Vegan Lentil “Meatloaf”

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This stunning vegan lentil “meatloaf” is the perfect centerpiece for any dinner! Healthier than traditional meatloaf, this protein-packed vegan lentil loaf is loaded with lentils, vegetables, and nuts. This lentil meatloaf is so wonderfully hearty and delicious that nobody will miss the meat.

Vegan Lentil Meatloaf

I haven’t eaten meat since I was a little kid, and I don’t really remember what most meat tastes like. But I do remember meatloaf. If you know me, you know I love ketchup. Like, obsessively. So obviously I was going to be a huge fan of any food that has a ketchup glaze all over it. YES I loved meatloaf! Well, I guess I loved that ketchup glaze more than the meatloaf itself, and if we are being super honest, I don’t really remember anything but that sweet caramelized tomatoey glaze…

Fucking yum.

So I guess I ended up creating this lentil loaf recipe because of my love for ketchup. Thanks, babe.

But I’ll tell you what, this vegan lentil meatloaf stands up even without the ketchup glaze! It is so damn delicious that it doesn’t even need it. (But I recommend it, obviously.) This recipe is a stunning centerpiece at any dinner – serve the vegetarians this lentil loaf and they will love you as much as I love ketchup. This recipe is also great for meal prep and leftovers freeze up nicely.

Let’s get cooking!

Ingredients to make Lentil Meatloaf

• Mushrooms, carrots, sweet potato, onion, and galic: add wonderful texture and flavor to this veggie-packed meatloaf.
• Lentils: adds great plant-based protein to this meatless dish. I highly recommend used canned lentils to save time!
• Walnuts: keeps this lentil loaf from getting too mushy. Sub for pecans if you prefer.
• Panko breadcrumbs: to help hold the lentil loaf together. Use gluten-free breadcrumbs if necessary.
• Thyme
• Rosemary
• Tomato paste 
• Vegan worcestershire sauce: this sauce is amazing, but can be difficult to find. I use The Wizard’s worcestershire sauce. Feel free to sub with soy sauce or tamari if gluten-free.
• Ketchup (optional): there is nothing better than a classic ketchup glaze!

How to make this recipe gluten-free

Swap the breadcrumbs for gluten-free breadcrumbs and you’re good to go! The vegan worcestershire sauce I use is gluten-free, but if you can’t find it, sub with tamari for a similar umami flavor.

How to make Lentil Meatloaf

This vegan meatloaf comes together in just about 1 hour, with only about 20 minutes of prep time.

Start by cooking the carrots, onions, sweet potato, and mushrooms until the root vegetables are slightly tender but still firm, and the mushrooms are wilted.

Then prepare the meatloaf mixture. To a food processor, add the walnuts and pulse a couple of times to break them down into small chunks. Then add the cooked vegetables, lentils, and spices. Pulse a few more times until chunky, but not mushy.

Add the meatloaf mixture to a large mixing bowl, stirring in the the tomato paste and worcestershire sauce. Then stir in the bread crumbs. Start with 1/2 cup of bread crumbs, and then evaluate if you need to add more. If the mixture is very wet, add in the extra 1/4 cup of bread crumbs.

Pre-heat the oven to 350 F. Line a loaf tin with parchment paper then firmly press the meatloaf mixture into the loaf tin. Spoon on the ketchup glaze, evenly covering the top of the meatloaf. Bake for 40 minutes, or until the edges of the meatloaf are slightly dry.

Let the vegan meatloaf cool for at least 15 minutes in the pan before slicing. If you don’t let it cool, it will be more likely to fall apart when you cut into it! Once cooled, remove from the pan and enjoy!

What to serve with Lentil Meatloaf

This vegan meatloaf is the perfect dinner centerpiece and can be served with a variety of different side dishes!

I think the classic mashed potatoes and gravy is the perfect side dish for this recipe. Maybe add in some roasted vegetables like carrots or brussels sprouts, too! And if you’re going to make gravy, you can skip the ketchup glaze and top this lentil loaf with gravy instead.

Other ideas for sides include:

• Potato wedges
• Sweet potato fries
• Mashed cauliflower
• Roasted vegetables
• Garlic bread
• Vegan mac and cheese
• Vegetable soup
• A simple green salad

Can Lentil Loaf be made ahead of time?

Yes! If you want to prep the lentil loaf ahead of time, I recommend prepping it fully but not baking it until the day of. Cover the fully prepped lentil loaf with foil and keep it in the fridge for up to 2 days before baking it as instructed in the recipe.

How long does a Lentil Loaf keep?

Leftovers will keep for 5-7 days in the fridge.

Can I freeze a Lentil Loaf?

 This lentil loaf freezes very well! Once the lentil loaf is baked, let it cool completely, cut it into slices, and them freeze each individual slice wrapped in foil or plastic. I do not recommend freezing the entire loaf intact, as the thawing process will be pretty annoying.

How to reheat a Lentil Loaf

Let the lentil loaf slices thaw in the fridge, then you can microwave them or bake them at 300 F until heated through. I find that the lentil loaf heats up well in the microwave, so I’m team microwave all the way!

More hearty dinner recipes

• Apple Sage Seitan Sausages
• BBQ Black Bean Veggie Burgers
• Vegan Moussaka with Creamy Bechamel
• Vegan Pastitsio (Greek Lasagna)
• Koshari (Egyptian Street Food)

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