This Lentil Meatloaf is a surprisingly hearty and satisfying main dish that will please everyone at the table. The key is building layers of flavor with lentils, vegetables, and a tangy-sweet glaze. It’s a standout vegetarian meal with a firm yet tender texture.
Love Lentil Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Lentil Meatloaf
- Hearty & satisfying: You won’t miss the meat thanks to the rich texture.
- Protein & fiber packed: Lentils, walnuts, and oats keep you full and energized.
- Versatile & meal-prep friendly: Great warm, in sandwiches, or pan-fried.
- Deep, complex flavor: Savory vegetables, umami, and a caramelized glaze.
Ingredients & Tools
- 1 cup brown or green lentils, dry
- 2 ½ cups vegetable broth or water
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 medium carrots, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup walnuts, finely chopped
- ¾ cup rolled oats (old-fashioned, not instant)
- 2 large eggs, beaten (or flax eggs for vegan)
- 2 tbsp soy sauce or tamari
- 1 tbsp Worcestershire sauce (use vegan if needed)
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ cup ketchup
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
Tools: 9×5 inch loaf pan, large saucepan, skillet, food processor (optional but helpful), mixing bowl, measuring spoons/cups
Notes: Don’t skip sautéing the vegetables—it’s a crucial step for building a deep flavor base. And using vegetable broth to cook the lentils, rather than plain water, adds another layer of savory goodness that really makes a difference.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 13 g |
| Fat: | 14 g |
| Carbs: | 29 g |
| Fiber: | 8 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 55 minutes | Total Time: 80 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcook your lentils. You want them tender but not mushy, so they can hold some texture in the final loaf. Cook them until just done, then drain any excess liquid thoroughly.
- Chop your vegetables finely and uniformly. This ensures they cook evenly and blend seamlessly into the loaf, giving you a consistent texture in every slice without large, crunchy chunks.
- Why use walnuts and oats? The walnuts add a meaty richness and slight crunch, while the oats act as a binder, soaking up moisture and helping the loaf hold its shape beautifully once baked.
- Let the mixture cool slightly before adding eggs. If the lentil and vegetable mixture is too hot, it can start to cook the eggs on contact, which you definitely want to avoid for the right binding.
- Press the mixture firmly into the pan. This is the secret to a sliceable loaf that doesn’t crumble. Really pack it in there to eliminate any air pockets.
How to Make Lentil Meatloaf
Step 1: Start by cooking the lentils. Rinse them thoroughly, then combine them with the vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 20-25 minutes, until the lentils are tender but not falling apart. You’ll know they’re ready when they’re soft to the bite but still hold their shape. Drain off any remaining liquid and set them aside to cool slightly.
Step 2: While the lentils are cooking, preheat your oven to 375°F (190°C) and lightly grease your 9×5 inch loaf pan. Now, heat the olive oil in a large skillet over medium heat. Add the diced onion, celery, and carrots with a pinch of salt. Sauté for about 8-10 minutes, until the vegetables have softened and the onion is translucent. You’ll notice the most wonderful savory aroma filling your kitchen at this point.
Step 3: Add the minced garlic and tomato paste to the skillet with the vegetables. Cook for another minute, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant. This step really deepens the flavor. Remove the skillet from the heat and let this mixture cool for a few minutes.
Step 4: In a large mixing bowl, combine the cooked (and drained) lentils, the vegetable mixture from the skillet, the finely chopped walnuts, and the rolled oats. The walnuts don’t need to be a fine powder—a little texture is nice. Give everything a good stir to combine evenly.
Step 5: Now, add the binding and flavor agents. Pour in the beaten eggs, soy sauce, Worcestershire sauce, dried thyme, and smoked paprika. Mix everything together thoroughly. I find using clean hands is the most effective way to ensure everything is perfectly incorporated. The mixture should be moist and hold together when pressed.
Step 6: Transfer the lentil mixture to your prepared loaf pan. Press it down firmly and evenly, making sure to get into the corners. The key to a non-crumbly loaf is really compacting the mixture here. Smooth the top with the back of a spoon or a spatula.
Step 7: In a small bowl, whisk together the ketchup, maple syrup, and apple cider vinegar to make the glaze. It should be a smooth, pourable consistency. Spread this glaze evenly over the top of the loaf, covering it completely. This will create that beautiful, caramelized, tangy-sweet crust.
Step 8: Place the loaf pan in the preheated oven and bake for 50-55 minutes. The loaf is done when the top is nicely glazed and caramelized, and the edges are pulling slightly away from the sides of the pan. A thermometer inserted into the center should read at least 160°F (71°C).
Step 9: This is the most important step for a perfect slice! Remove the loaf from the oven and let it rest in the pan for at least 15-20 minutes before you even think about slicing it. This allows the proteins and starches to set, so it holds its shape beautifully when you cut into it.
Step 10: After resting, carefully run a knife around the edges of the pan. Place a cutting board over the top and invert the pan to turn the loaf out. Then, flip it right-side-up onto a serving platter. Slice with a sharp serrated knife for the cleanest cuts.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4-5 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw in refrigerator overnight.
- Reviving: Reheat slices in a 350°F oven for 10-15 minutes, or pan-fry for a crispy crust.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, creamy potatoes are a perfect textural contrast to the dense, savory loaf.
- Simple Sautéed Green Beans with Almonds — Their bright, crisp-tender texture and nutty flavor provide a fresh counterpoint that lightens the whole meal.
- Roasted Root Vegetables — Think carrots, parsnips, and sweet potatoes. Their natural sweetness, enhanced by roasting, complements the savory, umami notes of the meatloaf beautifully.
Drinks
- A light-bodied Pinot Noir — Its bright red fruit flavors and earthy undertones won’t overpower the loaf and will actually highlight its herbal and savory qualities.
- Sparkling Water with Lemon and Thyme — The effervescence and herbal note from the thyme cleanse the palate beautifully between bites of the rich loaf.
- Amber Ale or Brown Ale — The malty, slightly nutty character of these beers mirrors the flavors in the walnuts and oats, creating a really harmonious pairing.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — You can’t go wrong with this classic. The warm, spiced apples and cold, creamy ice cream are the perfect happy ending after a savory meal.
- Dark Chocolate Avocado Mousse — It’s rich, silky, and surprisingly light. The deep chocolate flavor feels indulgent without being overly heavy.
- Simple Ginger-Molasses Cookies — Their warm spice and chewy texture are a lovely, simple way to finish the meal on a sweet and comforting note.
Top Mistakes to Avoid
- Mistake: Using mushy, overcooked lentils. If your lentils are falling apart before they even go into the mix, your final loaf will have a pasty, unappealing texture. Aim for tender but intact.
- Mistake: Skipping the vegetable sauté. Throwing in raw vegetables seems easier, but you’ll miss out on all the sweet, caramelized flavor they develop when cooked. This step is non-negotiable for depth.
- Mistake: Not letting the loaf rest after baking. I’ve messed this up before too… slicing it straight from the oven. It will crumble and fall apart. Patience is key for perfect slices.
- Mistake: Packing the mixture too loosely into the pan. A firm press is what gives the loaf its structural integrity. A light hand will result in a loose, crumbly final product.
Expert Tips
- Tip: Pulse the walnuts and oats together. For a more uniform texture that really mimics ground meat, give the walnuts and rolled oats a few pulses in a food processor before adding them to the mix.
- Tip: Make a test patty. Before you commit to baking the whole loaf, cook a small spoonful of the mixture in a skillet. Taste it and adjust the seasoning—you can easily add more salt, pepper, or herbs at this stage.
- Tip: Line your loaf pan with parchment paper. Leave an overhang on the two long sides. This creates a “sling” that makes removing the finished loaf incredibly easy and mess-free.
- Tip: Double the glaze. If you love that sticky, tangy-sweet top, there’s no shame in making a double batch of the glaze. Brush half on at the beginning and the other half during the last 15 minutes of baking for an extra flavor punch.
- Tip: Add a tablespoon of nutritional yeast. For an extra cheesy, umami boost without using dairy, stir a tablespoon of nutritional yeast into the mixture along with the other seasonings.
FAQs
Can I make this lentil meatloaf vegan?
Absolutely! The swap is very simple. Instead of the two eggs, use two “flax eggs.” To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5-10 minutes until it becomes gelatinous. Also, just double-check that your Worcestershire sauce is a vegan brand, as many traditional ones contain anchovies.
Can I use a different type of lentil?
Brown or green lentils are ideal because they hold their shape well after cooking. I would avoid red or yellow lentils for this recipe, as they tend to become very soft and mushy, which would result in a loaf that doesn’t hold together. French (Puy) lentils are a great, slightly firmer alternative if you have them.
How should I store leftovers and for how long?
Let the loaf cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days. You can also freeze it for up to 3 months. To freeze, wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before reheating.
What’s the best way to reheat it?
For the best texture, I don’t recommend the microwave, as it can make the loaf a bit soggy. Instead, reheat slices in a 350°F (175°C) oven for about 10-15 minutes, until warmed through. For a crispy exterior, you can even pan-fry the slices in a little oil until browned on both sides.
My loaf is too crumbly. What happened?
A crumbly loaf is usually due to one of three things: not enough binder (make sure you’re using the full amount of eggs or flax eggs), the mixture wasn’t packed firmly enough into the pan, or it wasn’t allowed to rest after baking. The resting period is crucial for the ingredients to set and bind together properly.
Lentil Meatloaf
Make a delicious and hearty Lentil Meatloaf with this easy recipe. Packed with protein and flavor, it's the perfect vegetarian main dish. Get the recipe now!
Ingredients
For the Lentil Meatloaf:
-
1 cup brown or green lentils (dry)
-
2 ½ cups vegetable broth or water
-
1 tbsp olive oil
-
1 large yellow onion (finely diced)
-
2 celery stalks (finely diced)
-
2 medium carrots (finely diced)
-
3 garlic cloves (minced)
-
2 tbsp tomato paste
-
1 cup walnuts (finely chopped)
-
¾ cup rolled oats (old-fashioned, not instant)
-
2 large eggs (beaten (or flax eggs for vegan))
-
2 tbsp soy sauce or tamari
-
1 tbsp Worcestershire sauce (use vegan if needed)
-
1 tsp dried thyme
-
½ tsp smoked paprika
For the glaze:
-
¼ cup ketchup
-
1 tbsp maple syrup
-
1 tbsp apple cider vinegar
Instructions
-
Start by cooking the lentils. Rinse them thoroughly, then combine them with the vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 20-25 minutes, until the lentils are tender but not falling apart. You’ll know they’re ready when they’re soft to the bite but still hold their shape. Drain off any remaining liquid and set them aside to cool slightly.01
-
While the lentils are cooking, preheat your oven to 375°F (190°C) and lightly grease your 9x5 inch loaf pan. Now, heat the olive oil in a large skillet over medium heat. Add the diced onion, celery, and carrots with a pinch of salt. Sauté for about 8-10 minutes, until the vegetables have softened and the onion is translucent. You’ll notice the most wonderful savory aroma filling your kitchen at this point.02
-
Add the minced garlic and tomato paste to the skillet with the vegetables. Cook for another minute, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant. This step really deepens the flavor. Remove the skillet from the heat and let this mixture cool for a few minutes.03
-
In a large mixing bowl, combine the cooked (and drained) lentils, the vegetable mixture from the skillet, the finely chopped walnuts, and the rolled oats. The walnuts don’t need to be a fine powder—a little texture is nice. Give everything a good stir to combine evenly.04
-
Now, add the binding and flavor agents. Pour in the beaten eggs, soy sauce, Worcestershire sauce, dried thyme, and smoked paprika. Mix everything together thoroughly. I find using clean hands is the most effective way to ensure everything is perfectly incorporated. The mixture should be moist and hold together when pressed.05
-
Transfer the lentil mixture to your prepared loaf pan. Press it down firmly and evenly, making sure to get into the corners. The key to a non-crumbly loaf is really compacting the mixture here. Smooth the top with the back of a spoon or a spatula.06
-
In a small bowl, whisk together the ketchup, maple syrup, and apple cider vinegar to make the glaze. It should be a smooth, pourable consistency. Spread this glaze evenly over the top of the loaf, covering it completely. This will create that beautiful, caramelized, tangy-sweet crust.07
-
Place the loaf pan in the preheated oven and bake for 50-55 minutes. The loaf is done when the top is nicely glazed and caramelized, and the edges are pulling slightly away from the sides of the pan. A thermometer inserted into the center should read at least 160°F (71°C).08
-
This is the most important step for a perfect slice! Remove the loaf from the oven and let it rest in the pan for at least 15-20 minutes before you even think about slicing it. This allows the proteins and starches to set, so it holds its shape beautifully when you cut into it.09
-
After resting, carefully run a knife around the edges of the pan. Place a cutting board over the top and invert the pan to turn the loaf out. Then, flip it right-side-up onto a serving platter. Slice with a sharp serrated knife for the cleanest cuts.10
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