Easy-Peasy AIP Meatloaf

I loved meatloaf growing up.  I guess you could say one cool thing about my autoimmune disease is it required me to shift my diet and and enjoy foods from my childhood. Meatloaf is an easy, delicious way to prep AIP-friendly lunches for the week. Let's get started.

Meatloaf Ingredients (all organic)

1 lb Ground Beef 

1 lb Ground Pork

1/2 Tbsp Coconut Oil

1/2 tsp Sea Salt (divided)

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

1/2 Cup Onion

1 Tbs Fresh Garlic

1 Cup Shredded Zucchini

1 1/2 Cup Diced Mushrooms

3/4 Cup Diced Carrots


Topping Ingredients:

1 Large Sweet Potato

1/4 Cup Veggie Stock


Meatloaf Instructions:

  • Preheat oven to 350 degrees
  • Sprinkle 1/4 tsp of sea salt on shredded zucchini and let sit for 5-10 minutes until some of the water is extracted. Place on clean cloth or paper towel and squeeze to absorb excess liquid
  • In a large cast iron skillet, heat coconut oil over medium heat until hot
  • Add chopped onions and cook about four minutes until they start to become translucent
  • Add garlic to onions for another one minute, stirring intermittently 
  • Add zucchini, garlic, and mushrooms to pan and  saute approximately 4-5 minutes until the carrot is tender 
  • Remove from heat and transfer veggies to separate bowl to let cool
  • Once veggies have cooled, use another paper towel or clean cloth to absorb any excess liquid that was released during cooking
  • Combine ground beef, ground pork, veggies, oregano, basil and remaining salt into a mixing bowl
  • Using your hands, mix all the ingredients (really GET IN THERE to make sure everything is well distributed)
  • Transfer mix to a lightly greased (coconut oil!) 9x5 inch loaf pan
  • Pop that baby in the oven for 50-60 minutes or until your meat thermometer reads 165 degrees
  • Let the meatloaf sit for about 10 minutes 
  • Remove from loaf pan and place on serving dish

Sweet Potato Topping Instructions:

  • Fill a medium saucepan 3/4 full of water and bring to a boil
  • Peel and cube sweet potatoes and carefully add to boiling water
  • Allow water to boil again, then reduce heat to low
  • Once sweet potatoes are fork tender (roughly 20 minutes) carefully drain hot water from saucepan
  • Add veggie stock to sweet potatoes
  • Using an electric mixer on low, carefully blend ingredients together until smooth (you may need to add a bit more liquid)
  • Once your sweet potatoes have cooled down a bit and your meatloaf has set for 10 minutes, pour sweet potatoes into a piping bag and make a design on the top of your meatloaf. Another option is to just spread the sweet potato on there like a frosting


I used the leftover sweet potato as a side with my meatloaf and it complimented the dish really well. The next day, I got a text from my husband at work saying "meatloaf is soooo good" accompanied by the prayer emoji. PRAYER EMOJI. That means it's real good.

Enjoy this nourishing meal!