Cinnamon Free Herb & Sweet Potato Meatloaf
Meatloaf gets a serious upgrade here, with sweet potato purée woven right into the meat mixture for natural moisture and a subtle earthy sweetness that plays beautifully against the fresh thyme and oregano. The glaze — built from more sweet potato, maple syrup, apple cider vinegar, and coconut aminos — caramelizes into something sticky and deeply savory on top, making every slice look as good as it tastes. Cinnamon has a way of sneaking into spice blends, store-bought glazes, and even seasoned ground meat, so building everything from scratch here means you stay in complete control of what goes into the pan. Cassava flour binds the loaf without any grain-based fillers, and coconut aminos bring that rich, umami depth you'd normally chase with Worcestershire sauce. The double-glaze technique — once before baking, once near the end — is a small step that makes a big difference in the final crust. A ten-minute rest before slicing keeps all those juices locked in, so you get clean, hearty slices every time. Finish with a scatter of fresh parsley and you've got a weeknight centerpiece that looks like you put in way more effort than you actually did.
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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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