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Paleo meatloaf

Raspberry Chipotle Meatloaf

Author: Michele Spring
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!
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins


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


  • Preheat oven to 350 F.
  • 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.
  • 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.
  • In a large bowl, mix the rest of the meatloaf ingredients and then add the onions and garlic and mix until incorporated.
  • Fill a standard loaf pan with the meatloaf mixture. (Alternatively you can shape it into a log shape and place on a baking sheet).
  • Combine the sauce ingredients, including the raspberry mixture via a food processor or blender.
  • Spread the sauce over the top of the meatloaf.
  • Bake for 55 minutes or until the meat registers 165 F on an instant read thermometer.
Course: Main Dish
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !