Paleo meatloaf

Raspberry Chipotle Meatloaf

  • Author: Michele Spring
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4-6 1x
  • Category: Main Dish
  • Method: Oven & Stovetop


This Paleo, Whole30, and gluten-free meatloaf is not your boring old meatloaf. It is a delicious, flavorful dinner recipe that will spice up your meal!



For the Meatloaf

  • 1 tbs cooking oil (coconut oil, avocado oil, olive oil, butter, ghee, etc)
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 Egg
  • 1 tsp Sea Salt
  • 1/2 cup Almond Flour
  • 1 tsp Dried Thyme
  • 1 tbs Adobo Sauce (from can below)

For the Sauce

  • 1 cup Raspberries, fresh or frozen
  • 1/2 medium Onion, diced
  • 2 cloves Garlic, minced
  • 1/2 cup Ketchup (*make sure sugar-free for Whole30)
  • 2 Chipotle Peppers (canned in adobo sauce)
  • 1/4 tsp Sea Salt
  • 3 tbs Apple Cider Vinegar


  1. Preheat oven to 350 F.
  2. In a small saucepan over low heat, heat the raspberries until soft, approximately 10 minutes. Mash with a fork or potato masher and then strain through a fine mesh colander to remove the seeds. Set aside.
  3. Meanwhile, heat a frying pan over medium-high heat, heat/melt the cooking oil, and then add the onions and garlic. Cook, stirring often, until soft, about 5 min.
  4. In a large bowl, mix the rest of the meatloaf ingredients and then add the onions and garlic and mix until incorporated.
  5. Fill a standard loaf pan with the meatloaf mixture. (Alternatively you can shape it into a log shape and place on a baking sheet).
  6. Combine the sauce ingredients, including the raspberry mixture via a food processor or blender.
  7. Spread the sauce over the top of the meatloaf.
  8. Bake for 55 minutes or until the meat registers 165 F on an instant read thermometer.

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