Mushroom Free Herb & Sweet Potato Meatloaf
Comfort food doesn't get much more satisfying than a well-made meatloaf, and this version brings serious flavor through a combination of fresh thyme, oregano, warming turmeric, and a touch of ginger. Sweet potato purée works double duty here — it's folded into the meat mixture for moisture and natural sweetness, then stirred into a glossy glaze that gets layered on twice during baking for a caramelized, sticky finish. Cassava flour and coconut aminos keep everything binding and savory without relying on any of the usual filler ingredients that can sneak in unwanted extras. For anyone navigating a mushroom-free lifestyle, this recipe is genuinely stress-free — every single ingredient is straightforward, and there's no Worcestershire sauce or umami shortcut that might hide a fungal derivative. Sautéed onion and garlic build a deeply aromatic base, and the apple cider vinegar in both the loaf and the glaze adds just enough brightness to cut through the richness of the beef. Let it rest before slicing and you'll get clean, juicy pieces that hold together beautifully on the plate. A scatter of fresh parsley at the end keeps things looking as good as they taste.
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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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