Go Back
Delicious Sweet Potato Lentil Meatloaf served with herbs and vegetables

Lentil and Sweet Potato Meatloaf

A nutritious and hearty twist on a classic comfort food that combines earthy lentils with sweet potatoes, perfect for families and plant-based meal enthusiasts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 175
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked brown lentils (divided) Earthy and protein-packed, lentils form the hearty base of this dish.
  • 1 cup cooked orange sweet potato flesh (cooled) Provides moisture and natural sweetness.
  • 1/2 cup cooked red or Yukon Gold potato flesh (cooled) Adds fluffiness and complements the texture.
  • 1 medium-large clove garlic (peeled) Imparts a delightful flavor.
  • 1/4 cup tomato paste Provides a tangy depth.
  • 3 tablespoons tamari A gluten-free soy sauce alternative.
  • 3 tablespoons dried onion flakes Adds texture and sweetness.
  • 2 tablespoons flax meal Acts as a binding agent.
  • 1 tablespoon balsamic vinegar Brightens the dish.
  • 1 tablespoon tahini Adds depth to the flavor.
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano leaves Fresh and aromatic.
  • 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme leaves Earthy notes.
  • 1/2 teaspoon celery seed Enhances savory flavors.
  • Freshly ground black pepper to taste Adds heat and complexity.
  • 2 cups rolled oats For texture and heartiness.
  • 1/4 cup pumpkin seeds Provides visual appeal and flavor.
  • 3-4 tablespoons ketchup and/or natural barbecue sauce Optional topping for sweetness.
  • Salt and freshly ground black pepper to taste Essential for balancing the flavors.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a loaf pan by spraying it with oil and lining with parchment paper.
  2. In a food processor, combine 1 cup of cooked lentils, sweet potato, potato, garlic, tomato paste, tamari, onion flakes, flax meal, balsamic vinegar, tahini, oregano, thyme, celery seed, and black pepper. Pulse until combined but not completely smooth.
  3. Add the remaining cup of lentils, rolled oats, and pumpkin seeds to the mixture. Pulse a few times until well mixed but chunky, then combine by hand with a spatula.
  4. Transfer the mixture to the loaf pan, smoothing the top.
  5. For the topping, spread mashed sweet potato or ketchup/barbecue sauce over the top.
Baking
  1. Cover the loaf with aluminum foil and bake for 30 minutes, then remove foil and bake for an additional 6–7 minutes.
Cooling and Serving
  1. Let the loaf cool in the pan for 5–10 minutes, then lift out using parchment, slice, and serve.

Notes

Enhance flavor with fresh herbs and add diced vegetables for variation. This dish can be made ahead and stored in the fridge.