Vegan Meatloaf (Lentil Loaf) Classic Recipe

Name: Vegan Meatloaf (Lentil Loaf)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 16 ounces canned brown lentils ((2 cans)); 1 small onion; 1 carrot; 1 celery stalk; 3 tablespoons ground flax seed ((flax meal)); ⅓ cup water ((for flax egg)); ¾ cup oats; ½ cup breadcrumbs ((you can use gluten-free flour)); 2 teaspoons Italian seasoning ((oregano and thyme)); ½ tablespoon onion powder; ½ tablespoon garlic powder; 1 teaspoon cumin; ½ teaspoon smoked paprika; ½ tablespoon salt; 4 tablespoons ketchup ((flor glaze))

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Your life is about to change once your try this Vegan Meatloaf [Lentil Loaf] Recipe. This light, meaty-like Lentil Loaf recipe hits all the right notes. Packed with protein and vegetables, this dish is gluten-free and oil free.

I have been trying to perfect a Vegan Meatloaf [Lentil Loaf] recipe for some time now and I believe that I have finally made the most satisfying lentil loaf ever. What I love most about this recipe is that it tastes like you are eating meat and it is satisfyingly filling. The texture from the lentils and the oats are similar to ground beef. Every time I eat a slice of this or make a sandwich, I feel like I am eating the real thing. Finally, this dish is healthy as it is gluten-free, made without oil and high in fiber. Plus, you can make this lentil loaf in one bowl!

I think this recipe is great to make year-round, but even more special around the holidays or in winter. It is a classic dish to make at my house during the holidays. The best part is that it is so easy to make ahead, you won’t miss the fuss of holiday cooking! Check out how to make this vegan meatloaf (lentil loaf) below.

Ingredients Needed to Make Vegan Meatloaf [Lentil Loaf]

Making a vegan meatloaf is very easy because you can use pantry staples to make a delicious and hearty dish. The core of this recipe are lentils. Lentils are high in protein and fiber and will fill you up fast. Seriously – I am full after two slices! The rest of the ingredients are also packed with nutrients and health benefits. Here are the ingredients you will need to make a lentil loaf:

LENTILS – I recommend using brown lentils for this dish. This recipe calls for canned lentils (typically canned lentils are brown lentils) but you can prepare fresh lentils. I will show you both ways below in the recipe card.
CELERY, ONION and CARROTS – The classic vegetables used in lentil loafs. If you don’t have these on hand, you can skip them but they add a crunchy texture to the loaf.
FLAX MEAL – Also known as ground flax seeds, you will create a flax egg to help bind the ingredients together.
OATS – You can use old-fashioned oats or quick oats
BREADCRUMBS – I use Italian seasoned breadcrumbs.
FLOUR – This will act as a binding agent. For a gluten-free meal, use all-purpose gluten free flour.
HERBS & SPICES – The best herbs to use are dried oregano and dried thyme. I also use garlic powder, onion powder, cumin, smoked paprika, salt and pepper.
KETCHUP – I use regular vegan ketchup as the glaze on top. This reminds me of classic meatloaf

How to make Vegan Meatloaf (Lentil Loaf)

Time needed: 30 minutes.

Preparing all of the ingredients for Vegan Meatloaf is easy. Follow these directions for a quick overview and you will end up with a meaty, fulfilling and hearty Lentil Loaf.

Sauté the vegetables
Begin by chopping up the onions, celery and carrots. Add them to a pan with some water, broth or olive oil and sauté until the vegetables are cooked.
Mash the lentils
Mash the canned lentils with a fork or potato masher so about half of the mixture is smooth and creamy and the other is still chunky. If you are cooking lentils, let the lentils cool for 20 minutes before mashing.
Combine ingredients
In a large bowl, combine the lentils, vegetables, flax egg, flour, oats and seasoning. Use your hands to condense the mixture as needed.
Add the loaf to a baking dish
Add the vegan meatloaf mixture to a greased 9×5 baking dish. Gently pack the mixture into the loaf pan.
Add ketchup glaze
Add the ketchup on top of the lentil meat loaf. Place in the oven and bake at 350F for 50 minutes.

Tips for Making Lentil Loaf

Don’t overcook the loaf. After 45-50 minutes baking in the oven, place a toothpick in the center of the lentil loaf. If the toothpick comes out clean, the loaf is done. Overcooking will dry out the loaf.
Change up the glaze. I have made this recipe in the past using BBQ sauce or adding a soy glaze with ketchup.
Vary the seasonings. I have seen people use other aromatics like thyme and rosemary for this recipe.
Make these into Lentil Meat Balls. You can follow this same recipe and instead of putting into a 9×5 baking dish, roll them into meatballs [lentil balls], bake for 30 minutes and top with marinara sauce.

How to Store Vegan Meatloaf (Lentil Loaf)

Refrigerator. You can keep leftovers in the fridge for up to a week. Store in an air-tight container. To reheat, place the loaf slices in the microwave for 30 seconds to 1 minute until hot.
Freezer. Store the lentil loaf in the freezer for up to 6 months. Slice the loaf into thick individual pieces and freeze in a plastic bag. You may want to wrap the pieces in parchment paper to prevent sticking. To reheat, let the loaf thaw on the counter for 1 hour and place in the oven at 350F for 10-15 minutes.

Meal Prep Vegan Meatloaf

This recipe is great for meal prepping because it lasts up to a week in the fridge and can be reheated in the microwave. It’s a healthy option loaded with protein and fiber (for those of us watching our waistlines.) If you need more loaf for the week, simply double the recipe.

Questions about Vegan Meatloaf (Lentil Loaf)

Which types of lentils can I use to make this Vegan Meatloaf recipe?

I suggest using brown lentils. They are easier to mash and quicker to cook. If you are using canned lentils, chances are they will be brown lentils.

When I cook my lentils, they turn out mushy. How do I cook the lentils correctly?

You are most likely adding too much water. Be sure that when you cook lentils, all the water is evaporated/soaked up after the lentils cook. If there is water left over, you added too much.

My lentil loaf came out mushy. How do I prevent this from happening?

There is likely too much moisture in the vegan meatloaf. Use canned lentils to mitigate this risk. When you drain canned lentils from the can, rinse them under water and then pay dry. Press down on a towel to help release any excess moisture.

What other glazes can you add?

You can dress up the ketchup by adding maple syrup or apple cider vinegar for tang. You can add BBQ sauce, teriyaki sauce, marinara sauce, etc. This recipe for vegan meatloaf is extremely versatile.

How do I store Vegan Meatloaf [Lentil Loaf] ?

Refrigerator. You can keep leftovers in the fridge for up to a week. Store in an air-tight container. To reheat, place the loaf slices in the microwave for 30 seconds to 1 minute until hot.
Freezer. Store the lentil loaf in the freezer for up to 6 months. Slice the loaf into thick individual pieces and freeze in a plastic bag. You may want to wrap the pieces in parchment paper to prevent sticking. To reheat, let the loaf thaw on the counter for 1 hour and place in the oven at 350F for 10-15 minutes.

Can I make Vegan Meatballs using this recipe?

Absolutely! Follow this recipe and shape the mixture into meatballs. You can pan fry them for 10 minutes until crispy or bake them in the oven for 30 minutes at 350F.

If you make this recipe, please rate and leave a comment! I enjoy reading your feedback. This Vegan Meatloaf is one of my favorites and I hope you enjoy this delicious, savory and meaty meal too.