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Sweet-and-sour AIP meatloaf sliced and resting on a wooden cutting board - square cropped vertical view from directly above with roasted diced sweet potatoes on the side

Sweet-and-Sour Meatloaf (Paleo, AIP)

Author: Michele
Servings: 6 slices
Not sure what to make for dinner? This sweet-and-sour Paleo & AIP meatloaf is super easy to make, just mix and bake! And the best part? You can make one now and freeze one for later without cooking! This recipe takes your meal prep to a whole new level - one without any extra effort! Also egg-free and nightshade-free and no breadcrumbs!
Serves: This makes 6-8 slices, depending on how big you make them.
To make coconut-free: Omit the coconut aminos or you could also make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, giving you approx 2 tbs of "coconut aminos/soy sauce" per ice cube to use whenever you need it!
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins


  • 1/4 cup Coconut Sugar (use Maple Sugar to make coconut-free)
  • 2 tbs Apple Cider Vinegar
  • 14 oz can Pineapple Chunks (juice drained)
  • 2 tbs Coconut Aminos (see note above about making this coconut-free)
  • 1 tsp Sea Salt
  • 1 tsp Garlic Powder
  • 1 tsp ground Ginger
  • 2 stalks Celery (chopped)
  • 1 lb Ground Pork
  • 1 lb Ground Beef


Directions for freezing:

  • Put all of the ingredients into a 1-gallon freezer bag or container. Massage lightly with your hands to mix the ingredients. Push all the air out of the bag, seal, label and freeze. When ready to eat, thaw overnight in the fridge or quickly in a bowl of cool water.

Directions for making the meatloaf now:

  • Put all of the ingredients into a large bowl and mix well. 

Directions for Serving:

  • Thaw the meat if frozen in the fridge overnight. Shape into a meatloaf shape and place on a baking sheet covered in parchment or into a glass baking dish OR put the meat into a bread pan. (Note - if using a bread pan you may want to put a baking sheet under it to collect any fat that may spill over)
  • Bake in the oven at 350 F for 1 hour or until done (a meat thermometer inserted in the center of the meatloaf should read 160 F). Drain any fat that comes out and serve!


Make one now AND make one for later really easily! Watch the video for more info on how to do this, but basically, have a bowl and bag ready. Double the ingredients and then just split between the bag and bowl. Freeze the bag, make the meatloaf in the bowl! 
Course: Dinner
Cuisine: American
Keyword: AIP, Autoimmune Paleo, easy, egg free, freezer meal, make ahead, nightshade-free, Paleo
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !