Xanthan Gum Free Herb & Sweet Potato Meatloaf
Comfort food doesn't get much more satisfying than a well-made meatloaf, and this version brings serious depth of flavor thanks to sweet potato purée, fresh thyme, coconut aminos, and a warm hit of turmeric and ginger. The sweet potato does double duty here — it works into both the meat mixture and the glossy glaze, keeping everything moist and cohesive without any need for gums or stabilizers. Cassava flour steps in as the binder, doing exactly what breadcrumbs traditionally do but without any of the additives that can sneak into conventional recipes. That glaze is genuinely special: a quick stovetop blend of sweet potato, maple syrup, apple cider vinegar, and coconut aminos that caramelizes beautifully over the top of the loaf as it finishes baking. The two-stage glazing method — half before baking, half near the end — builds a sticky, lacquered crust that makes every slice look as good as it tastes. Letting the loaf rest before slicing is worth the wait; it holds together cleanly and stays incredibly juicy all the way through. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole plate together.
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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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