Easy Vegetarian Meatloaf (Lentil Loaf)
This hearty, comforting vegetarian lentil loaf is everything you love about classic meatloaf, with savory flavor, satisfying texture, and a sweet-tangy glaze. Vegetarian meatloaf is made with simple ingredients like lentils, oats, dried herbs, and sautéed vegetables. It's a cozy centerpiece for your holiday table or any family dinner.
As a plant-based dietitian and intuitive eating counselor, I love creating vegetarian comfort food that feels nourishing and grounding. This lentil loaf has become one of my go-to high-protein recipes when I'm craving a plant-based dinner that feels hearty, satisfying, and a little bit special.
This recipe is great for cozy weekend dinners at home, Sunday meal prep sessions, and freezer meals for batch cooking. Vegetarian meatloaf also makes a wonderful, crowd-pleasing main dish for the holidays.
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This lentil loaf would be delicious with Roasted Brussels Sprouts with Goat Cheese and Walnuts, Mashed Potatoes with Creamy Mushroom Gravy, or Vegan Coleslaw with Apples and Tahini Dressing.
At Thanksgiving, pair it with Brown Butter Herb Stuffing, Vegan Sweet Potato Casserole, or Baked Brie Puff Pastry Bites for a starter. You can find more Easy Vegetarian Thanksgiving Recipes here.
Ingredients
This vegetarian meatloaf starts with a base of green or brown lentils, which give it a hearty, protein-rich texture. Vegetable broth infuses flavor as the lentils simmer, while an aromatic mix of onion, celery, carrot, and garlic adds depth and natural sweetness. A blend of rosemary, thyme, onions powder, and garlic powder gives this lentil loaf classic savory notes. Eggs (or flax eggs) and oats bind everything together. Finally, a simple glaze of ketchup, cider vinegar, and maple syrup adds that signature sweet-tangy meatloaf finish.
Instructions
Cook the lentils and sauté the vegetables and herbs. Blend or process about ¾ of the cooked lentils.
Mix the cooked lentils, sautéed vegetables, oats, and eggs.
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Press the mixture into a loaf pan.
Whisk together the glaze.
Brush the glaze evenly over the top of the loaf and bake until golden brown.
Substitutions
- Lentils: Green or brown lentils work best for texture. Red lentils are too soft and will create a mushy loaf.
- Eggs: Use flax eggs (1 tablespoon ground flax seeds mixed with 3 tablespoons water per egg) for a vegan version.
- Oats: Quick oats make the texture cohesive. If you only have old-fashioned oats, pulse them a few times in a blender or food processor beforehand. Instead of oats, you can also use breadcrumbs.
- Glaze: Swap ketchup for tomato paste or BBQ sauce and adjust sweetness with maple syrup or brown sugar as desired.
- Vegetables: Add finely chopped mushrooms or bell pepper for extra flavor.
Making Ahead and Storage
- Making ahead: You can assemble the lentil loaf a day or two ahead of time, cover, and refrigerate before baking. Bake as directed when ready to serve.
- Storage: Leftovers keep well for up to 4 days in the fridge.
- Reheating: Reheat in the oven at 350ºF or in the microwave.
- Freezing: The cooked loaf also freezes well for up to 3 months; thaw it overnight in the fridge and warm before serving.
FAQ
A lentil loaf is a vegetarian or vegan take on traditional meatloaf. It uses lentils, vegetables, and grains like oats or breadcrumbs as the base instead of ground meat. This version has a hearty texture and plenty of plant-based protein.
Common binders include eggs (or flax eggs), oats, or breadcrumbs. In vegetarian versions, oats work especially well. They absorb moisture while keeping the loaf tender and sliceable.
If your lentil loaf turns out mushy, it's usually due to excess moisture. Be sure to simmer the lentils until most of the liquid is absorbed, and measure ingredients carefully. Using too many blended lentils or skipping the oats can also affect the texture.
For an egg-free version, make flax eggs by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for 5 minutes to thicken (it should be similar in texture to a beaten egg) before adding it to the loaf mixture.
📖 Recipe
Easy Vegetarian Meatloaf (Lentil Loaf)
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Equipment
- Medium pot with lid
- blender or food processor
- skillet
- mixing bowl
- Loaf pan
Ingredients
Loaf:
- 1 cup dry lentils (green or brown)
- 2 ½ cups vegetable broth or water
- 2 tablespoons olive oil, plus more for greasing pan
- 1 medium yellow onion, finely diced (1 cup)
- 1 medium carrot, grated or finely diced (about ¾ cup grated)
- 1 medium celery rib, finely diced (about ⅓ cup diced)
- 3 cloves garlic, minced
- 1 teaspoon crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 eggs or flax eggs for vegan, see notes
- ¾ cup quick oats see notes
- Chopped fresh parsley for garnish, optional
Glaze:
- ¼ cup ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon maple syrup
Instructions
- Add dried lentils and vegetable broth to a medium pot and bring to a boil. Reduce the heat to low, cover, and simmer for 35 minutes, or until the lentils are tender and most of the liquid is absorbed. Don't drain any of the remaining liquid in the pot. Turn off the heat, uncover, and allow the lentils to cool and thicken for about 5 minutes. Once cooled, transfer about ¾ of the cooked lentils to a blender or food processor and blend until smooth. Set aside.
- Preheat oven to 350ºF and grease the bottom and sides of a loaf pan with oil.
- Heat olive oil over medium-high heat. Stir in onion, carrot, and celery, and cook for 5 minutes, stirring occasionally, or until onion is translucent and vegetables are tender. Stir in garlic, rosemary, thyme, onion powder, garlic powder, salt, and pepper, and cook 1 minute, or until aromatic. Turn off heat.
- In a large mixing bowl, combine cooked lentils (both the blended and unblended portions), cooked vegetable and herb mixture, eggs, and oats. Transfer the mixture to the greased loaf pan. Use the back of a wooden spoon or a spatula to spread the mixture evenly and press it down firmly into the pan.
- Whisk ketchup, cider vinegar, and maple syrup in a small bowl. Brush evenly on top of the lentil loaf. (You may have some extra glaze left, which you can reserve for serving if desired.)
- Transfer the loaf pan to the oven and bake for 45-50 minutes, or until golden brown and set. Remove from the oven and allow to cool in the pan for 10-15 minutes before removing and slicing to serve. Garnish with parsley if desired.
Notes
- Egg-Free/Vegan: Substitute flax eggs for eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for 5 minutes (it should be similar in texture to a beaten egg) before adding to the loaf mixture.
- Oats: If you only have old-fashioned oats, pulse them a few times in a blender or food processor before adding them to the loaf mixture.
- Making ahead: Assemble the loaf up to two days ahead. Cover the loaf in the loaf pan and refrigerate before baking. Bake as directed when ready to serve.
- Storage: Leftovers keep well for up to 4 days wrapped or stored in an airtight container in the fridge.
- Freezing: Wrap or store in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the fridge and warm before serving.
- Reheating: Reheat in a 350ºF oven or in the microwave until warmed through.
How do you remove it from the loaf pan with that red sauce on it already?
Hi Marci, First, remember to grease the loaf pan well before baking. That will make the loaf slide out pretty easily once it's cooked. After it’s done, let it rest 10–15 minutes to firm up, then run a butter knife or spatula around the edges to loosen it if it seems stuck to the edges. The sauce mostly bakes into the loaf, so it should shimmy out pretty easily. You can always brush a little extra sauce on top before serving if you have any trouble removing it.
Can you use lentil soup and if so, what's the equivalent to 1 cup cooked lentils?
Hi Judi, I wouldn't recommend lentil soup, as it would likely be too liquid-y and prevent the loaf from setting. Thanks for checking!