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Two slices of Vegan Lentil Meatloaf with a tomato-based topping are served on a white plate.

Vegan Lentil Meatloaf

Vegan Lentil Meatloaf has become my favorite way to serve a hearty, wholesome dinner. The lentils and walnuts create a firm, meaty texture that slices beautifully, topped with a sweet and tangy tomato glaze. It's savory, comforting, and looks impressive on the plate. I make it for Thanksgiving, Christmas dinner, potlucks, and weeknight meals because it's filling, affordable, and perfect with mashed potatoes and gravy. It stays fresh in the fridge for about 4 days or in the freezer for up to 3 months.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dinner, Lunch
Cuisine: American
Keyword: Vegan Lentil Meatloaf
Servings: 6
Calories: 306kcal
Author: Mandy Applegate

Equipment

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.

Notes

  • Use day-old breadcrumbs: Fresh breadcrumbs can make the loaf too soft, while slightly stale or toasted breadcrumbs absorb moisture and create a better texture.
  • Don't skip draining the lentils: Well-drained lentils prevent a soggy loaf and help the mixture hold together better during baking.
  • Press firmly for structure: Press the mixture down hard in the loaf pan to remove air pockets and create a dense loaf that slices cleanly without crumbling.
  • Customize the spices: Add extra smoked paprika for a deeper smoky flavor, or swap cumin for coriander if you prefer a brighter, citrusy note.
  • Let the glaze set: Allow the loaf to cool for 5-10 minutes after baking so the glaze firms up and doesn't slide off when you slice.
  • Flash-freeze clean slices: Freeze the whole loaf or individual slices on a baking sheet for 1 hour, then transfer them to a container so they don't stick together.

Nutrition

Calories: 306kcal | Carbohydrates: 39g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 801mg | Potassium: 588mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2131IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 5mg
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