Artificial Food Coloring 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 thanks to sweet potato purée, fresh thyme, dried oregano, and a warm hit of turmeric and ginger. The sweet potato does double duty here — it keeps the loaf moist and tender while also forming the base of a gorgeous, naturally sweet glaze that caramelizes beautifully in the oven. Coconut aminos stand in for conventional condiments that often sneak in synthetic dyes, and cassava flour binds everything together without any of the questionable additives found in standard breadcrumbs or fillers. Every ingredient on this list is straightforward and real, which is exactly what you want when you're cooking for anyone who needs to avoid artificial colorants hiding in processed sauces and seasonings. The two-stage glazing method — half before baking, half near the end — builds a sticky, lacquered top that looks like it took way more effort than it did. A ten-minute rest before slicing is the only patience required, and it's absolutely worth it for clean, juicy slices. Finish with a scatter of fresh parsley and you've got a weeknight centerpiece that's as wholesome as it is genuinely delicious.
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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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