Rice Free Herb & Sweet Potato Meatloaf
Meatloaf is one of those deeply satisfying comfort foods that can feel off-limits the moment you start reading ingredient labels — breadcrumbs and fillers are practically standard issue. This version takes a smarter route, using sweet potato purée and cassava flour to bind everything together, so the texture stays tender and sliceable without a grain of rice in sight. The sweet potato does double duty, showing up in both the loaf itself and the glossy, turmeric-kissed glaze that gets layered on in two stages for maximum caramelized flavor. Coconut aminos and apple cider vinegar bring a savory-tangy depth that makes every bite taste like it took way more effort than it actually did. Fresh thyme, oregano, and a hint of ginger round out the herb profile, giving the whole loaf a warmth that feels intentional and a little unexpected. Letting it rest before slicing is the one step you really don't want to skip — it keeps everything juicy and helps those clean, satisfying slices hold together beautifully. A scatter of fresh parsley at the end adds a bright finish that makes it look as good as it tastes.
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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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