#30: Onion Crusted Meatloaf

Today we are taking a trip to Flavor Town with this Onion Crusted Meatloaf. This meatloaf is Diners, Drive-Ins and Dives good. In fact, I am going to tweet this recipe to Guy Fieri right now. It takes about 10 minutes to prepare and 30-40 to bake. This is a totally grain-free, gluten-free, paleo inspired recipe. It is very low in carbs and goes great with a side of roasted squash or mashed cauliflower. Let us know how yours turns out in the comments below.   


  • 1.5 lbs ground beef
  • 1 large carrot
  • 1 green or yellow zucchini
  • 2 organic eggs
  • 1/2 medium onion (any kind)
  • 2 Tbsp gluten-free dijon mustard, divided
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp cold pressed olive oil
  • 1 tsp paprika
  • sea salt & fresh ground pepper to taste


  • Preheat oven to 425F
  • Peel and dice the carrot. Dice the zucchini. 
  • In a bowl, mix together the carrot, zucchini, 2 eggs, 1 Tbsp gluten-free dijon mustard and sea salt and pepper to taste. Now add the raw ground beef and mix until combined. You may want to use your hands for this. 
  • In a rimmed ceramic baking dish, mould the meat mixture into an oval mound. 
  • In a separate bowl, combine finely chopped onion with 1 Tbsp gluten-free dijon mustard, apple cider vinegar, olive oil, paprika and sea salt and pepper to taste. Spoon this mixture evenly over the meat loaf and pop in the oven!
  • After 40 minutes, it should be just about ready. You can crank the heat up to broil for a few minutes to get the top nice and brown. Serve immediately.