Lentil Loaf Recipe

Lentil loaf is not only a plant-based staple, it is a great way to serve a hearty meal on a serious budget. This recipe is customizable and the ultimate comfort food!

lentil loaf on a marble countertop with a white plate containing one serving as well as broccoli and mashed potatoes

I think every plant-based person or family has their own lentil loaf recipe. I am plant-based, but other people in my household are not, so it is really important that my dishes taste good enough for carnivores to eat them anyway. Many of the plant-based and vegan lentil loafs I have tried have been dry, overly vegetable-y, and had a favor profile that was not in the same zip code as meat loaf. This recipe has all the flavor and texture of the meatloaf I remember growing up.

While I don't think a plant-based loaf is ever going to fool anyone into thinking it is the real-deal meatloaf, this version delicious and satisfying just like I remember my mom's meatloaf. I like to serve this like a traditional loaf, with some mashed potatoes and a veggies as sides.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

The base for this lentil loaf recipe is oats and lentils. You can customize with various add ins from walnuts to mushrooms to carrots. I prefer the classic recipe as it more closely resembles a meatloaf, but I often toss in some sautéed mushrooms! You could swap out the oats for breadcrumbs, use BBQ sauce instead of ketchup ... you get the idea.

This recipe is medium-ish on time and effort. It's definitely not difficult, but it is a little more involved than some of my recipes. This is more of a Sunday dinner type of meal than something quick after work. What is really great is making this ahead and letting it chill in the fridge overnight. Much like traditional meatloaf, it's even better the next day!

lentil loaf in a pan sitting on a marble countertop

Lentil loaf is by far a healthier option that its meaty counterpart. Plus it's packed with lentils, which are a nutritional powerhouse. Lentils are low in sodium and fat, but high in potassium, fiber, and antioxidants. Not to mention the benefits from all of the other veggies you can hide in this dish! Oats are the source of a ton of vitamins and minerals, as well as antioxidants, and fiber.

How Do I Make Lentil Loaf?

Start by preheating you oven to 350º. Mix 1 C dry red lentils and 4 C of veggie broth and cook the lentils through. Then add 1 C of oats, 1 t garlic powder, 1 t dried thyme, 1/2 t black pepper, I t salt, 1 t smoked paprika, and 1/3 C nutritional yeast. Grease or line a bread pan with parchment paper and fill with your concoction. If it still seems runny you can simmer for a few more minutes. Mix 2 T brown sugar, 1 t soy sauce, and 1/4 C ketchup together and brush over loaf. Bake in the oven at 350º for about 45 minutes. Let cool for 10 minutes before slicing.

Whether you are trying to incorporate a few more meatless Mondays, or you are just looking for some budget-friendly meals, give this lentil loaf recipe a try!

lentil loaf on a marble countertop with a white plate containing one serving as well as broccoli and mashed potatoes

Lentil Loaf

Ingredients  

Lentil Loaf

  • 1 C Dry Red Lentils
  • 4 C Veggie Broth
  • 1 C Old Fashioned Oats
  • 1 t garlic powder
  • 1 t Dried Thyme
  • 1/2 t black pepper
  • 1 t salt
  • 1 t smoked paprika
  • 1/3 C Nutritional Yeast

Sauce

  • 2 T Brown Sugar
  • 1 t soy sauce
  • 1/4 C Ketchup

Instructions 

  • Preheat oven to 350º. Mix lentils and veggie broth in a pan and simmer on the stove until the lentils are cooked through. Add oats, seasonings, and nutritional yeast and mix will. If mixture seems too runny, simmer until thickened. Transfer to a greased or parchment-lined bread pan. In a separate bowl, mix brown sugar, soy sauce, and ketchup and brush over loaf. Bake for 45 minutes. Let cool for 10 minutes before slicing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating