Celery Free Herb & Sweet Potato Meatloaf
Meatloaf gets a serious upgrade here, built around sweet potato purée that works double duty — binding the loaf and forming the base of a glossy, tangy glaze. Coconut aminos and apple cider vinegar bring a savory-bright depth that makes every slice taste like it took way more effort than it did. Fresh thyme, oregano, turmeric, and ginger layer in warmth and complexity, so this is anything but a bland weeknight loaf. Cassava flour keeps the texture tender without any grain-based fillers, and the double-glaze technique means the top caramelizes into something genuinely craveable. Classic meatloaf recipes often sneak in celery or celery salt for aromatics, but this one builds all that savory backbone through herbs, spices, and slow-cooked onion and garlic instead — no shortcuts, no compromise. Let it rest before slicing and you'll get clean, juicy pieces that hold together beautifully on the plate. A scatter of fresh parsley at the end keeps it looking as good as it tastes.
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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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