Barley Free Herb & Sweet Potato Meatloaf
Comfort food doesn't get much more satisfying than a well-made meatloaf, and this herb-forward version brings serious flavor through 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 forms the base of a glossy, tangy-sweet glaze that caramelizes beautifully in the oven. Cassava flour steps in as the binder instead of any grain-based filler, and coconut aminos add that savory depth you'd normally chase with soy sauce or Worcestershire. Traditional meatloaf recipes often sneak in breadcrumbs or oats that can be problematic for anyone avoiding barley and related grains, so using cassava flour makes this a genuinely safe and delicious swap. The two-stage glazing method — half before baking, half near the end — builds a lacquered top that looks as good as it tastes. A ten-minute rest before slicing is the small step that keeps every slice clean and juicy. Finish with a scatter of fresh parsley and you've got a weeknight centerpiece that feels anything but ordinary.
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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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