Simply Delicious Lentil Loaf

This vegan and gluten-free lentil loaf is a delicious, nutrient-dense meatloaf alternative that will have your whole family cheering for more. This versatile plant-based loaf combines protein-rich lentils with savory spices and mirepoix veggies for a hearty and satisfying protein dish perfect for any meal.

This easy 1-point recipe uses pantry staples and provides plenty of alternative ingredients so you can use what you’ve got. Use this recipe as a base and get as creative as you’d like with vegetables, seasonings, and even nuts and seeds. Prefer meat? Try this simple turkey meatloaf instead!

Why you’ll love this recipe

You don’t have to be vegetarian or vegan to enjoy this hearty and well-seasoned main. With its satisfying texture and bursts of flavor in each bite, lentil loaf is a favorite for adults and kids alike. Here are some more reasons to give vegetarian lentil loaf a try:

• Protein-rich and healthy: Lentils are high in protein in addition to folate, iron, and magnesium. They’re low in calories and contain no saturated fat. Plus, this loaf is just 1 WW point per serving!
• Easy and versatile: Once you get the hang of the texture and consistency of lentil loaf, you can easily manipulate this recipe to include different types of beans, nuts, seeds, seasonings, veggies, and sauces. 
• Great for meal prep: Make a loaf or two and eat throughout the week with lunch and dinner—it’s great for sandwiches! Lentil loaf stores well for up to a week in an airtight container in the refrigerator or freeze leftovers for an easy meal later.

Servings: 8

Preparation time: 15 minutes

Cooking time: 75 minutes

Weight Watchers Points: 1

Ingredients

Lentil and vegetable loaf is an incredibly versatile dish that uses affordable pantry staples. The basic template is cooked lentils (though you could use other beans), sautéed vegetables, flour, a binder, and seasonings. Here’s what I used for this recipe:

• Lentils: I like green or brown lentils for their heartiness. Cook 1 cup of dry lentils until soft and water has been absorbed (about 30 minutes). Or use canned.
• Vegetable broth: Optional, to cook the lentils in. Or use water. 
• Ground flax and water: Flaxseed and water are an egg substitute (binder). Combine 3 tablespoons of ground flax and ⅓ cup water and let thicken for 5 min.
• Mirepoix: Dice 1 small onion (or shallot or leek), 1 large carrot, and two celery stalks to saute and mix into the loaf.
• Avocado oil: A small amount (1-2 tablespoons) for sautéeing the veggies. Olive oil will also work. 
• Oats and flour: Use ¾ cups of rolled oats and ½ cup of your flour of choice. I like oat flour or a gluten-free blend.  
• Herbs and spices: I used 1 teaspoon of thyme and sage with ½ teaspoon of cumin, paprika, and garlic powder. Salt and pepper to taste. 

Substitutions and variations

• Alternate flours: To keep this gluten-free, use chickpea flour, almond flour, buckwheat flour, or a gluten-free flour mix in place of oat flour. You can also use white, wheat, or another flour of your choice if you tolerate gluten. 
• Extra umami flavor: Add 1-2 tablespoons of nutritional yeast and a teaspoon of soy sauce or coconut aminos to the loaf mix for added meaty umami flavor. 
• Add nuts and seeds: For greater variety in texture and added protein, mix slivered almonds, walnut pieces, pumpkin seeds, or hemp seeds into the loaf. 
• Add veggies: For added color and nutrition, bell peppers, zucchini, sweet potato, and mushrooms are great veggies to incorporate.
• Fresh herbs: Elevate the flavor of this dish with fresh herbs like thyme, rosemary, parsley, cilantro, basil, or oregano. 
• Switch up the seasonings: Change the flavor profile with your favorite seasonings. Curries, Mexican, and Italian seasonings are delicious options. 
• Add a glaze: To make a glaze, mix ketchup (sugar-free for lower points) with a bit of maple syrup and a dash of apple cider vinegar and spread it on top of the loaf before baking. 
• Serve with gravy: Make a gravy with any leftover liquid from the lentils or just use veggie stock. Season and thicken with your flour of choice.

How to make vegetarian meatloaf

There is minimal prep time required for this dish, and the rest is hands-off cooking. The steps for making lentil loaf are quite easy, and it’s a great dish for meal prep as it’s easy to make extra and leftovers freeze well. Here is how to make vegan meatloaf:

1. Cook lentils. Cook until tender and the liquid has been absorbed. Whether cooking or using canned lentils, drain excess liquid. 
2. Mix the flax egg. Combine ground flax and water well and let sit for 3-5 minutes.
3. Sauté veggies and spices in a skillet or saute pan with oil over medium heat.
4. Mash ⅔ of the lentils, keeping ⅓ whole to add texture to the loaf. Use a potato masher, fork, or food processor. 
5. Assemble the loaf. Mix cooked lentils, veggies, herbs, oats, flour, and flax egg until well combined. Form into a loaf in a parchment-lined bread pan. 
6. Bake the loaf for 45 minutes to an hour at 375 degrees Fahrenheit. The loaf should feel firm to the touch and will firm up more as it cools. 
7. Garnish and serve. Let the loaf cool before slicing. Serve with gravy if you like and garnish with fresh cilantro or parsley for a pop of freshness. 

Serving suggestions: This main pairs well with everything! Some of my favorite pairings with this dish are fryer green bean fries, parmesan potatoes, broccoli and cauliflower soup, zesty corn pasta salad, and rice.

Tips and tricks

• Cut down on prep time: Use canned lentils and a frozen mirepoix mix. 
• Vary the texture: Using a mix of blended and whole lentils gives the loaf a texture more akin to meat. Adding chopped nuts and seeds also helps. 
• Avoid a mushy loaf: Be sure to cook down the lentils all the way and drain excess liquid to ensure your loaf mixture isn’t too wet before forming the loaf. It should be malleable but firm, not goopy or falling apart. Add more flour as needed. 
• Flavor boost: For added flavor, sauté aromatics (onion, garlic, and ginger) and add spices when cooking the lentils.  

FAQs

Q: What is vegan meatloaf made of?

A: The base of this vegan meatloaf is lentils, vegetables, and oat flour. You can make a plant-based loaf with any number of beans, nuts, seeds, vegetables, tofu, tempeh, or seitan combined with grains like oats, quinoa, rice, or buckwheat. The key to a great vegan loaf is achieving a varied, meat-like texture and seasoning well. 

Q: How much protein is in a lentil loaf?

A: A single serving of this vegan and gluten-free lentil loaf has more than 10 grams of protein. Adding quinoa, nuts, and seeds would increase the protein. 

Q: How do you know when lentils are done?

A: Lentils are done cooking when they have opened up or expanded and are tender to the bite. The best way to check for doneness is to taste them. If they are crunchy, allow them to cook a bit longer. You may add more liquid as needed until they are done.

Q: How do you eat lentils creatively?

A: Lentils are incredibly nutritious and versatile. They easily absorb and take on the flavors of herbs and spices used to cook them. Protein-rich lentils work well as a meat substitute, like in this vegan meatloaf, meatballs, or tacos. They can also be eaten in stews, salads, casseroles, sauces, and even gluten-free wraps and breads.

More vegan recipes to try

If you enjoy this meatless lentil loaf and want to incorporate more tasty plant-based recipes into your diet, give these vegetarian and vegan favorites a go! 

• Simple and delicious vegan kebabs made with seitan, zucchini, beets, and mushrooms.
• No-bake vegan oatmeal cookies sweetened with dates, cranberries, and warming spices.
• Delicious 3 bean salad in a sweet and garlicky balsamic vinegarette