Hazelnut Free Herb & Sweet Potato Meatloaf
Comfort food doesn't get much more satisfying than a well-made meatloaf, and this version brings serious depth of flavor thanks to sweet potato purée, fresh thyme, and a warm blend of turmeric, oregano, and ginger. The sweet potato does double duty here — it works into the meat mixture for moisture and natural sweetness, then gets whisked into a glossy glaze that caramelizes beautifully over the top during the final stretch of baking. Coconut aminos and apple cider vinegar add a savory, tangy backbone that makes every slice taste like it took way more effort than it actually did. For anyone navigating tree nut allergies or sensitivities, this recipe is genuinely stress-free — every ingredient is straightforward, with no nut-based flours, oils, or sauces hiding in the mix. Cassava flour stands in as the binder, keeping the loaf tender without any of the cross-contamination concerns that can come with packaged breadcrumbs or pre-made sauces. The result is a hearty, herb-forward centerpiece that holds together beautifully when sliced and looks impressive enough to serve to guests. A scatter of fresh parsley over the top right before serving adds a bright, fresh finish that ties the whole thing 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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