This hearty lentil loaf is perfect for holidays, meal prep, or feeding plant-based eaters.
It’s easy to make with simple, wholesome ingredients. Ground flax and oats help bind everything together, while the flavour comes from a savoury mix of onion, celery, carrot, mushrooms, walnuts, and dried herbs. It’s finished with a classic ketchup glaze, just like a traditional meatloaf.
My Chickpea Meatloaf has long been one of the most popular recipes on the blog and I also have a delicious Nut Roast. A lentil loaf has been on my list for a while, so I’m excited to share this one!
Ingredient Notes
I recommend preparing the recipe as written as it’s been tested for success. That said, below are a few substitutions that can work if needed.
- Walnuts: You can substitute any nuts or seeds such as pecans, almonds or sunflower seeds.
- Oats: For a gluten-free lentil loaf, gluten-free certified oats are the best option. You can use prepared oat flour or make your own oat flour in a blender or food processor. Since you’re blending the oats into oat flour, you can use large flake oats, rolled oats, quick oats or minute oats.
- Flaxseeds: For best results, use fresh ground flax to make your flax egg. Older flax loses its ability to absorb moisture, which means it won’t bind as well.
- Ketchup Glaze: The recipe includes a glaze made from ketchup, tomato paste, maple syrup and balsamic vinegar. For a simpler option, you can use BBQ sauce.
Recipe Tips
- Be sure to season the vegetables with salt and pepper. Then season the mixture again to taste after you combine everything, before adding it to the loaf pan.
- Finely dice the celery and onion, smaller pieces help the loaf hold together better.
- Don’t skip the cooling step. Letting the loaf cool is key to helping it firm up and slice cleanly.
- Prefer extra glaze? Feel free to double that part of the recipe.
- You can cook the lentils ahead of time which is helpful to ensure they’re not too wet when you add them to the recipe.
How to Store Lentil Loaf
- Store the cooked loaf in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.
- To freeze, let the cooked loaf cool completely, then wrap it in foil, place it in a freezer bag, and freeze for up to 2 months. Thaw in the fridge before reheating.
- You can also assemble the loaf ahead of time and store it in the fridge until you’re ready to bake.
For the Lentil Loaf
- 1 cup dry green or brown lentils
- 3 tbsp ground flaxseeds, 20g
- ⅓ cup water
- 1 tbsp olive oil
- 1 small onion, diced, about 1/2 cup
- 2 ribs celery, diced, about 1/2 cup
- 1 carrot, grated, about 1/2 cup
- 3 cups mushrooms, chopped, 8-9 white or brown mushrooms
- Salt and pepper
- 4 cloves garlic, minced
- 1 cup large flake oats, 108g
- 1/2 cup walnuts, 55g
- 2 tbsp tomato paste
- 1 tbsp ketchup
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried rosemary
- 1/2 tsp dried basil
- 1/2 tsp cayenne pepper, optional
- 2 tbsp soy or tamari
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Cook Lentils: Fill a medium pot with salted water. Add lentils. Bring to a simmer over high heat. Once simmering, reduce heat to medium-low. Cook for 18-20 min, until lentils are tender. Drain lentils well, shaking off excess liquid.
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Make Flax Egg: Meanwhile, in a small bowl, combine ground flax seeds and ⅓ cup water. Stir to combine. Set aside to thicken, about 10 mins.
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When lentils are close to being done, preheat oven to 375F.
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Saute Vegetables: In a large pan, heat 1 tbsp oil over medium heat. When the pan is hot, add onion, celery, carrots and mushrooms. Season with salt and pepper. Cook for 6-8 min, stirring occasionally, until tender. Add garlic, tomato paste, ketchup, thyme, oregano, rosemary, basil and cayenne (if using). Cook for another 1-2 min, stirring often, until fragrant and toasted. Off heat, stir in soy sauce or tamari.
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Combine Filling: To a food processor, add oats. Pulse oats until ground into a flour. Add walnuts. Pulse a few times, until they are the size of small peas, but still have texture. Add flax mixture, cooked lentils. Pulse again. You still want to see some lentils, but it’s key to break some of the lentils down. Add lentil mixture to pan with veggies, stir until well combined. Season with salt and pepper, to taste.
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Add Mixture to Pan: Lightly grease and line a loaf pan with parchment paper (you can skip the lining but it makes removing the loaf much easier). Press mixture evenly and firmly into the pan, smoothing the top.
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Prepare Glaze: In a small bowl, combine ketchup, tomato paste, maple syrup and balsamic vinegar. Spread in an even layer over the loaf.
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Bake Loaf: Cover loaf with foil. Bake for 30 min. Uncover and bake for another 10 min.
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Slice and Serve: Let cool in pan for at least 20 minutes before removing. Slice into 8 portions and serve.
For a simpler glaze, you can use BBQ sauce.
Leftover lentil loaf can be stored in the fridge in a sealed container for up to 3 days. Reheat in the microwave or enjoy cold. To freeze, cool then wrap in foil. Place in a freeze-bag and freeze up to 2 months. Thaw in the fridge before reheating.
Serving: 1slice, Calories: 240kcal, Carbohydrates: 31g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Sodium: 346mg, Potassium: 581mg, Fiber: 11g, Sugar: 6g, Vitamin A: 1458IU, Vitamin C: 6mg, Calcium: 54mg, Iron: 3mg
