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This Lentil Meatloaf is a hearty, flavorful, and budget-friendly plant-based twist on the classic comfort food, perfect for feeding a crowd or elevating your weeknight meals!
This recipe was originally published in 2019 and has been republished in 2024 for clarity and additional helpful notes. The original, popular recipe remains the same!
A Meatless Loaf Loved by Meat-Eaters!
If you've been following the blog for any length of time, you know we specialize in creating meatless mains that meat-eaters will actually want to eat.
You're not going to enjoy saving money on Vegetarian Substitutes for ground beef if your meals aren't full of flavor, hearty texture, and plant-based proteins.
But like my Lentil Sloppy Joe's and Lentil Shepherd's Pie, this Lentil Meatloaf is just as satisfying as the real deal.
Since publishing, it's received rave reviews:
“This is the best vegan meatloaf recipe I’ve made. Thank you for sharing your yummy recipe.” – Danette
“Incredibly delicious. My favorite meatless loaf. I water sauteed the veggies and only used 2T Annie’s worchestire. I used sugar free natural ketchup because I was out of tomato paste. This will be the only recipe I’ll make❤️” – Kim
“This was amazing! Moist and flavorful! Pinned to make again!” – Kels
Whether you’re making it for Meatless Monday or serving it as the centerpiece for your holiday table at Thanksgiving or Christmas, this lentil meatloaf is easy to prepare, budget-friendly, and sure to impress. Let’s get cooking!
Ingredients and Substitutions
- Lentils and Chickpeas: Together, these two create the perfect hearty, meaty texture that’s essential for a satisfying lentil meatloaf.
- Garlic and Onion: Fresh garlic and onion are key for building deep flavor. Sautéing them before incorporating into the meatloaf adds a richness you just can’t achieve with powdered versions. It’s a small extra step that makes a big difference!
- Carrots: Optional but highly recommended! Diced carrots add a subtle sweetness and extra texture. You can also do a mix of carrots and celery for added variety and flavor.
- Oat Flour: A fantastic substitute for traditional breadcrumbs, oat flour helps bind the lentil meatloaf together and gives it structure.
- Italian Parsley: Fresh parsley adds a vibrant, fresh flavor to the meatloaf. While you can skip it if necessary, I highly recommend including it for the best taste.
- Vegan Worcestershire Sauce: This is a must for a rich, savory flavor. I recommend the Annie’s brand—it’s a vegan-friendly option that I’ve found far superior to generic versions.
- Liquid Smoke: Optional, but a great addition for that subtle smokiness reminiscent of traditional meatloaf. The Lazy Kettle brand is a personal favorite.
- Tomato Paste, Maple Syrup, Tamari, and Apple Cider Vinegar: These come together to create a simple, homemade ketchup glaze that perfectly complements the lentil meatloaf. I don’t recommend substituting with store-bought ketchup, as it tends to be overly sweet for this recipe.
How to Make this Lentil Meatloaf Recipe
Step one: Cook your lentils
This lentil meatloaf calls for 2 cups of cooked, green lentils. Plan to cook them and cool them completely before starting. I find the texture is best when I cook them the day before and refrigerate overnight.
Learn How to Cook Lentils in Rice Cooker here!
Step two: Make the homemade ketchup
Whisk together the tomato paste, maple syrup, apple cider vinegar, and tamari until smooth. Set aside.
Step three: Pulse the lentils and chickpeas
Add the cooked lentils and drained chickpeas to a large cup food processor. Pulse until combined, making sure that some texture remains. Be careful not to over do it – you don't want this to resemble a smooth paste!
Step four: Transfer to a mixing bowl
Using a spatula, transfer the pulsed chickpeas and lentils to a large mixing bowl. Add the oat flour, Worcestershire sauce, homemade ketchup, fresh parsley, liquid smoke, Old Bay seasoning, and black pepper. Mix to combine.
**This helps the oat flour begin the binding process while we cook the onions and garlic!
Step five: Sauté aromatics and carrots
Heat a large skillet over medium heat. Once warm, add 1 tablespoon of oil and heat until warmed through. Add the diced onion, minced garlic, and diced carrots, and sauté until soft and fragrant, about 5 to 7 minutes.
Step six: Sauté aromatics and carrots
Heat a large skillet over medium heat. Once warm, add 1 tablespoon of oil and heat until warmed through. Add the diced onion, minced garlic, and diced carrots, and sauté until soft and fragrant, about 5 to 7 minutes.
Add sautéed aromatics to the meatloaf mixture and toss to combine.
Step seven: Bake!
Transfer the meatloaf mixture to the prepared loaf pan, pressing down until evenly distributed and smooth on the top. Bake the lentil meatloaf on the middle oven rack for 30 minutes. After 30 minutes, remove the loaf, top with the remaining ketchup glaze, then bake for an additional 15 minutes.
Step eight: Cool, then serve
Let the vegan lentil loaf cool for a minimum of 15 minutes directly in the loaf pan before slicing and serving.
Serving Suggestions
This meatless main is the perfect pair for several classic side dishes, such as:
- Potatoes: fluffy mashed potatoes or oven roasted potatoes are my personal favorites.
- Hearty veggies: Green beans, Brussels sprouts, tender Cabbage Steaks, or Crockpot Collard Greens.
- Thanksgiving and Christmas favorites: You can't go wrong with Bourbon Cranberry Sauce, Crockpot Sweet Potato Casserole, or a big drizzle of mushroom gravy!
Storage and Freezing Instructions
Leftover loaf will keep for up to 4 days in an airtight container in the refrigerator.
This meatloaf can be frozen both cooked or uncooked, though I prefer freezing it uncooked (it is most moist this way). To freeze uncooked, press the loaf mixture into a 2 cup Souper Cube tray (it will fill both 2 cup sections).
Leave the ketchup glaze off of the top and freeze for up to 3 months. When ready to bake, allow the meatloaf to defrost at room temperature for about 1 hour, then bake and top with glaze as usual.
I bake this lentil meatloaf in the Souper Cube square baking dishes but you can also bake it directly in the silicone Souper Cube trays.
Frequently Asked Questions
Can I use regular breadcrumbs instead of oat flour?
Yes, you can, but you will need to adjust the amount called for. Oat flour is significantly more absorbent than breadcrumbs, so you will need more breadcrumbs to absorb the same amount of liquid.
If you'd like to use breadcrumbs, I'd recommend starting with 2 cups of breadcrumbs. If it still seems too wet, add up to 1/2 cup more for a total of 2 1/2 cups.
Can I substitute red lentils in place of the green lentils?
No, this unfortunately will not work. Green lentils have a much firmer, “meaty” consistency compared to red lentils that break down easily and become mushy when cooked. If you were to swap in red lentils, the meatloaf would be very wet and lacking in texture. No good!
Can I replace the chickpeas with additional lentils?
You can, but the texture won't be as good! The combo of the two is really the secret for the best lentil meatloaf texture. However, if you're in a pinch, you can replace the chickpeas with additional lentils. Use 3 3/4 cup cooked lentils.
Tips for success
- Make sure the lentils and chickpeas are at minimum at room temperature when mashing together. If they are warm, they will be over mashed and form a paste.
- Ere on the side of caution when mashing the chickpeas and lentils. It is better for them to be under processed than over processed.
- Make sure the lentil meatloaf cools for a minimum of fifteen minutes in the loaf pan after baking. If you remove it too soon, it will be more difficult to slice.
- This loaf makes for great leftovers! I almost enjoy it more as leftovers.
The Best Lentil Meatloaf Recipe
Equipment
Ingredients
Meatloaf
- 1 sweet onion finely diced ($0.84)
- 4 cloves garlic minced ($0.24)
- 1 cup carrots diced ($0.06)
- 2 cups cooked green lentils cooled to room temperature or ideally cold ($0.48)
- 1 (14 ounce) can chickpeas rinsed and drained, equivalent to 1 ¾ cup if cooking from dry beans ($0.75)
- 1 ⅓ cups oat flour ($0.35)
- ½ cup vegan Worcestershire sauce I prefer the brand Annie's ($1.68)
- ½ cup homemade ketchup glaze
- 3 tablespoons fresh parsley ($0.09)
- 1 ½ teaspoons liquid smoke I prefer the brand Lazy Kettle ($0.15)
- 1 ½ teaspoon Old Bay seasoning ($0.09)
- ¼ teaspoon black pepper ($0.01)
Homemade Ketchup Glaze
- ½ cup tomato paste ($0.96)
- ¼ cup maple syrup ($1.04)
- 3 tablespoons apple cider vinegar ($0.33)
- 2 tablespoons tamari ($0.26)
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper. Alternatively, lightly grease the loaf pan to ensure the meatloaf won't stick.
- Whisk together ½ cup tomato paste, ¼ cup maple syrup, 3 tablespoons apple cider vinegar, and 2 tablespoons tamari until smooth. Set aside.
- In a large cup food processor, combine 2 cups cooked green lentils and 1 (14 ounce) can chickpeas. Pulse until combined, making sure there is some remaining texture and the lentils and chickpeas are not over processed (see photos in post for reference). Transfer mixture to a mixing bowl.
- To the same bowl, add the 1 ⅓ cups oat flour, ½ cup vegan Worcestershire sauce, ½ cup homemade ketchup glaze, 3 tablespoons fresh parsley, 1 ½ teaspoons liquid smoke, 1 ½ teaspoon Old Bay seasoning, and ¼ teaspoon black pepper. Using a spatula, mix to combine. Set aside.
- Heat a large skillet over medium heat. Once warm, heat 1 tablespoon of oil. Add 1 sweet onion (diced), minced 4 cloves garlic and 1 cup carrots (diced) and sauté until soft and fragrant, 5 to 7 minutes.
- Once sautéed, transfer the onion, garlic, and carrots mixture into the mixing bowl with the remaining ingredients. Using a spatula, mix to combine.
- Transfer the meatloaf mixture to the prepared loaf pan. Bake for 30 minutes on middle oven rack.
- After 30 minutes, remove the loaf, top with the remaining ketchup glaze, then bake for additional 15 minutes.
- Let the meatloaf cool for a minimum of 15 minutes in the loaf pan before slicing and serving.
Storage Instructions
- This loaf makes for excellent leftovers. Store in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions
- This meatloaf can be frozen both cooked or uncooked, though I prefer freezing it uncooked (it is most moist this way). To freeze uncooked, press the loaf mixture into a 2 cup Souper Cube tray (it will fill both 2 cup sections). Leave the ketchup glaze off of the top and freeze for up to 3 months. When ready to bake, allow the meatloaf to defrost at room temperature for about 1 hour, then bake and top with glaze as usual. I bake this meatloaf in the Souper Cube square baking dishes but you can also bake it directly in the silicone Souper Cube trays.
- Oat flour substitute: Use 2-2.5 cups breadcrumbs.
- Chickpea substitutes: Use 1.75 additional cups of cooked and cooled lentils.
- Brown lentils? I have made this recipe using drained and rinsed canned, brown lentils and its not as good. I prefer the texture with green lentils.
Notes
- Storage instructions: This loaf makes for excellent leftovers. Store in an airtight container in the refrigerator for up to 4 days.
- Freezing instructions: This meatloaf can be frozen both cooked or uncooked, though I prefer freezing it uncooked (it is most moist this way). To freeze uncooked, press the loaf mixture into a 2 cup Souper Cube tray (it will fill both 2 cup sections). Leave the ketchup glaze off of the top and freeze for up to 3 months. When ready to bake, allow the meatloaf to defrost at room temperature for about 1 hour, then bake and top with glaze as usual. I bake this meatloaf in the Souper Cube square baking dishes but you can also bake it directly in the silicone Souper Cube trays.
- The recipe calls for 2 cups cooked lentils. When cooking lentils from scratch, this is equivalent to about 3/4 cup dry lentils.
- Make sure to use cooled lentils and chickpeas or they will over process easily into a paste. When I make this recipe, I like to cook the lentils the day before and refrigerate them overnight.
- Make sure to use cool lentils and chickpeas or they will over process easily into a paste.
- How to make oat flour: Blitz rolled oats in a food processor until a fine texture is achieved – not a powder, but not large chunks either. If using a blender, pulse until correct texture is achieved. Avoid blending into a super fine powder – that makes for a drier meatloaf.
- If you use a food processor to dice the onion and/or carrot, it will release a lot more of the moisture in these foods compared to dicing with a knife. This will yield a more moist loaf and may require a 10-15 minute longer bake time.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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20 Comments
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This recipe should win an award. The texture & flavor spot on & the “ketchup” sauce on top definitely hits the spot. I didn’t tell my coworker it was meatless & she almost fell off her chair. Vegan comfort food at it’s finest.
Im making 2 at the same time…2 liaf pans. Do my baking times increase?
I ran out of worchestersire sauce ….just had 1/4 cup so I added ( approx.) 1/4 cup of hot pepper sauce ! I don’t know why I never added broth ! My poor hubby said my throat is on fire ! More ketchup & 4 mini rainbow peppers. ( green peppers give me heartburn ) Next time I will have all the ingredients !!! Actually the heat for me was quite nice…..might not be tomorrow going out !!!
I made the meatloaf and I was more than pleased with both the texture and the flavor. I cooked the lentils and subbed out the garlic for green peppers and the oat flour for bread crumbs. Thank you for the recipe. I definitely plan to use it again in the future.
This was amazing! Moist and flavorful! Pinned to make again!
Hi Kels! Thank you so much for taking time to leave a review. I’m thrilled the recipe was a hit! One of our family favorites, too!
Really disappointed that it doesn’t say to cook the lentils first anywhere in the recipe. So many wasted ingredients.
The recipe card said,”2 cups green lentils, cooked and cooled.” I am sorry you missed it. I also show cooked lentils throughout the step by step process of the recipe and mention several times to use cold lentils so the consistency is not mushy. Lastly, I confirm for another reader that the measurement is for cooked lentils below. I will add an additional note, but I am not sure what more I can do!
What do you consider a serving? How thick a slice?
I usually get about 8 slices per loaf. If you scroll up a bit in the post there is a photo where I have sliced the loaf for a visual. I hope that helps!
I made the lentil loaf tonight. Flavor is fantastic. I think mine is a little too moist so either need to bake longer or slightly less liquid. Will make again!
Oh yay! It can definitely be on the moist side straight from the oven. Feel free to add additional oat flour- that will help!
This is the best vegan meatloaf recipe I’ve made. Thank you for sharing your yummy recipe.
Thank you, Danette!! I appreciate the kind review!
Incredibly delicious. My favorite meatless loaf. I water sauteed the veggies and only used 2T Annie’s worchestire. I used sugar free natural ketchup because I was out of tomato paste. This will be the only recipe I’ll make❤️
Hi, Kim! I’m so happy to hear this! Thanks for sharing your swaps you used, I am sure someone else will find this helpful.
Can I use regular brown lentils?
Yes!
For the lentils, is that amount before cooking or after?
Hi, Jennie! The measurement is for cooked lentils.