Soy Free Herb & Sweet Potato Meatloaf
Classic meatloaf is one of those comfort food staples that can be surprisingly tricky to navigate when you're avoiding soy — Worcestershire sauce, soy-based binders, and bottled glazes are common culprits hiding in traditional recipes. This version sidesteps all of that with a smart lineup of whole-food swaps that actually make the dish better. Sweet potato purée pulls double duty here, working as both a moisture-locking binder inside the loaf and the base of a glossy, caramelized glaze on top. Coconut aminos bring that deep, savory umami punch you'd normally get from soy sauce, while cassava flour keeps everything tender without any grain or legume-based fillers. Fresh thyme, oregano, turmeric, and ginger layer in warmth and complexity that make every slice taste genuinely cared for. The two-stage glazing method — once before baking, once near the end — builds a sticky, sweet-savory crust that's honestly the best part. Finished with a scatter of fresh parsley, this is the kind of weeknight centerpiece that earns a permanent spot in the 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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