This vegan lentil meatloaf is hearty, sliceable and packed with plant-based protein and fiber. Made entirely in the food processor with simple pantry staples, it delivers that classic comfort food feel. This is for anyone craving a nostalgic homemade square meal!
Growing up, meatloaf always felt like the ultimate dinner table classic. This vegan version keeps all the cozy vibes but skips the egg and ground meat. Instead, it is entirely plant-based and built from simple, everyday ingredients that come together beautifully.
I based this recipe off my vegan Italian meatballs, but instead of mushrooms I use lentils for texture, bulk and more plant-based protein. The result is a satisfying lentil meatloaf that is hearty, flavorful and incredibly filling.
Everything comes together in the food processor, then you simply free-form it into a loaf on non-stick baking sheet. You can also use a loaf pan if you prefer, but free-forming it into a dome shape allows you to coat the sides (rather than just the top) with the tomato glaze, which truly makes the dish!
Ingredients
This loaf is full of wholesome pantry ingredients that combine to create the perfect texture and flavor while delivering fiber, protein and healthy fats in every slice.
It amazes me that the combination of brown lentils, walnuts, oats and brown rice can create such a hearty, meaty texture for the loaf once processed. And do NOT skip the tomato glaze, which is made from just tomato paste, maple syrup, garlic powder and salt - it adds so much flavor to every bite!
Instructions
1. Whisk together the glaze.
2. Process walnuts and oats in a food processor.
3. Add in the other loaf ingredients and pulse until combined (do not over-process!).
4. Shape the loaf.
5. Glaze and bake for 30 minutes.
6. Allow it to cool, then slice and enjoy!
Recipe Tips
- Let it rest before slicing! This is the biggest tip. Letting the loaf cool after taking it out of the oven allows it to solidify and makes it much easier to slice cleanly.
- Caramelize the onions properly. You want them golden brown and slightly crispy, not soggy. I cook mine low and slow in a cast iron skillet to really deepen the flavor and remove excess moisture.
- Prep components ahead of time. If possible, cook the brown rice and caramelize the onions in advance to save time on busy weeknights.
This lentil meatloaf goes beautifully with my vegan mashed potatoes. It is also delicious with asparagus, Brussels sprouts or broccoli, but it is also hearty and flavorful enough to enjoy all on its own!
This vegan meatloaf recipe is also gluten-free (if using gluten-free oats) and soy-free. It truly uses just pantry staples and is both meal-prep-friendly and freezer-friendly. Plus it is awesome as leftovers the next day!
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Vegan Meatloaf made with Lentils
- Total Time: 45 minutes
- Diet: Vegan
Description
This vegan lentil meatloaf is hearty, sliceable and packed with plant-based protein and fiber. Made entirely in the food processor with simple pantry staples, it delivers that classic comfort food feel. This is for anyone craving a nostalgic homemade square meal!
Ingredients
The Loaf:
- 1 cup raw walnut halves
- ¾ cup rolled oats (certified gluten-free if needed)
- 1 cup cooked brown rice
- 1 can brown lentils, drained and rinsed (or 1.5 cups cooked brown lentils)
- 1 caramelized onion
- 1 tablespoon tomato paste
- 1.5 teaspoons Italian seasoning
- 1.5 teaspoons garlic powder
- ½ teaspoon fine salt
The Tomato Glaze:
- ¼ cup tomato paste
- 2 tablespoons maple syrup
- 1 teaspoon fine salt
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 350°F. Use a non-stick, non-toxic baking sheet or line a baking sheet with parchment paper.
- In a food processor, add walnuts and oats. Process about 20 seconds until crumbly.
- Add cooked rice, caramelized onion, lentils, tomato paste, salt, garlic powder and Italian seasoning. Pulse until combined and no large chunks remain. Do not over-process (a little texture is perfect).
- Transfer mixture to the prepared baking sheet and shape into a compact dome-shaped loaf with your hands. Smooth the sides and press firmly so it holds together.
- In a small bowl, whisk together all of the glaze ingredients. Spread over the top and sides of the loaf, coating all exposed surfaces.
- Bake for 30 minutes. Remove from oven and let rest at least 1 hour before slicing (this helps it firm up and hold its shape).
Equipment
Buy Now → - Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
Jeannette says
I think the ingredient list is incomplete as there aren’t any lentils included. 🧐
Elaine Gordon says
Hi Jeannette, I’m so sorry about that. The recipe is showing up correctly on desktop, but the mobile version is not reflecting the updated ingredient list yet, and I’m currently working with my development team to fix it.
The recipe uses 1 can cooked brown lentils, rinsed and drained, or 1 cup cooked lentils.
Here’s my guide for cooking lentils if helpful:
https://www.eatingbyelaine.com/how-to-cook-green-lentils-and-brown-lentils/
Thank you so much for pointing this out. I really appreciate it.