Gelatin Free Herb & Sweet Potato Meatloaf
Classic meatloaf recipes often sneak in gelatin-based binders or Worcestershire sauce with hidden additives, but this version keeps things completely clean without sacrificing any of the comfort you're after. Sweet potato purée does double duty here — it works as a natural binder alongside cassava flour, holding everything together beautifully while adding a subtle earthy sweetness to every slice. Coconut aminos bring that deep, savory depth you'd expect from a well-seasoned loaf, and fresh thyme with oregano, turmeric, and ginger layer in warmth that makes the whole kitchen smell incredible. The two-stage glaze — a tangy-sweet blend of sweet potato, maple syrup, apple cider vinegar, and coconut aminos — caramelizes over the top as it bakes, giving you that glossy, sticky finish that makes meatloaf worth making in the first place. Ground beef at 85% lean keeps the loaf moist and rich, and the resting time before slicing means every piece holds together cleanly on the plate. A scatter of fresh parsley at the end adds a little brightness that cuts right through the savory glaze. This is the kind of weeknight dinner that feels far more special than the effort it actually takes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!