Peanut 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 spice 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 in two coats for maximum caramelized flavor. Coconut aminos and apple cider vinegar add a savory brightness that makes every slice taste anything but ordinary. Cassava flour binds everything together beautifully, so there's no need for breadcrumbs that might carry hidden allergen warnings from shared production lines. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so you can serve it with total confidence whether you're cooking for yourself or a crowd with allergy concerns. A final scatter of fresh parsley adds a pop of color and a clean, herby finish that makes the whole thing look as good as it tastes. Let it rest before slicing and you'll be rewarded with clean, hearty portions that hold together perfectly on the plate.
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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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