Turkey Free Herb & Sweet Potato Meatloaf
Meatloaf gets a serious upgrade here, built entirely around ground beef and a lineup of ingredients that make it genuinely crave-worthy without leaning on poultry of any kind. Sweet potato purée does double duty — it works into the meat mixture for moisture and natural sweetness, then gets whisked into a glossy glaze that caramelizes beautifully on top during the final stretch of baking. Coconut aminos and apple cider vinegar bring a savory, slightly tangy depth that you'd normally expect from a much more complicated recipe. Fresh thyme, oregano, turmeric, and ginger round out the seasoning so every slice is fragrant and warmly spiced. Cassava flour binds everything together without any grain-based fillers, keeping the texture tender rather than gummy or dense. The double-glaze method — half before baking, half near the end — means you get a sticky, lacquered top that looks as good as it tastes. Let it rest a full ten minutes before slicing and you'll be rewarded with clean, satisfying cuts that hold together perfectly 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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