Capsaicin 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 depth of flavor without a single source of capsaicin in sight. Sweet potato purée works double duty here — folded into the meat mixture for moisture and natural sweetness, then stirred into the glaze for a caramelized, glossy finish that makes every slice look as good as it tastes. Coconut aminos and apple cider vinegar add a savory, tangy backbone that you'd normally expect from condiments loaded with hidden heat, so nothing is sacrificed in the swap. Fresh thyme, dried oregano, turmeric, and ginger layer in warmth and earthiness that keep the flavor profile interesting from the first bite to the last. Cassava flour binds everything together beautifully, meaning the loaf holds its shape when sliced without turning dense or dry. The double-glaze technique — once before baking, once near the end — builds a sticky, lacquered top that's genuinely hard to resist. A scatter of fresh parsley at the end keeps it bright and a little fancy for what is, at its heart, a deeply cozy weeknight dinner.
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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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