Vegetarian Lentil Loaf

Why You’ll Love This Recipe

This lentil loaf is filling, flavorful, and incredibly satisfying — even for meat-eaters. It’s made from simple, whole ingredients, is easy to customize, and bakes up firm and sliceable. Whether you’re looking for a vegetarian main dish, meal prep option, or something special for the holidays, this loaf delivers all the comfort of classic meatloaf with a healthy, plant-based twist.

Ingredients

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

• Cooked lentils (green or brown)
• Onion
• Carrot
• Celery
• Garlic
• Rolled oats
• Ground flaxseed (or chia seeds)
• Tomato paste
• Soy sauce or tamari
• Olive oil
• Worcestershire sauce (vegetarian)
• Thyme
• Smoked paprika
• Salt
• Black pepper
• Ketchup or barbecue sauce (for glaze)

Directions

1. Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper or lightly grease it.
2. In a skillet over medium heat, sauté chopped onion, carrot, and celery in olive oil until softened. Add garlic and cook for another minute.
3. In a large bowl, combine cooked lentils, sautéed vegetables, rolled oats, ground flaxseed, tomato paste, soy sauce, Worcestershire sauce, and spices. Mix thoroughly.
4. Mash about half the mixture using a potato masher or food processor until it holds together but still has texture.
5. Transfer the mixture to the prepared loaf pan, pressing it down firmly and smoothing the top.
6. Spread a layer of ketchup or barbecue sauce over the top for a flavorful glaze.
7. Bake for 45–50 minutes until firm and lightly browned on top. Let it rest in the pan for at least 10–15 minutes before slicing.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

• Add chopped mushrooms for a deeper umami flavor.
• Use quinoa or cooked rice instead of oats for a different texture.
• Spice it up with a dash of hot sauce or cayenne pepper.
• Use barbecue sauce instead of ketchup for a smoky glaze.
• Add chopped nuts like walnuts or pecans for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm slices in the oven at 350°F (175°C) for about 10–15 minutes, or microwave individual slices for 1–2 minutes.
To freeze, wrap the entire loaf or individual slices in foil and store in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.

FAQs

Can I use canned lentils?

Yes, canned lentils work well. Just be sure to drain and rinse them before using.

What type of lentils is best?

Green or brown lentils are ideal because they hold their shape and provide a good texture.

How do I keep the loaf from falling apart?

Make sure to mash part of the mixture and press it firmly into the pan. The flaxseed acts as a binder, helping it hold together.

Is this recipe gluten-free?

It can be made gluten-free by using certified gluten-free oats and tamari instead of soy sauce.

Can I make this loaf ahead of time?

Yes, you can prepare and refrigerate it unbaked for up to 24 hours. Bake just before serving.

Can I make this without a food processor?

Yes, you can mash the mixture with a potato masher or fork until it reaches the desired consistency.

What can I serve with lentil loaf?

It pairs well with mashed potatoes, steamed vegetables, or a fresh green salad.

Can I skip the glaze?

Yes, but the glaze adds flavor and a beautiful finish. You can also experiment with different sauces.

Can I use red lentils?

Red lentils are not recommended as they become too mushy and won’t hold the loaf together well.

Is this freezer-friendly?

Absolutely. Freeze the whole loaf or slices, then reheat when needed for a quick and healthy meal.

Conclusion

Vegetarian lentil loaf is a flavorful, nourishing, and satisfying main dish that’s perfect for both everyday dinners and special occasions. Packed with protein, fiber, and hearty ingredients, it’s a great meatless alternative that doesn’t skimp on taste or texture. Whether you’re vegetarian or just trying to eat more plant-based meals, this lentil loaf is a delicious and reliable favorite.

Vegetarian Lentil Loaf

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Vegetarian Lentil Loaf is a hearty, nutritious plant-based alternative to traditional meatloaf. Made with lentils, vegetables, oats, and flavorful seasonings, it’s a satisfying and comforting dish perfect for weeknight dinners or holiday meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Vegetarian

Ingredients

• 2 ½ cups cooked green or brown lentils
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 cup rolled oats
• 2 tbsp ground flaxseed (or chia seeds)
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tbsp vegetarian Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup ketchup or barbecue sauce (for glaze)

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Instructions

1. Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or grease lightly.
2. In a skillet, heat olive oil over medium heat. Sauté onion, carrot, and celery until softened (5–7 minutes). Add garlic and cook 1 minute more.
3. In a large bowl, combine cooked lentils, sautéed vegetables, oats, flaxseed, tomato paste, soy sauce, Worcestershire, thyme, paprika, salt, and pepper.
4. Mash about half of the mixture with a potato masher or food processor to help bind it, then stir to combine thoroughly.
5. Transfer to the loaf pan, press down firmly, and smooth the top. Spread ketchup or BBQ sauce over the top.
6. Bake for 45–50 minutes until firm and slightly browned. Let rest 10–15 minutes before slicing.

Notes

• Use canned lentils to save time — just rinse and drain well.
• For a gluten-free version, use certified gluten-free oats and tamari.
• Add mushrooms or walnuts for extra flavor and texture.
• Store leftovers in the fridge for up to 4 days or freeze slices for quick meals later.

Nutrition

• Serving Size: 1 slice (1/8 of loaf)
• Calories: 210
• Sugar: 4g
• Sodium: 420mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 0mg