Breastfeeding Friendly Herb & Sweet Potato Meatloaf
Comfort food rarely checks this many boxes at once — savory ground beef, warming herbs, and a glossy sweet potato glaze that makes the whole kitchen smell incredible. Sweet potato purée does double duty here, working into both the loaf itself and the sticky, turmeric-kissed topping for a naturally sweet depth that replaces the sugary ketchup glaze you'd find on a classic version. Cassava flour binds everything together without any gluten, and coconut aminos bring that rich, umami backbone in place of soy sauce, so the ingredient list stays clean and nourishing. Fresh thyme, oregano, ginger, and turmeric aren't just flavor — they're the kind of anti-inflammatory, whole-food additions that make this recipe feel genuinely supportive during a season when what you eat really matters. The two-stage glazing method keeps the top lacquered and caramelized rather than dried out, and the ten-minute rest before slicing means every piece holds together beautifully on the plate. Scatter some fresh parsley over the top and you've got a hearty, satisfying dinner that reheats like a dream — which is exactly what you need when time and energy are at a premium.
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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)
Can be omittedfresh parsley
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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