Savory Lentil and Sweet Potato Meatloaf
This nutrient-packed comforting meal from the Dreena’s Kind Kitchen cookbook offers plenty of Italian-style herbs and an infusion of flavors from balsamic vinegar, tahini, and tamari sauce.
Ingredients · Servings 6
- 2 cups cooked brown lentils, divided
- 1 cup cooked sweet potato flesh, cooled
- ½ cup cooked red or Yukon Gold potato flesh, cooled
- 1 clove garlic, peeled
- ¼ 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
- 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
Method
- Preheat oven to 375 degrees. Lightly grease a loaf pan and line with parchment paper, letting paper overhang sides of dish.
- Into a food processor
- , combine 1 cup 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—taking 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 30 minutes, then remove foil and bake another 6 to 7 minutes, until topping is set. Remove from oven and let cool in pan 10 minutes. Lift loaf out of dish using parchment. Slice and serve.
What you need:
2 cups cooked brown lentils, divided 1 cup cooked sweet potato flesh, cooled ½ cup cooked red or Yukon Gold potato flesh, cooled 1 clove garlic, peeled ¼ 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 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
