MSG Free Herb & Sweet Potato Meatloaf
Meatloaf has a reputation for being a humble, no-fuss dinner, and this version leans into that comfort while bringing some genuinely exciting flavors to the table. Sweet potato purée works double duty here — it keeps the loaf moist and forms the base of a glossy, tangy-sweet glaze that caramelizes beautifully in the oven. Coconut aminos stand in for soy sauce and deliver that deep, savory richness without any added glutamates, making this a smart swap for anyone who needs to keep their plate clean of flavor enhancers. Fresh thyme, oregano, turmeric, and ginger give every slice a warmly spiced, herbaceous character that feels anything but ordinary. Store-bought meatloaf mixes and seasoning packets are notorious for hiding additives, so building this entirely from scratch with whole, recognizable ingredients puts you fully in control. The two-stage glazing method — half before baking, half near the end — builds layers of flavor and gives the top that gorgeous, lacquered finish. A scatter of fresh parsley right before serving adds a bright pop of color and a clean, herby note to finish it off.
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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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