Tuesday, December 17, 2013

Sweet Potato Meatloaf

As much as I love New York I'm being reminded of how great California is. The people are great, the weather is great...and to top things off, I've been back for a day and was already so productive :) I'm making it a goal for myself to have a relaxing but proactive break. I joined a gym today as my back is slowly getting better, so I am hoping I will be able to get back to lifting and conditioning sometime in the next week, which is so exciting! Just doing steady state cardio is slowly killing me... but the living is still easy for now and I love it! The change of pace is definitely much needed.

Anyways, last week we had another one of our crazy potlucks at our apartment ("The Roost"). (Side note: does your apartment or house have a name or are we the only weird ones? Let's hear it!) The theme of our potluck was Christmas comfort, and we had the best assortment of foods such as chili and split pea soup and apple crumble and coconut cookies (recipe to come soon!)...and I made another meatloaf variation! I'd say it was well received, and more importantly all gone by the end of the night, so I thought I'd share it with you, so you can let me know what you think of it as well :) Here goes!

Sweet Potato Meatloaf

Sweet Potato Meatloaf

  • 1.5 lbs ground turkey, approx.
  • 1 large sweet potato
  • 1 onion, finely chopped
  • 2 cloves garlic, minced (optional)
  • 1 tbsp honey
  • 1 egg
  • 1/2 cup flaxseed meal
  • 1 tbsp salt 
  • 2 heaping tbsp Italian seasoning

  1. Roast or steam your sweet potato. It will soften up a lot faster if cut into small cubes. Feel free to leave the skin on, but you can also peel it off if it's not your thing.
  2. Preheat oven to 350 degrees.
  3. Mash sweet potato in a large bowl with a fork, and add turkey, onion, garlic, honey, egg, flaxseed, salt and spices. Mix until all ingredients are thoroughly combined. (Hate to admit it, but using your hands works best!)
  4. Place your mixture in a greased meatloaf pan.
  5. Stick in the oven and bake for about 50-55 minutes. Cover with tinfoil if necessary to avoid burning the top.
  6. Serve with your favorite vegetables, mash, or saute, and as always, these can also be easily made into meatballs...just shape, stick in a muffin tin, and bake for about 25 minutes :)
Happy meatloafing!


  1. No where does it say where the honey is used.....

  2. I added the honey in with everything else. The end result was that it was an ok meatloaf, a little bland. In need of some seasoning.

    1. Thanks for the feedback, I will revisit this recipe and play around with the ingredients some, hopefully this weekend!

  3. It was okay but I agree, could have more flavor and ours was pretty moist on the inside even after baking past 25 minutes. I wonder if letting it sit for 5 minutes or so before baking to let the flaxseed absorb moisture would have helped? Parmesan cheese was amazing on top for those dairy eaters. Still a good recipe that I'll probably tweak next time. Thanks!

    1. Thanks for writing!! I will definitely revisit this recipe and make some tweaks :-)

  4. What is the flaxseed sub'ed for? i would like to make this with out the flaxseed.
    And what were some flavor/seasoning additions that were added, after the feedback about needing flavor?

  5. I'm subbing coconut flour for the flaxseed because we're following AIP. We may add some Rosemary since everyone said it was a bit bland. Or maybe a bit more Italian seasoning.


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