This Lentil Sweet Potato Loaf is my new go-to plant-based meatloaf.
This vegan meatloaf loaf brings traditional savory flavors together with a hint of sweetness from the potatoes. The ingredients are wholesome and nutritious, and yet it is not labor-intensive.
This recipe can also be found in Dreena’s Kind Kitchen. I created this recipe as an easier version of my no-fu loaf. I love the no-fu, but I wanted something that I could prep even quicker. Something quick like my Autumn Dinner Loaf.
The quick prep comes from batch-cooking – sweet potatoes, in particular.
You know my !
The sweet potatoes add a slight sweetness, as well as a moist texture and a beautiful color to this lentil loaf.
Once you have the sweet spuds cooked, you can reach for ready-cooked lentils (like Trader Joe’s) and let the processor do the rest of the work. (well, mostly!)
If you are also a fan of my popular No-Fu Loaf, I think you will love this sweet potato meatloaf. It is a little easier and incorporates those beautiful sweet spuds… just look at the color!
I shared a demo of this vegan meatloaf recipe, watch and get some extra tips (plus enter to WIN a copy of Dreena’s Kind Kitchen) by commenting on the video.
Recipe follows… happy cooking! x Dreena
Lentil and Sweet Potato Meatloaf
Ingredients
- 2 cups cooked brown lentils divided
- 1 cup cooked orange sweet potato flesh cooled
- 1/2 cup cooked red or Yukon Gold potato flesh cooled
- 1 medium-large clove garlic peeled
- 1/4 cup tomato paste
- 3 tablespoons tamari
- 3 tablespoons dried onion flakes
- 2 tablespoons flax meal
- 1 tablespoon balsamic vinegar
- 1 tablespoon tahini
- 1 teaspoon dried oregano or
- 1 tablespoon fresh oregano leaves
- 1/2 teaspoon dried thyme or 11/2 teaspoons fresh thyme leaves
- 1/2 teaspoon celery seed
- Freshly ground black pepper to taste
- 2 cups rolled oats
- 1/4 cup pumpkin seeds
Topping Options
- 1/2 cup cooked sweet potato flesh
- 3-4 tbsp ketchup and/or natural barbecue sauce
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F. Spray or wipe a glass loaf pan with a smidgen of oil and line with parchment paper, letting the paper overhang the sides of the dish.
- In a food processor, combine 1 cup of the lentils, the potatoes, garlic, tomato paste, tamari, onion flakes, flax meal, balsamic, tahini, oregano, thyme, celery seed, and black pepper. Puree briefly, until fairly well combined but not completely smoothed out. Add the remaining 1 cup lentils, the oats, and the pumpkin seeds and pulse a couple of times, scraping down the bowl as needed, until the mixture is fairly well combined but still has texture—take care not to overprocess. Remove the blade and use a silicone spatula to mix a little more by hand.
- Transfer the mixture to the prepared loaf pan. Smooth out with a spatula to evenly distribute the loaf in the dish. For the topping, you have a couple of options. You can mash the additional sweet potato and spread it over the top, then sprinkle with a few pinches of salt and pepper. Or, you can go with a more traditional topping of ketchup or barbecue sauce, spreading it on top with a spatula or brush.
- Cover the dish with aluminum foil. Bake for 30 minutes, then remove the foil and bake for another 6–7 minutes, until the topping is set. Remove from the oven and let cool in the pan for 5–10 minutes. Lift the loaf out of the dish using the parchment. Slice and serve!
Notes
- Break up leftovers into bite-size pieces and roll into “meatballs.” Bake at 375ºF for 15 minutes, or until heated through and browning in spots (or another few minutes for a crispier texture), and serve with pasta.
- Use in sandwiches or tortilla wraps for lunches.
cam says
does anyone know the answer to the pumping seed question? raw…toasted?
Dreena Burton says
Hi Cam, you can use either. If salted seeds you might want to reduce tamari a little.
Lucia says
In my previous post just a minute ago, there’s a typo. My 2 questions are about divided amounts of sweet potato in STEP 2.
Lucia says
Dreena, I’m a super-fan in household that adores your recipes – and your spirit. For this newest recipe, I have 2 questions.
Step 2 omits mention of sweet potatoes going into the mixture. I assume an editorial oversight.
How much should be added in Step 1, and should it be divided across the 2 sessions in food processor.
Thank you. I can’t wait to try the recipe. ✨️♥️.
Sferd says
Like the other comment, I would like to know what type of pumpkin seeds to use.
Heidi says
Thanks for sharing this delicious-sounding, easy-prep recipe in time for the holidays! Would it be okay to sub more sweet potato in place of the white potato? My husband can’t eat nightshades. Thanks so much!
Tara says
Hi ,
Could I prep this then,leave in the fridge fora short while before baking?
Thanks
Tara
Dreena says
Hi Tara, absolutely! You could also par-bake, or even leave overnight (covered with wrap/foil). Hope you enjoy it!
Claudia says
Can I use Russet potatoes? Don’t have either of the others on hand.
Dreena says
Hi Claudia, in this case with it being a small amount in the loaf, should be a-ok!
Sferd says
What type of pumpkin seeds should be used? Raw, roasted, etc.? This looks yummy!
Anna Ives says
Since switching to a whole food plant-based diet, I have been looking for a good loaf recipe, without having to try and substitute the flour, sugar and oil, with little success. I couldn’t wait to try it as my mouth started watering just reading the recipe lols, and it didn’t disappoint. So filling and satisfying and cut my savoury craving right out, thank you Dreena, I have at last found recipes in line with my diet finally.
Dreena says
Hi Anna, lol love that! So happy the recipe lived up to the mouthwatering response. 🙂 Thanks for the kind note.
Valerie F. says
This recipe showed up in my mailbox at the perfect time. I had just received an order with plenty of lentils and sweet potatoes. My husband and I both loved this. I was excited to see your suggestions to make the leftovers into meatballs, but alas my husband finished the loaf. Thank you for the delicious recipe!
Dreena says
Just wonderful, thank you Valerie. Funny, I understand all too well not having leftovers!
Kay Asher says
Looks wonderful. I can’t wait to try it. Thank you!
Cyd Notter says
This is a “Must-Try!” We’re on the road a lot and always looking for recipes that can also be used for sandwiches 🙂
Dreena says
Excellent! So glad this recipe suits your needs, appreciate the note, thanks Cyd.
Dreena says
Super! Hope you enjoy it, thanks Kay.