Wheat Free Herb & Sweet Potato Meatloaf
Classic meatloaf is one of those comfort food staples that can feel completely off-limits once you're avoiding wheat, since most recipes lean heavily on breadcrumbs as a binder. This version solves that problem beautifully by using cassava flour and sweet potato purée to hold everything together, delivering a tender, sliceable loaf without a single grain of wheat in sight. The sweet potato does double duty here — it keeps the meat moist from the inside while also forming the base of a glossy, tangy-sweet glaze that gets layered on twice during baking. Coconut aminos bring that savory depth you'd normally expect from soy sauce, and fresh thyme with dried oregano give the whole loaf a herby, aromatic backbone that makes the kitchen smell incredible. Ground turmeric and ginger add just enough warmth to make this feel a little more interesting than your average weeknight dinner. Let it rest before slicing and you'll get clean, satisfying cuts that hold together perfectly on the plate. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes.
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!