AIP Friendly Herb & Sweet Potato Meatloaf
Meatloaf is one of those deeply satisfying comfort foods that can feel completely off the table when you're navigating the autoimmune protocol — between eggs acting as a binder, nightshade-heavy ketchup glazes, and grain-based fillers, most classic recipes are a minefield. This version sidesteps every one of those issues without sacrificing the hearty, sliceable result you're after. Sweet potato purée does double duty here, working as both the binder inside the loaf and the base of a tangy-sweet glaze made with coconut aminos, apple cider vinegar, and a touch of maple syrup. Cassava flour keeps everything cohesive while staying completely grain-free, and a blend of fresh thyme, oregano, turmeric, and ginger gives the beef real depth and warmth. The glaze goes on in two stages during baking, so the top gets this gorgeous, caramelized finish that looks far more impressive than the effort involved. It makes six servings, so it's genuinely practical for a week of lunches or a family dinner where everyone at the table — protocol or not — will want seconds. A scatter of fresh parsley at the end brightens the whole thing up and makes it feel like something you'd proudly serve to guests.
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ cup sweet potato purée (from about 1 small sweet potato, baked and mashed)
- 2 tbsp cassava flour
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
- 2 lb ground beef (85% lean)
For the glaze
- 3 tbsp sweet potato purée
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp coconut aminos
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat the coconut oil in a small skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
While the aromatics cool, make the glaze: combine the 3 tbsp sweet potato purée, 2 tbsp apple cider vinegar, maple syrup, 1 tbsp coconut aminos, and 1/4 tsp turmeric in a small saucepan over medium-low heat. Stir until smooth and warmed through, about 2 minutes. Set aside.
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