Autoimmune Protocol Meatloaf

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One of my favorite autoimmune protocol bloggers is Whitney from Nutrisclerosis. She is not shy about encouraging people to make changes in their diet to help their autoimmunity, and I find her success story about using the autoimmune protocol to put her multiple sclerosis into remission pretty amazing. Ever since I found her site and saw her meatloaf recipe I knew I had to try it. Now I don’t have much of a background in meatloaf making/eating, both because I have never cooked one nor did my mom when I was growing up. Having said that, I don’t know if I can judge this recipe against your standard meatloaf – but I will tell you that it is dang tasty, and it disappeared way too quickly! I modified the recipe a little bit to fit into a standard size loaf pan, but if you want to make a giant version for the freezer I say go for it! Speaking of which, this is absolutely something you can incorporate into your batch-cooking routine, just slice and freeze!

4.8 from 5 reviews
Autoimmune Protocol Meatloaf
Prep time
Cook time
Total time
Based on Whitney’s recipe on her blog Nutrisclerosis
Serves: 6-8
  • 1 tablespoon coconut oil
  • 1 cup cauliflower, processed into “rice” with a food processor
  • 1 zucchini, peeled and grated
  • 1 carrot, peeled and grated
  • ½ onion, minced
  • 4 cloves garlic, minced
  • ½ cup parsley, chopped
  • 2 teaspoons sea salt
  • 2 tablespoons fresh thyme and/or marjoram
  • 2 egg yolks (omit if on the elimination diet)
  • 2 lbs ground beef, lamb, or pork mixture (I used beef and lamb), room temperature
  • 3-4 slices pastured bacon
  1. Preheat your oven to 350 degrees. In a skillet, heat the coconut oil and saute the onion, zucchini, carrot and cauliflower rice for about 5 minutes, adding the garlic at the very end. Let cool.
  2. In a large bowl mix the egg yolks with the herbs and spices including the fresh parsley. Add the meat and vegetables to the bowl. Mix gently with your hands until just incorporated.
  3. Transfer the mixture to a 9 x 5 loaf pan, making sure to spread it evenly into the corners. Lay the bacon strips across the top, tucking them in to the ends if they are too long. Cook for 45-50 minutes, or until the internal temperature reaches 155 degrees. Remove from oven and carefully pour off liquid, reserving it to cook veggies in later.
  4. Put the loaf back in the oven for 10 minutes under the broiler to crisp up the bacon. Let sit for 10 minutes before slicing.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.


  • Amy says

    This looks really good! Oddly, I miss meatloaf. With no tomatoes, bread crumbs, or eggs, I struggled to figure out how to make this again. Can’t wait to try this version. Thank you also for mentioned the website you adapted the recipe from. I’m not familiar with it, but will enjoy exploring it for new info and recipes. :-)

    • Honestly I had not even thought to make it until I was browsing Whitney’s site, but I have to say that it is an awesome departure from meat patties all the time! I love her site and especially her facebook page – lots of inspiration and tough love from someone who has an incredible story. :)

  • Carolyn says

    I love meatloaf made this way. I leave out the eggs and just use grated veggies including mushrooms. I sautéed them with the onions and garlic for the earthy taste. I want to try the cauliflaower rice next to see if my hubby can tell whats in them
    I’m still searching for my favorite mix of herbs so I’m going through all of them. Also I’ve been making meatballs out of the same recipe we just thawed a bag or them tonight for a quick dinner with salad and biscuits made with almond meal. Yum.
    Thanks for the recipes.

  • Melanie says

    This turned out wonderful, even without the onion, garlic and eggs! I also froze pieces for lunch, which kept me so full I often was still stuffed by dinner. Thank you!

    I was wondering if you have a hard time rotating your foods on the AIP protocol? Do you think rotating foods is all that important? Would it be truly terrible to eat, for instance, squash everyday? I’d love to know what you think or any words of advice.

    Take care!

  • Cristie says

    This is in my oven right now cant wait to try it, also making green beans and bacon. Yummy!!

  • stephanie says

    this is the most delicious meatloaf I have ever had!

  • Bianca says

    This is in my oven right now. I am new to the diet, having just transitioned from a mostly vegan diet because of health reasons. I can’t wait to get your book. Thanks for the recipe.

  • Jaimie says

    If you leave out the eggs, does the meatloaf still hold together okay??

  • Suzanne says

    IMHO this is a five-star recipe. I’ve made it several times, each time without the egg, and it always comes out tasty and moist. My non-AIP son gives it two thumbs up every time. Leftovers keep well in the fridge and reheat easily in the microwave. And I don’t feel hungry after I’ve eaten this meatloaf. What’s not to like? Thank you, Mickey.

  • Sara B says

    I just made this and it’s the best meat loaf I’ve ever eaten! I didn’t have a zucchini, so I substituted finely chopped mushrooms and I added 3 tablespoons of Nomato Sauce. I had two thick slices! Cooked collard greens in the liquid I poured off the meat loaf for one of the most healthful meals ever! Thanks so much for this recipe. Going to make it next week when we have guests.

  • Cassandra says

    Yum. Just made this for dinner tonight. It’s my new favourite….and I even have left overs for tomorrow

  • Andrea says

    This meatloaf is the best meatloaf that I have ever eaten, and my family loves it! I riced the other veggies too so that it was not noticed by little kids eyes. We left out the eggs and it was amazing:) Thanks for the recipe it has become a staple in our household!

  • […] But nine times out of ten I will cook my ground meat exactly the same way so when I stumbled upon this recipe on Mickey Trescott’s blog, Autoimmune Paleo, I saw it as a perfect opportunity to experiment […]

  • Tiffany says

    Love love love this recipe! I just made this again today and am excited to eat it throughout the week. So delicious and it reheats extremely well.


  • sabrina says

    Oh this looks scrumptious….pinning it! Thanks!

  • […] AIP Meatloaf from Nutrisclerosis via Autoimmune Paleo *This recipe is famous in the AIP world. It is simply awesome. […]

  • […] Dinner: Autoimmune Protocol Meatloaf along side some asparagus, pumpkin, and fresh veggies. Holy goodness in my belly. The meatloaf is so moist and flavorful plus it’s topped with BACON. We used a combo of ground bison and turkey thigh and did not use the egg yolks. Seriously, some of the best meatloaf I’ve had! My husband and I had to contain ourselves from devouring it all. More exciting is the recipe creator just published an autoimmune cookbook which is definitely on my wish list after this meal! […]

  • Sam says

    This is the best meatloaf I have ever had! And that includes non AIP, non-Paleo and even my mom’s good old meatloaf from my childhood. I was a little skeptical of all the hidden veggies, but there’s so much flavor and it’s so tender! We made a triple batch the last time and it didn’t last nearly as long as it should have because we insisted on eating it for breakfast, lunch and dinner! This is definitely going into our list of staples. Thank you!

  • Kirsten says

    I was really craving meatloaf this past week, so i decided to try this recipe, but I made just a few changes. First, my cast iron skillet had already been used the night before to cook bacon, followed by some burgers, and it was still full of grease and browned bits of meat, so after I chopped/grated the veggies, I just threw them into the grease already in my skillet and cooked them in that. I used 1lb. ground pork and a little over a pound ground beef and threw in some dry marjoram, no thyme because I didn’t have any dried and didn’t feel like stripping leaves off the stems. Well, it was getting late and I was really hungry, so instead of making a big loaf, I formed the meat into large meatballs and put each in the well of a muffin tin. As a side note, it was exactly enough meat to fill all 12 muffin cups. I skipped the bacon because I’d had it the night before, and I have always had ketchup on top of my meatloaf, so while the meatloaf balls were in the oven, I made some carrot ketchup (which turned out awesome as well, btw). I learned an important lesson: always put foil under the muffin tin, otherwise the cups will overflow with grease and catch your oven on fire. I had about 3 feet of smoke through my whole house and had to open the doors to air the place out. Anyway, seriously, best meatloaf EVER. Not even just best AIP meatloaf, but best meatloaf I’ve ever had PERIOD. Your cookbook and blog have been lifesavers these past few weeks of AIP. I’m loving my food and not feeling deprived at all, despite my diet being so restricted. THANK YOU!

    • Mickey says

      Wow, thank you for sharing! I am sorry to hear you nearly burnt your house down, but what an awesome idea to make meatball muffins! Good call on the foil to catch the grease. I’m happy you are finding the recipes useful!


  • […] originally saw Mickey Trescott’s version of this recipe as I was perusing the internet.  She modified this recipe from Whitney at Nutrisclerosis.  Here […]

  • […] But nine times out of ten I will cook my ground meat exactly the same way so when I stumbled upon this recipe on Mickey Trescott’s blog, Autoimmune Paleo, I saw it as a perfect opportunity to experiment […]

  • Joanne says

    I made this with celeriac in place of the zucchini, because I’m on a rotation diet due to too many & increasing # of food allergies [I already had my zucchini for this rotation, but I wanted to make this meatloaf on my Bison night.] I put it in the food processor & chopped it up like the riced cauliflower & it turned out great!
    I love the great recipes, they even turn out great when I have to do substitutions [another one of your coconut free recipe followers.]
    Thank You Mickey!

  • […] of Cake Cooks Gluten-Free) AIP Chicken ‘n Gravy (courtesy of Grazed & Enthused) Autoimmune Protocol Meatloaf (courtesy of Autoimmune Paleo) Bacon Garlic Short-Rib Loaded Sweet Potatoes (courtesy of The […]

  • Lauren says

    I have a question, could I add in chicken liver? Or would it completely change/ruin the recipe?

    • Mickey says

      It will change the flavor, but I don’t think it would make it unpalatable! I’d say go for it!


  • Diane Cressy says

    I have reintroduced eggs.. Can I just use the whole egg instead of eliminating the whites??

    • Mickey Trescott says

      Hi Diane,
      I’ve never tried it that way, but you are welcome to try if you like! Let us know how it turns out :)

  • Cindy says

    We tried this last night for dinner. My 15yo son said it didn’t taste bad. My husband said “heck yeah” when I asked if we should make it again. My 7yo daughter was reading at dinner and never complained, ate it just fine. My 5yo daughter hated it. She did eat her piece (as I told her she couldn’t go to softball otherwise), but it was a fight. I might try actually pureeing the carrots next time (if you can’t see them, they’re not there, right?!). My 5yo was the only one that knew there was zucchini & cabbage in there, as well as the carrots. Love hiding veggies!

    One problem – our bacon burned on the top and was underdone on the bottom, after 9 min under the broiler We moved the oven rack closer after the regular bake – was that a mistake? Or should we somehow broil for 5 min, then turn the bacon over for the last 5? Help??

    • Mickey Trescott says

      Hi Cindy,
      If your bacon burned then yes it was too hot. I’d leave the rack in the middle and not cook it so close next time!

  • Jessica says

    Years late to the party, but this was definitely the best meatloaf I’ve ever had. My picky toddler gobbled up to helpings, too. I used the whole egg. Thank you for posting this recipe!

  • […] Autoimmune Protocol Meatloaf by Autoimmune Paleo […]

  • […] Autoimmune Protocol Meatloaf – by Autoimmune Paleo […]

  • […] #20: Meatloaf from Nutrisclerosis and […]

  • Vita says

    This was the first AIP meal I made, just tonight! I didn’t buy zucchini so I used mushrooms instead, and left out the eggs. It’s delicious, and I’m surprised that it held together so well despite no eggs for a binder.

  • Elizabeth @Homeschool Crafters says

    Just printed this recipe out! As a newbie to Paleo (after health issues arose) I’m on the lookout for good recipes. With the bacon addition, this looks like one my whole family will enjoy. Thanks!

    • Mickey Trescott says

      Hope everyone enjoys it!

  • […] meatloaf is delicious, with complex flavors from lots of vegetables and different meats (I like […]

  • Cristal Porter says

    Hey Mickey,

    Wanted to let you know we make this weekly. It’s honestly one of the best meat loaves we’ve ever had! Thanks for such a great recipe :).

  • Yady says

    I made this recipe tonight even though I was a little skeptical about how good it would taste and my skepticism has been put to rest!! This recipe was delicious, thank you for posting it.

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