Artificial Flavors Free Herb & Sweet Potato Meatloaf
Comfort food doesn't get much more satisfying than a well-made meatloaf, and this version brings serious depth of flavor through real, whole ingredients you can actually recognize. Sweet potato purée works double duty here — it keeps the loaf moist and forms the base of a glossy, tangy-sweet glaze that caramelizes beautifully in the oven. Coconut aminos stand in for conventional sauces that often sneak in synthetic flavor additives, and cassava flour binds everything together without any of the mystery ingredients found in standard breadcrumbs. Fresh thyme, dried oregano, turmeric, and ginger do all the heavy lifting in the flavor department, so there's genuinely no need for anything artificial to make this taste incredible. The double-glaze technique — half before baking, half toward the end — builds a lacquered top that looks as good as it tastes. A ten-minute rest before slicing is the small but crucial step that keeps every slice clean and juicy. Finish with a handful of fresh parsley and you've got a weeknight centerpiece that's as wholesome as it is deeply satisfying.
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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
- 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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