Walnut 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 hit of turmeric and ginger. The sweet potato does double duty here — it keeps the loaf moist and tender while adding a subtle natural sweetness that plays beautifully against the tangy apple cider vinegar and savory coconut aminos. Cassava flour binds everything together without any grain-based fillers, making this a clean, wholesome option that doesn't sacrifice texture. The real showstopper is the two-stage glaze: a glossy, slightly sweet coating that caramelizes over the top as it bakes, giving you that irresistible lacquered finish. For anyone navigating tree nut concerns, this recipe is completely free of walnuts and nut-based ingredients — no swaps needed, no label-checking required. Sautéed onion and garlic build a savory aromatic base that gets folded right into the meat mixture, so every single slice is packed with flavor all the way through. A ten-minute rest before slicing is all it takes to lock in the juices, and a scatter of fresh parsley over the top makes it look as good as it tastes.
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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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