Paraben Free Herb & Sweet Potato Meatloaf
Comfort food doesn't get much more satisfying than a well-made meatloaf, and this version brings serious depth of flavor thanks to sweet potato purée, fresh thyme, and a warm blend of turmeric, oregano, and ginger. The sweet potato does double duty here — it keeps the loaf moist and tender while also forming the base of a glossy, tangy-sweet glaze that gets layered on twice during baking. Coconut aminos and apple cider vinegar add a savory brightness that makes every slice taste anything but plain. For anyone navigating parabens in their diet, the challenge often comes down to processed condiments, conventional sauces, and packaged binders that sneak in unwanted additives. This recipe sidesteps all of that by leaning on whole-food ingredients — cassava flour instead of conventional breadcrumbs, coconut aminos in place of soy sauce, and maple syrup for a touch of sweetness in the glaze. Everything on the ingredient list is straightforward and easy to source clean. The technique is just as approachable as the ingredient list. Sautéing the onion and garlic first builds a savory foundation, and the two-stage glazing method ensures a beautifully caramelized top without drying out the meat. Let it rest before slicing and finish with a handful of fresh parsley for a little color — this one is weeknight-easy but impressive enough to put on the table for company.
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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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