Lactose Free Herb & Sweet Potato Meatloaf
Classic meatloaf is comfort food at its finest, but traditional recipes almost always sneak in dairy through milk-soaked breadcrumbs or a buttery glaze — making them a frustrating off-limits dish. This version sidesteps all of that without sacrificing an ounce of richness or depth. Sweet potato purée does double duty here, binding the meat mixture and forming the base of a glossy, caramelized glaze that's genuinely hard to stop eating. Coconut aminos and apple cider vinegar bring a savory-tangy backbone, while fresh thyme, oregano, turmeric, and ginger layer in warmth that makes every slice smell incredible. Cassava flour keeps things together in place of the usual dairy-laden binders, so the texture is tender and sliceable rather than crumbly. The two-stage glazing method — half before baking, half toward the end — builds a sticky, lacquered top that looks as good as it tastes. Finished with a scatter of fresh parsley, this is the kind of weeknight centerpiece that earns a permanent spot in the rotation.
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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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