This is one of those recipes that proves plant-based cooking can be just as satisfying as any traditional comfort food. Made with protein-rich lentils, toasted walnuts, and a medley of fresh vegetables, this vegan meatloaf is hearty, flavorful, and perfect for both special occasions and weeknight dinners.
The texture is spot-on — firm enough to slice, but still tender and moist — and the tangy balsamic ketchup glaze seals the deal. It’s the kind of dish that even your meat-eating friends will go back for seconds.
Why You’ll Love This Lentil Meatloaf
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Hearty and filling – Thanks to the lentils, walnuts, and vegetables, it’s a complete main dish on its own.
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Make-ahead friendly – Great for meal prep or freezing for future dinners.
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Perfect for any occasion – Works just as well on a holiday table as it does for Sunday dinner.
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Full of flavor – The glaze alone will have you licking the spoon.
Ingredients That Bring It All Together
Green or Brown Lentils – The base of the loaf; firm enough to hold shape.
Flaxseed Meal – Creates a natural “egg” binder when mixed with water.
Onion, Celery, Carrot, Garlic – Classic aromatics for depth and sweetness.
Baby Bella Mushrooms – Add meaty texture and rich umami flavor.
Toasted Walnuts – Bring a nutty crunch and extra protein.
Breadcrumbs – Help bind everything together; gluten-free works too.
Thyme, Fennel, Nutritional Yeast – Layers of earthy, cheesy, and slightly sweet spice notes.
Balsamic Vinegar & Ketchup – The glaze that makes this loaf irresistible.
How I Make It
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Cook the lentils until tender but not mushy.
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Mix flax and water to make your binder, then let it gel.
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Sauté the vegetables in a bit of oil until softened and fragrant.
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Add mushrooms and spices and cook until the mushrooms release their liquid.
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Combine everything — lentils, veggies, flax mixture, walnuts, breadcrumbs, and seasoning.
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Pack into a loaf pan lined with parchment.
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Glaze generously with the balsamic ketchup mixture.
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Bake covered at 350°F for 30 minutes, then cool slightly before slicing.
Tips From My Kitchen
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Let the loaf rest before slicing — it holds together better.
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If the mixture feels crumbly, blend a small portion and stir it back in.
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Toast the walnuts before adding — it deepens the flavor.
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Make two loaves and freeze one for later.
Serving Suggestions
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With vegan mashed potatoes and mushroom gravy for a cozy dinner.
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Next to roasted vegetables for a lighter plate.
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Sliced in sandwiches with lettuce, tomato, and vegan mayo.
Variations
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Switch the nuts – Try pecans, almonds, or a mix.
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Add more veggies – Bell peppers, spinach, or zucchini work well.
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Make it spicy – Add chili flakes or diced jalapeños to the mix.
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Different glaze – Swap balsamic ketchup for BBQ sauce for a smoky twist.
FAQ
Can I make this gluten-free?
Yes — just use gluten-free breadcrumbs.
Do canned lentils work?
Absolutely. Just drain and rinse well before adding.
Can I make it ahead?
Yes — prep the loaf, cover, and refrigerate for up to 24 hours before baking.
Does it freeze well?
Yes — freeze whole or in slices for up to 3 months. Thaw in the fridge overnight.
Vegan Meatloaf (Lentil Loaf)
There’s something magical about a warm, hearty loaf fresh from the oven — and this Vegan Lentil Meatloaf is no exception.
Ingredients
- 1 cup dried green lentils, rinsed and sorted (or 2 ½ cups cooked)
- 1 cup finely chopped toasted walnuts
- 1 cup breadcrumbs
- 3 tbsp ground flaxseed meal
- ½ cup water (for flax mixture)
- 2 tbsp grapeseed oil
- 1 cup finely diced yellow onion
- 1 cup finely diced celery
- 3 minced garlic cloves
- 1 cup shredded carrot
- 10 oz baby bella mushrooms, minced (about 2 cups)
- 2 tbsp nutritional yeast
- 1 tsp dried thyme
- 1 tsp fennel seeds
- 1 ½ tsp salt, plus more to taste
- 1 tsp freshly ground black pepper, plus extra if needed
- Red chili flakes, to taste
- 3 tbsp balsamic vinegar
- 3 tbsp ketchup
Instructions
- Cook the Lentils : Bring 2 ½ cups of water to a boil in a medium pot. Add the lentils, partially cover, and simmer until tender but not mushy, about 30–45 minutes. Drain well and set aside.
- Prepare the Flax Binder : In a small bowl, mix flaxseed meal with ½ cup water. Let it sit for at least 3 minutes until thickened.
- Sauté the Veggies : Warm the oil in a large skillet over medium heat. Add onion, celery, and garlic; cook until the onion softens. Stir in carrots and mushrooms, cooking until mushrooms release their moisture and soften.
- Season and Combine : Mix in thyme and fennel seeds, letting the flavors bloom for a few minutes. Remove from heat. In a large mixing bowl, combine the veggie mixture with lentils, flax mixture, walnuts, breadcrumbs, nutritional yeast, salt, pepper, and chili flakes. Stir until well incorporated.If the mixture feels too loose, blend about 1 cup of it in a food processor and stir back in for a firmer texture.
- Shape the Loaf : Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper. Pack the mixture firmly into the pan.
- Make the Glaze : In a small bowl, whisk together balsamic vinegar and ketchup. Spread evenly over the top of the loaf.
- Bake & Rest : Cover with foil and bake for 30 minutes, or until the loaf feels firm to the touch. Let it rest for 10–20 minutes before slicing so it holds together beautifully.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 351Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 826mgCarbohydrates: 37gFiber: 9gSugar: 9gProtein: 12g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This vegan lentil meatloaf has become one of my go-to comfort foods. It’s hearty enough to satisfy, flavorful enough to impress guests, and versatile enough to enjoy in different ways throughout the week. Whether it’s on a holiday table or just a chilly weeknight, this loaf proves plant-based cooking can be every bit as delicious as the classics.
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