Nitrate & Nitrite Free Herb & Sweet Potato Meatloaf
Meatloaf is one of those deeply satisfying comfort foods that can be surprisingly tricky to make without reaching for processed ingredients that sneak in unwanted additives. This version keeps everything clean and wholesome, leaning on sweet potato purée, coconut aminos, and a handful of fresh and dried herbs to build rich, layered flavor from scratch. The sweet potato does double duty here — it works into the meat mixture for moisture and tenderness, then gets whisked into a glossy, tangy-sweet glaze that caramelizes beautifully over the top during the final stretch of baking. Cassava flour binds everything together without any grain-based fillers, and coconut aminos bring that savory depth you'd normally expect from soy sauce or Worcestershire, both of which can carry hidden preservatives. Fresh thyme, oregano, turmeric, and ginger give the loaf a warmth and complexity that makes every slice smell incredible coming out of the oven. Letting it rest before slicing is the move — it holds together perfectly and the glaze sets into something almost lacquered and gorgeous. A scatter of fresh parsley at the end keeps it bright and makes the whole thing look as good as it tastes.
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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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