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AIP meatloaf with sweet and sour sauce

AIP Meatloaf with Sweet and Sour Glaze

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 people
Calories: 423kcal
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This is an AIP meatloaf, so there are no eggs, milk, or breadcrumbs. Instead, there are some finely chopped aromatics to add both moisture and flavor. The meatloaf gets partially baked and then glazed and finished in the oven.
{Gluten-Free, Egg-Free, Dairy-Free}

Ingredients

Meatloaf Ingredients:

  • 2 pounds ground beef 85% lean
  • 1 medium yellow onion finely chopped (1 cup)
  • 4 garlic cloves minced (4 teaspoons)
  • 3 tablespoons coconut aminos
  • 2 tablespoons fresh cilantro minced
  • 2 tablespoons chopped fresh Thai basil leaves optional
  • ⅓ cup canned coconut milk full fat
  • 1 ½ teaspoons salt
  • 2 teaspoons fresh ginger minced/grated

Sweet and Sour Sauce:

  • 1 tablespoon avocado oil coconut oil, or olive oil
  • 1 tablespoon ginger minced
  • 2 teaspoons garlic minced
  • 1 cup natural apricot or plum preserves no added sugar
  • ½ cup filtered water
  • ¼ cup coconut aminos soy sauce alternative
  • ¼ cup apple cider vinegar white wine vinegar, or champagne vinegar
  • Sea salt to taste

Instructions

  • Mix and assemble meatloaf in an 8.5 x 4.5-inch standard meatloaf pan. Line loaf pan with parchment paper. Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients. Mix well with a wooden spoon just until combined. Pour into the prepared loaf pan. Press gently to smooth the top. Bake for 40 minutes.
    meatloaf mixture in parchment lined baking dish
  • Mix glaze and spread over meatloaf then return to the oven. In a small saucepan over medium heat, warm the oil. Add the ginger and garlic and sizzle for 1 minute until fragrant. Do not let the garlic brown or it will overpower the sauce. Add the preserves, water, coconut aminos, and vinegar. Whisk to dissolve the preserves and simmer 2-3 minutes. Add salt to taste. Pour over top (you can reserve some glaze for serving) of the baked meatloaf then return to the oven for an additional 15 to 20 minutes or until the internal temperature is 160F in the center. Rest for 10 minutes before slicing. Serve hot with a garnish of cilantro or thai basil.
    baked meatloaf with sweet and sour glaze on top

Nutrition

Serving: 1slice | Calories: 423kcal | Carbohydrates: 25g | Protein: 20g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 824mg | Potassium: 398mg | Fiber: 1g | Sugar: 14g | Vitamin A: 94IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 3mg