Paleo Herb & Sweet Potato Meatloaf
Meatloaf gets a serious upgrade here, swapping out the usual breadcrumbs and ketchup for ingredients that actually pull their weight in both flavor and nutrition. Sweet potato purée works double duty — it keeps the loaf incredibly moist while adding a subtle natural sweetness that plays beautifully against the fresh thyme, oregano, and warming turmeric. Cassava flour and coconut aminos step in for the grain-based binders and soy-heavy sauces that would otherwise knock this dish out of grain-free, legume-free territory, and honestly, you won't miss them for a second. The two-stage glaze — a tangy-sweet blend of sweet potato, apple cider vinegar, maple syrup, and coconut aminos — gets layered on during baking so every slice has that glossy, caramelized top you'd expect from a classic. Sautéed onion and garlic go into the mix for a savory backbone that makes the whole loaf smell incredible as it bakes. A ten-minute rest before slicing is the one step you don't want to skip — it locks in all those juices and gives you clean, satisfying slices every time. Finish with a scatter of fresh parsley and you've got a comforting, crowd-pleasing dinner that fits a whole-foods lifestyle without feeling like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!