Easy Lentil Loaf

5 from 2 votes

Savory, satisfying, and meat-free, this wholesome lentil loaf with walnuts & oats is perfect for holidays, dinner parties, and everyday dinners + it’s gluten-free & vegan!

Prep Time40

Cook Time1

Total Time1 40

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: to 6

Calories: 493kcal

Author: Toni Okamoto

Equipment

Ingredients

2 tablespoons ground flaxseed
¼ cup of water
¾ cup of dry brown lentils rinsed
1 ⅓ cup of water
½ 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
¼ teaspoon ground pepper
½ teaspoon of salt
½ cup of walnuts chopped
1 cup of old-fashioned rolled oats
¼ cup of fresh parsley chopped

Glaze

½ cup of ketchup
1 teaspoon of rice vinegar
1 tablespoon of brown sugar
1 teaspoon of garlic powder
1 teaspoon of onion powder
¼ teaspoon of black pepper
¼ 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.

Don’t 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 it’s even firmer for easier slicing.

Love the glaze? Double the recipe and brush the second half over the baked vegan lentil meatloaf.

Nutrition