Vegan Meatloaf (Easy Lentil Loaf)

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This Vegan Meatloaf is a delicious vegetarian main entree to impress your dinner guests. It gets its hearty texture from a mixture of lentils and walnuts, so it’s loaded with plant-based protein, healthy fats, and plenty of filling fiber. The flavor goes perfectly with your favorite holiday sides, like mashed cauliflower and vegan gravy.

vegan meatloaf sliced on a plate

How to Make Vegan Meatloaf

This lentil loaf is relatively easy to make, but you will need to start with cooked lentils. (Or you can save time by using canned lentils– I only recently found out that’s an option at stores!)

If you need to cook your lentils from scratch, they only take about 20 minutes of simmering on the stove to become tender. That time will fly by if you multi-task as they cook!

lentil loaf in food processor

Maximize Your Time

While the lentils are cooking on the stove, use that time to chop the onion, celery, carrot, and garlic, and start sautéing them in a separate pan. By the time the lentils are done, the sauteed vegetables should be ready to go, too– and then the rest of the process moves quickly.

To complete this vegan meatloaf, you’ll process the cooked veggies and lentils in a food processor with rolled oats, walnuts, and spices. And ground flax acts as a binder in the meatloaf, instead of using eggs. The flax will help absorb any excess moisture from the cooked vegetables, and makes this lentil loaf easy to slice and serve later.

lentil loaf before and after baking

How to Make this Lentil Loaf in Advance

I don’t recommend baking this entire loaf ahead of time, as it may dry out when you reheat it, but you can cook the components ahead of time (like the lentils and veggies) and store them in the fridge until you’re ready to assemble the loaf.

If you’d like to assemble everything in a loaf pan ahead of time, I recommend letting the loaf come to room temperature for at least 1 hour on the counter before baking it, to make sure the center is heated through. Let the loaf cool in the pan for at least 10 minutes to help it set and be easier to slice.

Vegan Meatloaf Glaze

I like to top this vegan meatloaf with a quick glaze made of tomato paste, vinegar, and maple syrup– which basically makes a quick homemade ketchup. You can use store-bought ketchup if you prefer, or BBQ sauce, as an even faster solution. The glaze helps lock-in moisture, and adds a nice contrast of flavor for this savory loaf.

vegan meatloaf slices on a white plate

vegan meatloaf sliced on a plate
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5 from 4 votes

Vegan Meatloaf (Easy Lentil Loaf)

This Vegan Meatloaf is a delicious vegetarian main entrée that will impress your guests! Made with lentils, walnuts, and oats, it's hearty & filling!
Course Main Course
Cuisine American
Keyword lentil loaf, vegan meatloaf
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 slices
Calories 166kcal


Lentil Loaf:

  • 1 tablespoon olive oil
  • 1/2 large onion , chopped (about 1 cup)
  • 1 carrot , chopped (about 1/2 cup)
  • 1 celery , chopped (about 1/2 cup)
  • 2 cloves garlic , minced
  • 1 1/2 cups cooked lentils (green or brown; see notes)
  • 1 cup quick-cooking oats (certified gluten-free, if needed)
  • 1/2 cup chopped walnuts
  • 2 tablespoons ground flax seeds
  • 2 tablespoons tamari (gluten-free soy sauce)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/8 teaspoon ground cayenne pepper (optional)
  • 1/2 teaspoon fine sea salt
  • freshly ground black pepper


  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar (or apple cider vinegar)
  • 2 tablespoons maple syrup
  • 1/8 teaspoon salt


  • Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to use a spray oil on the pan first, so that the parchment paper will stick in place.)
  • In a large skillet over medium heat, add the olive oil, onion, carrot, celery, and garlic. Stir occasionally until softened, about 8 to 10 minutes.
  • In a the bowl of a large food processor fitted with an "S" blade, combine the cooked lentils, oats, walnuts, flax, tamari, thyme, cayenne, salt, and several grinds of black pepper. When the vegetables are tender, add them in, too.
  • Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don't want it totally smooth, for the best texture. (See the photos in this post for reference.)
  • Transfer the mixture to the prepared loaf pan, then press firmly to pack it together. Stir the glaze ingredients together and brush it over the top of the loaf. Bake uncovered at 375ºF for 30 minutes.
  • Let the loaf cool in the pan for at least 10 minutes, then use the parchment paper to easiliy lift it out of the pan. Slice and serve warm.
  • Leftover slices can be stored in an airtight container in the fridge for up to 3 days, but the leftover loaf will be a little more dry in texture when you reheat it, so you might want to serve it with gravy for added moisture.


Calories: 166kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 491mg | Potassium: 314mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1497IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 4mg
Vegan Meatloaf Nutrition (per slice): Calories: 166, Fat: 8g, Carbohydrates: 19g, Fiber: 5g, Protein: 6g

Recipe Notes:

  • To cook lentils from scratch, start with 3/4 cup dry lentils and cover it with 2 1/2 cups of water. Bring a boil, then lower the heat and simmer until tender, about 20 minutes. Measure the lentils after cooking them to make sure you only use 1 1/2 cups in this recipe. You can cook extras to use in a lentil salad, if you want to!
  • To save time, you can use a 15 oz. can of cooked brown lentils in this recipe. Make sure the can has no added salt, otherwise you’ll need to adjust the added salt in this recipe.
  • This recipe is gluten-free when you use tamari and certified gluten-free oats, but you can use soy sauce if gluten isn’t an issue for you.
  • To make this recipe soy-free, try using coconut aminos instead of the tamari. You’ll need to add a little extra salt to compensate, as the aminos are sweeter than tamari.

If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!

More Vegan Recipes You’ll Love:

If you need some more ideas to go with your Vegan Meatloaf, try one of these popular recipes!

Reader Feedback: What’s your favorite vegetarian main entree?

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Do you have a substitute for the walnuts? My son is allergic to them as well as peanuts, cashews and pecans. Was considering almonds? Thanks, Kim

    Megan Gilmore

    I bet almonds would work! You might want to pulse them in the food processor first, to help break them down into a coarse flour, then add in the rest of the loaf ingredients.


So delicious!!

Anne Jackson

One of my all-time favorite recipes!


I made this last night and it was so good! And today I made lentil “meat” loaf sandwiches, yum.


I’ve been thinking about this recipe since it posted. In fact, I made mashed potatoes a week ago, and a few days I made vegan gravy, so it was bound to happen as we inch closer to Thanksgiving. I’m single and no one else in my family is a vegetarian or has any food allergies, (at least none that they recognize), so when I go to my parents house for dinner I have to bring my own food — and an entire loaf felt like a huge commitment. Luckily, it’s a delicious commitment, because this is by far the best lentil loaf I have ever had. It’s not too soggy or too dry, it’s not bland and it’s not overpowered by herbs and spices until it’s inedible — all adjectives that could describe my previous forays into vegetarian loaf recipes. Besides the great taste and texture, I also love that I had every single item on hand in my kitchen. No trip to the grocery store needed. I only wish I wasn’t allergic to gluten and yeast, because I bet this would make one heck of a great sandwich. This will definitely be added to my meal rotation.

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