There’s nothing like a good old fashioned meat and potatoes meal to leave you feeling satisfied. The sweet potatoes in this AIP meatloaf add just the right amount of depth and sweetness.
Prepping the Sweet Potatoes
This recipe does require precooked mashed sweet potatoes, but don’t worry. They’re a snap to prepare.
Simply peel and cut sweet potatoes into chunks, then boil and mash like regular potatoes.
Season and set aside in batches if possible, because they come in handy for recipes like this.
Meatloaf Alterations for an AIP Diet
You’re probably wondering why sweet potatoes are going into the meatloaf. First, because they’re delicious. If that doesn’t sell you on the idea, however, they also serve a valuable purpose.
Meatloaf is often sweetened with brown sugar and ketchup. It tastes great, but is not great for you. Sneaking those sugary additions out in favor of sweet potatoes is a much better option.
This meatloaf also differs because you’re making it without a binding agent – typically that’d be eggs. Since eggs are in the “shouldn’t eat” column, this meatloaf is baked without them.
This will make the meatloaf a bit mushier than you may be used to, but I promise the taste is just as amazing.
Also absent from our concoction is milk and bread crumbs. Instead, mushrooms give this dish a little more body and that nice umami flavor. Make sure to fry the mushrooms before throwing them in with your meat.
In a pan on the stovetop, heat the olive oil and fry the mushrooms until caramelized. The idea is to remove as much water from the mushrooms as possible. (You could add raw chopped mushrooms to the beef, but there will likely be too much leeched liquid while the meatloaf cooks.)
Remove the mushrooms from the pan and add them to a bowl with the ground beef. Add the onion and garlic powders, as well as the dried thyme and season with salt. Fold through the mashed sweet potatoes and tip the whole mixture into a small bread loaf tin lined with parchment paper. Use a large spatula or spoon to press down and compress the beef into the tin.
Bake for 50 minutes, then remove and set aside to cool for a few minutes, before slicing into four delicious chunks of goodness! Serve with a side salad.
All nutritional data are estimated and based on per serving amounts.