Legume Free Herb & Sweet Potato Meatloaf
Classic meatloaf is one of those comfort food staples that can quietly sneak in legumes through fillers, binders, or store-bought sauces — so having a reliable from-scratch version makes all the difference. Here, cassava flour steps in as the binder and sweet potato purée does double duty, keeping the loaf moist while adding a subtle natural sweetness that pairs beautifully with ground beef. Coconut aminos and apple cider vinegar bring that savory, tangy depth you'd expect from a great glaze without any soy or bean-derived ingredients. Fresh thyme, oregano, turmeric, and ginger layer in warmth and complexity, making every slice feel anything but plain. The two-stage glazing technique — half before baking, half toward the end — builds a sticky, caramelized top that looks as good as it tastes. A ten-minute rest before slicing is the small step that keeps everything juicy and together on the plate. Finished with a scatter of fresh parsley, this is the kind of hearty, crowd-pleasing dinner that nobody will guess required any special consideration at all.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!