When I was little, my mom cooked the BEST meatloaf in the world. Although this was before we all became plant-based, I remember a meatloaf sandwich in my lunch box the next day.
Despite everyone in the family wanting their meatloaf sandwiches covered in ketchup, mine was covered in yellow mustard. So, to bring back my magical childhood, I created this vegan meatloaf recipe. Unfortunately, most vegan meatloaf recipes come out dry and, honestly, gross.
This new recipe I've developed cracked the code - which I've coined Vegan Meatloaf with Lentils! Lentils are the secret.
Although I have been lactose intolerant all my life, I always wondered if I was also allergic to meat. In today's world, though, becoming vegan and learning about the correct nutritional needs your body needs is as easy as taking a simple test.
Did you know there are specifically tailored tests that not only test if you are allergic to meat and other foods, but if you are already vegan, you can try which nutrients you are missing in your current food plan? It's easy! One such vegan nutritional test can better understand your own dietary needs.
Despite being made of lentils and vegetables, vegan loaf tastes just like moms. Not only does it have the texture and flavor, but this vegan meatloaf with lentils is loaded with vegetables and high fiber lentils to make it much better than the mom's version.
Mistakes I Made Making Vegan Meatloaf With Lentils:
Of course, creating vegan meatloaf took a lot of trial and error. My multiple failures always produced a dry loaf or a moist and crumbly loaf.
Also, my other loaves stuck to the pan and tasted bland. Finally, my lentils were either too wet after cooking, making my loaf soggy look back at my mistakes.
Another mistake I made was over blending the mixture of vegetables and lentils, again causing an overly soggy loaf. Ironically, I found cooking the vegetables before making the loaf was better than leaving the vegetables raw.
Instead, I suggest using fully drained lentils and not overly cooked. Or use vacuum-sealed pre-cooked lentils from the produce section.
Trader Joe's, for example, sells pre-cooked vacuum-sealed lentils, which work perfectly for this recipe. Sometimes, a shortcut like this saves a lot of time.
Looking back, I suggest sautéing the vegetables before making the loaf, reducing the amount of water released while cooking. Not only does this make the loaf sturdy, but it also sticks together better when removing it from the pan.
Furthermore, I use a silicone bread pan to prevent sticking. If you don't have a silicone bread pan, you can use parchment paper, so the loaf lifts quickly from a bread pan.
Finally, Solving The Vegan Meatloaf with Lentils Dilemma:
Finally, after many trials, I mastered the vegan meatloaf recipe. First, I focused on combining amounts of flaxseed meal, bread crumbs, and quick oats.
As simple as that sounds, it has been a struggle for me. But once I figured it out, the better my results.
Since my mom always served mashed potatoes with her meatloaf (sadly not vegan meatloaf), I decided it would do the same.
So, I served my Vegan Mashed Potatoes on the side. We used to dip our meatloaf in the mashed potatoes as a kid.
When I watched my husband dip his vegan lentil loaf in his mashed potatoes, it brought a smile to my face.
After some thought, I realized this mixture is an excellent lentil loaf and makes meatballs for vegan spaghetti and meats. Or use vegan meatloaf inside red or green peppers for stuffed peppers.
If you are single, another great idea is to put the lentil loaf into muffin pans for single servings and freeze the individual servings for future meals.
What ingredients are in Vegan Meatloaf?
- Prepared brown lentils (I used Trader Joe's)
- White or yellow onion
- Carrot
- Celery
- Red pepper
- Mushrooms
- Garlic
- Tomato paste
- BBQ sauce of choice
- Yellow mustard
- Flaxseed meal
- Fresh parsley
- Salt
- Pepper
- Quick oats
- Whole wheat bread crumbs (I used Dave's Bread and made my own), but prepared bread crumbs is fine
How to make lentil meatloaf
First, saute the minced garlic, chopped onions, celery, carrots, and mushrooms in a large skillet.
While sauteing the vegetables, combine all the other ingredients into a food processor with a large blade. Then add the sauteed vegetables and pulse until ingredients are combined.
However, avoid over pulsing. The texture should appear thick and chunky.
Next, prepare a loaf pan. To cook without oil, use parchment paper to line the loaf pan. This process also removes the lentil loaf once it cools and easy cleanup.
Other pans for cooking
- Use a silicone loaf pan instead of a standard loaf pan with parchment paper.
- Or, line a baking sheet and use your hands to form a loaf on the baking sheet.
- Another alternative is using a large muffin pan for individual meatloaves
- Mini loaf pans are a cute way also to make individual lentil loafs
- Be aware, however, if using muffin pans or small loaf pans, cut the cooking time in half
Next, transfer the processed lentil mixture into the prepared pan and cover with aluminum foil and bake.
Now, remove the aluminum foil, spread additional barbeque sauce over the top of the meatloaf (optional), and bake an additional 10 minutes uncovered for 10 more minutes.
Allow cooling for at least 10 minutes before removing the pan and slicing. And, if desired, make this vegan meatloaf a day ahead of time and reheat, or eat cold on sandwiches. Hot or cold, this lentil loaf doesn't disappoint.
FAQs
What's a suitable binder for vegan meatloaf?
Ground flax, breadcrumbs, and oats are suitable binders in various vegan recipes. These will keep your meatloaf together instead of using eggs.
What are the most popular base ingredients in making vegan meatloaf?
The most popular base ingredients in making vegan meatloaf are lentils, beans, quinoa, tofu, brown rice, and tempeh.
If you are a former meatloaf fan from the past, try this Vegan Lentil loaf Recipe because it's over the top delicious!
OTHER RECIPES YOU MAY ENJOY...
- Vegan Goulash
- Vegan Lentil Meatballs Oil-Free
- Lentil Chili Recipe
- Vegan Lentil Tacos
- The Best Ultimate Vegan Lentil Black Bean Burrito Ever
- Vegan Cornbread Recipe
- Coney Sauce
- Drunken Noodles Recipe
Vegan Meatloaf - "Meatless" Lentils!
Full of veggies, lentils, and savory flavors, this lentil loaf is worth every ingredient. Make it the day before, enjoy it for dinner, and make cold vegan meatloaf sandwiches for lunch! YUM!
Ingredients
LENTIL LOAF
- 2 cups prepared brown lentils
- 1/2 cup white or yellow onion, diced (1/2 onion)
- 1 large carrot, diced (about 1/4 cup)
- 2 stalks celery, diced (about 1/4 cup)
- 1/2 cup red pepper, diced (half a red pepper)
- 1 1/4 cup chopped mushrooms
- 2 cloves, garlic, minced
- 2 Tablespoons tomato paste
- 1 Tablespoon bbq sauce of choice
- 1 Tablespoon yellow mustard
- 2 Tablespoons flaxseed meal
- 1 Tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup quick oats
- 1/2 cup whole wheat bread crumbs (I used Dave's Bread and made my own), but prepared bread crumbs is fine
GARNISH
- Extra bbq sauce for the top after cooking
Instructions
- Pre-heat oven to 350
- Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite Vegetable Chopper.
- In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
- In a food processor,Pulse prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
- The finished product should be chunky; do not over pulse.
- I used a silicone loaf pan or place parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
- Place dough into the loaf pan and gently press the top to form a bread shape on top.
- Cover with aluminum foil
- Bake for 35 minutes covered.
- Uncover after 35 minutes, and drizzle additional bbq sauce on top.
- Return to oven for 10 minutes uncovered.
- Remove from oven; recover and let stand for 10 minutes before cutting.
- I find it easier to remove it from the pan before cutting.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 92Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 278mgCarbohydrates 17gFiber 4gSugar 4gProtein 5g
Nutrition facts may not be 100% accurate.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Elizabeth
When you say prepared lentils, how watery is it to use for the recipe? Is it pretty dry?
Kathy Carmichael
I made lentils and they were in the refrigerator. Not watery at all; completely cooked according to directions. Does that answer your question? It wasn't dry at all. I have made a lot of lentil loaf, and I was shocked how moist it was.
Beth Seibel
I dislike red peppers, well, any peppers to be honest. What can I substitute for the red pepper in this recipe?
Kathy Carmichael
There are mushrooms in the recipe; do you mean instead of the lentils?
Vips U
Fifth ingredient down is "1/2 cup red pepper, diced (half a red pepper)" but it actually isn't mentioned in the directions. Red peppers are not something I generally have so I was also interested in this info! From your replies, I gather it's ok to omit.
Kathy Carmichael
Hello, the red peppers are listed in the second bullet of the directions, but if you don't like them, simply leave them out. You can also add another vegetable you prefer. I hope this helps, and enjoy the recipe.
Kathy Carmichael
You could use anything; more mushrooms, zucchini, etc.
Colleen
Can this be made without mushrooms? If so, how would you suggest modifying the recipe? Thanks!
Kathy Carmichael
Hi Colleen,
Yes, just add another vegetable you like or more lentils?
Janet
Hi, what can I replace the mushrooms with?
Thanks. Janet
Kathy Carmichael
You can just leave the mushrooms out if you don't like them. Or, you could add another vegetable you like, like zucchini, or cauliflower.
Jayne
Why, oh why did I manage to live 72 years thinking I hated lentils? When my cupboard got bare enough that there was little left but a can of organic lentils, I gave in and tried them. They were delicious! Now, there’s always plenty of lentils around!
Kathy Carmichael
Jayne, I used to hate broccoli, or at least I thought I did. Now, I could eat it every day.
Jen
Looks like a great recipe! Would canned lentils work? I have two cans in the cupboard I want to use up.
Kathy Carmichael
Hi Jen, yes; I think canned lentils would work fine. I might drain them first of excess fluid. Please let me know how it turns out.
Debbie
I made this for my family today and they loved it. I didn't have any bread so I used Bulgar wheat instead of whole wheat bread crumbs. The meatless loaf is moist and very tasty, yet holds together well. Easy to slice.
Kathy Carmichael
Debbie, I'm glad you liked it. Bulgar is a great idea! I will have to try that!
Erica Egelie
I made this recipe and we enjoyed it very much, thank you. We do not eat bread, so I replaced the crumbs by chia seeds. Made my own bbq sauce without sugar. This wonderful bread will be on the menu very often.
Kathy Carmichael
Erica,
Great ideas for substitutions. I'm so glad you liked it.
Ellen Baer
Do you use 2 cups of dry lentils or 2 cups cooked lentils? What size loaf pan do you use. My pan is only half full.
Kathy Carmichael
Hi Ellen, I use a standard loaf pan 8-1/2 x 4-1/2 x 2-1/2 inches. I also use 2 cups of cooked lentils.
Janice
Best lentil loaf I've ever tasted----hubby loved it as well
Kathy Carmichael
Janice, I must say, my husband loved it too. To be honest, I think I made 10 different failed versions until I made one I liked. You can also make meatballs from the same recipe, or stuff it in green or red peppers, or even mushrooms. I know how challenging it is to get our men on board. I'm glad I could help.
Cheryl
Just made this and must say this is the best tasting lentil loaf I have ever had, Thanks for sharing this great recipe, will be making this often????
Kathy Carmichael
Cheryl, Thank you so much for the positive feedback. I tried many times with several failures before I finally got it right. You can also stuff the lentil loaf into peppers, or make meatballs, or even stuff it into large pasta shells. I'm going to try to use the mixture in a lasagna next. I'll let you know if it works 🙂 .
kate12
Hi -- This lentil loaf may be the best of any of the gazillion plant-based "meat" loaf recipes I've made (honestly, I think I've tried them all!). This loaf has a wonderful hearty flavor. I used bulgur wheat instead of bread crumbs and since I didn't have mushrooms on hand I substituted with sweet corn. The loaf was even better the next day -- I made sandwiches with it and the slicing consistency was perfect. I finally have a plant-based loaf recipe that will become my go-to -- yay! Thank you!
Kathy Carmichael
Hi Kate, thank you so much for your feedback. I must say I tried a gazillion times to get it right before I figured it out. My husband loves to eat it the next day on a sandwich with mustard! I'm so glad you liked it. Stay healthy and safe!
Janet
Would this work with red lentils? I understand they’re a little softer than green. My online order options are limited now and red are available. Thanks!
Kathy Carmichael
Hi Janet, I think so but I haven't tried it with red lentils. Because red lentils are softer, I might cook the lentils for fewer minutes. Please let me know if you try it and it works.
Nancy C
My husband and I both detest any type of mustard. Can I just leave it out or do you have a suggestion for a substitute? Thanks
Kathy Carmichael
Hi Nancy, You can just leave it out. It doesn't really make it taste like mustard; it's just an acidic taste. If you leave it out though, make sure you add BBQ sauce or something you do like that will make up for the wet ingredient. Please let me know if you enjoy it. Stay safe and healthy.
Valerie
I only have regular rolled oats and really don't want to go to the grocery store! Will they work? Are there any modifications I should make?
Kathy Carmichael
Hi Valerie, I have never used rolled oats, but I think they can be used interchangeably for this recipe because the meatloaf is cooked. Rolled oats typically cook 10 minutes vs. quick oats that cook about 3 minutes. You may want to cook the meatloaf a few minutes longer. Other than that, I think you are good to go. I wouldn't want to go to the store either 🙂 Stay safe and healthy! And, let me know if you enjoy the recipe.
joannlakes
Kathy, I think our taste buds change with age and diet (especially diet). I love fruit as a child, as an adult on the sad I really avoided them especially apples. Now vegan for 12 years and wfpb no oil for 5 yrs, I love fruit and apples are #1!!!
Oh, and by the way, nice recipes! I've enjoyed the ones I've tried as well as gleaning ideas from others. Thank you!
Kathy Carmichael
Hi Joann, so funny you mention that. My daughter hated spicy food when she was younger; now that she is older, she loves spicy foods. In fact, what she eats is way too spicy for me. I am glad you are enjoying the recipes. Thank you for your feedback. Stay safe and healthy.
Carol
going to try this recipe, I make a meatless meatloaf simular to this one but I add a cup of homemade spaghetti sauce
Kathy Carmichael
Hi Carol, let me know if you like it. I love homemade spaghetti sauce. You should join our Facebook group and share your recipe 🙂
Martha
I was just pondering this recipe....looks great. I, too, was thinking about the use of my rolled oats. I think the quick-cooking oats are just rolled thinner so it cuts the cooking time so I think I’ll just put the oats in the blender to break them up somewhat but not to flour consistency.
Kathy Carmichael
Hi Martha, I have never tried using rolled oats, but it sounds very interesting. Let me know if you try it and how it turns out.
Nicole
Have yet to find a recipe on your blog that isn’t exactly on the mark! Can’t wait to try this one too. ♥️
Also, both my boys prefer mustard on their meatloaf instead of ketchup too 😀
Kathy Carmichael
Hi Nicole! Thank you so much! I appreciate the feedback, and I am so glad you enjoy the recipes. Tell the boys they are very smart. Mustard is where it's at! Have them try it cold the next day with the mustard on toasted bread! YUM!
Donna Flaherty
When you say 'flaxseed meal', is that the same as dry, ground flaxseed?
Kathy Carmichael
Hi Donna, yes; flaxseed meal is ground flaxseed. Let me know if you enjoy the recipe. It's one of my favorites! It's great cold the next day too 🙂
Brenda
Can't wait to try this as a stuffing for green peppers as you suggest. I will leave out the mushrooms, as my husband will not eat them. If he doesn't like it that way, next time, I'll add the mushrooms and it will be all mine...LOL!
Kathy Carmichael
Hi Brenda, that is so funny! You can freeze the extra meat if you have too much for the peppers. Just make sure you leave an inch between the top and the fill line, so it doesn't get freezer burn. Please let me know if you like the recipe. I appreciate your feedback. And, by the way, if you chop the mushrooms up relly fine, he will never know they are in there 😉
Susan
Made this yesterday in preparation for Canadian Thanksgiving, doubled the recipe, so I could give one to my daughter.
It is one of the best recipes I have used....
A keeper, it will be hand written, on a recipe card.
I always worry about my punctuation on here ,knowing I am responding to a former educater!!!????
Kathy Carmichael
Hi Susan! I'm so glad you liked it! And Happy Canadian Thanksgiving! I appreciate your feedback, and never worry about punctuation with me. This is a grammar free recipe zone 🙂
DIANN L MCBEE
Meatloaf was one thing I really missed so cannot wait to try this! Looks great!
One note -- please consider getting your PRINT recipe to one page. I always print to use for cooking so would help with ink, paper, and saving in my recipe notebook.
Thanks!
Kathy Carmichael
Hi Diann! I hope you enjoy the recipe. When I print the recipe, it is on one page. Hmmmm. I will look into it. Thank you for your feedback. I appreciate it.
Kelly
As oven differ, and I believe my oven runs a little cool, can you give me a description of how it should look after the 35 minutes? Mine is still quite wet looking. So should it still be undercooked when I am putting the bbq sauce on, or should it be solid by then? Thanks!
Kathy Carmichael
Hi Kelly, it settles and dries out a bit when you let it sit covered, but if it looks wet, I would cook it longer. I hope this helps and you enjoy the lentil loaf.
Elisa
Bread? What bread? 🙁
Kathy Carmichael
Hi Elisa, there are breadcrumbs in the recipe; you can make your own or used prepared ones. I hope you enjoy the recipe.
SHERBA SWINSON
Hello, I made the meatless meatloaf and it was a totally a taste bud change. It was so delicious 😋 I thought I would make it again soon.
Kathy Carmichael
Hi Sherba, I'm so glad you enjoyed the lentil meatloaf. It's one of my husband's favorites! Thank you for reaching out. I appreciate the feedback. Let me know if you try any other recipes.
Maggie
Hi Kathy! The reviews on this meatloaf are great, I'd love to try it. However I don't have flaxseed meal, could I sub chiaseeds do you think? And how would I go about that?
Thank you!
Kathy Carmichael
Hi Maggie, although I've never tried chia seeds, I think it would work. Using chia in place of flaxseed requires more trial and error because you can't just substitute a quarter-cup of flax for a quarter-cup of chia. Depending on the recipe, you'll need to replace the flax with between one-half and two-thirds the amount of ground chia. Let me know how it turns out 🙂
Maggie
Thank you 🙂
Kathy Carmichael
You're very welcome. Let me know how it goes.
Katie
Glad to read that the chia seeds worked! I'm scrolling through the comments for just such ideas. Was it a one for one substitution?
Kathy Carmichael
Hi Katie, yes it is an equal amount of one-to-one substitution. I hope you enjoy the lentil loaf. It is one of my favorites.
Sherba Swinson
Hello I am making this recipe again today because it is a keeper for me. I might use some of this toppings to go on my cauliflower pizza crust pizza along with bell peppers and onions.
Kathy Carmichael
Hi Sherba, that sounds like a great idea. Let me know how it turns out.
Linda Thomas
How would I make a yule log out of this recipe for Christmas
Kathy Carmichael
Hi Linda, I think you can make a yule log by using a cookie sheet instead of a loaf pan. Form the meatloaf mixture into the shape you want on a cookie sheet, and it should work out perfectly.
Carol
Sounds yummy!! A couple commenters mentioned using bulgar. Is that dry/raw/uncooked bulgar... or prepared/cooked bulgar?
Kathy Carmichael
Hi Carol, if you use bulgar as a substitute, it should be cooked before adding it to the meatloaf mixture. Let me know if you try it and if you enjoy it. Thanks.
Jill Kostrinsky
Hi Kathy - I am new to plant based eating and I LOVE your recipes. Whenever I want to make something I just google the name of it and your name! I made this recipe and it turned out great. I didn't have quick oats, but the rolled oats worked out fine. My question is: the nutritional information is for 1/12 which seems like an inadequate serving size. 1/6th seems more like a regular serving. What do you think? I track my food intake right now, and want to make sure its accurate.
Kathy Carmichael
Hi Jill, we usually eat a giant salad first and then our entree. It's okay to have two pieces of lentil loaf, but we usually serve it with mashed potatoes or scalloped potatoes, so we often don't have a whole piece. I do, however, make a second loaf every time, so we have sandwiches the next day, or I freeze a loaf to thaw to eat another time. I'm so glad you enjoyed the recipe.
Carolyn
I am a big fan of this recipe!! It’s trickier to make without a food processor, however. Any tips on getting by without the processor? Thanks again for creating this flavorful masterpiece!
Kathy Carmichael
Hi Caroline! You can make the lentil loaf without a food processor as long as you chop everything finely. I'm so glad you enjoyed the meatloaf.
Julie Greenman
I loved reading all the reviews! This looks really great. I am gluten-free and wonder if I could use garbanzo bean flakes. I will try it and let you know.
Kathy Carmichael
Hi Julie, I have never cooked with garbanzo flakes before. But you can certainly use gluten-free bread crumbs. Please let me know how it goes.
Rebecca
Hi Kathy, love your recipes! Can I use green lentils instead of brown? It there a difference? thank you 🙂
Kathy Carmichael
Hi Rebecca, yes, you can use green lentils instead of brown lentils in the lentil loaf recipe. They have the same consistency as brown lentils. However, red lentils are softer and do not work well in this recipe. I hope you enjoy the lentil loaf. Let me know what you think.
Dawn Taylor
My husband is a dialysis patient. He has restrictions on how much potassium and phosphorus he can have. Do any of your recipes have the amount of potassium or phosphorus labeled? By the way, your meetloaf looks great!
Kathy Carmichael
Hi Dawn, I'm sorry but I don't know how to measure potassium and phosphorus in recipes. The nutrition generator does not have those options. Does he have a list of foods to avoid possibly?