Brazil Nut 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, and a warm blend of turmeric, oregano, and ginger. The sweet potato does double duty here — it keeps the loaf incredibly moist while also forming the base of a glossy, tangy-sweet glaze that gets layered on twice during baking. Coconut aminos and apple cider vinegar add a savory brightness that makes every slice taste like it took way more effort than it actually did. Cassava flour binds everything together without any grain-based fillers, so the texture is tender and sliceable rather than crumbly or dense. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient is straightforward and easy to verify at the store. The double-glaze technique is the real secret weapon: the first coat caramelizes into the meat during the long bake, and the second finishes it with a lacquered, deeply flavored top. A scatter of fresh parsley right before serving adds a pop of color and a little herby freshness to round the whole thing out.
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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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