Seed Oil Free Herb & Sweet Potato Meatloaf
Meatloaf is the kind of comfort food that deserves a serious upgrade, and this version delivers with sweet potato, fresh thyme, oregano, and a golden turmeric-kissed glaze that caramelizes beautifully in the oven. Every ingredient here is intentional — coconut oil for sautéing the aromatics, cassava flour as a binder, and coconut aminos in place of anything that might sneak in unwanted additives. The result is a deeply savory, herb-forward loaf with a subtly sweet glaze that makes each slice look as good as it tastes. Avoiding industrially processed seed oils in a classic meatloaf is trickier than it sounds, since so many store-bought sauces, condiments, and binders quietly rely on them. This recipe sidesteps all of that by building flavor from scratch — the glaze alone, made with sweet potato purée, apple cider vinegar, maple syrup, and coconut aminos, is proof that you don't need anything artificial to get that sticky, lacquered finish. The two-stage glazing method (once before baking, once near the end) locks in moisture while building a gorgeous, slightly caramelized top. Let it rest a full ten minutes before slicing and you'll be rewarded with clean, juicy cuts that hold together beautifully 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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