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Keto Meatloaf with Blueberries (Whole30, paleo, SCD, GAPS, SIBO diet)

Keto Meatloaf with Blueberries is a twist on a classic comfort food that tastes amazing. Gluten free and made without bread crumbs it's low carb, paleo and Whole30 safe!

Course Main Course
Cuisine American
Keyword blueberries, gaps, gluten free, keto, low carb, meatloaf, paleo, scd, SIBO diet, whole30
Prep Time 5 minutes
Cook Time 50 minutes
Servings 8



  • BBS sauce for serving (you can either make your own or choose from one of my suggested brands which are Whole30 and paleo compliant)


  1. Preheat your oven to 350F

  2. Puree the blueberries in a food processor or blender

  3. Add all the ingredients to a large bowl

  4. Mix well with a spoon to combine the ingredients well

  5. Line a bread pan with parchment paper

  6. Transfer the ingredients from the bowl to the pan and spread evely with a spoon or knife

  7. Bake the meatloaf for 50 minutes

  8. Remove from the oven and spread the optional BBQ sauce on top of the loaf (if using)

  9. Let the loaf cool for 5-10 minutes

  10. Serve and enjoy!

Recipe Notes

  1. This meatloaf stores well in the fridge and makes great leftovers.
  2. Feel free to sub the green onion for chopped white onion (as long as you are not on the SIBO diet).
  3. If you add BBQ sauce when you serve this meatloaf make sure you account for those extra carbohydrates in your carbohydrate counts.