creative!
Meatloaf can make life so much easier. Throw a bunch of meat in a loaf pan, cook it, and you have food for days to come. It's the ultimate meal prep option. But plain 'ol meatloaf (especially a plain 'ol AIP meatloaf) is so boring, so of course I had to jazz it up, specifically with loads of veggies to make it more filling and nutritious.
What Makes This Meatloaf Healthy
- This AIP meatloaf recipe is high-protein, a key macronutrient for overall health, but especially when healing! We need lots of healthy proteins to help rebuild our bodies, and red meat is also packed with iron for energy!
- We sneak in some hidden veggies to amp up the nutrient content and pack in gut healthy, heart healthy, and immune supporting benefits. Add a complex carb on the side and you've got a complete and simple meal.
- This hidden veggie meatloaf recipe is only 5 ingredients and fully gluten free, dairy free, nightshade free, and low FODMAP. It's also Whole 30 compliant. If you don't tolerate nightshades like tomatoes or are healing from SIBO and can't eat onion or garlic, then this recipe is for you and will be gut supportive.
AIP Meatloaf Ingredients
- Ground meat: I love to use a mix of proteins! Usually ground beef plus something else like lamb, ground turkey, or pork. Use your favorites, the higher fat content the more flavorful.
- Kale: I suggest using green curly kale, but any variety will work. Since the kale is minced and mixed in, you can't even taste it. Kale is high in fiber, packed with vitamins, and great for your gut, heart, immune system, and hormones.
- Zucchini: a simple, tasteless veggie that adds bulk and nutrients. Zucchini is also high in fiber, vitamins, and minerals.
- Sage, thyme, sea salt: to keep this recipe AIP compliant, we are using plenty of delicious herbs for flavor.
- Bacon: bacon makes everything better, right? It adds delicious flavor to this simple meatloaf recipe.
How to Make AIP Meatloaf
- Preheat oven to 425 F. Line a loaf pan with parchment paper and set aside.
- Wash, de-stem, and finely chop your kale.
- Shred the zucchini in a food processor.
- Heat some water in a frying pan and add the shredded zucchini and kale. Sauté/steam for about 7 minutes, until kale is darker and cooked down.
- Mix the veggies with the seasonings and ground meat in a large bowl. I like to use my hands to combine everything well in the mixing bowl.
- Press the meatloaf mixture into the loaf pan. Lay the strips of bacon over the top, tucking ends in.
- Bake for about 40-45 minutes, until inside is just barely pink and the internal temperature is about 145 degrees. Pour off the excess liquid and broil the meatloaf for another 10 minutes until the bacon is crisp.
How to Store Meatloaf
Store any leftover gluten free meatloaf in the fridge for up to 4 days. You can also freeze leftovers by slicing and wrapping each portion in plastic wrap and placing the wrapped slices in a freezer safe container.
What to Serve AIP Meatloaf with
This healthy meatloaf will go great with any number of sides and I've got some delicious AIP friendly recipes for you:
- Roasted regular or sweet potato fries
- Yucca fries
- Mashed Rutabaga and White Sweet Potato
- Skillet Herbed Japanese Sweet Potatoes
- Cinnamon and Ginger Roasted Rainbow Carrots
More AIP Main Dishes
AIP Meatloaf with Hidden Veggies
Equipment
Ingredients
- ½ bunch green kale
- 1 large zucchini
- 2 lbs ground meat I used a combo of beef and lamb but pork or turkey thigh along with beef would also be great
- 1 tablespoon sage
- 1 tablespoon thyme
- 1 teaspoon sea salt
- 3-4 slices bacon
Instructions
- Preheat oven to 425 F. Line a loaf pan with parchment paper and set aside.
- Wash, de-stem, and finely chop the kale.
- Cut the zucchini into chunks then shred it in a food processor.
- Heat 1-2 tablespoon of water in a frying pan and add the shredded zucchini and kale. Sauté/steam for about 7 minutes, until kale is darker and cooked down.
- Mix the veggies with the seasonings and ground meat in a large bowl. Make sure everything is combined well
- Press the meatloaf mixture into a loaf pan. Lay the strips of bacon over the top, tucking ends in.
- Bake for about 40-45 minutes, until inside is just barely pink and the internal temperature is about 145 degrees.
- Broil the meatloaf for another 10 minutes until the bacon is crisp.
- Let sit for 10 minutes before using the edges of the parchment paper to lift the meatloaf out of the pan and slice.
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