Name: Hearty Lentil Vegan Meatloaf Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup dry brown or green lentils; 2 1/2 cups water or vegetable broth; 1 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 carrot, grated; 1 celery stalk, finely chopped; 1/2 red bell pepper, finely chopped; 1/2 cup rolled oats; 1/2 cup breadcrumbs; 2 tbsp ground flaxseed + 5 tbsp water (flax egg); 2 tbsp tomato paste; 2 tbsp soy sauce; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper to taste; For the glaze:; 1/4 cup ketchup; 1 tbsp maple syrup; 1 tsp apple cider vinegar

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This Hearty Lentil Vegan Meatloaf is a plant-based twist on a classic comfort food. Made with protein-packed lentils, vegetables, oats, and flavorful seasonings, it’s moist, filling, and naturally savory. Topped with a tangy tomato glaze, this meatloaf is perfect for a satisfying dinner that everyone—vegans and non-vegans alike—will love.

Why You’ll Love This Recipe

This vegan meatloaf is a wholesome, flavorful alternative to traditional meatloaf. It’s packed with plant-based protein and fiber, hearty enough to satisfy, and loaded with spices and vegetables for depth of flavor. The tomato glaze adds a touch of sweetness and tang, giving it that classic “meatloaf” finish. It’s easy to make, freezer-friendly, and perfect for meal prep.

Hearty Lentil Vegan Meatloaf Recipe

Ingredients

For the Meatloaf:

1 1/2 cups cooked green or brown lentils
1 cup cooked quinoa or brown rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup finely grated carrots
1/2 cup finely chopped celery
1/2 cup rolled oats
1/4 cup ground flaxseed
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
2 tablespoons tomato paste
2 tablespoons soy sauce or tamari
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil

For the Glaze:

1/3 cup tomato ketchup
1 tablespoon maple syrup or agave
1 teaspoon apple cider vinegar
1/2 teaspoon smoked paprika

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven:
Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper or lightly grease it.
Prepare the flax egg:
Mix 2 tablespoons ground flaxseed with 6 tablespoons water and let it sit for 5-10 minutes until it forms a gel-like consistency.
Cook the vegetables:
In a skillet, heat olive oil over medium heat. Sauté chopped onion, garlic, carrots, and celery for 5-7 minutes until softened.
Mix the meatloaf:
In a large bowl, combine cooked lentils, quinoa, sautéed vegetables, oats, ground flaxseed, flax egg, tomato paste, soy sauce, smoked paprika, thyme, salt, and pepper. Mix until well combined.
Shape the loaf:
Transfer the mixture to the prepared loaf pan and press firmly to shape it evenly.
Prepare the glaze:
In a small bowl, whisk together ketchup, maple syrup, apple cider vinegar, and smoked paprika. Spread the glaze evenly over the top of the loaf.
Bake:
Bake for 35-40 minutes, until the top is set and lightly golden. Let the loaf cool for 10 minutes before slicing.
Serve:
Slice and serve warm with mashed potatoes, roasted vegetables, or a fresh salad.

Servings and timing

This recipe serves 6 people.
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 55-60 minutes

Variations

Different Lentils: Use red lentils for a softer texture, or black lentils for a firmer, earthy flavor.
Nutty Twist: Add 1/4 cup chopped walnuts or pecans for added texture and richness.
Spicy Version: Add 1/2 teaspoon cayenne pepper or chili flakes to the mix for heat.
Gluten-Free: Ensure oats are certified gluten-free if needed.
Herb Variations: Swap thyme for rosemary, sage, or Italian seasoning for a different flavor profile.

Storage/Reheating

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through. This meatloaf can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this meatloaf gluten-free?

Yes, use certified gluten-free rolled oats and ensure soy sauce is gluten-free.

Can I use canned lentils?

Absolutely, just drain and rinse them before using. Adjust the texture if needed by mashing slightly.

How do I prevent the meatloaf from falling apart?

Using a flax egg and oats helps bind the loaf together. Pressing the mixture firmly into the pan also ensures it holds its shape.

Can I make this ahead of time?

Yes, you can prepare the mixture the day before, cover, and refrigerate. Bake fresh before serving.

Can I add other vegetables?

Yes, finely chopped bell peppers, zucchini, or mushrooms can be added for more flavor and nutrition.

Is this meatloaf high in protein?

Yes, lentils and quinoa provide plant-based protein, making it hearty and satisfying.

Can I make it without tomato glaze?

Yes, the loaf is flavorful on its own, but the glaze adds sweetness and moisture.

How long can I freeze the meatloaf?

Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I make mini meatloaves?

Yes, divide the mixture into muffin tins for individual portions, adjusting baking time to 20-25 minutes.

Can I add cheese to this vegan meatloaf?

Yes, you can add vegan cheese or nutritional yeast for a cheesy flavor, but it’s optional.

Conclusion

Hearty Lentil Vegan Meatloaf is a comforting, nutritious, and satisfying plant-based alternative to traditional meatloaf. Packed with protein, fiber, and flavor, it’s perfect for family dinners, meal prep, or entertaining. With its tangy glaze and wholesome ingredients, it’s proof that vegan meals can be just as hearty and delicious as the classics.

Chef MARTHA