Gut Friendly Herb & Sweet Potato Meatloaf
Comfort food doesn't have to come at the cost of how you feel afterward, and this hearty loaf proves it beautifully. Sweet potato purée works double duty here — it keeps the meat tender and moist while adding a subtle natural sweetness that plays perfectly against the fresh thyme, oregano, and warming ginger. Cassava flour steps in as a gut-friendlier binder, and coconut aminos replace the usual soy-based sauces, so you get all that savory depth without the ingredients that tend to cause trouble. The apple cider vinegar woven through both the loaf and the glaze adds a gentle tang that brightens every bite. That glaze is honestly the star — a silky, turmeric-kissed sweet potato finish that caramelizes beautifully in the oven and makes the whole kitchen smell incredible. Letting the loaf rest before slicing is a small step that makes a big difference, giving you clean, juicy slices that hold together perfectly. A scatter of fresh parsley at the end keeps things feeling bright and a little fancy for what is, at its heart, the most satisfying kind of weeknight dinner.
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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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