Vegan Lentil Loaf (Vegan Meatloaf)

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This hearty vegan lentil loaf is packed with flavor, loaded with plant-based protein and makes for a delicious vegetarian entree for a holiday meal.

Oh boy do I have a treat for you today! It’s a vegan lentil loaf that’s like the meatloaf my mom used to make only with lentils instead of meat. It’s amazingly flavorful and works beautifully as a vegetarian or vegan entree for a holiday meal. That said, don’t be surprised if you find the meat-eaters in your life enjoying it as well.

An overhead shot of a cutting board with a partially sliced lentil loaf on parchment paper. A knife lays on the cutting board perpendicular to the loaf.

Why You’ll Love This Recipe

  • This lentil loaf has plenty of flavor and texture like traditional meatloaf but… it’s vegan!
  • The sweet and savory tomato-based glaze is free of refined sugar and absolutely delicious.
  • This vegan meatloaf holds together super well and doesn’t crumble when you cut it for serving.
  • It’s the perfect meatless meal for a casual weeknight but fancy enough for a holiday meal as well!

WATCH HOW TO MAKE THIS VEGAN LENTIL LOAF:

Ingredients measured out to make a lentil loaf: apple cider vinegar, oil, salt, pepper, tamari, onion, water, celery, oats, flaxseed, lentils, bay leaf, nutritional yeast, carrot, tomato paste, maple syrup, spices, walnuts and garlic.

Ingredients & Substitutions

  • dry brown or green lentils – you need to purchase dry brown or green lentils for this recipe. I don’t recommend making this loaf with red lentils because unfortunately they’re too soft and your loaf will be mushy
  • vegetables celery, carrot, onion and garlic add a ton of flavor and texture to this recipe! You’ll sauté the veggies before adding them to the rest of the ingredients.
  • walnuts – pecans would work as well. You can also swap in more lentils for the nuts if you’d like to keep this recipe nut-free.
  • rolled oats – I’m using rolled oats in place of breadcrumbs to help bind this loaf together. If you don’t need a gluten-free option, you can use breadcrumbs!
  • tamari – soy sauce, liquid aminos or coconut aminos can be subbed for the tamari. I just prefer to use tamari to keep this loaf gluten-free.
  • tomato paste – adds a robust flavor to the loaf! It’s also a key ingredient of the tomato-based glaze that tops this loaf.
  • ground flaxseed – or ground chia seeds to bind the loaf together. Plus, you get extra healthy fats and fiber!
  • nutritional yeast – you can leave out the nutritional yeast if needed. It does add a nice savory flavor, so I do recommend picking some up at the grocery store if you don’t have any on hand. Look for it in the natural foods section or with the condiments at your local grocery store. Of course you can also order nutritional yeast online.
  • olive or avocado oil – to sauté the vegetables in.
  • pure maple syrup – remember to use 100% pure maple syrup, not the processed syrups sold for pancakes. The first ingredient on those syrups is corn syrup or high fructose corn syrup… no thanks!
  • apple cider vinegar – part of the glaze that tops this loaf. The acidic vinegar really helps the flavors pop!
  • balsamic vinegar – I love using a high quality balsamic for the glaze.
  • seasonings and spices – bay leaf, dried thyme, dried oregano, dried basil, cayenne pepper, ground pepper and sea salt.

Dry vs. Pre-Cooked Lentils

For this recipe I used dry lentils. The 1/2 cup of dried lentils results in about 1 1/2 cups of cooked lentils. To make this recipe even easier, you can totally use pre-cooked, steamed lentils. I would measure out about 1 1/2 cups and skip steps 2 and 3 within the recipe below.

I’ve seen steamed lentils at different grocery stores in the produce section. Stores like Kroger carry Melissa’s steamed lentils and steamed lentils are one of my favorite items to buy from Trader Joe’s.

tip!
If you're using dry lentils make sure you don't overcook them and to drain them well. If your lentils have too much moisture in them it can result in a mushy lentil loaf. 
Collage of four photos showing the process on how to make a vegan meatloaf, two photos of the lentils and other ingredients before and after being processed, a photo of someone brushing ketchup on the top of the loaf and the ketchup brushed loaf in a pan.

How to Make Lentil Loaf

Prepare the lentils by rinsing them and adding them to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.

Toast walnuts by spreading them onto a baking sheet and toasting them in the oven for about 8-10 minutes. Remove from oven and let cool.

Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they’ve softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.

A food processor with ingredients to make a lentil loaf inside of it.

Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to your food processor. Pulse until the mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don’t want it to be completely pulverized.

Ingredients for lentil loaf after being blended, inside of a food processor.

Stir in the reserved lentils and press the mixture into a parchment-lined loaf pan.

In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.

Lentil loaf mixture in a bread pan being coated with maple sweetened glaze by a hand using a small brush.

Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.

Lentil loaf coated with maple sweetened glaze in a bread pan lined with parchment paper, ready to be baked.

How to Prep Lentil Loaf in Advance

If you want to prep the lentil loaf ahead of time I recommend prepping it fully, covering it with foil or plastic wrap and keeping it in the fridge for 1-2 days before baking as instructed in the recipe.

Serving the Lentil Loaf

As I mentioned, this lentil loaf is the perfect vegetarian main for a holiday meal, but you can also serve this for a regular weeknight meal.

If you’re making it for Thanksgiving or Christmas you might consider serving it alongside a few holiday side dishes. I’d recommend my healthy sweet potato casserole (also vegan!), this healthy green bean casserole, my wild rice stuffing or even something simple like these roasted root vegetables.

For a non-fussy meal you could pair the lentil loaf with a simple salad (this garlicky kale salad would be perfect) or go more traditional with a side of mashed potatoes (or mashed cauliflower). You could also keep it really easy and do baked sweet potatoes as a side dish.

Two plates with two slices of lentil loaf and salad greens. Additionally, there are two forks and two glasses of water.

How to Store and Reheat Leftovers

Leftovers should keep for up to 5 days in the fridge, but you can freeze the lentil loaf too. To freeze, just bake the lentil loaf and let cool to room temperature, wrap slices in foil or plastic wrap and freeze for up to 1 month.

To reheat, thaw slice(s) in the fridge then heat in the microwave or bake in a 275°F oven until the lentil loaf slice has heated through, about 15 minutes.

More Lentil Recipes to Try

More Holiday Recipes

Be sure to check out my full collection of vegan Thanksgiving recipes and all of the vegan recipes here on EBF!

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4.51 from 210 votes

Vegan Lentil Loaf

This hearty vegan lentil loaf is packed with flavor, loaded with plant-based protein and makes for a delicious vegetarian entree for a holiday meal.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 slices

Ingredients  

  • ½ cup dry brown, green lentils
  • 1 ⅓ cup water
  • 1 bay leaf
  • 1 Tablespoon olive oil or avocado oil
  • ½ large onion, about 1 heaping cup, chopped
  • 3 cloves garlic, minced
  • 1 rib of celery, chopped
  • 1 carrot, peeled and chopped
  • ½ cup chopped walnuts
  • 1 cup old fashioned rolled oats
  • 3 Tablespoons tamari
  • 3 Tablespoons tomato paste
  • 2 Tablespoons ground flaxseed
  • 2 Tablespoons nutritional yeast
  • 2 teaspoons pure maple syrup
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • teaspoon cayenne pepper
  • ¼ teaspoon ground pepper
  • ¼ teaspoon sea salt

Maple Sweetened Glaze:

  • 2 Tablespoons tomato paste
  • 1 ½ Tablespoons pure maple syrup
  • 1 Tablespoon balsamic vinegar
  • pinch of sea salt

Instructions 

  • Pre-heat oven to 375°F.
  • Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
  • In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
  • Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
  • Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don’t want it to be completely pulverized.
    Ingredients for lentil loaf after being blended, inside of a food processor.
  • Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9″ x 5″ x 2½”.
    Lentil loaf mixture in a bread pan being coated with maple sweetened glaze by a hand using a small brush.
  • In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
    Lentil loaf coated with maple sweetened glaze in a bread pan lined with parchment paper, ready to be baked.
  • Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
  • Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.

Video

Notes

  • To prep the lentil loaf ahead of time: I recommend prepping it fully, covering it with foil or plastic wrap and keeping it in the fridge for 1-2 days before baking as instructed in the recipe.
  • To freeze the lentil loaf: bake lentil loaf and let cool to room temperature, wrap slices in foil or plastic wrap and freeze for up to 1 month. To reheat, thaw slice(s) in the fridge, then heat in the microwave or  bake in a 275°F oven until the lentil loaf slice has heated through, about 15 minutes.

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 377mg | Potassium: 169mg | Fiber: 4g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: lentil loaf, vegan meatloaf
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




351 Comments

  1. This looks delicious!! I’m sure even meat-eaters would enjoy it. I might have to make this for our Friends-giving!

    1. I’d serve it with a salad and a veggie side like roasted broccoli, brussels sprouts and/or some potatoes. 🙂

    1. Hi Allyson. The nuts aren’t necessary for holding it together — just flavor and texture. You could try using seeds instead… maybe sunflower seeds? If not, you could also try it without the nuts. Let me know how it turns out it!!

  2. This looks incredible!!! I am sure I con convince my meet eating family to eat this for dinner instead one of these days. Great recipe!!!

  3. Hi, I don’t own a food processor. Is it the walnuts that need grinding up? How to make this without a food processor? Blender? Thank you!

    1. The food processor combines everything and chops the walnuts, but I think you could chop/crush the walnuts small enough without a food processor. I would just mash the lentils (reserve the 1/2 cup as normal so some are fully intact) and then stir everything together really well.

    1. I wouldn’t recommend it because they are much softer than green/brown lentils and won’t hold up as well for the loaf.

      1. 5 stars
        I used orange lentils and it came out delicious. May have been missing some of the texture but it is still great! Thanks for the recipe

          1. How do you feel our friend, the black lentil, would fare in this fare? Mixing in some with the other lentil type might give said loaf an even meatier appearance, more fully allowing me to trick my carnivorous friends into health.

            1. Hey Mal. I haven’t tried this with black lentils but I don’t see why it wouldn’t work. Let me know if you try it!

  4. My daughter is allergic to walnuts. Would almonds be a good replacement or would it be better just to leave nuts out altogether? Thanks!

  5. How many lentils do we need? The recipe says to keep 1/2 a cup of lentils aside, but in the list of the ingredients, it only says 1/2 cup lentils.

    1. In the recipe the 1/2 cup measurement is for dry lentils. Once they’re cooked you’ll have about 1 1/2 cups to work with.

  6. I made this for dinner last night and it was great! Even my skeptical omni husband loved it. Will definitely be making again. Served with mashed potatoes and vegan gravy, and roasted veggies.

    1. Hi Susan. I definitely think it could be made in a muffin pan. I haven’t tried freezing it so I’m not sure how it will taste after being frozen but it’s worth a shot!

  7. I am new to the whole lentil thing so could I use my Earthly Choice Lentil Trio (red split, green and Black Beluga) lentils for this?

  8. I made this loaf yesterday but subbed more oats for the walnuts to keep the fat and calories lower – and even with those changes it was fantastic! Even the guys in my house like it. Thanks for such a great recipe.

  9. I don’t see where the total amount of lentils is listed. Ingredients says 1/2 cup but later in the preparation it says all lentils except for the reserved 1/2 cup.

    1. Hi T, sorry for the confusion. In the recipe the 1/2 cup measurement is for dry lentils. Once they’re cooked you’ll have about 1 1/2 cups to work with.

  10. I’m looking forward to trying this. Soon. Do you think omitting the tamari will matter? I need very low salt recipes. Also, do you think it will freeze well as I’m the only veggie in a house of carnivores. Thanks

    1. Hi Deb. You can certainly without the tamari. It won’t taste exactly the same because the tamari does add flavor but it will still be good. I haven’t tried freezing it but I don’t see why it wouldn’t freeze well.

  11. My husband wants to know what the white powder is on top of the red sauce? He said he did not see it in the recipe.

    1. Hi Karlyn. I’m not sure which photo you’re looking at, but there’s no white powder. In the food processor there are a few oats on top of the tomato paste. Maybe that’s what he’s seeing?

  12. Could I use Beluga lentils instead of Green lentils for added texture (as I’m thinking about dropping the walnuts)? Or do you need the Green to help bind the thing together?

    1. You can certainly try it with beluga lentils but I do think the slight mushiness of the green lentils help everything bind together.

  13. I know this is late, but the white you see on top of the loaf is actually just a glare. It’s lighting, that’s all!

  14. Very yummy!
    I forgot to put in the ACV, and accidentally put in 2TB maple syrup (instead of tsp), but it still turned out yummy! I also used fresh herbs just because I had them on hand. 🙂

  15. 5 stars
    This is absolutely delicious. I have it on a bun with some mustard, much like a veggie burger. Thanks for posting this great recipe.

    1. Great question! I haven’t tried freezing it but I’m pretty sure it would freeze fine. Let me know if you try it.

  16. I can’t wait to try this. How do you get it out of the loaf pan without messing up the glaze? This is a perennial problem for me when I make loaves.

  17. 5 stars
    This loaf is AMAZZZIIINNNNGGGG!!!! Made with without walnuts and used liquid aminos instead of tamari but came out tasting seriously incredible. I have to admit, I was skeptical at first, but I’m so glad I tried it because now this will definitely be in my weekly rotation for meals! Thanks for much for the recipe — I LOVE IT!!

  18. Hello! I’m anxious to try this for dinner tomorrow night! Question- how many servings does this make? Thank you!!

  19. 5 stars
    I made this for my family for Thanksgiving and they loved it!! I can’t eat oats or wheat. What can I use in place of oats/breadcrumbs?

  20. 5 stars
    You mentioned something about enjoying the crunchy texture. I am not into crunchy meatloaf and was wondering what ingredient gives it the crunch so I’ll be sure to omit that ingredient. Is it the walnuts?

    1. It’s definitely not super crunchy, the walnuts just give it a bit of texture. That said, you can process them down a bit more or leave out the walnuts and use extra lentils. Up to you! 🙂

  21. 5 stars
    After looking thru several recipes for lentil loaf I settled on this one, mostly because I had all of the ingredients, it was excellent. The blend of seasonings was just right and the homemade glaze instead of ketchup added a special zing. The only change I made was to add the herbs to the veggies while I sauteed them and I only did that out of habit. Otherwise I followed the recipe which I rarely ever do. Im going to put this in my recipe book. Thank you!

    1. Yay! I’m so glad you enjoyed the lentil loaf so much, Gretchen. And I love the homemade glaze… so much better than ketchup. 🙂

  22. 5 stars
    Just made this and loved it! So good! I guess we have big appetites bc I had to cut it into 4 slices otherwise the slices looked super small ????

  23. I have green lentils I bought from Trader Joes. I assume they are cooked becuase they are in a bag of liquid (new to this). Are dry lentils uncooked? Where do I find those? Or can I use the lentils I got. Does it make a difference? Thanks

    1. Hi Clara. I’ve bought those cooked lentils from Trader Joe’s before so I know exactly which ones you’re referring to. Dry lentils are uncooked, usually in a bag and on the same aisle as canned goods and uncooked rice. Cooking dry lentils increases their volume so 1/2 cup of dry lentils will give you about 1 1/2 cups of cooked lentils. If you’re planning to use the pre-cooked lentils from Trader Joe’s (which is totally fine) I would measure out about 1 1/2 cups and skip steps 2 and 3 within the recipe. Let me know how the recipe turns out for you!

    1. I think it adds a nice savory, umami flavor but it’s not imperative to the recipe so feel free to leave it out if you don’t have it on hand.

  24. I made this and it is delicious! Thanks so much for sharing this recipe! I will definitely be making this again. I noticed several people asked if it freezes well. Indeed it does! I sliced it, wrapped each slice in platic wrap, then put them all in a zip lock bag. I will likely double or triple the recipe next time just so I can keep it on hand for quick weeknight dinners and as sandwich filling for packed lunches. Thanks again, great recipe!

    1. Yay!! I’m so glad that you liked the recipe, Jennie. And thank you for the tip about freezing it too!!

  25. HI just made this recipe for my meal prep this week super excited about it but not sure where you came up with the nutrition facts when I typed the recipe into my tracker I came up with very different results… I followed the recipe almost to a tea so not sure why the macros are so off

  26. Just took this lentil loaf out of the oven 30 minutes ago and tried a taste. It is DELICIOUS! Only change I made was to add a sprinkle of nutmeg in the glaze. I recommend it! ????

  27. What is the texture like? I am thinking about adapting this into a baked lentil meatball recipe because my previous attempts have come out with a mushy texture instead of the chewy texture of meat. Is it chewy or mushy?

    1. I think it’s going to be a little softer than what you’re envisioning. It doesn’t have the texture of meat… more like the texture of a bean burger.

  28. I’d like to try preparing this ahead of time for Thanksgiving. Could I get it all in the loaf pan and store in the fridge overnight, then bake the next day?

    1. I was wondering what can I substitute for the oats. I have Quinoa flakes and also whole wheat panko. Do you think either of those can work?

      1. Hey Yuajah – I think either of those options will work just fine! Let me know if you try this and how it turns out.

  29. Can I️ make this loaf a day or two in advance and keep it in fridge until time to bake? Thinking ahead to Thanksgiving . Thank you!

  30. Made this today to taste before making making it for guests. I did add some chick pea flour to the mixture. It cooked well, Sliced well but it tasted better cold

    Made this today to try before I do it for guests. I did add some chickpea flour to the mixture. It cooked well and sliced well but I felt it need something for more punch, next time I will add some smoke paprika. It tasted better cold like a courgette cake.

  31. Seriously this is the best Vegan meat loaf. I don’t have a food processor, so I used my blender. I had the oats at the very bottom and it turned it into oat flour. I was worried I screwed up the recipe. I had to stop the blender every so often and mix to make sure everything blended evenly. It was more work, but to my surprise this loaf came out firm yet very tender with a similar consistency to meat. I believe it had to do with using the blender. What I thought I screwed up ended with a good outcome.

  32. Made this tonight for the first time. I really like it, but me my dad said “meh”.
    We decided next time we’d substitute Worcestershire sauce for the maple syrup & also add black pepper & some diced green chilies.
    We thought the texture was good. I’ll need to be careful with the chilies so it doesn’t get too soft.
    Thank you for the yummy recipe!

  33. This was amazing!!! My entire family loved it. I especially love the glaze. So simple to make. I’ll be making it again!

  34. I have made many lentil loafs and yours is by far the BEST I have made. I left out the nuts, added a 1/2 cup corn and mushrooms. I also added a light sprinkle of cayenne in the topping. I served it with mashed potatoes and gravy. Next time I will double to make two, one to eat now and freeze.

  35. 5 stars
    This has become one of my favorite recipes. When I bring it to work potlucks, even the meat-eaters love it. I always make 1 1/2 times the amount of glaze, it’s so tasty.

    I noticed several commenters asked about making it without a food processor. When I first started making it, I didn’t own one, so I know it can be done. What I recommend is dicing up the carrots and celery very fine before cooking them, and crushing the nuts with a mortar and pestle. Then just mash up your cooked lentils with a fork (no need to set any aside, as they’re already not getting as pureed this way) and mix in everything else. It’s definitely more time-consuming, but delicious enough to be worth the effort.

    I recently got a food processor, and of course this recipe was one of the first things I used it for. Way easier! The results are pretty much the same, so yes, even if you don’t have a food processor you’ll get an excellent version of this recipe if you’re willing to put in the time. But if you do have one, by all means use it!

    Also, chia seeds work instead of flax seeds if they happen to be what you have on hand; in fact, if you’re working without a food processor, I would recommend chia seeds since they don’t need to be ground.

    Thank you for such a delicious recipe!

  36. Hi there I am currently in the making of this recipe, and am stuck at the celery… when you say celery stalk do you mean one rib of celery or the whole stalk? Thanks

    1. Oops!! That’s my mistake. The recipe should say one rib of celery, not the whole stalk. 😉

  37. Hi I was just about to make this, I don’t have quite enough of brown lentils so I was wondering could I add a few split green peas to make a 1/2 cup? Thanks in advance, Denise

    1. Hey Denise! I haven’t ever made the recipe with split green peas so I’m not 100% sure. Did you end up trying it?

  38. I make this every Thanksgiving, and a few other days when we also enjoy mashed potatoes and gravy. The meat-eaters in my family all love it too. Thanks for a really great recipe. The balsamic, maple, and tomato paste glaze is just fantastic.

  39. 5 stars
    Wow!! I have never made or eaten a lentil loaf before! My family does a completely Vegan Thanksgiving every year and I thought this would be a healthier substitute for our traditional Tofurkey. It was DELIGHTFUL! I doubled the recipe, not realizing how filling one small slice would be!! This recipe was packed full of flavor and really hit the spot- Tofurkey was NOT missed:)

  40. Absolutely delicious! I made this exactly as the recipe stated except I didn’t have any ground flax so I omitted it. The texture was perfect and the taste exceptional. This is my favourite lentil loaf recipe. I served with potatoes,green beans and babied beans. My meat eating friends even raved about it.

  41. 5 stars
    WOW! This recipe is the bomb! I made it last night and the smell wafting throughout the house was drool worthy! I used canned lentils for ease and it turned out perfectly. I think the sauce covering the loaf is what really makes it, sweet yet savory and only 4 simple ingredients. My boyfriend wasn’t able to try it fresh out of the oven but he’s certainly looking forward to the leftovers tonight!

  42. Perfect recipe! I added a little liquid smoke to the glaze, was a well paired addition. Definitely adding to the rotation.

  43. 5 stars
    Thanks for this delicious recipe! I’ve made it twice now, and it turned out great. My husband is on a plant-based, oil-free diet for his heart, and I just sauteed the veggies in a little vegetable stock instead of oil and eliminated the nuts. I will make this on a regular basis.

  44. Sorry to be annoying but since my bariatric surgery I need to be precise on making sure I get my protein in, especially when eating vegan. Serving size says “1 slice” which is kind of subjective – how many slices would you say are in one of these lentil loaves? Thank you!

    1. Hi Leah. The recipe makes 8 servings so if you cut the loaf into 8 even slices, each slice will have about 8 grams of protein.

  45. 5 stars
    I love this recipe so much and it wows every person I feed it to, but HOW can you can you get the prep time to 20 minutes? I’ve made it multiple times and feel like I’ve really streamlined the process and I start at least 2 hours until I want it on the table. Just the time of washing, boiling cooking and letting the lentils cool is 30 minutes…

    1. Hi Elena. I’m so sorry that the loaf turned out mushy for you. I feel like a couple things could have happened causing it to be mushy. The first is overcooking the lentils and the second is processing them too much. Either of these can cause a mushy loaf. Also, did you add the walnuts? Those really help with adding texture too!

  46. 5 stars
    O M G – this is DIVINE! I used to put ketchup on my “meat” meat loaf so that’s what I did with this one. So so good! I cut the walnuts in half and added mushrooms. Cooked the lentils in the instant pot to save time. this is a KEEPER!!!

    1. Yayy!! I’m so glad you enjoyed this recipe, Cindy. I’m sure the added mushrooms were delicious and good call on cooking the lentils in the instant pot. Thank you so much for coming back to leave a comment and star rating. It means the world to me! <3

  47. 5 stars
    Had it last night for dinner.
    Hit the spot perfectly.
    Just the right firmness.
    Tasted so good!
    Even husband (who is a meat eater) loved it.
    I got all the ingredients ready first and put them in little bowls/containers in order to save time when making it. This was helpful.
    Even husband (meat eater) loved it.
    Try it!

    1. I’m so glad you and your husband enjoyed this lentil loaf, Marylou! Thank you for coming back to leave a comment and star rating. The ratings are super helpful to other readers, so I really appreciate it. <3

    1. Hi Christine, I think the nutritional yeast adds a nice savory flavor but it’s not imperative to the recipe so feel free to leave it out if you don’t have it on hand. Same goes for the flaxseed, it does help to bind the loaf together but someone else commented and let me know they left the flaxseed out and the loaf turned out just fine for them! Definitely let me know if you make this and how it turns out for you. 🙂

  48. 5 stars
    This is my 1st vegan holiday. I’ve prepped the lentil loaf to put in the oven tomorrow. Just tasting the mix, I know, this is going be excellent. The family is going to love this. Thank you very much for sharing your recipe! Happy Thanksgiving!

    1. Yay!! I hope you and your family loved the loaf! Thanks for trying this recipe and for coming back to leave a comment and star rating. I so appreciate it, Debi. <3

  49. 5 stars
    I made this for Thanksgiving yesterday, and I loved it! I used thicker rolled oats and the consistency was perfect. It was super easy to make, and absolutely delicious! I definitely will be making this again!

    1. Oh yay!! I am so happy to hear that, Natalie. I hope you had the best Thanksgiving. And thank you so much for coming back to leave a comment and star rating. It means the world to me. <3

  50. 5 stars
    Made this tonight as a test- I want to serve it for a vegan alternative at Christmas this year. It was delicious! I’ll make it the day before and bake it on the day.Even my skeptical husband enjoyed this for our dinner tonight with mashed sweet potato and roast broccoli. Thanks so much!

    1. Oh yay!! This makes me so happy to hear!! I’m so glad it was hubby-approved as well. 🙂 Thank you for coming back to leave a comment and star rating, I really appreciate it, Alison. <3

    1. I’m so glad to hear that, Emma! Thanks so much for coming back to leave a comment and star rating as well. I so appreciate it!

    1. I’m so glad to hear that, Dineen! Thanks so much for coming back to comment and star rating for the recipe. It’s super helpful.

  51. 4 stars
    This was really good. I sauteed all of the veggies and added mushrooms. I used fresh herbs instead of dried and I added horse radish, mustard and a squirt of ketchup to the topping. It was really good. I don’t think I would put it in the food processor next time as I don’t like the mushy texture. It is fine just all mixed together.I prefer a veggie loaf rather than trying to imitate a meat. It only needed 3/4 cup oats and I think I may substitute panko as gluten is not an issue. Thanks for the recipe. We tried the jicama mango slaw with it. Fresh and crunchy!

    1. Ohh I’m sure it was delicious with the jicama mango slaw! Thanks so much for trying this recipe and for coming back to leave a comment + star review, Jan. I so appreciate it!

    1. Ahh this makes me so happy to hear, Jen! Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3

  52. 5 stars
    Made this for supper tonight and it was excellent. My husband who is a huge meat eater thought it was delicious. Thank you so much for the recipe, your site is much appreciated.

    1. Ahh I love it when meat eaters enjoy this recipe. 🙂 So glad you and your husband loved this loaf. Thanks for coming back to leave a comment + star rating. I so appreciate it.

  53. 5 stars
    This is INCREDIBLE. All my other lentil loaves have fallen apart–this one holds together, and tastes DELICIOUS. Thank you for this recipe!!

    1. Yay!! This makes me so happy to hear, Morgan. I’m thrilled this recipe turned out for you and that you loved it. Thanks so much for coming back to leave a comment and star rating. It’s super helpful to other readers, so I appreciate it. <3

  54. 5 stars
    This was really great but mine came out a little dry. Maybe 5 minutes less in the oven, mine tends to over bake.

    1. Hey Christie – I’m glad your loaf turned out well minus it being a little dry. I would definitely try cooking it for less time next time. Your oven might be hotter so it cooks faster. Thanks for trying my recipe and for coming back to leave a comment and star rating. It means the world to me!

  55. 5 stars
    This was freakin delicious! I substituted sauteed mushrooms for walnuts. I had to bake it a little longer just to ensure it was cooked thoroughly. Other than that, this is delicious! Definitely make this again!

    1. Ahh I love hearing that, Candace!! So glad this lentil loaf turned out for you. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it! <3

    1. Yay!! You’re so welcome, Christina! I’m glad you enjoyed this lentil loaf. I really appreciate you taking the time to leave a comment and star rating. It’s super helpful to other readers. <3

  56. 5 stars
    I made this recipe, and it was delicious! I was a little nervous that it would taste like in the end and the texture…. but oh my gosh! The flavour was so good. And the texture reminded me of a normal meatloaf. Love it! Have bookmarked it. Will make it again and again.

    1. Ahh that makes me so happy to hear, Katherine! Thanks so much for coming back to leave a comment and star rating. It’s super helpful to other readers!

  57. 5 stars
    This is probably the best plant based dinner recipe I’ve made so far. The flavor is so good and my whole fam thought it was delish! We actually all agreed we liked it even better than traditional meatloaf.

    1. Ahh this puts such a big smile on my face, Daniela! I’m so glad this lentil loaf was a hit with your entire fam. Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers, so I really appreciate it. <3

  58. 5 stars
    We found this recipe quite tasty! Will definitely be making it again. I don’t have a food processor and it came out just fine without it. Looking forward to trying more if you recipes!

    1. Yay!! So glad you enjoyed this recipe, Barb. Thanks for giving it a try and for coming back to leave a comment and star rating. I so appreciate it!

  59. 5 stars
    I added 2 chopped portobellos and 1/2 a green pepper also chopped to the veggie sauté. I also added some sautéed onions to the glaze.I really loved this recipe and will make again! That you!

    1. Yay!! So glad you tried and enjoyed this recipe, Monica. Thanks for coming back to leave a comment and star rating. I so appreciate it!

  60. 4 stars
    Great base recipe…a few tweaks and it will be perfect for our family’s likes. We didn’t love the hint of sweetness in the loaf itself so have decided to try it again without the tomato paste & maple syrup. We served with a brown gravy and mashed potato. It held together great and we loved the texture (the food processor gave it a very similar texture to a real meatloaf). Thanks for sharing & we can’t wait to make it again.

    1. 5 stars
      Made this for dinner tonight. served with mashed potatoes. Better than any other “meat” loaf that I have ever had!! Thanks for sharing. I will definitely make this again!!

      1. Ahh that makes me so happy to hear, Aline!! I’m so glad this recipe was a hit! Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3

  61. 5 stars
    This was amazing! We had it for Easter dinner. My husband eats meat and I don’t and he has requested it a few times now.

    1. Ahh I love hearing that!! I’m so glad you guys loved this dish. Thanks for trying it and for coming back to leave a comment and star rating. It means the world to me. <3

  62. Have oat FLOUR on hand not rolled oats. How much flour would you recommend I sub? Or are rolled oats imperative? TIA

    1. The texture might be a bit different, but oat flour should work. I’d start with about 3/4 cup.

    2. Using 1 cup of oat flour should work just fine! You could also use breadcrumbs if you have those.

    1. Hi! So it’s 1/2 cup of uncooked lentils, which will give you about 2 1/2 cups once you cook them. Hope this helps.

    1. Hey Monika! You could skip the celery and use more onion instead if you don’t have celery on hand. 🙂

    1. Yay!! I’m so glad you enjoyed this lentil loaf! Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  63. 5 stars
    Absolutely delicious. This is the second meatless loaf recipe I have tried and this is the winner. Will look no longer. Thanks so much for sharing.

    1. Yay!! I’m so glad you enjoyed this lentil loaf, Marge. Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it.

    1. Ahh that makes me so happy to hear, Kari!! I’m so glad you enjoyed this lentil loaf. Thanks so much for trying it and for coming back to leave a comment + star rating. I so appreciate it. <3

  64. I was unsure about how this would come out since I was making it with a screaming child attached to my leg so I only eyeballed all my measurements, but it was delicious! Everyone in my family ate it (including the screaming child). I did leave off the glaze since I have a tomato hater in the house, but we topped with guacamole and it was wonderful. Can’t wait to try some of your other recipes!

    1. Ahh that makes me so happy to hear and kudos to you for still making this with a screaming child attached to your leg! So glad this recipe was a hit with the fam. 🙂

  65. 5 stars
    When I have made a lentil loaf in the past it turned out either disappointing flavor-wise or did not come out like the picture/description. This recipe worked great and tastes delicious. My husband and I actually enjoyed it so much we made it two weeks in a row.

    1. Ahh that makes me so happy to hear, Rachel!! I’m so glad this lentil loaf was a hit! Thanks for giving my recipe a chance and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  66. 5 stars
    Love this Lentil Loaf. Second time I made it, I left out the nutritional yeast & only 2 Tb of tamari. Love it without the nutritional yeast!

    1. Yay! So glad you’re a fan of this loaf, Mindy. 🙂 Thanks for taking the time to leave a comment + star rating. I so appreciate it!

  67. 5 stars
    Wow! This was pretty outstanding. We served with a vegan gravy so I didn’t use the glaze. But the texture and taste were very satisfying. Would definitely recommend and would happily serve to non vegans.

    1. Ahh yay! So glad this lentil loaf was a hit, Pamela! Thanks for trying my recipe and for coming back to leave a comment + star rating. I really appreciate it. 🙂

  68. 5 stars
    WOW. Absolutely delicious. I just made two substitutions….I had leftover pine nuts from a recipe and used them instead of walnuts….and coconut aminos instead of tamari. SO SO GOOD!!!! I cannot wait to make this again. 10/10! Thanks

  69. 5 stars
    This recipe is too good! I didn’t have celery so omitted it, and I chose not to make the glaze. Used shredded carrots. Really flavorful and filling! I made a 2nd batch right after the first.

    1. Ahh yay!! I’m so glad this lentil loaf was a hit! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

  70. 5 stars
    Made this wonderful loaf for our recent Thanksgiving dinner. Was lovely with a huge pan of assorted roasted vegetables. I doubled the recipe to ensure everyone had their fill. Had a bit leftover for following night’s dinner. Yum. Thank you for posting. About to make it again!

    1. Yay! So glad this lentil loaf was a hit, Mary! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!

  71. 5 stars
    I made this vegan meatloaf just as the recipe said, My meatloaf came out good but its dry..other than that. It was awesome. Thank you eating bird food for the great recipes.

    1. I’m glad you enjoyed this lentil loaf overall. Sorry to hear that it came out dry. Did you change anything about the recipe? It might have just been cooked too long.

  72. I only have red lentils on hand – will they still work? I know they get a little less firm than green/brown. How should I adjust?

    1. Hi Robin. I wouldn’t recommend making this loaf with red lentils because unfortunately they’re too soft.

  73. 5 stars
    I made this last year for thanksgiving and Christmas and I’m coming back to it again for the holidays this year 🙂 Vegan or not, everyone who has tried it has loved it!

    1. Ahh yay, that makes me so happy to hear, Lexi. I’m so glad this lentil loaf has been a fit with everyone who’s tried it. Thanks for taking the time to leave a comment + star rating. I so appreciate it!

  74. 5 stars
    Great recipe ! I really like this rich taste and texture even though I have used red lentils instead of brown ones. Definitely going to do it again !

    1. I’m glad you enjoyed this recipe and good to know it worked with red lentils. Thanks for making it and for coming back to leave a review. I so appreciate it!

  75. 5 stars
    Great recipe! I only had whole flax seeds so I was worried about the binding factor, and so I added some chia seeds as well. Not sure if that did the trick or if it would have been OK without them, but the texture was just right. I also accidentally put in 1/2 teaspoon of thyme instead of 1/4, and could tell that was too much, but that was my fault, not yours! I will definitely make this again (with the correct amount!). I love a tasty, healthy, affordable meal made with pantry staples. I served with roasted broccoli and cauliflower.

    1. So glad you enjoyed this recipe, Alex! Thanks for making it and for coming back to leave a comment + star rating. I appreciate it. 🙂

  76. 5 stars
    This is incredible! I made it for dinner tonight. My Husband and I really enjoyed it and I will definitely be making it regularly. I served it with steamed Broccoli, but will also serve it with Mashed Potatoes the next time. I already had Mashed Potatoes this week! Thank you for such a great recipe.

    1. Yay!! So glad you both enjoyed this lentil loaf, Suzy. Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

  77. 5 stars
    Wow! Just made this and it is fantastic! I made it in muffin tins for individual servings to freeze. It is perfectly seasoned and holds together well. The only thing I did differently was to do half celery, half bell pepper. This is definitely going into the rotation. Thank you so much for a great recipe!!

    1. Love that you made this recipe in a muffin tin and super happy to hear that it turned out well. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  78. Is this recipe possibe to make without a food processor? If so, how..blender, nutribullet? Sounds delicious.

    1. Hey Donald – You can certainly try making this in a blender, it might just require a little extra effort. Keep me posted how it turns out for you!

    1. Ahh yay, that makes me so happy to hear, Isabelle! I’m super glad this lentil loaf was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

  79. 5 stars
    absolutely delicious! had a seitan roast gone wrong and made this. didn’t put the glaze on since I made for thanksgiving and didn’t want those flavors with the meal. Really great recipe, will be making many times again. gracias!

    1. Yay!! So glad this lentil loaf turned out for you, Melissa. Thanks for making it and for coming back to leave a review. I really appreciate it!

  80. 5 stars
    My whole family was amazed at this lentil loaf.
    Firstly, it looked dry in the photos. It isn’t! I did add about 1/2 cup water while in the food processor because it was too dry when blending.
    Secondly, I am not someone who has ever liked the tomato paste on top of meatloaf (when I ate meat) so I don’t know why I thought I’d be different now. Go with your instinct-don’t put the tomato on if it is not your style and it’ll still be delicious. I think I’ll do a much room gravy for it instead of tomato next time.
    Thirdly, my 2.5 year old helped me with this and I am positive almost all my measurements were off. It did not matter in the least!!! This recipe is so good it has built in fail safes. Thank you!!!! Can’t wait to try some more.

    1. Woo!! I’m so glad this lentil loaf turned out for you, Annie. I really appreciate you making it and coming back to leave a review. It means the world to me. 🙂

  81. 5 stars
    I LOVE this! Perfect main dish for thanksgiving, especially being able to prep ahead of time. I also made this before my daughter was born and froze it for easy meals during those newborn days. Thanks for this recipe!

  82. 5 stars
    I made this recipe for my boyfriend and I for Thanksgiving and my goodness did it come out amazing! It looked like meatloaf and my family (non-vegans) liked it too. Thank for sharing your brilliant talent. 🔥🤤

    1. Ahh yay, I’m so pumped this lentil loaf was a hit with your family for Thanksgiving.Thanks for making it and for coming back to leave a review. I so appreciate it!

    1. Woo! That makes me so happy to hear, Caitlin. I’m so glad this lentil loaf was a hit! Thanks for coming back to leave a review. I appreciate it. 🙂

  83. 5 stars
    Meal prepped this for the week with some veggies and it turned out sooo good! My lentils cooked weird and came out very mushy and it still tasted great. Definitely making again!

  84. 5 stars
    I made this for Thanksgiving and have just made it again for Christmas – the perfect centerpiece for a vegan feast, enjoyed by vegans and carnivores equally. We cooked up leftovers as a hash the next day – delicious! Thank you for the best vegan ‘meatloaf’ recipe I’ve found yet.

    1. Woo!! So glad this lentil loaf is a hit. Thanks for coming back to leave a review. I so appreciate it. 🙂

  85. 5 stars
    This is the best meatloaf period. I was going to make one using beyond meat but found this recipe instead. Amazing it tastes just like the meatloaf I used to make.

    1. Woo!! That makes me so happy to hear, Tina. I’m so glad you loved this lentil loaf. Thanks for coming back to leave a review. It means the world to me. <3

  86. 5 stars
    Amazing! As my partner took his first bite he said “this is amazing. I love this”. It turned out really well!

    I subbed the balsamic in the glaze for tamari as I didn’t have any. Otherwise, made it exactly as directed! Served it with roasted sweet potato, red peppers and kale.

  87. 5 stars
    This recipe is delicious. This gets cooked at least once a week in my household. I modify it slightly to avoid nightshades and it is still delicious!

    1. Ahh yay!! That makes me so happy to hear, Anita. Thanks for making it and for coming back to leave a review. I so appreciate it!

  88. 5 stars
    I’m not vegan or a vegetarian however my doc suggested that I move in this direction.This is the first vegan recipe I’ve ever made. Saying that, if all your vegan recipes are as delicious as this loaf, I don’t think I’ll have any issues converting! Very good and company worthy.

    1. Ahh that makes me so happy to hear, Ruth!! I’m so glad you loved this recipe. Thanks for making it and for coming back to leave a review. I really appreciate it. 🙂

  89. 5 stars
    Absolutely delicious!!!!! Made it yesterday, there were no leftovers so I’m making it again today!! Thank you for this new family favourite!

    1. Woo!! That makes me so happy to hear, Jess. I’m pumped you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!

  90. 5 stars
    Omg. It was amazing, I didn’t have celery but I added zucchini, mushrooms, cilantro, & parsley -it wasdelicious!!

    1. Woo!! So glad you loved this recipe, Brooke. Thanks for coming back to leave a review. I so appreciate it. 🙂

  91. 5 stars
    This was incredible! I was going to swear off lentil loaves after my first attempt (think saw dust). But this! Only thing I did different was added some chopped red bell pepper and mushrooms because I love them both. This recipe is going on repeat

    1. Omg that makes me SO happy to hear!! So glad you loved it, Amy. Thanks for making it and for coming back to leave a review. I so appreciate it!!

  92. 5 stars
    Thank you for this great recipe, we fell in love with the dish in an instant. I didn‘t plan to make something THAT delicious when I made it, I just had some cooked lentils leftover…but BOOM. We will absolutely make this again and add it to our favorites. Today, we reheated the leftover from yesterday – cut up and topped with vegan metly cheese – and it was even better. I will recommend this dish also to may parents, so they can have a vegan loaf too. Greetings from Germany!

    1. Ahh yay that makes me so happy to hear, Sara!! So pumped you loved this lentil loaf. Thanks for trying it and for coming back to leave a review. I SO appreciate it. 🙂

  93. 5 stars
    OMG! This was so so good. We’ve been vegan for about 6 months and have been craving the texture of meat without going the processed route. This was amazing. It tasted fantastic and had just the right kind of texture. Served with mashed potatoes and steamed broccoli and you would swear we were eating meatloaf! Whole family devoured it. Thank you so much for the recipe!!

  94. 5 stars
    5+++ stars! Have made this several times and it’s always a hit! I omit the oil as I eat plant based but it doesn’t sacrifice on anything. Still a delicious ans nutritious loaf. Thank you for posting!

    1. So glad you’ve been loving this recipe, Tracy!! Thanks so much for the review. I really appreciate it!

  95. 5 stars
    OMGEEE!! This is Ah-Maz-Ing!!! Me and my Husband made this for Sunday Dinner with Cauli Mash and Green Beans and it was so good, we’re making it again for dinner tonight!! It’s defiantly a favorite in our house now♡︎♡︎

  96. I’m making this lentil loaf and it seems like it’s mighty thick. Like it might be too dry. Is that the way it should be. Also, is it necessary to put it in the food processor? Can it be put it in the loaf pan the way it is?

  97. 5 stars
    Wow. This is delicious! I used an egg vs flax since I didn’t have any on hand. It was so good. My husband and I polished this off in a day and a half! I made it again today. I tripled the recipe so we could take it for lunch all week. It’s going in my ‘favorites’ category! When I made it today, I didn’t process in the food processor–I was too lazy to get it out. It still turned out great!

    1. Woo! That makes me so happy to hear. I’m so glad this recipe was a hit! Thanks for coming back to leave a review. I so appreciate it. 🙂

    2. I would love to double this recipe but I don’t have 2 loaf pans. When you tripled the recipe, did you use a 9×13 pan or just multiple loaf pans? Thanks!

  98. 5 stars
    I never comment on anything but this really was so good I have to shout its praises. No special occasion, just lunch. I made a few swaps based on what I had in the house (mushrooms and green pepper instead of carrots and celery, pomegranate molasses instead of maple syrup) and I used cooked quinoa to replace half of the oats. Probably made it a bit too liquidy but delicious nonetheless!

    1. Woo!! That makes me so happy to hear, Kerry. Thanks for coming back to leave a review. It means the world to me.

  99. 3 stars
    This recipe is amazing, really enjoyed it , of course I tweaked it a little by adding jerk seasoning .

  100. Looks yummy! Do you know the sodium amount? My daughter has a kidney disease and can’t have a lot of sodium.

  101. 5 stars
    This is SO delicious. It does not last long between my & my husband. (I do add 1/8 tsp of both turmeric and dry mustard) Thanks Brittany!

    1. Yay!! So pumped this recipe has been such a hit! Thanks so much for the review and star rating. It means so much to me!

  102. 5 stars
    Excited to make this, but I was wondering, by “1 stalk of celery,” do you mean 1 whole bunch as you’d buy at the store, or 1 individual rib of celery? Googling suggests 1 stalk = 1 whole bunch, but that seems like a lot relative to the amounts of other veggies, so I’d love if you could clarify. Thanks!

  103. This has been my go to recipe for years! As other commenters, one isn’t enough. I usually make two loaves at once to keep up with demand. Fabulous Recipe!

      1. I was just going to say that I wanted to double the recipe but don’t have 22 loaf pans. Do you think I could use a 9×13 pan? So excited to try this!

        1. Hey Katie! I haven’t tried it, but I bet that could work. The cook time would likely change as the loaf probably wouldn’t be as thick. Let me know if you try it and how it turns out!

    1. Happy to hear, Erin! Thanks so much for making it and coming back to leave a review. I so appreciate it!

  104. The only confusion for me right now it says to mix in lentils but to reserve 1/2 cup. 1/2 a cup is what I started with.

    1. You will be using 1/2 cup of dried lentils which will result in about 1 1/4 cup of cooked lentils. Hopefully that makes sense!

  105. 5 stars
    Made this yesterday, kept in the fridge overnight and baked it today. Delicious!!!
    Easy to follow recipe and tastes so good!

  106. Hello, do you have any suggestions on what I can use instead of oats or breadcrumbs? I have celiac, but am also
    allergic to oats.

    Thank you!

    1. Mmm… I’m not sure! Maybe gluten-free breadcrumbs if you can find some or you could make your own. 🙂

  107. 5 stars
    My son has a very limited diet, and I had lots of lentils on hand, so I was looking for something I could make with ingredients he could tolerate and that he might like, and thankfully I found your recipe. Even though I had food processor issues and was not able to grind all of the ingredients the way I was hoping to,I must say, this is the best meatloaf I have ever had.Even though we are not vegan, I could totally become one and just live off of this wonderful recipe. Thank you so much for sharing it! Many blessings to you!

    1. Yay!! This makes me so happy to hear, Sharon. So thrilled this vegan lentil loaf was a hit, Sharon. Thanks for trying out this recipe and coming back to leave a review. I really appreciate it!

  108. 5 stars
    The most delicious loaf I’ve ever eaten! I prepared it the day before and baked it yesterday for our Christmas dinner. I’m vegan and my husband is a meat eater and our kids eat what they want to eat. And from our Christmas menu, our almost 2year old daughter spat out the beef tenderloin and ate your delicious lentil loaf instead. Thank you so much for your recipe!

    1. Ah this makes me so happy to hear, Magdalena! So pumped to hear your daughter loved it as well. Thanks for trying it out and coming back to leave a review. I really appreciate it!!

  109. 5 stars
    I made this after u heard that lentil were good luck to eat for New Years, and I was a good excuse to try a new recipe. I am vegan but the rest of my family is not, so they don’t always what what I make for dinner. This was delicious, and don’t just ask me, even my pickiest eater liked it. This was such a hit, I’m definitely making this again!

    1. Ah yay!! Happy to hear this lentil loaf was a hit amongst your family, CJ. Thanks so much for trying out the recipe and coming back to leave a review!

  110. 4 stars
    I can’t judge your recipe because I didn’t follow it 100% – I used sauteed sprouted lentils instead, processed in an electric grinder into a paste.

    Also, did not have any flax seed. Also, added about a cup of carrot juice pulp. Otherwise, it was much the same as yours, including the seasonings. The result was nice, and I thank you for placing this recipe here for us.

    1. So glad you liked this recipe, Samia! Thanks for the review and for letting me know what changes you made!

  111. 4 stars
    The taste of the recipe was delicious! I would recommend putting your lentils into the food processor last so that they are at the top! I had put them in first and the lentils ended up being completely pureed by the time the vegetables and other add ins were well mixed

  112. 5 stars
    This is my new favourite Lentil loaf! Wow, so flavourful and the texture is great. Even my hubbie liked it (and he’s not vegan).
    Definitely going to be in the repeat file!

    1. Yay! I’m so glad you loved this recipe, Sandra! Thanks for making it and coming back to leave a review, it means the world to me.

  113. 5 stars
    I made this tonight and it is super easy and flavorful! My time-saving hacks included using TJ’s precooked lentils, chopping the veggies in my food processor, and using nuts that were already toasted. Mine was ready to eat in almost an hour. Thx!

  114. 5 stars
    Just made this. Pretty simple to make . Flavor was outstanding! I can’t wait for my non vegan husband to try.

    1. Yay! I’m so glad this recipe was a success for you, Kathy! Thanks for sharing your review 🙂

    1. Yay! I’m glad this recipe was a hit, Trina! Thank you so much for making it and leaving a review, I really appreciate it.

  115. 5 stars
    This lentil loaf has become a regular thing in our house! It’s tasty, easy and quick to make, and you only need ingredients that you probably have in your house already!

    Thanks for this great recipe Brittany!

    1. Woo! I’m so glad you’re loving this recipe, Lily. Thank you for sharing your review, I appreciate it so much!

  116. 5 stars
    I’ve made this multiple times for our family and even my toddler and preschooler love it! I like to add portobellas to add more meaty earthy flavor to it but it’s just as delicious without it! I do always double the sauce though, because it’s that good!

    1. Yay! So glad this recipe is a hit for you and your family, Heidi! Thanks for sharing your review, it means so much to me.

  117. 5 stars
    I’ve tried lots of veggie meatloaf recipes, and this one is definitely my favorite. Great taste and texture, and it holds together when you slice it! Thanks for this!

    1. WOO! I love that this recipe worked out for you and that you enjoyed it, Jennifer. Thank you for your review + star rating, I so appreciate it!

  118. Has anyone froze this entire loaf as a whole, not individual slices, did it turn out ok once you re-heat/ cooked, and if so did you cook then freeze or freeze before cooking?

    1. Hey Theresa, I haven’t personally froze this loaf, but it should freeze just fine! I would bake it, let it cool completely and then freeze the loaf in an airtight container or wrapped in tin foil. It should last about a month or so if stored properly! Let me know how it turns out for you if you end up trying it.

  119. 5 stars
    I made this tonight exactly as written and it was spectacular in every way. I actually cannot believe how satisfying it was. Also how well it went together and sliced so beautifully. It will go even quicker next time and there will be a next time! So good!

    1. Ahh yay! So pumped to hear that you loved this lentil loaf, Julie. Thanks for making it and for the review. I so appreciate it!

    1. Thank you! So glad you loved this lentil loaf, Jill. Thanks for making it and for coming back to leave a review. I appreciate it!

      1. Yess! I am excited to hear this recipe is a hit, even for your 3 year old, Nicole. Thank you for sharing your review + star rating, it means so much to me.

    1. WOO! I am happy to hear that you are loving this recipe, Judy. Thank you for sharing your review + star rating, I so appreciate it!

  120. 5 stars
    I’ve had many a bad lentil loaf, and this one was probably the best one I’ve had yet. Definitely adding into my monthly rotation!

    1. Oh YAY! I am excited to hear that this recipe is a hit, Tyler. Thank you for sharing your review + star rating, I really appreciate it.

  121. 5 stars
    Such a great recipe! I make it for thanksgiving and even my meat eating friends love it! They always request it again year after year!

    1. Aw yay! I am so excited to hear that this recipe is a hit, Franny. Thank you so much for sharing your review + star rating, it means so much to me.

  122. 4 stars
    I hadn’t heard of lentil loaf until a vegan friend mentioned it at thanksgiving. Always looking for healthy recipes and I love your blog so gave this one a try- first I found! I’ll say that the flavor is very good but as a meat eater, I found it quite dry. I will definitely make again and just double the sauce mixture, so that I have leftover sauce to eat with it like a gravy! Also, great to know that it can be made ahead for a quick weeknight meal!

    1. Absolutely! I am glad that you found and are enjoying this recipe. I also recommend making sure not to over blend in the food processor, that could also be the cause of it drying out a bit, but I would always suggest extra sauce, it is SO good. Thank you for coming back and sharing your review + star rating, I really appreciate it!

  123. Made this for Christmas dinner. Left out nutritional yeast but found it oist, flavourful and definitely on my ‘cook again’ list.

    1. Excellent! I am excited to hear that you are loving this recipe and that it turned out great for you, Jane. Thank you so much for coming back and sharing your review & star rating, I so appreciate it!

    1. Yay! I am so glad you are loving this recipe, Aimee. Thank you for your review + star rating, I appreciate it.

  124. 5 stars
    I made as directed. Though the ingredient list seems long, it was easy to prep, assemble, bake. This is a 5 star recipe; taste, ease, quality! The glaze was divine-don’t skip it! What I love is that I generally have all these ingredients on hand so this will be a recipe I can throw together almost anytime! I did not use a loaf pan but instead just formed on a sheet tray and it retained shape and baked perfectly with a lovely light browning on the bottom. Thank you for this lovely recipe!

    1. Yay! I am so excited to hear that this recipe turned out great for you and that you’re loving it, Theresa. Thank you for your review + star rating, I really appreciate it!

  125. 5 stars
    You don’t even need the food processor! We moved house and while trying to find the food processor, I prepped the loaf. We had company and I completely forgot to process it and just baked it as is (I doubled the glaze cuz that’s how I found I liked it best previously) and it turned out great! Thanks again B.

  126. 3 stars
    Really wanted to like this but unfortunately not really a fan of flavor, texture and time spent on preparing it (took way more than the listed 55 min). Sorry!

    1. Oh no – so sorry this recipe didn’t turn out as you had hoped, Geli. Thanks for giving it a try!

    1. Ahh this is amazing, Em! I am so glad this recipe is a hit and everyone loves it. Thanks for coming back and sharing your review & star rating, I really appreciate it!

  127. 5 stars
    I’ve been making an effort to eat more nutrient dense foods and I though that this would be a good recipe to try. I’ve made lentil loafs before and enjoy them, but the flavor in this one is absolutely amazing. So so yummy. Thanks for sharing such a great recipe!

    1. WOO! I am so glad you gave this recipe a try and are loving it, Charlotte. Thank you for coming back and sharing your review & star rating, I really appreciate it!

  128. 5 stars
    I love this, just made for the second time in a week. This time I added some grated apple, cooked a few minutes with the onion mixture – so good!

    1. Sounds amazing, Sue! I am so glad you are enjoying this recipe and it turned out great for you. Thank you for sharing your review & star rating, I really appreciate it!

  129. 5 stars
    Brittany can I omit the walnuts altogether? My kids are highly allergic to nuts :(. Will it change the texture? Maybe add more oats? Can’t wait to try it!

  130. 5 stars
    I love this recipe and have it in my regular dinner rotation. I play around with ingredients depending on what I have on hand. I switch up the type of nuts, adding apple, sometimes adding fresh herbs, sometimes ketchup instead of tomato paste. It’s a great versatile recipe, and a satisfying vegetarian dish.

    1. WOO! This is incredible, Cara. I am so glad you found this recipe and are loving it. Thanks so much for coming back and sharing your review + star rating, it means so much to me!

  131. 5 stars
    I love this recipe! I’ve made it many times this month already. I had leftovers and used it as a sausage in lasagna soup- amazing!

    1. YUM! I am so glad you are loving this recipe, Anna. Thank you so much for sharing your review + star rating, it means so much to me!

  132. I’m not sure how chickpeas would work, but you could certainly try it if you’re up for experimenting! I’d use about 1 1/2 cups of cooked chickpeas.