Gluten Free Herb & Sweet Potato Meatloaf
Meatloaf is one of those deeply comforting dinners that can feel off-limits when you're avoiding gluten — between the breadcrumbs, Worcestershire sauce, and mystery binders in most recipes, the classic version is basically a minefield. This one sidesteps all of that with cassava flour and coconut aminos, two swaps that do the job beautifully without any compromise in texture or flavor. Sweet potato purée works double duty here, both inside the loaf and in the sticky, tangy glaze, adding natural sweetness and moisture that keeps every slice tender. Fresh thyme, oregano, turmeric, and ginger give the whole thing a warmly herbed depth that makes it taste far more interesting than your average weeknight loaf. The glaze goes on in two stages during baking, building up a caramelized, glossy top that looks genuinely impressive when it comes out of the oven. A ten-minute rest before slicing is the only patience required, and it's absolutely worth it. Finish with a scatter of fresh parsley and you've got a hearty, crowd-pleasing dinner that just happens to be completely free of gluten.
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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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