Pecan 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 incredibly moist 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 like it took way more effort than it did. Cassava flour binds everything together without any grain-based fillers, so the texture is tender and sliceable without being heavy or dense. Tree nut concerns are completely off the table with this ingredient list — every component is straightforward and easy to source without second-guessing labels. Letting the loaf rest before slicing is the one step you really don't want to skip, since it locks in all those juices and keeps the glaze beautifully intact. A scatter of fresh parsley right before serving adds a pop of color that makes this weeknight dinner look genuinely impressive on the table.
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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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