Citric Acid Free Herb & Sweet Potato Meatloaf
Comfort food doesn't get much more satisfying than a well-made meatloaf, and this herb-forward version delivers big on flavor without leaning on any of the usual citric-acid-laden shortcuts. Ketchup-based glazes and store-bought seasoning blends are common culprits for sneaking citric acid into classic meatloaf recipes, so building everything from scratch here is what makes this one genuinely safe and delicious. Sweet potato purée does double duty — it works into both the meat mixture and the golden glaze, adding natural sweetness and a gorgeous color that makes the finished loaf look as good as it tastes. Coconut aminos bring that deep, savory depth you'd normally get from soy sauce, while fresh thyme, oregano, and a touch of turmeric and ginger keep every bite interesting. Cassava flour binds it all together without any grain-based fillers, and the maple syrup-sweetened glaze gets layered on in two stages so you end up with a sticky, caramelized top that's honestly the best part. Let it rest before slicing and you'll get clean, hearty portions that hold together beautifully — perfect with a simple side or straight from the pan.
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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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