Recipe: Primal Meatloaf

Making a primal meatloaf was on my mind for a long time. This past Sunday is when I finally decided to follow a recipe and give it a try. It turned out fantastic and I will be making primal/paleo meatloafs over and over again.

I enjoyed this with my family and then used leftovers for my big ass salads on Monday and Tuesday. This is what makes eating primal so easy… you learn to LOVE leftovers which saves you a hell of a long time in the kitchen. I love to cook, but also enjoy many other things in life.

I found the original recipe from the blog Start Being Fit. I tweaked it slightly to my own liking. Click on this link for the original Primal Meatloaf Recipe.


  • 2 pounds Ground Beef
  • 2 Jumbo Eggs (large is fine)
  • 2 Apples
  • 1 Onion
  • 2 Garlic Cloves
  • 1 Tbsp Dried Mustard Powder
  • 2 Tbsp Worcestshire Sauce
  • 1 Tbsp Parsley
  • 1 Tbsp Basil
  • Salt and Black Pepper to taste

Special Note: I forgot to add the garlic cloves and salt & pepper. It still tasted FANTASTIC but everything is better with garlic, pepper, and a little salt!


  1. Preheat Oven to 375 degrees
  2. Chop Apples, Onion and Garlic and add to large mixing bowl
  3. Add all other ingredients to mixing bowl
  4. Mix ingredients thoroughly with hands
  5. Press mixture into a loaf pan
  6. Place tinfoil over a baking sheet
  7. Place loaf pan onto tinfoil (so if it spills you have no cleanup later!)
  8. Bake for 45-60 minutes
  9. Let cool, serve and enjoy!

Notes: Original recipe said to bake for about 60 minutes. I baked it at 55 and believed 45 minutes would have been just right. It was not burnt at 60 minutes but just very well done.

All in all, this meatloaf was fantastic. I will make a slightly different version of it again. Follow the recipe to a T and then make it your own the following time.

Do you like smoothies? Learn about the ebook with 150 smoothie recipes and free updates here!

Do you wish to receive updates via email?


  1. Nichole says

    Looks delicious!! I love that you put apple in it! I’m definitely going to borrow this one :)

  2. says

    What kind of Worcestshire Sauce do you use? I am not sure how paleo they are, the one I was checking out had both soy and sugar. Have you found something without it, or you just don’t care about it?

    • says

      I used reg. worcestshire sauce. You are correct – I cared less about the teeny tiny amount of soy and sugar in the meatloaf!

      Keep in mind that sugar is sugar. Sugar from fruit and veggies is the same sugar that was in that sauce. It has the same effect. They key is to avoid the junk food. But, worrying about a teeny tiny bit in a sauce that you put in a meatloaf? Don’t do it!

      The original recipe called for twice as much of the worcestshire sauce! You could probably make it without any at all.

      • says

        I love the sauce, and use it, as part of the “teeny tiny” non-primal food. But I was wondering, as you are on the strict Whole30 (which I just begun as well!) if there are some better, maybe soy-less products.

        The meatloaf looks great and I am planning on using your recipe :)

        • says

          Let me know how the recipe goes! Yes, I did start this challenge as a strict whole30 but decided to add some foods back in early and not stress over a literal teeny tiny thing.A touch of Worcestshire sauce in a large meatloaf will do zero harm to my body. So, do you what you want to do. I am unaware of a replacement at this moment but I will let you know if I find one!

  3. says

    Made this tonight. I used Coconut Aminos in place of the Worcestshire sauce. (That would make it Whole30 approved.) I cooked it for 50 minutes but it wasn’t done, so I cooked it another 10 and it still wasn’t done. I think it’s because my loaf pan was a bit small and the meat took up the whole entire pan right to the brim. But it was VERY tasty! I made this once before and just left out the Worcestshire sauce because I was on Whole30 and didn’t know how to substitute for it. This time is was much better!

    • says

      Oh so that is what coconut aminos can be used for? I need to get that soon then. I am glad you liked it!

      • says

        Yes! It’s some good stuff, does not taste like coconut at all. I use it sometimes to make ‘Emergency Protein’ like on Nom Nom Paleo where I use ground meat with coconut aminos and garlic, then veggies like kale or spinach, onion etc. to have on hand in the fridge for quick and easy protein. It’s very fizzy though and needs to be refrigerated. be careful bringing it home, I had two bottles leak on me because they got shaken up a bit too much on the drive home. lol

  4. cat says

    hi, I made the meatloaf using the exact ingredients but cooked it in extra large size muffin pans – it made 12 big “meat muffins” (2 pans of 6 each) Reduced cook time to 25-30 minutes. Turned out great. Thanks for the recipe! I don’t have the proper loaf pan so this worked well. :)

  5. Sue from NZ says

    Hi Toad. I made this last night with lovely grass fed beef from my sister’s beasty.
    It was delicious, it did crumble a bit but who cares? I am just starting out on this way of eating & really appreciate recipes such as this.
    Cheers, Sue from New Zealand

  6. says

    Just put this in the oven for our Christmas Eve feast! It smells delicious! I did 1/2 grass fed beef and 1/2 pork from a local farm. I did one loaf pan with about 1/2 the mix, and then did 12 muffins with the rest, so I can freeze them and have them for breakfast!

  7. mandi says

    I use tamari instead of worcestershire- fermented soy loses its estrogenic compounds from what I understand. I also top it with nitrite free bacon and when I’m not strictly observing the diet, I line the bottom of the pan with raw sliced sweet potatoes. They cook in the “meat juice” and make an instant side dish. Yay for meatloaf! Thanks for the recipe!