Yeast 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, dried oregano, and a warm hit of turmeric and ginger. The sweet potato does double duty here — it keeps the loaf moist and acts as the base for a glossy, tangy-sweet glaze that gets layered on in two stages for maximum caramelized flavor. Cassava flour steps in as a binder in place of the usual breadcrumbs, which means no hidden yeast or fermented grain products sneaking into your dinner. Coconut aminos and apple cider vinegar add that savory, slightly tangy backbone you'd expect from a classic loaf without relying on any yeast-derived condiments like soy sauce or Worcestershire. The result is a deeply seasoned, tender slice that holds together beautifully and tastes like it took far more effort than it did. A scatter of fresh parsley at the end keeps things bright and a little fancy for a weeknight meal. Whether you're cooking for a crowd or meal-prepping for the week, this is the kind of recipe that makes dietary restrictions feel completely invisible 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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