A filling wholly plant-based take on the classic meatloaf, this vegan lentil and sweet potato version is a flavorful and healthy recipe perfect for cooler months.
This loaf brings traditional savory flavors together with a hint of sweetness from the potatoes. It holds together well and is surprisingly easy to prep. With batch-cooking sweet potatoes and having lentils at the ready, the food processor takes care of the rest of the work. Enjoy!
Sweet and Savory Plant-Based Sweet Potato-Lentil Meatloaf
- 2 cups cooked brown lentils, divided
- 1 cup cooked sweet potatoes, cooled
- ½ cup cooked red or Yukon Gold potatoes, cooled
- 1 clove garlic, peeled
- ¼ cup tomato paste
- 3 tbsp tamari
- 3 tbsp dried onion flakes
- 2 tbsp ground flax meal
- 1 tbsp balsamic vinegar
- 1 tbsp tahini
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp celery seed
- ¼ tsp black pepper
- 2 cups rolled oats
- ¼ cup pumpkin seeds
- 4 tbsp ketchup or barbecue sauce for topping
- Preheat oven to 375 degrees.
- Lightly grease a loaf pan and line with parchment paper, letting paper overhang sides of dish.
- In a food processor, combine 1 cup of lentils, potatoes, garlic, tomato paste, tamari, onion flakes, flax meal, balsamic, tahini, oregano, thyme, celery seed, and black pepper. Pulse until well combined but not blended.
- Add remaining 1 cup lentils, oats, and pumpkin seeds and pulse a couple of times, scraping down bowl as needed, until mixture is fairly well combined but still has texture—take care not to overprocess. Remove blade and use a silicone spatula to mix once more by hand.
- Transfer mixture to prepared loaf pan. Smooth out with a spatula to evenly distribute in dish. Using the same spatula, spread ketchup or barbecue sauce on top.
- Cover with aluminum foil. Bake for 30 minutes, then remove foil and bake for another 6 to 7 minutes, until topping is set.
- Remove from oven and let cool in pan for 10 minutes. Lift loaf out of dish using parchment. Slice and serve.
Recipe reprinted with permission.