High Fructose Corn Syrup Free Herb & Sweet Potato Meatloaf
Meatloaf is one of those deeply comforting dinners that can quietly hide a surprising amount of processed sweeteners — ketchup-based glazes and store-bought seasoning packets are common culprits. This version sidesteps all of that by leaning on whole, recognizable ingredients from start to finish. Sweet potato purée does double duty here, working into both the meat mixture and the glossy, golden glaze that gets layered on twice during baking for maximum flavor. Coconut aminos and apple cider vinegar bring that savory-tangy depth you'd normally get from condiments loaded with corn syrup, while fresh thyme, oregano, turmeric, and ginger keep every bite interesting. Cassava flour binds everything together without any grain-based fillers, and the result is a loaf that slices cleanly and stays wonderfully moist. The two-stage glazing technique means the top caramelizes beautifully without any refined or artificial sweeteners in sight. A scatter of fresh parsley at the end makes it look as good as it tastes — this is weeknight comfort food that you can feel genuinely good about putting on the table.
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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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