SCD Meatloaf

My family’s favorite meatloaf

When I first became ill with ulcerative colitis and had to completely relearn how to cook and bake, one of the first cookbooks I bought was Grain Free Gourmet by Jodi Bager and Jenny Lass. This meatloaf is adapted from their cookbook.  If I find a recipe that I really like, I typically tweak it and make it my own, but I never found a reason to do that with this recipe. It is perfect the way it is and my family and I both love it. If you make it in the morning you can just pop it in the oven for dinner at night. It is packed with veggies and so you get your veggies in the meatloaf and we usually have it with roasted carrots and the boys have mashed potatoes.  This is my son’s Jake’s favorite recipe so this should make him hungry out in Colorado. When all 5 of us are at home, I double this recipe and make two loaf pans so we have plenty for the next day.  This is a great warming meal for a chilly day so enjoy!

We had this last night while watching the Royals and the food was better than the game.  We will get them tonight… Go Royals!!


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  • 1. Heat the oven to 350 degrees. Spray or rub a 9x5 loaf pan with olive oil.
  • 2. Mix the onion, celery, red pepper, garlic, almond flour, salt, black pepper, mustard, Parmesan cheese, 1/4 cup of the tomato sauce and the eggs together.
  • 3. Add ground beef and mix well. Sometimes easier to just mix this with your hands.
  • 4. Scoop ground beef mixture into the loaf pan. I have a glass loaf pan that I love to use.
  • 5. Coat the top of the loaf with 1/4- 1/2 cup of tomato sauce and sprinkle with paprika.
  • 6. Bake for 60 minutes. Check at 60 minutes, you might need to cook a bit longer to make sure it's done.
  • 7. Allow to cool at least 15 minutes before serving.

About Chef


I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...