Description

This hearty lentil loaf is a delicious plant-based alternative to classic meatloaf. Made with wholesome ingredients like lentils, oats, walnuts, mushrooms, and vegetables, it’s packed with flavor and easy to prepare. A simple ketchup glaze adds a tangy finish, making it perfect for holidays, meal prep, or any time you need a satisfying, protein-rich dish. This vegan lentil loaf holds together well and is freezer-friendly.

Ingredients

Scale

1 cup dry green or brown lentils
3 tbsp ground flaxseeds
1/3 cup water
1 tbsp olive oil
1 small onion, diced
2 ribs celery, diced
1 carrot, grated
3 cups mushrooms, chopped
Salt and pepper
4 cloves garlic, minced
1 cup rolled oats
1/2 cup walnuts
2 tbsp tomato paste
2 tsp ketchup
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp cayenne pepper, optional
2 tbsp soy or tamari
For the Glaze:
2 tbsp ketchup
1 tbsp tomato paste
1 tbsp maple syrup
1 tbsp balsamic vinegar

Instructions

Cook Lentils: Fill a medium pot with salted water. Add lentils. Bring to a simmer over high heat. Reduce heat to medium-low and cook for 18-20 minutes, until tender. Drain well.
Make Flax Egg: In a small bowl, combine ground flaxseeds and 1/3 cup water. Stir and set aside to thicken for 10 minutes.
Preheat Oven: Preheat oven to 375F (190C).
Sauté Vegetables: Heat 1 tbsp oil in a large pan over medium heat. Add onion, celery, carrots, and mushrooms. Season with salt and pepper. Cook for 6-8 minutes until tender.
Add Aromatics and Seasonings: Add garlic, tomato paste, ketchup, thyme, oregano, rosemary, and cayenne (if using). Cook for 1-2 minutes until fragrant. Stir in soy sauce or tamari.
Combine Filling: In a food processor, pulse oats into a flour. Add walnuts and pulse until pea-sized. Add the flax mixture and cooked lentils. Pulse until some lentils are broken down but texture remains.
Mix Ingredients: Add the lentil mixture to the pan with the sautéed vegetables. Stir until well combined. Season to taste with salt and pepper.
Assemble Loaf: Lightly grease and line a loaf pan with parchment paper. Press the mixture evenly and firmly into the pan, smoothing the top.
Prepare Glaze: In a small bowl, combine ketchup, tomato paste, maple syrup, and balsamic vinegar. Spread evenly over the lentil loaf.
Bake Loaf: Cover the loaf with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
Cool and Serve: Let the lentil loaf cool in the pan for at least 20 minutes before removing. Slice into 8 portions and serve.

Notes

Oats can be substituted with gluten-free certified oats or oat flour for a gluten-free lentil loaf.
Walnuts can be substituted with pecans or sunflower seeds (for gluten-free).
Soy sauce can be replaced with gluten-free tamari or coconut aminos.
For a simpler glaze, use BBQ sauce.
The lentil loaf can be assembled ahead of time and refrigerated until ready to bake.
Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave.
To freeze, cool completely, wrap in foil, place in a freezer bag, and freeze for up to 2 months. Thaw in the fridge before reheating.

Nutrition

Serving Size: 1 slice
Calories: 240 kcal
Sugar: 6 g
Sodium: 346 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 11 g
Protein: 11 g
Cholesterol: 0 mg

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