Mom’s Old School Meatloaf {Paleo Style}

Total Shares 1.9K

We all have those nostalgic dishes from our childhood that we grew up eating, thought were weird or gross but grew to love. This Old School Meatloaf is one of them for me.

My mom’s family always made meatloaf with perfectly-cooked hard-boiled eggs running through the center. As a kid, I was both fascinated and disgusted by this simultaneously decorative, bizarre and somehow beautiful meatloaf.

I remember wondering: “How did they get the eggs in the center?”, “How did it stay together?”, and ”Should I eat it?”. LOL!

Fast forward a couple decades and I find myself with a family who not only wants meatloaf but the old-school version. Since my mom’s family recipe was bound together with breadcrumbs, eggs and ketchup, I had to do a bit of a reinvention.

My version is a Paleo Meatloaf Recipe that combines both lean ground beef and ground pork with herbs, spices, egg and some almond meal to bind it together. If you don’t eat pork, you could use dark meat chicken or turkey. Whatever you do, don’t skip the hard-boiled eggs. They are the best part!


  • Worcestershire Sauce is a tricky thing if you care about real food, because the classic we all know and (used to) love has some crap in it. There are a couple organic, vegan versions that I know of (this one and this one) but they contain wheat and soy in some form. If those things are OK for you, I suggest just picking up one of the cleaner, organic versions. If not, here is a Paleo Worcestershire Sauce recipe I found that looks good.
  • You have to make the hard-boiled eggs in advance. This can be done days prior. Here is my foolproof technique for perfect hard-boiled eggs every single time!
  • I recommend ONLY using 3 hard-boiled eggs so that your eggs don’t stick out the edges of your meatloaf. My son demanded that we put in four so I went with it but it does make it a bit more difficult to cut.
  • The loaf pan size I used is 9 x 5 x 3 inches / 8 cups Imperial OR 23 x 13 x 8 cm / 1.9 liters Metric
5.0 from 3 reviews
Mom's Old School Meatloaf {Paleo Style}
Serves 8 to 10 depending on size of slices. (11 Points Plus Per Serving for 8 Servings OR 9 Points Plus Per Serving for 10 Servings)
Serves: 10
  • 4 small cloves garlic, finely chopped
  • ½ large or 1 small yellow onion, finely chopped
  • ½ cup finely chopped flat leaf parsley
  • 2 Tablespoons tomato paste
  • 1 T Worcestershire sauce (see NOTES)
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • 2 teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • ⅔ cup almond meal
  • 2 large eggs, beaten
  • 1½ pounds lean ground beef
  • 1 pound ground pork
  • 3 to 4 hard-boiled eggs (see NOTES)
  • 2 Tablespoons tomato paste
  • 2 teaspoons Ghee or olive oil
  1. Begin by finely chopping garlic, onion and parsley. I cheated and used the food processor to save time. If you want to do the same, place garlic in first, process until finely chopped and then add onion.
  2. Pulse until onion is finely chopped but not watery.
  3. Remove onion and garlic to a large mixing bowl. Place parsley in food processor and process until finely chopped and you can measure ½ cup. Add to mixing bowl.
  4. Add tomato paste, worcestershire sauce, paprika, oregano, salt, pepper, almond meal and beaten eggs into mixing bowl.
  5. Mix until well combined and add in ground beef and pork.
  6. Use your hands to gently combine until spice mixture is just incorporated. You do not want to overwork the ground meat or it will be tough.
  7. Take ½ of the ground meat mixture and place into a loaf pan (see NOTES for size). Press down until well packed and make a slight well in the center for the hard-boiled eggs.
  8. Place hard-boiled eggs in well.
  9. Cover with remaining ground meat mixture. Be sure to pat down well and make sure there are no air pockets.
  1. Preheat oven to 350F. In a small bowl, combine ingredients for topping (tomato paste and ghee or oil).
  2. Use your hands to evenly spread the topping over the meatloaf.
  3. Place loaf pan on a baking sheet (so the meatloaf juices don't leak over and cause smoke in the oven) and put on the center rack in oven. Bake undisturbed for 90 minutes. Remove from oven and allow to cool for at least 15 minutes. The meatloaf should have shrunk just a bit and pulled away from the sides. There may also be juices that overflowed onto the baking sheet and are still in the loaf pan.
  4. Once meatloaf has cooled, use 2 sturdy spatulas to gently remove it to a cutting board. Slice, serve and Enjoy!

Paleo Meatloaf Recipe from

Total Shares 1.9K is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


  1. Kathy says

    Did I understand correctly? This meatloaf can be frozen? That’s exactly what I wanted to hear, but all I could find is that hard cooked eggs don’t freeze well. Guess the “padding” makes the difference.

    • says

      Hi Kathy!
      You are right on both counts. You really aren’t supposed to freeze hard boiled eggs but I have frozen (individual servings) of this meatloaf with the egg and reheated (in the oven). I didn’t mind the egg texture at all but some might. I would say start with freezing one slice and see what you think :)

  2. says

    It was too funny seeing this recipe! This is my mother’s exact recipe except for the almond meal. Loved it every Sunday when I was a child/teenager in the 50s and 60s!

    She used to put other veggies in as well — carrots or small zucchini, etc.

    • says

      I received an email that there was a reply on this comment, but I don’t see it, so I’ll answer the comment anyway! LOL

      You asked: Author: EverydayMaven: How funny Simmie!! She also put the hard-boiled egg through the middle?

      Yes, she did — that was quite common in the 60s and 70s to put other foods in the middle of meatloaves. What I do now is make the hole, then I fill it with shredded vegetables and cover it up.
      Simmie recently posted..MeatballsMy Profile

  3. Janet says

    Sorry but this was not like Moms meatloaf! My husband and son & I didn’t like the taste at all so I made a warm barbecue horseradish sauce and covered the loaf before serving it! Our usual Favorite recipe is ground meat, chopped onion, egg, ketchup, mustard,horseradish and oatmeal. Since I’ve given up wheat, & oatmeal the almond flour was substituted. Next time I will stick to the original recipe including almond flour and see if that is better??

  4. jolene says

    I made this with the boiled egg. Yum! But after cooked when cutting, the meatloaf split in half right where I put half of the meat mixture in and then topped the other half of the meat mixture. My husband thought the taste was FANTASTIC. He said not to make meatloaf any other way again, but he didn’t like the egg inside. He said the egg tasted different and I thought it made the egg taste better. I’m making it again tonight and he is looking forward to it.

  5. Lee says

    Outstanding meatloaf! The whole family, including the 11 year old and three year old ate seconds! My father ate with us and took a plate home with him too! Steamed cabbage and peppers and and a sweet potato make perfect accompanying sides to the meatloaf, for anyone interested! 😉

  6. Lee says

    Just finished mixing up the ingredients to cook tomorrow for the family. Sounds delicious and can’t wait to try it! Thanks! I’ll let you know what the consensus is!

  7. Teresa Pedockie says

    My husband made this meatloaf tonight and it was delicious! It had a great flavor and texture. We hadn’t heard of putting boiled eggs in a meatloaf before, but it was good. We will make this again!

  8. Shauna says

    This was AMAZING!! My husband is obsessed with meatloaf and I’m obsessed with Paleo.. The best ever he said! Thank you!

  9. angela says

    Why do you use both types of meat? We don’t eat a lot in one sitting. Can I half this recipe and only use ground beef?

    • EverydayMaven says

      For moisture and taste. This freezes really well once cooked so you could stock your freezer with cooked portions! I think you could make it with all ground beef but just don’t use the extra lean or it may be dry. As for halving, if you have a pan that small then go for it!

  10. Amy says

    I ALWAYS wanted a piece right in the middle so I could have that perfect slice with a big slice of yolk!!! I have not had that for literally decades….

    • EverydayMaven says

      I think meatloaf is one of those love or hate (or come around and eventually love lol) things Joanne!

  11. says

    I just tried a Paleo meatloaf recipe that ended up on the dry side so I’m excited to try this one! Never had meatloaf with an egg in it so that’ll be interesting. Thanks for the recipe!
    Christine recently posted..Dak KalguksuMy Profile

  12. Eha says

    As a child in NE Europe I only ever saw a meatloaf or ‘pikk poiss’ [tall boy!!] without eggs in the middle. Loved ‘helping’ when it was time to nestle them half way into the loaf :) ! Must try almond meal – my second Hungarian husband got me using matzo meal + soda water and that has been a hard habit to break 😀 !

  13. Amy says

    Lol, I had the same reaction, “How did she get that egg in there??” It was one of my favs! I always ate the egg first. So cool to share these food “connections” with you. :) xo

    • EverydayMaven says

      So funny Amy! I remember being scared of it when I was a kid. Now, I want the piece with the biggest golden yolk! xoxo

    • EverydayMaven says

      Kirsten – first time for everything right? I grew up with it so meatloaf without egg looks strange to me lol

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

Notify me of followup comments via e-mail. You can also subscribe without commenting.