Pistachio Free Herb & Sweet Potato Meatloaf
Meatloaf gets a serious upgrade here, with sweet potato purée woven right into the meat mixture for natural sweetness, moisture, and a gorgeous golden hue. Sautéed onion and garlic build a savory base, while fresh thyme, oregano, turmeric, and ginger give every slice a warmly spiced, herbaceous depth that feels anything but ordinary. Cassava flour and coconut aminos keep the whole thing completely free from common allergen concerns, so there's no need to scrutinize labels or worry about hidden nut-based ingredients sneaking in. The double-glazed finish — a silky sweet potato and maple syrup mixture brushed on in two stages during baking — creates a caramelized, sticky top that looks like it came out of a restaurant kitchen. Ground beef at 85% lean strikes the right balance between juicy and sturdy, so each slice holds together beautifully on the plate. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. This is the kind of comforting, crowd-pleasing dinner that earns a permanent spot in your weeknight rotation.
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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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