Looking for a hearty, plant-based main dish that’s perfect for cozy dinners or festive occasions? This Vegan Lentil Meatloaf Recipe brings you all the savory comfort of traditional meatloaf, but with a nourishing, plant-based twist. Whether you’re fully vegan, vegetarian, or just curious about wholesome plant-based lentil recipes, this meatless meatloaf delivers texture, flavor, and satisfaction in every bite.
It’s ideal for weeknight meals, meal prep, or as a delicious centerpiece for holiday gatherings. Plus, it pairs beautifully with classic sides like mashed potatoes or honey-glazed carrots and green beans. Ready to upgrade your dinner table?
Table of Contents
What is Vegan Lentil Meatloaf?
A Vegan Lentil Meatloaf is a plant-forward version of classic meatloaf, using green lentils, oats, vegetables, and natural seasonings to create a dense, sliceable, flavorful loaf. Instead of eggs and meat, it relies on a flax “egg,” breadcrumbs, and lentils for binding, making it completely dairy-free, egg-free, and perfect for vegetarian meatloaf recipes lovers.
This version keeps the rustic charm of the classic dish while transforming it into a healthy and fiber-packed dinner option.
Who Will Love This Vegan Lentil Loaf Recipe?
This loaf is a must-try for:
- Families adding more vegetarian dinner recipes into the rotation
- Vegans who miss classic comfort food
- Meal preppers who need a meatless dinner option that stores and reheats well
- Hosts searching for a delicious, holiday-worthy vegan main course
- Anyone craving nutritious, flavorful, and hearty meals
It also makes a great companion to fall-inspired sides like scalloped potatoes or vegetable casserole, creating a full plate that’s as warming as it is filling.
Ingredients for Vegan Lentil Meatloaf (with Measurements)
Lentil Mixture
- 1 cup green lentils, uncooked
- 2 ½ cups water (to cook lentils)
Vegetable Base
- 1 tablespoon oil
- 1 small yellow onion, finely chopped
- 2 ribs celery, diced
- 1 medium carrot, shredded
- 4 cloves garlic, minced
Binding & Flavor
- 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon balsamic vinegar
- ½ cup rolled oats
- ½ cup breadcrumbs (use gluten-free if preferred)
- 2 tablespoons tomato paste
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
Maple Glaze
- ¼ cup ketchup
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
Step-by-Step Preparation for the Best Vegan Lentil Loaf
- Cook the lentils
Rinse your lentils and place them in a pot with 2 ½ cups of water. Bring to a boil, reduce to a simmer, and cook for about 20–25 minutes until tender. Drain any excess liquid. - Make the flax egg
Combine ground flaxseed and water in a small bowl. Let sit for 5–10 minutes until it gels. - Sauté the vegetables
In a pan over medium heat, sauté onion, celery, and carrots in oil for 5–7 minutes until softened. Add garlic and cook for an additional minute. - Mash the lentils
In a large mixing bowl, mash about two-thirds of the cooked lentils using a potato masher. This helps bind the loaf while maintaining some texture. - Combine ingredients
To the bowl, add sautéed veggies, flax egg, soy sauce, balsamic vinegar, oats, breadcrumbs, tomato paste, and spices. Mix well. - Shape the loaf
Line a loaf pan with parchment paper. Firmly press the mixture into the pan, smoothing the top. - Glaze it
Mix together the ketchup, maple syrup, and balsamic vinegar. Spread evenly over the loaf. - Bake
Bake at 375°F (190°C) for 40–45 minutes. Let it rest for 10–15 minutes before slicing to help it set.
Kitchen Equipment You’ll Need
- Saucepan
- Mixing bowls
- Skillet or frying pan
- Loaf pan (9×5-inch recommended)
- Parchment paper
- Potato masher or fork
- Measuring cups and spoons
Tips for Making the Perfect Lentil Vegan Meatloaf
- Use green or brown lentils for texture. Avoid red lentils—they become too soft.
- Don’t skip the resting time after baking; it allows the loaf to firm up.
- Be sure to mash enough lentils to help bind the loaf.
- Add cheesy mashed potato puffs as a fun side for a kid-friendly meal.
Common Mistakes to Avoid When Making Vegan Lentil Loaf
- Not draining the lentils properly can cause sogginess.
- Skipping the mash step will make the loaf fall apart.
- Overloading with too many moist ingredients like veggies can unbalance the texture.
- Not pressing the mixture firmly into the pan can cause uneven cooking.
Serving Suggestions and Presentation Tips for Vegan Lentil Loaf
For a wholesome dinner, serve your vegan lentil loaf with garlic herb roasted vegetables or a creamy vegetable side.
Top with fresh chopped parsley or thyme for a burst of color. To wow your guests during the holidays, shape the mixture into individual mini-loaves or slice and stack with a dollop of glaze for a gourmet look.
How to Store and Reheat Leftover Vegan Lentil Meatloaf
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Slice the loaf and freeze individually wrapped slices for up to 3 months.
Reheat: Microwave slices or reheat in the oven at 350°F until warmed through.
Recipe Variations and Ingredient Swaps
- Replace oats with quinoa flakes for a protein boost.
- Swap tomato paste with roasted red pepper puree for a different flavor profile.
- Add mushrooms for a “meatier” texture, similar to the one found in vegetarian pasta primavera.
- Use sweet chili sauce in place of ketchup for a bold glaze twist.
What to Serve with Vegan Lentil Meatloaf
Pair this hearty loaf with:
- Garlicky kale with white beans
- Pumpkin chicken chili if you’re cooking for non-vegans too
- Creamy sun-dried tomato pasta
- Or add a sweet finish with pumpkin truffles or mini pumpkin breads
Frequently Asked Questions About Vegan Lentil Meatloaf
Can I use canned lentils instead of dry?
Yes! Use about 2 ½ cups of drained, canned green lentils.
Can I make this gluten-free?
Absolutely. Use gluten-free oats and breadcrumbs.
Can I make it ahead of time?
Yes, assemble the loaf and refrigerate it unbaked for up to 24 hours. Bake just before serving.
Why is my loaf crumbling?
You may need more mashed lentils or more oats for better binding. Also, let it cool before slicing.
Final Thoughts + Share This Vegan Lentil Loaf Recipe
Whether you’re planning a comforting weeknight meal or a plant-based holiday spread, this Vegan Lentil Meatloaf Recipe is a true winner. It’s easy to make, incredibly filling, and endlessly customizable. Plus, with sides like creamy mashed potatoes or a crisp cucumber dill salad, you’ll have a meal everyone will remember.
If you loved this recipe, share it with your friends and don’t forget to subscribe to our blog for more wholesome recipes, meal prep ideas, and seasonal favorites.
Print
Delicious Vegan Lentil Meatloaf Recipe That Everyone Will Love
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
- Diet: Vegan
Description
This Vegan Lentil Meatloaf is hearty, savory, and packed with plant-based protein. Made with lentils, vegetables, oats, and spices, it bakes into a sliceable, satisfying loaf topped with a tangy balsamic ketchup glaze. Perfect for family dinners, meal prep, or holiday gatherings, it’s a meatless main dish that even non-vegans will enjoy.
Ingredients
For the Loaf:
- 2 cups (400g) cooked green or brown lentils (avoid red lentils)
- 2 tbsp olive oil or avocado oil
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 medium carrots, peeled and diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 2 tbsp low-sodium soy sauce or coconut aminos
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups (120g) rolled oats
- 1/2 cup (60g) oat flour or finely ground oats
For the Glaze:
- 1/4 cup (60g) ketchup
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
Instructions
- Prepare: Preheat oven to 375°F (190°C) and line a 9×5-inch loaf pan with parchment paper.
- Cook vegetables: Heat oil in a skillet. Sauté onion, carrots, celery, and red bell pepper for 7–10 minutes until softened. Add garlic and cook 1 minute more.
- Season: Stir in tomato paste, balsamic vinegar, soy sauce, Dijon mustard, and spices. Cook another 2 minutes, then remove from heat.
- Process: Add lentils to a food processor and pulse. Add cooked veggies, oats, and oat flour. Pulse until combined but not mushy.
- Fill pan: Press mixture firmly into loaf pan and smooth the top.
- Glaze: Mix ketchup, balsamic vinegar, and maple syrup. Spread over the top of the loaf.
- Bake: Bake for 45–55 minutes. Let cool 15–20 minutes before slicing.
Notes
- Avoid red lentils—they are too soft and won’t hold structure.
- Do not over-process the mixture; keep some texture.
- Firmly press the mixture into the pan for a sliceable loaf.
- Let it cool before slicing to prevent crumbling.
- Double the glaze for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
Keywords: Vegan Lentil Meatloaf, Plant-Based Meatloaf, Lentil Loaf Recipe, Vegetarian Dinner Ideas, Healthy Vegan Recipes
