Nutmeg Free Herb & Sweet Potato Meatloaf
Meatloaf has a reputation for being a little heavy and overly spiced, but this version is genuinely something special — earthy, herb-forward, and naturally sweet from real sweet potato purée woven right into the meat mixture and the glaze. Nutmeg is a surprisingly common addition to classic meatloaf recipes, often sneaking in through pre-mixed seasonings or traditional spice blends, so building the flavor profile from scratch here makes all the difference. Fresh thyme, dried oregano, turmeric, and ginger do all the heavy lifting, giving the loaf warmth and depth without any of the usual suspects. Cassava flour binds everything together beautifully, and coconut aminos add a savory, slightly sweet backbone that plays perfectly off the apple cider vinegar. The double-glazing technique — once before baking and once partway through — creates a sticky, caramelized top that makes every slice look like it came from a serious kitchen. Ground beef at 85% lean keeps the loaf moist without being greasy, and that ten-minute rest before slicing is genuinely worth the wait. Finish with a scatter of fresh parsley and you've got a comforting, crowd-pleasing dinner that doesn't compromise on flavor for a single second.
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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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