Rye Free Herb & Sweet Potato Meatloaf

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Classic meatloaf is comfort food at its finest, but most recipes lean on breadcrumbs or other grain-based binders that don't work for everyone. This version swaps all of that out for cassava flour and sweet potato purée, which do a beautiful job of holding the loaf together while adding a subtle natural sweetness that pairs perfectly with the savory ground beef. Sautéed onion and garlic build a rich aromatic base, while fresh thyme, oregano, turmeric, and ginger give every slice a warmth and depth that feels anything but plain. Coconut aminos bring that deep, umami-forward note you'd expect from a great meatloaf glaze, and the sweet potato and maple topping caramelizes in the oven into something genuinely crave-worthy. The two-stage glazing method — half before baking, half near the end — means you get a lacquered, slightly sticky top with a tender, juicy interior. A ten-minute rest before slicing is the small step that makes a big difference, keeping all those flavorful juices right where they belong. Finish with a scatter of fresh parsley and you've got a showstopper that's as weeknight-friendly as it is impressive enough for company.

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Ingredients

6 servings

For the meatloaf

1 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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