Sesame Free Herb & Sweet Potato Meatloaf
Meatloaf gets a serious upgrade here, with sweet potato woven right into the meat mixture and a glossy turmeric-tinged glaze that caramelizes beautifully in the oven. The sweet potato purée keeps everything moist and adds a subtle earthiness that pairs perfectly with fresh thyme and dried oregano, while cassava flour binds it all together without any grain or gluten. Coconut aminos stand in for soy sauce throughout — both in the loaf and the glaze — delivering that deep, savory depth without any hidden sesame or wheat to worry about. That double-glaze technique, where you layer it on halfway through baking and again near the end, creates a sticky, sweet-savory crust that makes every slice look like it came out of a serious kitchen. Sautéed onion and garlic get folded in after cooling so they melt into the meat rather than steam it, which is a small step that makes a big difference in flavor. A scatter of fresh parsley at the end brightens the whole dish and makes it feel just a little fancy for a weeknight dinner. This is the kind of comfort food that earns a permanent spot in your 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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