Macadamia 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 both the meat mixture and the glossy glaze that gets layered on twice during baking, giving every slice a caramelized, slightly sweet finish that's genuinely hard to stop eating. Coconut aminos and apple cider vinegar add a savory-tangy backbone that makes the whole thing taste like it took far more effort than it did. Cassava flour binds everything together without any grain-based fillers, so the texture stays tender and cohesive rather than crumbly or dense. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nut-based binders, no nut oils, just clean, whole-food ingredients from start to finish. The double-glaze technique is a small step that makes a big visual and flavor difference, so don't skip it. Finish with a scatter of fresh parsley and you've got a weeknight centerpiece that looks and tastes like you really meant it.
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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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