Citrus Free Herb & Sweet Potato Meatloaf
Meatloaf is one of those deeply comforting dinners that can feel off-limits when you're avoiding citrus, since so many glazes and flavor-boosters lean on lemon juice or orange zest to add brightness. This version gets that same lift from apple cider vinegar and coconut aminos, which bring a gentle tang and savory depth without a drop of citrus anywhere in the recipe. Sweet potato purée does double duty here — it works into the meat mixture for moisture and forms the base of a warm, glossy glaze that caramelizes beautifully in the oven. Fresh thyme, oregano, turmeric, and ginger round out the flavor so every slice tastes layered and intentional, not like anything is missing. The two-stage glazing method — once before baking, once near the end — means you get a sticky, burnished top that looks as good as it tastes. Ground beef at 85% lean keeps things juicy, and the cassava flour binds everything together without any grain or gluten in the mix. Let it rest a full ten minutes before slicing and you'll be rewarded with clean, hearty portions that hold together perfectly on the plate.
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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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