BHA & BHT Free Herb & Sweet Potato Meatloaf
Meatloaf is one of those deeply satisfying comfort foods that can be surprisingly tricky to make from scratch when you're avoiding synthetic preservatives like BHA and BHT — they hide in everything from packaged breadcrumbs to bottled sauces and seasoning blends. This version sidesteps all of that by leaning on whole, recognizable ingredients you can trust. Sweet potato purée does double duty here, working its way into both the meat mixture and the golden glaze, adding natural sweetness and moisture that keeps every slice tender. Cassava flour binds it all together in place of conventional fillers, while coconut aminos and apple cider vinegar bring a savory, tangy depth that makes the flavor genuinely complex. Fresh thyme, oregano, turmeric, and ginger round things out with warmth and a little earthiness that makes this feel anything but plain. The two-stage glazing method — once before baking, once near the end — builds a sticky, caramelized top that looks as good as it tastes. Finish with a scatter of fresh parsley and you've got a centerpiece-worthy dinner that's clean, hearty, and completely made from scratch.
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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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