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Savory, satisfying, and meat-free, this wholesome lentil loaf with walnuts & oats is perfect for holidays, dinner parties, and everyday dinners + itโs gluten-free & vegan!
Why Youโll Love This Recipe
Letโs talk lentilsโtheyโre hearty, healthy, loaded with plant-based protein and fiber, and the star of this vegan lentil loaf! With a mix of veggies, oats, and legumes, this loaf is super wholesome and topped with a tangy, ketchup-based glaze thatโll make it a flavor-packed winner for meat lovers and vegans alike – Whether for Thanksgiving (45 Vegan Thanksgiving Recipes), Christmas, or a regular weekday (with the best vegan mashed potato and roasted veggies!).
While Iโve made vegan meatloaf recipes with meat alternatives previously, and they taste great, this version is more budget-friendly, still easy to make, not mushy or gummy at all, and diet-friendly, tooโgluten-free, nut-free optional, and totally vegan with only wholesome ingredients. The best part? Itโs meal-prep and freezer-friendly, too, and makes GREAT leftovers!
Looking for more hearty lentil-based mains? You might enjoy vegan lentil shepherdโs pie, vegan lentil bolognese, or lentil bean chili.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations and Add-ins
- Gluten-free: Use gluten-free certified oats and check the ingredients in the Ketchup/other sauces (as some contain wheat products).
- Refined sugar-free: Use coconut sugar or even some maple syrup instead.
- Liquid smoke: Just a splash adds a subtle smoky depth to the lentil loaf recipe.
- Nutritional yeast: For subtle flavor complexity with a nutty, ‘cheesy’ flavor.
- Spice: Add some cayenne pepper/chili powder to the lentil loaf and/or glaze.
- More veggies: Add more texture, color, flavor, and nutrients with other finely diced veggies, like an additional cup of red bell pepper, peas, sauteed mushrooms, etc.
- Alternative glaze: You could use just Ketchup or BBQ sauce over this vegan meatloaf with lentils. OR skip the glaze and serve it with this easy vegan gravy.
How to Make Lentil Meatloaf
Step 1: First, mix the ground flaxseed and water in a small bowl and set aside to thicken. Then, add the lentils, water, and salt to a medium-lidded saucepan, bring to a boil, then cover and simmer for 15 minutes or until tender and most of the water has evaporated. Then, transfer to a plate and set aside.
Step 2: While the lentils cook, heat the oil in a medium saucepan, peel and halve the garlic cloves, and dice the onion, celery, and carrot. Once hot, sautรฉ the onion until lightly charred, then use a slotted spoon to transfer it over the lentils. Then, add the onion, celery, carrots, and Italian seasoning to the pot and sautรฉ until lightly charred.
If theyโre too firm, cook for 5 more minutes. Add an extra splash of water if needed.
Step 3: Stir in the tomato paste, black pepper, and salt. Mix well and cook for 1 minute, then remove it from the heat and set aside. Next, preheat the oven to 375F/190C and line a loaf pan with parchment paper (leaving overhang).
Step 4: Add the cooked lentils, garlic, veggies, walnuts, oats, parsley, and flax egg to a food processor and pulse just 5-6 times, then remove the lid and scrape down the sides of the jug. Pulse another 5 times.
It should come together as a sticky โdough,โ (aka you can press it together) but still have plenty of chunks/texture.
Step 5: Transfer the lentil mixture to the pan, pressing it down until tightly compact. Then, prepare the vegan meatloaf glaze by combining all the ingredients in a small bowl, whisking until the sugar dissolves.
Step 6: Pour the glaze over the walnut lentil loaf, cover the pan with aluminum foil, and bake for 30 minutes. Remove the foil and cook for a further 10 minutes. Finally, remove the lentil meatloaf from the oven and allow it to cool for 10-15 minutes before slicing. Enjoy!
FAQs
That should work fine, though they can be a little more wet, so you may need extra oats. I recommend patting them dry first.
You could probably use black beans or kidney beans instead (or a mix of the two), though the color and taste will vary.
Yes, you can prepare it 1-2 days before baking and store it, uncooked, in the (foil or plastic-wrapped) loaf pan in the fridge. Remove it from the fridge 20-30 minutes before baking.
You could also freeze it unbaked and then bake it from frozen, adding time.
This is usually because thereโs too much moisture. Cook the lentils until thereโs practically no extra liquid in the pan. If the mixture seems a little too wet, add some extra oats.
Pro Recipe Tips
- Keep it chunky: The aim is just to pulse the ingredients in the food processor to form a still very chunky mixture you can shape/compact.
- Pack it in firmly: This helps it form a firm, compact meatloaf with lentils that will hold its shape even out of the pan.
- Adjust the shape: Feel free to shape the lentil mixture into vegan patties or meatballs instead, or bake it in a muffin tray instead.
- Donโt slice it immediately: Let it rest for 10-15 minutes before removing it from the pan. You can technically cut it then, but leaving it to cool further ensures itโs even firmer for easier slicing.
- Love the glaze? Double the recipe and brush the second half over the baked vegan lentil meatloaf.
What to Serve with Lentil Meatloaf
- The best vegan mashed potatoes
- Vegan scalloped potatoes
- Candied sweet potatoes
- Easy vegan gravy
- Roasted brussels sprouts with cranberries
- Vegan green bean casserole
- Sweet potato cornbread
- Cheesy vegan mac and cheese
- A simple kale salad or arugula salad
Leftover lentil meatloaf is also perfect for making vegan sandwiches, wraps, and tacos, adding it to vegan spaghetti, pan-frying to serve with a salad and more.
Storage Recommendations
Store: In an airtight container in the refrigerator for 4-5 days.
Freeze: Whole or sliced (with parchment paper between slices), wrapped in foil, then plastic wrap for up to 3 months. Then, thaw in the fridge overnight.
Reheat: You can reheat the vegetable lentil loaf in the oven (at 350F/175C until warm), in the microwave (for 1-2 minutes), or in a pan with a little oil until hot.
Easy Lentil Loaf
Equipment
Ingredients
- 2 tablespoons ground flaxseed
- ยผ cup of water
- ยพ cup of dry brown lentils rinsed
- 1 โ cup of water
- ยฝ teaspoon of salt
- 3 tablespoons of olive oil
- 5 garlic cloves peeled and halved
- 1 small red onion diced
- 1 rib of celery diced
- 1 carrot diced
- 1 teaspoon of Italian seasoning
- 3 tablespoons tomato paste
- ยผ teaspoon ground pepper
- ยฝ teaspoon of salt
- ยฝ cup of walnuts chopped
- 1 cup of old-fashioned rolled oats
- ยผ cup of fresh parsley chopped
Glaze
- ยฝ cup of ketchup
- 1 teaspoon of rice vinegar
- 1 tablespoon of brown sugar
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ยผ teaspoon of black pepper
- ยผ teaspoon of salt
Instructions
- In a small bowl, mix the water with the flax meal. Set aside to thicken up.
- Add the lentils, water, and salt to a medium saucepan with a lid. Bring to a boil, cover with the lid, and reduce the heat to a simmer. Cook for 15 minutes. Uncover and check for doneness. They should be tender and most of the water evaporated. If they are still too hard, cook for an additional 5 minutes. Add a splash of water if needed to prevent them from burning. Once ready, transfer them to a plate and set aside.
- While the lentils are cooking, heat the oil in a medium pot over medium heat.
- Add the garlic and cook until golden and lightly charred. Using a slotted spoon or tongs, remove the garlic from the pan, leaving the oil in the pan, and place the garlic on the lentils. Set aside.
- Place the pot back on the stove and heat the garlicky oil over medium-high heat. Add the onion, celery, carrots, and Italian seasoning. Cook until lightly charred.
- Add the tomato paste, black pepper, and salt. Mix well and cook for 1 minute. Turn off the heat and set it aside.
- Preheat the oven to 375 degrees F. and line a loaf pan with parchment paper. Set aside.
- To the cup of a food processor, add the cooked lentils, garlic, veggie tomato mixture, walnuts, oats, parsley, and flax meal mixture.
- Pulse 5 times, remove the lid, and using a spatula push down the ingredients that are not getting evenly processed. Close the lid and pulse 5 more times. The mixture should not be completely mushed. It should have texture and most of the ingredients should still be visible. It should be thick and sticky.
- Transfer the mixture to the prepared loaf pan, press it down tightly into the pan, and set aside.
- In a small bowl, mix the ketchup, rice vinegar, brown sugar, garlic powder, onion powder, black pepper, and salt. Whisk until the sugar is fully dissolved.
- Pour the glaze over the loaf, cover the loaf with aluminum foil, and bake for 30 minutes. Uncover and cook for 10 minutes.
- Remove it from the oven, allow it to cool, and set for 10 minutes before slicing.
Notes
- Pack it in firmly: This helps it form a firm, compact meatloaf with lentils that will hold its shape even out of the pan.
- Adjust the shape: Feel free to shape the lentil mixture into vegan patties or meatballs instead, or bake it in a muffin tray instead.
- Donโt slice it immediately: Let it rest for 10-15 minutes before removing it from the pan. You can technically cut it then, but leaving it to cool further ensures itโs even firmer for easier slicing.
- Love the glaze? Double the recipe and brush the second half over the baked vegan lentil meatloaf.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This is the best lentil loaf with wonderful texture and flavors. Served it with mashed potatoes and broccoli to make a perfectly balanced dinner! Plus it was fun to make! Thank you
This looks great. Could it be frozen?
It sure can be! Whole or sliced (with parchment paper between slices), wrapped in foil, then plastic wrap for up to 3 months. Then, thaw in the fridge overnight. ๐
Love how easy this lentil loaf is!