Originally, I shared this recipe back in 2017- my first take on homemade meatloaf, paleo-style. It was pretty darn good. However, I recently upgraded and updated the recipe. Surprisingly, it’s even better than the first time around!
The mashed sweet potato is a flavorful and moist alternative to bread crumbs used in traditional meatloaf recipes. I used coconut aminos in place of worcestershire sauce and replaced ketchup with tomato paste. And, finally, I swapped 1 lb of ground beef for ground turkey, reducing the fat content just a tad. All in all, this recipe is an awesome alternative to a traditional meatloaf.
Oh, and did I mention this delicious recipe can easily feed 8 people?! With a whopping 2 pounds of meat, this bad boy is humungous and incredibly filling. If you don’t have 8 people to feed, you will have some yummy leftovers for a few days!
Paleo Sweet Potato Meatloaf
- 1 lb ground beef
- 1 lb lb ground turkey
- 1 1/2 cup sweet potato skinned and mashed
- 1 egg
- 12 oz tomato paste 4 tbs set aside
- 4 tbs coconut aminos 1 tbs set aside
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp onion powder
- 3 tbs parsley
- 3 tbs garlic powder
- Preheat oven to 375F. Prepare a loaf pan with nonstick spray.
- In a large bowl, combine beef, turkey, egg, tomato paste, and all seasonings (minus the tomato paste and coconut aminos set aside). Mix well.
- Once the sweet potato is cooled, skinned, and mashed, add to the meatloaf mixture. In a separate bowl, combine the remaining 4 tbs tomato paste and 1 tbs coconut aminos.
- Transfer the meatloaf mixture to the prepared loaf pan. Spread the combined tomato paste and coconut aminos on top.
- Bake for 50 minutes. Remove from oven and let cool for 10 minutes before serving.