Description

This hearty lentil loaf is a delicious plant-based twist on classic meatloaf. Made with wholesome ingredients like lentils, oats, walnuts, mushrooms, and veggies, it’s full of flavor and easy to prepare. A simple ketchup glaze adds a tangy finish. Perfect for holidays, meal prep, or anytime you need a satisfying, protein-packed dish. This lentil loaf holds together well and is freezer-friendly too.

Ingredients

1 cup dry green or brown lentils
3 tbsp ground flaxseeds, 20g
1/4 cup water
1 tbsp olive oil
1 small onion, diced, about 1/2 cup
2 ribs celery, diced, about 1/2 cup
1 carrot, grated, about 1/2 cup
3 cups mushrooms, chopped, approx. 8-9 white or brown mushrooms
Salt and pepper
4 cloves garlic, minced
1 cup rolled oats, 108g
1/2 cup walnuts, 55g
2 tbsp tomato paste
2 tsp ketchup
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp cayenne pepper, optional
2 tbsp soy or tamari
For the Glaze:
2 tbsp ketchup
1 tbsp tomato paste
1 tbsp maple syrup
1 tbsp balsamic vinegar

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Instructions

Cook Lentils: Fill a medium pot with salted water. Add lentils. Bring to a simmer over high heat. Once simmering, reduce heat to medium-low. Cook for 18-20 min, until lentils are tender. Drain lentils well, shaking off excess liquid.
Make Flax Egg: Meanwhile, in a small bowl, combine ground flax seeds and 1/4 cup water. Stir to combine. Set aside to thicken, about 10 mins.
Preheat Oven and Sauté Vegetables: When lentils are close to being done, preheat oven to 375F. In a large pan, heat 1 tbsp oil over medium heat. When the pan is hot, add onion, celery, carrots and mushrooms. Season with salt and pepper. Cook for 6-8 min, stirring occasionally, until tender. Add garlic, tomato paste, ketchup, thyme, oregano, rosemary, basil and cayenne (if using). Cook for another 1-2 min, stirring often, until fragrant and toasted. Off heat, stir in soy sauce or tamari.
Combine Filling: To a food processor, add oats. Pulse oats until ground into a flour. Add walnuts. Pulse a few times, until they are the size of small peas, but still have texture. Add flax mixture, cooked lentils. Pulse again. You still want to see some lentils, but it’s key to break some of the lentils down. Add lentil mixture to pan with veggies, stir until well combined. Season with salt and pepper, to taste.
Add Mixture to Pan: Lightly grease and line a loaf pan with parchment paper. Press mixture evenly and firmly into the pan, smoothing the top.
Prepare Glaze: In a small bowl, combine ketchup, tomato paste, maple syrup and balsamic vinegar. Spread in an even layer over the loaf.
Bake Loaf: Cover loaf with foil. Bake for 30 min. Uncover and bake for another 10 min.
Slice and Serve: Let cool in pan for at least 20 minutes before removing. Slice into 8 portions and serve.

Notes

Lentils can be cooked ahead of time.
Lentil loaf can be assembled in the pan ahead of time and refrigerated until baking.
For a simpler glaze, you can use BBQ sauce.
Leftover lentil loaf can be stored in the fridge in a sealed container for up to 3 days. Reheat in the microwave or enjoy cold.
To freeze, cool then wrap in foil. Place in a freeze-bag and freeze up to 2 months. Thaw in the fridge before reheating.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Dishes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240 kcal
Sugar: 6 g
Sodium: 346 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 11 g
Protein: 11 g
Cholesterol: 0 mg