Lentil Loaf (Vegan Meatloaf)

Complete tonight’s family meal with this delicious vegan lentil loaf. The perfectly browned edges and caramelized glaze topping will definitely make it the star dinner entrée. This recipe is easy to make, packed with vegetables, and loaded with protein.

This lentil loaf is the vegan meatloaf you've been looking for! It's packed with cooked lentils, quinoa, and a variety of vegetables for a hearty texture.

And don't worry this vegan "meatloaf" is just as filling and flavorful as mom’s meatloaf. It’s also topped with a sweet and tangy glaze for extra flavor, just like moms.

Ingredients You'll need

Gather the ingredients below to quickly and easily make this recipe.

Ingredient notes and substitutes

• Lentils – Use green or brown lentils for the best texture. Red lentils are a bit too soft.
• Quinoa – Any type of quinoa will work. I suggest white quinoa, tricolored quinoa, or red quinoa.
• Breadcrumbs – Plain or herbed-flavored breadcrumbs are best. For a gluten-free option use GF breadcrumbs or oat flour instead.
• Ground flaxseed – In place of eggs, ground flaxseed is used to bind the lentil loaf ingredients together. Ground chia seeds can be used as a flax egg substitute.
• Tahini – If you don't have tahini on hand, no problem. Omit it without too much change in flavor.
• Coconut Aminos – This adds a savory element to the lentil loaf recipe. To replace the coconut aminos use low-sodium soy sauce or tamari.

How to make lentil loaf

Start by cooking the lentils and quinoa together in a pot. While they cook, sauté the vegetables until softened.

Now, use the easy-to-follow steps below to bring this recipe together.

Step 1: Add the cooked lentils and quinoa to a large mixing bowl.
Step 2: Use a potato masher, or fork, to mash about half of the lentils.

Step 3: Add the remaining ingredients to the bowl.
Step 4: Mix everything together until well combined.

Step 5: Add a sheet of parchment paper to the bottom of your loaf pan as pictured above. Then, firmly press the lentil mixture into the pan.
Step 6: In a small bowl, mix together ketchup, barbecue sauce, and maple syrup to make a glaze. Brush the glaze over the top of the mixture.

Step 7: Bake the loaf in the oven at 350ºF for about 30 minutes.

To serve

Enjoy this vegan lentil loaf at your next Thanksgiving, Christmas, or Easter dinner.

Serve it alongside mashed potatoes, green bean casserole, wild rice stuffing, and pumpkin dinner rolls to complete the table.

Your holiday dinner guests will be raving about the delicious flavor of this vegan meatloaf and asking for the recipe.

Or make this vegan lentil loaf for dinner any night of the week. It's hearty, delicious, and uses simple pantry staples.

And, the leftovers are great for a quick and easy lunch. You can even use a few slices on a sandwich.

To store leftovers

Cover any leftovers with plastic wrap or foil. Store in the refrigerator for up to 4 days.

To freeze: Allow the vegan meatloaf to cool completely then cut it into slices. Place a piece of parchment paper between each slice. Store them in an airtight container or ziplock bag in the freezer for up to 2-3 months.

To reheat: This recipe is best reheated in the toaster oven or conventional oven at 300ºF for 5-8 minutes (15-25 minutes if frozen) or until heated through. You can reheat the remaining loaf or just a few slices. It can also be microwaved.

Recipe FAQ's

Expert Tips

• An 8x4-inch loaf pan is a perfect size for this recipe.
• If you like a little extra glaze for dipping, simply double the recipe. Serve the extra glaze on the side or slather it on top of the vegan loaf after cooking.
• When cooking the lentils, be sure to cook down the liquid all the way. Any excess moisture can cause a mushy loaf.
• Don’t over-mash the lentils. You want some whole lentils for texture.
• Lay a sheet of parchment paper across the bottom and over the sides of the loaf pan. The lentil loaf can easily be removed from the pan by lifting it out with the side flaps. (see the flaps in steps 5-6 above)

Recipe

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