Nightshade Free Herb & Sweet Potato Meatloaf
Meatloaf is one of those deeply satisfying comfort foods that can feel completely off-limits once you start avoiding tomatoes, peppers, and the ketchup glaze that usually crowns the whole thing. This version sidesteps every one of those ingredients without sacrificing an ounce of flavor or that glossy, caramelized top. Sweet potato purée does double duty here — it works into the meat mixture for moisture and body, then gets whisked into a tangy maple glaze that bakes down into something genuinely crave-worthy. Coconut aminos bring a savory depth in place of Worcestershire or soy sauce, while cassava flour binds everything together so the slices hold their shape beautifully. Fresh thyme, oregano, turmeric, and ginger layer in warmth and complexity that make each bite feel anything but plain. The two-stage glazing method — half before baking, half near the end — builds a lacquered finish that looks as good as it tastes. Let it rest before slicing and finish with a handful of fresh parsley for a weeknight dinner that genuinely earns a spot in the regular rotation.
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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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