Vegan Meatloaf (Lentil Loaf)

Name: Vegan Meatloaf (Lentil Loaf)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 slices
Ingredients: 2 tablespoons olive oil; 1 cup yellow onion; ½ cup carrot; ⅓ celery; 2 cloves garlic; 1 teaspoon dried thyme; ½ cup chopped walnuts; 1 ½ cups cooked lentils; 1 cup quick-cooking oats; 2 tablespoons ground flax seeds; 2 tablespoons tamari; ⅛ teaspoon ground cayenne pepper; ½ teaspoon fine sea salt; ¼ teaspoon ground black pepper; 2 tablespoons tomato paste; 1 tablespoon balsamic vinegar; 2 tablespoons maple syrup; ¼ teaspoon salt; ¼ teaspoon smoked paprika

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4.8

261 reviews

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
8 slices
Calories
186 kcal
Course
Main Course
Cuisine
American

Vegan Meatloaf (Lentil Loaf)

Dana Benson

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Vegan Meatloaf is a hearty vegetarian meal that will impress your dinner guests. Featuring a satisfying mixture of lentils and walnuts, it tastes just as delicious as the traditional version!

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Ingredients

Servings

Lentil Loaf:

2 tablespoons olive oil , divided
1 cup yellow onion , chopped
½ cup carrot , chopped
⅓ celery , chopped
2 cloves garlic , minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
½ cup chopped walnuts
1 ½ cups cooked lentils (green or brown; see notes)
1 cup quick-cooking oats (certified gluten-free, if needed)
2 tablespoons ground flax seeds
2 tablespoons tamari (gluten-free soy sauce)
⅛ teaspoon ground cayenne pepper (optional)
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

Glaze:

2 tablespoons tomato paste
1 tablespoon balsamic vinegar (or apple cider vinegar)
2 tablespoons maple syrup
¼ teaspoon salt
¼ teaspoon smoked paprika (optional)

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Instructions

Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to use a spray oil on the pan first, so that the parchment paper will stick in place.)
In a large skillet over medium heat, add 1 tablespoon of olive oil, onion, carrot and celery. Stir occasionally until softened, about 8 minutes, then add in the garlic and thyme and stir for 1 more minute.
Add the walnuts to the bowl of a large food processor fitted with an "S" blade, and briefly process them into a crumbly texture. Then add the cooked lentils, oats, flax, tamari, cayenne, salt, and several grinds of black pepper. When the vegetables are tender, add them in, along with the remaining tablespoon of olive oil. (The oil will help make the loaf easier to slice, but you can omit this if you prefer.)
Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don't want it totally smooth, for the best texture. (See the photos in this post for reference.)
Transfer the mixture to the prepared loaf pan, then press firmly to pack it together. Bake uncovered at 375ºF for 20 minutes.
While the loaf is baking, stir the glaze ingredients together in a small bowl. When the timer goes off, remove the loaf from the oven and spread the glaze over the top. Return the pan to the oven to bake for 10 more minutes.
Let the loaf cool in the pan for at least 15 minutes, then use the parchment paper to lift it out of the pan. Slice and serve warm.
Leftover slices can be stored in an airtight container in the fridge for up to 5 days, but the leftover loaf will be a little more dry in texture when you reheat it, so you might want to serve it with gravy for added moisture.

Notes

Nutrition information is for 1 of 8 slices. This information is automatically calculated and is just an estimate, not a guarantee.
Veggie Note: You'll need 1 small yellow onion, 1 large carrot, and 1 large celery rib to get the amount called for in this recipe. (Unless you scale the recipe, which will change the measurements.) Use any other veggies you love in this recipe, such as mushrooms, instead of the carrots and celery.
Food Processor Note: If you don't have a food processor, you can prepare this in a large mixing bowl. Use a potato masher or fork to mash the ingredients into a texture that sticks together when pressed between your fingers.
Lentil Note: Use one 15-ounce can of cooked lentils, drained and rinsed, in this recipe to save time. If you prefer to cook your lentils from scratch, you'll need to cook 3/4 cup of dry green lentils with 2 1/2 cups of water. Bring to a boil, then lower the heat and simmer until tender, about 20 minutes. Measure the lentils after cooking them to make sure you only use 1 1/2 cups in this recipe.
Update Note: This recipe received a minor update in November 2024. I added a tablespoon of oil to the lentil loaf to make it easier to slice. I also added the smoked paprika to the glaze and changed the timing of when to add it. If you prefer the original recipe, you can find that here.

Nutrition Information

Show Details

Calories 186kcal (9%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Monounsaturated Fat 3g Trans Fat 0.001g Sodium 526mg (22%) Potassium 331mg (9%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1585IU (32%) Vitamin C 4mg (4%) Calcium 63mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 186 kcal

% Daily Value*

Calories	186kcal	9%
Carbohydrates	20g	7%
Protein	7g	14%
Fat	10g	15%
Saturated Fat	1g	5%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	3g	15%
Trans Fat	0.001g	0%
Sodium	526mg	22%
Potassium	331mg	7%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	1585IU	32%
Vitamin C	4mg	4%
Calcium	63mg	6%
Iron	4mg	22%