Seeds Free Herb & Sweet Potato Meatloaf
Comfort food doesn't get much more satisfying than a well-made meatloaf, and this herb-forward version brings serious depth of flavor thanks to sweet potato purée, fresh thyme, and a warm blend of turmeric and ginger. The sweet potato does double duty here — it keeps the loaf moist and tender while also forming the base of a glossy, tangy-sweet glaze that caramelizes beautifully in the oven. Cassava flour steps in as the binder, making this completely free from any seed-derived ingredients without sacrificing that classic, sliceable texture. Coconut aminos and apple cider vinegar add a savory-bright backbone that makes every bite taste layered and intentional. Seeds can sneak into meatloaf recipes in unexpected places — think Worcestershire sauce, certain mustards, or seasoning blends — so building the flavor profile entirely from scratch here means you stay in full control of what goes into the pan. The two-stage glazing method is a small extra step that pays off in a deeply lacquered, flavor-packed top crust. Finish with a scatter of fresh parsley and you've got a weeknight centerpiece that looks and tastes like you put in far more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!