Mustard Free Herb & Sweet Potato Meatloaf
Meatloaf is one of those deeply comforting dinners that can be surprisingly tricky to navigate when you're avoiding mustard — it hides in glazes, sauces, and seasoning blends more often than you'd expect. This version sidesteps all of that with a glaze built entirely from sweet potato purée, maple syrup, apple cider vinegar, and coconut aminos, delivering that sticky, caramelized top without a drop of the stuff. Sweet potato does double duty here, working its way into both the loaf itself and the glaze to add natural sweetness and moisture that keeps every slice tender. Cassava flour binds everything together beautifully, while fresh thyme, oregano, turmeric, and ginger layer in warmth and depth that make this anything but a bland weeknight dinner. The two-stage glazing method — half before baking, half near the end — builds a gorgeous, lacquered crust that looks as good as it tastes. Let it rest before slicing and finish with a handful of fresh parsley for a little brightness. It's the kind of crowd-pleasing comfort food that just happens to work perfectly for anyone keeping a close eye on their ingredient labels.
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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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