Jump to Recipe Print Recipe
This Vegan Meatloaf Recipe with Lentils and Walnuts is the perfect comfort food when it's chilly out, and it's fantastic for making ahead to enjoy during the week with minimal fuss.
This great recipe is perfect for the holiday season or for a Thanksgiving or Christmas dinner. It is made with lentils, walnuts, gluten-free oats, onion, carrot, celery, thyme, and relish and is topped with tasty ketchup.
This vegan meatloaf with no mushrooms was inspired by my Easy Vegan Meatballs recipe, which uses green lentils and walnuts. I love the combination of lentils and walnuts for a hearty vegan dish.
Jump to:
- Why you'll love this recipe
- Ingredients
- Substitutions
- Variations
- How to make this vegan meatloaf recipe
- Equipment
- Storage
- Expert Tip
- How to serve
- Why call this meatloaf?
- FAQ
- Related
- Recipe
- Comments
Why you'll love this recipe
You will love how easy it is to make this plant-based meatloaf recipe – mix together the ingredients and bake in the oven. It's so tasty and hearty; you won’t miss the traditional version made with animal products!
This lentil loaf has a fantastic texture and flavor with an unexpected secret ingredient - relish! The ingredients, including the dill relish, make for a moist meatloaf that holds its shape.
It really is the best! My husband grew up eating traditional meatloaf, as did I, and this recipe surpasses traditional meatloaf.
You can serve my best meatloaf recipe as a main dish for a holiday or Christmas dinner with Stuffed Carnival Squash, mashed potatoes and mushroom vegan gravy, green bean casserole, roasted vegetables, and Air Fryer Breakfast Potatoes for a delicious and satisfying plant-based feast! Serve Cranberry Orange Sauce on the side.
Ingredients
You'll need these ingredients to make this healthy vegan meatloaf recipe with lentils, walnuts, and relish.
If you don't have some ingredients, refer to the substitutions and variations below. I'd love to hear how it turns out!
- Celery- cut into 1-inch pieces to process in the food processor
- Onion- cut into 1-inch pieces to process further in the food processor. You can use yellow onion, white, or red onion.
- Ketchup- I used an organic ketchup; for a glaze finish with a delicious flavor, I like this one.
- Kosher dill relish- I love a high-quality relish like Bubbies Kosher dill relish. Press out the liquid through a fine mesh sieve and measure the relish.
- Rolled oats- I used gluten-free rolled oats. Oats work as a binder. Keep extra handy in case the mixture is too moist. For alternatives, see Substitutions below.
- Vegan Worcestershire sauce- check to ensure your sauce is vegan; I use The Wizards Organic Vegan Worcestershire sauce for savory flavor with umami.
- Sprouted green lentils- you will need to cook them first. You can do this the day before to save time. I like to use sprouted lentils versus regular ones because they are easier to digest. Regular brown or green lentils work well in this recipe - after they are cooked, use all of them.
- Flaxseed mealis the same as ground flaxseed and is a binder. The flaxseed helps absorb excess moisture from the raw vegetables.
- Poultry seasoning - I like this one for its flavorful blend of dried sage, thyme, dehydrated onion, marjoram, black pepper, celery seed, and cayenne pepper. You can make a poultry seasoning blend if you don't have any.
- Oregano - We love the flavor of Burlap and Barrel's oregano - it is the best!
- Bread crumbs (not pictured) - use dry bread crumbs of your choice.
- Powdered psyllium husk powder - if you have it, it's nice to add to this recipe to help the meatloaf come together. Use a finely ground powder like this one.
Substitutions
Here are possible substitutions, be sure to read your product labels:
- Gluten-free: Be sure to use gluten-free rolled oats and gluten-free tamari. Check that your vegan Worcestershire sauce is gluten-free.
- Soy-free: Instead of tamari, try coconut aminos. Check that your vegan Worcestershire sauce is soy-free.
- Sprouted Green Lentils - This recipe also works with regular brown or green lentils. In addition, you can try beans or chickpeas, although I have not tried this recipe with them.
- Celery - You can substitute bell pepper if you prefer.
- Flaxseed meal - You use chia seeds instead as a binder.
- Walnuts - Try pecans or almonds. To make this recipe nut-free, use sunflower seeds instead.
- Gluten-free Rolled oats - you can use gluten-free breadcrumbs, gluten-free panko breadcrumbs, or a mixture of up to ½ cup quinoa flakes. If you're not gluten-free, use regular rolled oats or dried breadcrumbs. Do not substitute with a flaxseed meal.
- Sugar-free - Choose sugar-free ketchup, or use tomato paste instead of ketchup. Or top it with mushroom gravy!
- Relish - try finely chopped pickles.
Variations
Here are some ways you can vary the recipe to suit your tastes.
- Spicy - Add cayenne pepper or add chipotle peppers in adobo sauce or chopped roasted Hatch chiles in place of the relish. Start with a small amount of pepper and taste and adjust. You don't need to drain your lentils as thoroughly and may need to add up to ½ cup water or vegetable broth to ensure your mixture is moist enough without the relish.
- Oil-free - Omit the oil. I've made this recipe with and without oil; it's delicious both ways! You don't need to replace oil with anything.
- Smoky - add smoked paprika or liquid smoke - I suggest starting with ½ teaspoon.
- Gluten-free - You can use gluten-free breadcrumbs or gluten-free panko breadcrumbs instead.
- Ketchup - top this vegan meatloaf with marinara instead of ketchup or tomato paste mixed with balsamic vinegar. Or try BBQ sauce or mushroom gravy after the meatloaf is out of the oven.
- Poultry seasoning - try another type of seasoning such as Italian seasoning.
How to make this vegan meatloaf recipe
Step 1: Preheat the oven per the recipe card below and have a center rack available. Line a loaf pan (9-inch x 5-inch) with parchment paper after lightly greasing the inside of the pan with oil.
Hint: Make this a day ahead to let the flavors blend and for ease of serving. It's easier to serve the meatloaf once it has cooled completely. It's still delicious on the baking day, warmed up in the oven at 350°F for 40 minutes, covered.
Cook the lentils
It takes about 20 minutes of simmering on the stove to cook lentils from scratch for them to become tender. Take care not to overcook the lentils. While they are cooking, you can prep the rest of the ingredients.
Alternatively, cook the lentils the day before to save time and store them in the fridge overnight in an airtight container.
Step 2: Place the lentils in a medium pot and cover with 2 cups of water. Add ½ teaspoon salt. Bring to a boil over medium heat. Once boiling, reduce heat to low and cover loosely.
Step 3: Simmer for around 20 minutes until the lentils are soft but not falling apart. If they are not done, check every 5 minutes until done. If there is excess liquid, strain. Let the lentils cool. Lay them on a baking sheet and pat dry with a clean lint-free towel if they are too wet.
Pulse the ingredients
Step 4: Chop the rolled oats in a food processor until small pieces are visible - place in a large bowl.
Step 5: Process the walnuts for several seconds to chop them until you don't see any large pieces - place them in a large bowl.
Step 6: Then, pulse the garlic several times to mince. Add the yellow onion and pulse for several seconds until chopped, not too fine. Add celery and repeat until chopped, not too fine. Place the mixture in the large bowl.
Step 7: Pulse the cooled lentils for a few seconds and place them in the large bowl. You want some whole pieces of lentils left.
Combine the ingredients
Step 8: Add shredded carrot to the large bowl (or shred the carrot in the food processor). Next, add the drained kosher dill relish, flaxseed meal, olive oil, parsley, coconut aminos, vegan Worcestershire sauce, poultry seasoning, sea salt, oregano, black pepper, and lentils to the bowl.
Step 9: Mix everything thoroughly with a spatula. The mixture should be thick and chunky yet come together easily if you pinch the ingredients.
Tip: If the mixture seems too moist, add 1 cup of dry bread crumbs and 2 teaspoons of powdered psyllium husk. I've done this with excellent results.
Place in baking dish
Step 10: Place the mixture in the loaf pan, pressing it firmly with the spatula every time you add it.
Step 11: Top the uncooked meatloaf with ketchup in an even layer.
Bake
Step 12: Bake for 60 minutes. If you see any bubbling on the sides of your glass baking dish, let it bake for 5 to 10 more minutes. Let cool for at least 20 minutes before lifting the meatloaf from the loaf pan with the parchment paper.
Garnish with fresh thyme if desired. Slice and enjoy!
Slice the meatloaf after it has cooled for 30 minutes. If you are not in a hurry, I recommend baking it the day before, letting it cool completely, and then placing it in the fridge overnight in an airtight container. Reheat to serve (instructions under Storage).
Equipment
- Standard loaf pan - I love a glass loaf pan that's approximately 9 inches x 5 inches. A metal loaf pan will also work well. You can use a large muffin pan for individual meatloaves; however, you will need to reduce the cooking time by at least half.
- Food processor - I love my Cuisinart food processor. If you don't have a food processor, you can chop the vegetables and nuts instead and process the oats in a blender for a few seconds. You can use a potato masher for the cooked lentils.
Storage
- Refrigerate: Leftovers will keep in the fridge for about 4 to 5 days, stored in an airtight container.
- Freezer: Freeze for up to 1 month. Cut into slices, wrap and freeze. Pull out the individual portions as you need them and follow the reheat instructions.
- To freeze vegan meatloaf muffins, bake them first, let them cool, and then wrap them tightly in plastic wrap and place them in a resealable plastic bag in the freezer for up to one month.
- Reheat: Remove the lentil loaf slices from the freezer and place them in the fridge overnight. Place them on the counter while the oven is preheating at 350°F. Remove any plastic, place the meatloaf in a baking dish, and cover with foil to prevent drying out. Heat until warmed through, approximately 15 to 20 minutes.
- It takes approximately 40 to 45 minutes to reheat cold meatloaf in the oven.
Expert Tip
Make sure the lentils are drained well as well as the relish to avoid a soggy loaf. Be sure to pat dry the lentils with a lint-free kitchen towel after cooling them.
How to serve
Do you need some ideas on how to serve this hearty vegan lentil loaf?
- Serve with your favorite sides: roasted green beans, green bean casserole, Stuffed Carnival Squash, roasted Brussels sprouts, mashed potatoes, mushroom vegan gravy, or my favorite, air fryer potatoes. While the plant-based meatloaf is cooling, make the potatoes.
- Use this meatloaf as stuffing for bell peppers.
- Eat cold on sandwiches; add a bit of mustard if you like.
- To save time, reheat this vegan meatloaf a day ahead; it can be eaten warm, cold, or at room temperature.
- To reheat, follow the instructions under Storage above.
Why call this meatloaf?
You may be wondering if this recipe doesn't contain meat, why call it meatloaf? Everyone knows what veggie burgers are, but does anyone question why they are called burgers? I have several reasons for naming my recipe; read on if you are curious.
- The edible part of the walnut is called meat. The word meat originates from the Old English word mete, which generally meant food.
- This recipe can be called vegan "meatloaf," lentil loaf, or lentil walnut loaf. People search for all of those terms, and I wanted this recipe to be found online! I could have called this recipe veggie meatloaf, but I went with vegan meatloaf instead for online search purposes.
- The term meat does not refer to animal flesh exclusively, nor does butter refer to dairy-based butter exclusively. If we can have peanut butter and almond milk, why not meat-free meatloaf or vegan meatloaf?
FAQ
Can I make this ahead of time?
Yes. I recommend baking it before refrigerating it. When ready to serve, remove it from the fridge for 30 to 60 minutes and bake until it is heated.
Can I freeze this vegan meatloaf?
Yes, you can freeze this meatloaf after it's been baked. After it cools, slice it, and freeze it. Refer to my Storage instructions.
What if my meatloaf is too wet?
Before baking, add another ½ cup to 1 cup of rolled oats or dry bread crumbs. If you have powdered psyllium husk, add a couple teaspoons. After baking, if it's too wet, bake it longer, for another 10 or 15 minutes.
What if my meatloaf is too dry?
If you think your meatloaf is not wet enough before you put it in the oven, add ¼ cup to ½ cup vegetable broth or water to the mixture, or use the reserved liquid from draining the relish. This is unlikely with this recipe.
Looking for other recipes like this? Try these:
- Easy JUST Egg Frittata Recipe with Mushroom (Vegan)
- Vegan Polenta with Roasted Mushrooms
- Easy JUST Egg Quiche Recipe with Mushroom (Vegan)
- Vegan Wild Mushroom and Leek Risotto
Recipe
Vegan Meatloaf Recipe with Lentils and Walnuts
Emily Miller
This Vegan Meatloaf Recipe with Lentils and Walnuts is perfect for a holiday dinner. It is made with lentils, walnuts, gluten-free oats, onion, carrot, celery, thyme, and relish, and is topped with ketchup. Mix together the ingredients, bake in the oven, and enjoy! Serve with mashed potatoes, mushroom gravy, and cranberry sauce.
5 from 174 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Cooking lentils 25 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 307 kcal
Ingredients
- 1 cup dry sprouted green lentils rinsed until water runs clear, or regular brown or green lentils, 313 g cooked
- 2 cups water
- 1 ½ teaspoons fine sea salt, divided or to taste
- 1 ½ cup gluten-free rolled oats or regular rolled oats, have more available if mixture is too wet
- 1 cup walnut halves or almonds, pecans, or sunflower seeds
- 3 large cloves garlic chopped roughly
- 1 cup yellow onion cut into 1-inch pieces
- 1 cup celery approximately 1.5 large stalks, cut into 1-inch pieces
- 1 cup carrot shredded (or shred in food processor)
- ½ cup kosher dill relish, drained press out excess liquid through a fine mesh sieve
- ¼ cup flaxseed meal or ground flaxseed
- 2 tablespoons extra virgin olive oil optional
- ½ cup fresh parsley chopped
- 2 tablespoons coconut aminos or gluten-free tamari or soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 2 teaspoons poultry seasoning
- 1 teaspoon dried oregano
- ½ teaspoon pink Himalayan salt or to taste
- ½ teaspoon freshly ground black pepper
- 1 cup dried bread crumbs or rolled oats or Panko bread crumbs
- 2 teaspoons powdered psyllium husk optional
- ½ cup ketchup organic
- Fresh thyme optional for garnish
Instructions
Preheat oven to 350°F. Grease the inside of the loaf pan with oil. Line the loaf pan (9-inch x 5-inch) with parchment paper.
Place lentils in a small to medium saucepan and cover with 2 cups of water; add ½ teaspoon salt. Bring to a boil over medium heat. Once boiling, reduce heat to low to keep simmering and cover loosely. Cook lentils for around 20 minutes, until lentils are soft but not falling apart. If they are not done at this point, check every 5 minutes until done. Strain if needed and let cool. Lay them on a baking sheet and pat dry with a clean lint-free towel.
1 cup dry sprouted green lentils, 2 cups water, 1 ½ teaspoons fine sea salt, divided
Pulse rolled oats for several seconds in food processor, until small pieces are visible. Place in large bowl.
1 ½ cup gluten-free rolled oats
Pulse walnuts for several seconds to chop them. Place in large bowl.
1 cup walnut halves
Pulse garlic several times to mince. Add yellow onion and pulse for several seconds until roughly chopped. Add celery and repeat until chopped, being careful not to chop too fine. Place the mixture in a medium-large bowl.
3 large cloves garlic, 1 cup yellow onion, 1 cup celery
Pulse the cooled lentils for a few seconds and place in the large bowl.
Add shredded carrot to the large bowl (or shred in food processor if not shredded yet). Add drained kosher dill relish, flaxseed meal, olive oil, parsley, coconut aminos, vegan Worcestershire sauce, poultry seasoning, 1 teaspoon sea salt, oregano, salt, black pepper, and cooked green lentils in the bowl. Mix together, then stir in the bread crumbs and psyllium husk powder, if using.
1 cup carrot, ½ cup kosher dill relish, drained, ¼ cup flaxseed meal, 2 tablespoons extra virgin olive oil, ½ cup fresh parsley, 2 tablespoons coconut aminos, 2 tablespoons vegan Worcestershire sauce, 2 teaspoons poultry seasoning, 1 teaspoon dried oregano, ½ teaspoon pink Himalayan salt, ½ teaspoon freshly ground black pepper, 1 cup dried bread crumbs, 2 teaspoons powdered psyllium husk
Place the mixture in the loaf pan, pressing it firmly with the spatula. Smooth ketchup on top in an even layer with a spoon.
½ cup ketchup
Bake for 60 minutes until browning at edges. Let cool for 20 to 30 minutes, lift the meatloaf out of the loaf pan. Garnish with fresh thyme if desired. Slice and enjoy!
Fresh thyme
Notes
- Serve with mashed potatoes and mushroom gravy, roasted green beans, roasted brussels sprouts, and cranberry sauce on the side.
- Refrigerate for up to 4 or 5 days. Freeze for up to 1 month. Cut into slices, wrap and freeze. Pull out the individual portions as you need them and Heat until warmed through, approximately 40 minutes at 350°F.
- Bake the meatloaf in a muffin tin for smaller portions; you will need to reduce the baking time to 20 or 25 minutes
- Make this a day ahead to let the flavors blend. It's easier to serve the meatloaf once it has cooled completely.
Nutrition
Calories: 307kcalCarbohydrates: 36.1gProtein: 10.6gFat: 14.8gSaturated Fat: 1.8gSodium: 1029.2mgFiber: 8.4gSugar: 5.2g
Keyword Christmas, Gluten-free, healthy, holiday, soy-free, Thanksgiving
Tried this recipe?Let us know how it was!
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
