It’s that time of year where I’m starting to crave hearty, warm meals like chili, sloppy joes, lasagna and of course a good meatloaf. You too, huh?
Since the days are becoming cooler, I thought that I would share my absolute favorite recipe for meatloaf. And guess what you guys? It’s vegan and gluten free! That’s right; lentils replace meat in this lip-smacking super good meatloaf drenched in some complete awesome sauce. You won’t believe how healthy this is either. The nutrition is rockin!
Did I just say rockin’? Ugh I’m getting old.
My mom introduced me to this meatloaf a few years ago. At first I was like WTF… did my Mom really just cook up lentils and veggies and then slab it all in a pan? She must be off the rocker. But then of course I tasted it, and it was GLORIOUS.
So good I felt the need to eat half the pan that night. Now every time I see Mom, I’m practically begging for her to make me this lentil loaf for dinner. MAKE ME THE LENTIL LOAF, MA! She thinks I’m nuts now. Probably true.
I asked her where she got the idea for a vegetarian meatloaf and she pointed me to The Simple Veganista, a blog that I now absolutely adore. Check her out, she has tons of wonderful recipes that are plant-based and delish.
Mom adapted the recipe and added a few more spices and herbs, but really this vegetarian lentil loaf is great to make your own special way. Mix up your topping, try a hawaiian sauce, sweet and sour or perhaps a spicy BBQ sauce. I think my sauce is pretty great, but making your own always makes it fun, too!
As mentioned above, one of my favorite reasons I love this meal is because not only is it satisfying, but it’s also packed with some pretty amazing nutrition stats. Not only do lentils contain tons of fiber, but they are an excellent source of protein, too. I mean 16g of fiber and 14g of protein for one serving? Dream come true.
I hope you guys enjoy Mom’s lentil loaf. She’s super excited for you to try it, so let me know what you think. xo!
See how to make the lentil loaf:
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More healthy vegetarian recipes you’ll love:
Ultimate Vegan Black Bean Burgers with Tahini Garlic Sauce
Butternut Squash, Chickpea & Lentil Moroccan Stew
Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
Vegan & Gluten Free Curry Chickpea Pot Pie with Sweet Potato ‘Crust’
Mom's Ultimate Vegetarian Lentil Loaf
Ingredients
- 1 cup dry green lentils
- 4 cups water
- 3 tablespoons flaxseed meal
- 1/3 cup water
- 1/2 tablespoon olive oil
- 4 garlic cloves, minced
- 1 small white or yellow onion, diced (about 1 cup diced onion)
- 1 red bell pepper, finely diced
- 1 carrot, finely diced
- 1 jalapeño, seeded and diced, optional
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon coriander
- 1/2 cup gluten free rolled oats
- 1/2 cup gluten free oat flour (you can make your own!)
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt
- Freshly ground black pepper
- For the glaze:
- 1/2 cup ketchup
- 1/2 teaspoon yellow mustard
- 1/2 teaspoon apple cider vinegar or balsamic vinegar
- 1/4 teaspoon chipotle chili powder (omit if you don't like spicy food)
Instructions
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Rinse the lentils in a large mesh strainer. Add 4 cups of water to a large pot with lentils and a dash of salt, bring to a boil then reduce heat to low and simmer for about 30 minutes or until lentils absorb most of the water and become tender. Drain lentils and set aside.
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While the lentils cook: Mix flaxseed meal and 1/3 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.
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Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.
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Place large pan over medium heat and add 1/2 tablespoon of olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrot, jalapeno and cilantro; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a bit.
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Add in spices and cook for 30 more seconds, then transfer to a large bowl; set aside.
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Using a blender or food processor, blend about 2 cups of the cooked lentils.
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Transfer to the bowl with the sauteed veggies, and stir in the remaining lentils along with the oats, oat flour, and flaxseed meal (from the fridge!). Add salt and pepper, then taste and add more spices or salt and pepper if desired.
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Add mixture to prepared loaf pan, pressing and smoothing to the sides to make sure it bakes evenly. Quickly prepare your glazed by combining all ingredients in a small bowl then spreading half of the sauce on top.
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Bake loaf for 45 minutes. Top with remaining sauce.
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Remove from heat and cool for 10-15 minutes before removing it from pan. Cut into 5 slices and serve! I like to enjoy it with a little extra ketchup or bbq sauce. Also delicious served with mashed potatoes!
Recipe Notes
This is freezer-friendly, simple wrap tight or place in a freezer safe ziploc bag. Will stay good for up to 3 months. You can also bake and then freeze it in the loaf pan, just ensuring that it is tightly covered.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Sarah Fennel // Broma Bakery
48 comments
I love that recipes like this can be eaten at any meal! SO yummy!
Amazing comfort food!
I adore lentils, cannot wait to make this! Thanks for the blog recommendation too- will be sure to check it out!
What could I substitute the oats and oat flour with?
I’m definitely going to try this (esp. for Thanksgiving) since my sister has gone vegan!
Heavenly!
Wow – this sounds wonderful! I especially love the addition of the jalapeno 🙂
Mine didn’t look near as pretty as yours but it still turned out delicious!! I’ve got to say, your tomato sauce really made the dish (:
WHEN DO YOU ADD THE SAUCE??
SNAP …DID NOT READ THE WHOLE INSTRUCTION ( MY BAD)
GOING TO TRY IT TODAY… THANKS
I am from the UK what is flaxseed meal? I don’t think we have here?
Flaxseed meal is just ground flax seed.
Can I use the orange lentils or they may be called red lentils, instead of green? I imagine these break down the same? I know the brown/ French have a lot more body.
looks great! thanks for sharing this.
This is fabulous…as long as people know there are very few brown sugars out there that are vegan. Make sure you check out a reputable company to make sure the brown sugar is not processed with bone char.
Glad you enjoyed! And good to know about the vegan brown sugars.
Did you calculate the nutrition with or without the sauce? Looks great, can’t wait to try it!
With the sauce! Enjoy 🙂
Woohoo. A vegan dish that is husband approved. He went back for thirds! So delicious. The sauce really does make it!
Yes absolutely! I would use two eggs max.
I made a double batch for the staff at the vegetarian yoga retreat center I am working at- it was a big hit!
this is my favorite!
This is shameful. Next level disgusting. A waste of time money and food. If I wanted bland oatmeal with ketchup on it I would do exactly what this recipe states. Do not post recipes that do not create edible results . I’ve made many a meatloaf in my day and am vegetarian, this couldn’t even be amended to get edible results. The worst recipe I’ve found on Pinterest or online at all.
This recipe is a favorite! It’s so flavorful and hearty. But for a family of four, it’s tiny. Next time I will quadruple it and bake in a larger Pyrex. This also seems more efficient because it’s a bit more time consuming than most of our weeknight meals. But worth it, especially if I make a lot more. Thanks for another family favorite.
So happy everyone loves it! Feel free to double (or quadruple) for everyone to enjoy throughout the week 🙂
It was perfect the first time. This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
Absolutely – enjoy!
So I was very surprised that my 14 year old and my husband liked this! We didn’t like the sauce as It was too mustardy for us, Next time I’d do about 1/2 the mustard instead. I don’t love love this dish, but since they did, I’ll make it again as it’s a great meat alternative & protein packed substitute dish!!
My goal has moved from one meatless dish per week in 2019 to two per week in 2020. It’s tough with boys in the house to fill them up (and they’re not tofu fans).
I’m glad they both loved it! And feel free to adjust the mustard to your taste preferences. You’ll have to give these recipes a try next and let me know if you find new favs: https://www.ambitiouskitchen.com/vegetarian-recipes/
Love this recipe, One of the best lentil loafs I have tried! Delicious and a winner with the whole family! Proof from 100% clean plates! Not a crumb to be found! Thank you!
Amazing! So happy to hear that, Kelli 🙂