Easy Vegan Lentil Meatloaf Recipe
If you’re looking for a hearty, home-cooked dinner, this Vegan Lentil Meatloaf is it! Loaded with lentils and pantry spices, this filling meatless meatloaf will satisfy even the carnivores in your life. Perfect for a holiday get-together!
When it comes to meals that remind me of my childhood, meatloaf is at the top of the list. I’ve been searching for the best vegan meatloaf for a while now – something hearty and filling, with just the right texture that doesn’t fall apart when you cut it.
Bonus points for a veggie loaf recipe that perfectly captures the flavors of my childhood favorite.
So when I created this easy vegan lentil loaf, I was so excited to realize it was just the recipe I’d been searching for!
It’s easy, filling (seriously, one slice is a great lunch on its own!) and it makes the best leftovers. To make things even better, it’s topped with a slightly sweet and tangy tomato glaze. No ketchup necessary!
Don’t let the long list of ingredients fool you – most of them are either common veggies or basic spices. They all come together to create a delicious, comforting lentil loaf that you’re going to come back to time and time again.
Why You’ll Love This Vegan Lentil Loaf Recipe
- SO much flavor!
- Full of veggies AND protein
- Perfect for Meatless Monday
- A filling dinner on its own or with side dishes
Meatless Meatloaf Ingredients
- Olive Oil
- Onion
- Carrot
- Garlic
- Cooked Lentils
- Scallions (green onions)
- Walnuts
- Breadcrumbs
- Flaxseed egg (1tbsp flaxseed + 4tbsp water)
- Balsamic vinegar
- Soy Sauce
- Garlic Powder
- Smoked Paprika
- Cumin
- Thyme
- Oregano
- Ground Pepper
- Salt
Tomato Glaze
- Tomato paste
- Balsamic vinegar
- Maple syrup
- Sweet paprika
- Salt
How To Make Vegan Lentil Meatloaf
Preheat your oven to 350°F (175°C)
Line a loaf pan with baking paper and set it aside.
Finely chop garlic cloves, onion and carrot.
Sauté garlic in a heated pan with olive oil until fragrant. Then add the onion and carrot and sauté for 4-5 minutes or until the onion is translucent.
Chop scallions and add them to the other vegetables. Cook for two more minutes.
Place the cooked vegetables in a large bowl and add 2 cups of lentils (leaving ½ cup apart for later).
Using a hand blender, process the vegetables and lentils until you have a thick paste. Then add walnut pieces and blend again. This can be done with a food processor as well.
Add all the spices, the rest of the lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
For the glaze, whisk all the ingredients together and then spread it with a spoon over the top of the loaf.
Bake for 40 minutes, or until the edges start to turn golden.
Tips for the Best Vegan Lentil Roast
- Brown lentils are the best for cooking and mashing.
- You can absolutely use canned brown lentils to save time!
- Feel free to double the glaze recipe for an extra saucy lentil loaf or to make extra for dipping.
- Be sure there’s minimal liquid in the lentils after cooking. Too much liquid will result in a mushy loaf.
- If you want a chunkier meatloaf, add all of the lentils at once, but just lightly pulse, or mash the mix instead of turning it into a paste.
Serving Suggestions
I’ve found this veggie loaf recipe to be a filling meal all on its own and there are definitely nights I enjoy a slice or two of this and call it a meal.
You can also serve it as you would traditional meatloaf, with a side of roast/mashed potatoes or rice and steamed veggies or a side salad.
If you’re not a fan of tomato, you can skip the glaze and serve the lentil loaf with a vegan gravy instead.
How To Store Lentil Meatloaf
You can store this vegan meatloaf in the fridge for up to 5 days, in an airtight container. It will also freeze for up to 3 months.
I recommend freezing it in individual slices so that you can heat one up at a time. Reheating the entire loaf in one go will likely dry it out so just reheat what you need at the moment.
Other Delicious Meatless Dinners
- Easy Vegan Chili Pizza
- Vegan Pumpkin Mac and Cheese
- Tuscan White Bean Skillet
- Lentil and Mushroom Stew
Vegan Lentil Meatloaf
Ingredients
Lentil Loaf:
- 2 tbsp olive oil
- 1 small onion
- 1 carrot
- 2 garlic cloves
- 2 1/2 cups cooked lentils well drained
- 2 scallions green onions
- 1/2 cup walnuts
- 3/4 cup breadcrumbs
- 1 flaxseed egg 1 tbsp flaxseed + 4 tbsp water
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp ground pepper
- 1/2 tsp salt
Tomato Glaze:
- 3 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1/2 tsp sweet paprika
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C)
- Line a loaf pan with baking paper and set it aside.
- Finely chop garlic cloves, onion and carrot.
- Sauté garlic in a heated pan with olive oil until fragrant. Then add the onion and carrot and sauté for 4-5 minutes or until the onion is translucent.
- Chop scallions and add them to the other vegetables. Cook for two more minutes.
- Place the cooked vegetables in a large bowl and add 2 cups of lentils (leaving ½ cup apart for later). Using a hand blender, process the vegetables and lentils until you have a thick paste. Then add walnut pieces and blend again. This can be done with a food processor as well.
- Add all the spices, the rest of the lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
- Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
- For the glaze, whisk all the ingredients together and then spread it with a spoon over the top of the loaf.
- Bake for 40 minutes, or until the edges start to turn golden.
My first attempt at this recipe resulted in a very mushy loaf. There was just too much liquid, I guess. The flavors were great but the texture was a bit unpleasant. But I just tried making it again since I still have 2 cans of brown lentils left. I followed the recipe to a T and this time, it turned our really really good. The texture was just right and the flavor is fantastic!
Thanks for your feedback, I was worried at first and thought their might be a problem with the recipe, but then saw the second time you followed the recipe. So pleased you persevered and that you enjoyed it!