Oats Free Herb & Sweet Potato Meatloaf
Classic meatloaf is a comfort food staple, but most recipes lean heavily on breadcrumbs or rolled oats as a binder — which makes finding a version that works without them genuinely tricky. This one solves that problem beautifully by using cassava flour and sweet potato purée to hold everything together, delivering a moist, tender loaf that doesn't crumble when you slice it. The sweet potato does double duty here, weaving into both the meat mixture and the glossy glaze that gets layered on twice during baking for deep, caramelized flavor. Coconut aminos and apple cider vinegar add a savory-tangy backbone, while fresh thyme, oregano, turmeric, and ginger give every bite a warmth that feels anything but plain. Sautéed onion and garlic get folded in after cooling so they melt right into the beef without making the texture gummy. The result is a hearty, satisfying centerpiece that tastes like it took serious effort — even though the steps are genuinely straightforward. A scatter of fresh parsley at the end keeps it looking 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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