Eggless Herb & Sweet Potato Meatloaf
Classic meatloaf is one of those recipes that quietly relies on eggs as a binder, which can make it feel off-limits if you're avoiding them. Here, sweet potato purée and cassava flour do that job beautifully — holding everything together while adding a subtle natural sweetness that plays perfectly against the savory ground beef and fresh thyme. Sautéed onion and garlic get folded into the mix along with coconut aminos and apple cider vinegar, building a deep, layered flavor that tastes like it took way more effort than it did. The real showstopper is the two-stage glaze: a warm, glossy blend of sweet potato, maple syrup, and turmeric that goes on halfway through baking and again near the end, creating a sticky, caramelized top that makes every slice look gorgeous. Ground ginger and oregano round out the spice profile, giving the whole loaf a warmth that feels comforting without being heavy. Let it rest before slicing and you'll get clean, satisfying cuts that hold their shape beautifully on the plate. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together.
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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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