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Easy Lentil Meatloaf

Easy Lentil Meatloaf

Prep: 30 min
Cook: 1 hr 30 min
Total: 2 hr
Servings: 6

Finally an easy meatloaf recipe that uses affordable ingredients you already have stocked in your kitchen. This tastes great, looks amazing, and it's very easy to do substitutions as well!

Author Louisa
by Louisa
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 1 Meatloaf (6 Servings)
Needed Kitchenware: Cooking pot, sauté pan, mixing bowl, food processor or blender, bread or loaf pan, parchment paper, cooking sheet
  • 1 cup uncooked green or red lentils
  • 3 tbsp ground flax
  • ½ tbsp olive oil
  • 4 garlic cloves
  • 2 shallots
  • 1 leek
  • 1 carrot
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp paprika
  • ¼ tsp ground coriander
  • ½ cup breadcrumbs
  • ½ cup oat flour
  • Salt and pepper
Glaze Topping
  • 8 tbsp ketchup
  • 1 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 2 tsp agave or maple syrup
  • 1 tsp vegan Worcestershire sauce
Recipe Directions

Directions

  • Finely mince the garlic cloves. Finely dice the carrot, thinly slice the white and light green parts of the leek. Finely chop the shallots.
  • Rinse and strain the lentils. Add 4 cups of water to a large pot with the lentils, a pinch of salt, bring to a boil and then reduce the heat to low. Cooking time varies on lentil type used. Green lentils should be around 30 minutes and red lentils around 20 minutes. Cook until tender and then drain the lentils and set aside.
  • Meanwhile, mix the ground flaxseed meal with ⅓ cup water to a small bowl and place in the refrigerator to set.
  • Preheat oven to 350° F. Line your loaf pan with parchment paper.
  • Place a large sauté pan over medium heat and add the olive oil. Sauté the shallots and leeks until softened, about 4 minutes. Add the carrot and cook 5 minutes. Add the garlic and cook for 2 minutes until fragrant. Season with salt and pepper to taste.
  • Add in the cumin, chili powder, paprika, and coriander and cook for 30 more seconds, then transfer to a large bowl. Set aside.
  • Using a blender or food processor, blend about 2 cups of the cooked lentils.
  • Transfer to the bowl with the sauteed vegetables, and stir in the remaining lentils along with the breadcrumbs, oat flour, and flaxmeal mixture from the refridgerator.
  • Add the mixture to the prepared loaf pan, pressing and smoothing the loaf into the parchment paper.
  • Bake the loaf for 20 minutes.
  • Meanwhile, prepare the glaze by combining the ketchup, tomato paste, vinegar, sweetener, and Worcestershire sauce in a small bowl. Whisk to combine.
  • Prepare a cooking sheet by covering it with enough parchment paper for the loaf to cook on.
  • After the load has been baking for 20 minutes, remove the loaf from the oven and from the loaf pan. Invert the loaf onto the flat cooking sheet. Brush most of the glaze on top of the loaf. Bake for an additional 15 minutes.
  • Brush the remaining glaze over the meatloaf and place it back in the oven. Continue cooking for 10 minutes.
  • Remove the meatloaf from the oven and allow it to cool for 10 minutes before slicing and serving.
Notes

Can't find vegan Worcestershire sauce? Use Balsamic vinegar instead. You can also use more apple cider vinegar or rice wine vinegar, but add another tsp of agave or ketchup to compensate.

You can substitute shallots for 1 white or yellow onion.

You can use gluten-free flour and gluten-free breadcrumbs. Also, if you don't have oat flour, put a heaping ½ cup of rolled oats into a blender to create the oat flour you need.

You can control how dense, chunky, or smooth your loaf is. If you like a smoother loaf, blend all of the vegetable mixture with the lentils before combining with the flours. If you want a more dense loaf, add a bit more flour.

Recipe nutrition

Nutritional Information

Yield: 1 Meatloaf
Servings: 6
Information per serving:
Energy: 245.8 kcal
Carbohydrate: 44 g
Protein: 10.7 g
Fiber: 8.2 g
Sugar: 9.4 g
Fat: 4.1 g
Monounsaturated Fat: 1.4 g
Polyunsatured Fat: 1.5 g
Omega-3: 0 g
Omega-6: 0.4 g
Saturated Fat: 0.3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 12 mg 3% DV
Folate: 19.1 µg 5% DV
A: 2401.3 IU 103% DV
B1: 0.1 mg 11% DV
B2: 0.1 mg 7% DV
B3: 0.8 mg 6% DV
B5: 0.2 mg 4% DV
B6: 0.2 mg 14% DV
B12: 0 mg 0% DV
C: 5.2 mg 7% DV
D: 0 IU 0% DV
E: 1.1 mg 8% DV
K: 11.8 µg 13% DV
Calcium: 58.6 mg 6% DV
Copper: 0.1 mg 13% DV
Iron: 3.7 mg 21% DV
Magnesium: 29.3 mg 9% DV
Manganese: 0.6 mg 32% DV
Phosphorus: 71.8 mg 10% DV
Potassium: 274.3 mg 6% DV
Selenium: 3.9 µg 7% DV
Sodium: 709.8 mg 47% DV
Zinc: 0.6 mg 7% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

vegetarian lentil meatloaf

Affordable, Easy, and Delicious!

This recipe is so affordable and easy to make. If it becomes a staple in your household, you'll adjust the flavors to your family's liking and it'll get better every time.

This loaf is basically these main ingredients: lentils of your choice, oats, breadcrumbs, ketchup, sweetener, and a mix of the usual Western umami flavors like garlic, onion, chili, salt and pepper. If you don't have one of these stocked at the time it's so easy to substitute. That's what makes this recipe so nice and versatile.

This recipe does NOT use expensive nuts, any mushrooms, or expensive and processed "fake meats."

the best, easy vegan lentil meatloaf minimalist baker

Versatile Ingredients

Can't find vegan Worcestershire sauce? Use Balsamic vinegar instead. You can also use more apple cider vinegar or rice wine vinegar, but add another tsp of agave or ketchup to compensate.

You can substitute shallots for 1 white or yellow onion.

You can use gluten-free flour and gluten-free breadcrumbs. Also, if you don't have oat flour, put a heaping ½ cup of rolled oats into a blender to create the oat flour you need.

You can control how dense, chunky, or smooth your loaf is. If you like a smoother loaf, blend all of the vegetable mixture with the lentils before combining with the flours. If you want a more dense loaf, add a bit more flour.

vegan meatloaf recipe

Want to Make This Meatloaf Recipe Whole Food?

Totally easy to do!

First, omit the olive oil during the sauté step. Use a non-stick pan and just use a little water or vegetable stock on low heat. You don't want to create too much liquid, so be sure you use enough to prevent burning.

Secondly, for the breadcrumbs, make your own using very stale whole wheat, whole grain bread. Leave a few slices on the counter to harden and then stick them into a food processor. You also have the option of substituting with more oat flour or using gluten-free breadcrumbs.

Lastly, the tomato topping will need some adjustments. Use 9 tbsp tomato paste, 1 tbsp and 1 tsp apple cider vinegar, and then 3 tsp maple syrup. We're omitting the ketchup and sauce here since they have processed ingredients.

Enjoy!

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