Emulsifier Free Herb & Sweet Potato Meatloaf
Comfort food doesn't get much more satisfying than a well-made meatloaf, and this version brings serious flavor through sweet potato purée, fresh thyme, oregano, and a warm hit of turmeric and ginger. The sweet potato does double duty here — it keeps the loaf moist and acts as a natural binder alongside cassava flour, so there's no need for any of the processed additives or emulsifiers that sneak into so many packaged binders and condiments. Coconut aminos and apple cider vinegar build a savory-tangy depth that makes every slice taste like it took way more effort than it did. The glaze is the real showstopper: a glossy, slightly sweet coating of sweet potato, maple syrup, and turmeric that caramelizes beautifully over the top during those final minutes in the oven. Every ingredient here is whole and straightforward, which means you can serve this without second-guessing what's actually in it. Finish with a scatter of fresh parsley and let it rest before slicing — that patience pays off in clean, juicy pieces that hold together perfectly.
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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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