Chicken Free Herb & Sweet Potato Meatloaf
Meatloaf gets a serious upgrade here, built on ground beef and layered with warm, earthy flavors from fresh thyme, oregano, turmeric, and ginger. Sweet potato purée does double duty — it works into the meat mixture for moisture and body, then gets whisked into a glossy glaze that caramelizes beautifully over the top during the final stretch of baking. Cassava flour and coconut aminos keep everything binding and savory without any grain-based fillers or soy-heavy sauces, so the ingredient list stays clean and straightforward. Sautéed onion and garlic go in first, which means every slice carries that deep, slow-cooked flavor even though this is a weeknight-friendly oven bake. The two-stage glazing method — half before baking, half near the end — gives the top that sticky, lacquered finish that makes meatloaf worth cutting into. A ten-minute rest before slicing keeps all those juices locked in, and a handful of fresh parsley brightens the whole plate right before serving.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!