Lentil Sweet Potato Loaf

This loaf (adapted from a recipe by Dreena Burton on Veg News) will satisfy your meatloaf cravings and makes a great main dish for a meat-free holiday meal. Leftovers are great in sandwiches or wraps. Also, this recipe can be used to make delicious meatballs.

Makes 6 servings.


  • 2 cups cooked brown lentils, divided 
  • 1 cup cooked sweet potato flesh, cooled 
  • 2 cloves garlic, pressed or minced 
  • ¼ cup tomato paste 
  • 3 tablespoons tamari (or soy sauce)
  • 3 tablespoons dried onion flakes 
  • 2 tablespoons ground flax seeds 
  • 1 tablespoon balsamic vinegar 
  • 1 tablespoon tahini (or other nut or seed butter)
  • 1 teaspoon dried oregano 
  • ½ teaspoon dried thyme 
  • ½ teaspoon celery seed 
  • ¼ teaspoon black pepper 
  • 2 cups rolled oats 
  • ¼ cup pumpkin seeds 
  • 4 tablespoons ketchup or barbecue sauce, for topping (best is a combination of both!)


  1. Preheat oven to 375 degrees F. Lightly grease a loaf pan and line with parchment paper, letting paper overhang sides of dish (so that you can lift the loaf out later).
  2. In a food processor, combine 1 cup of lentils, potatoes, garlic, tomato paste, tamari, onion flakes, flax, balsamic, tahini, oregano, thyme, celery seed, and black pepper. Pulse until well combined and coarsely blended.
  3. Add remaining 1 cup lentils, oats, and pumpkin seeds and pulse a few times, scraping down bowl as needed, until mixture is combined but still has lots of texture. With the blade removed, mix a few more turns by hand.
  4. Transfer mixture to the prepared loaf pan and smooth out the top. Spread ketchup or barbecue sauce on top. 
  5. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 8 minutes, until topping is set. Remove from oven and let cool in pan for 10 minutes. Lift loaf out of pan (using parchment) and transfer to a serving dish. Slice and enjoy.