Vegan Lentil Meatloaf Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.The best mouthwatering vegan lentil meatloaf recipe! A twist on a classic dish with a hearty, satisfying flavor and perfect texture.
You will drool over this vegan meatloaf! It’s easy to make, full of healthy whole food ingredients and loved by the whole family.
Meatloaf is an American staple, especially as a main dish at holidays like Thanksgiving, and I’m proud to say I’ve managed to create the most delicious vegan version of this traditional dinner menu item (and it’s even gluten-free)! Substituting the meat for lentils and chickpeas, like I do in my vegan Shepherd’s pie!
Ingredients
I even shocked myself with this lentil loaf recipe. The flavor and texture turned out SO good! I love how easy it was to put together, and the rest is the oven’s job. My kind of meal! Plus, these pair so well with all the veggies and even a simple salad. But my fave was the mashed cauliflower we put on top!
- Lentils (I use green or brown lentils)
- Chickpeas
- Onion
- Corn
- Chopped walnuts
- Oats
- Barbecue sauce
- Seasonings
How To Make Lentil Meatloaf
- Add everything except extra bbq sauce into the bowl of a food processor and pulse.
- Put the mixture into a greased loaf pan and lightly mash it down.
- Top with extra barbecue sauce.
- Bake and enjoy!
You can also make mini vegan meatloafs, either just for fun or for meal prep! If you cut the recipe in half, it will make 9 muffin cups.
- Use greased muffin tins instead of a loaf pan.
- Mash the vegan meatloaf mixture into the muffin tins.
- Top with barbecue sauce, glaze or even ketchup.
- Bake & serve!
Optional toppings
Mashed cauliflower is a wonderful side or topping! And, it is a great alternative to mashed potatoes if you want to get some extra veggies in! It’s easy to make and nice and light for the belly. Plus it is loaded with nutrients, and is especially high in fiber and B vitamins.
- Simply steam or bake it the cauliflower.
- Then, purée with a little milk (plant-based to keep it dairy free, I like cashew best), salt and even some pepper to taste.
- I like to use this riced cauliflower from Earthbound Farm Organic to make it even easier!
- You can even add a little sauteed garlic.
Additionally, if you don’t want to top the meatloaf with Vegan Barbeque Sauce, try using ketchup as a glaze or even on the side, or the following sauces instead:
- Slow Cooker Tomato Sauce
- Easy Keto Marinara Sauce
- Mushroom gravy
- Vegan gravy
What to Serve With Vegan Meatloaf
This vegan lentil loaf goes with so many great sides! If you want to keep it simple, I love the flavor of the Earthbound Farm Organic mixed greens. Throw on a touch of olive oil and vinegar and it’s simple perfection. Or just add some roasted vegetables.
Here are some of my other favorite sides:
- Vegan Mashed Potatoes
- Spicy Maple Roasted Brussel Sprouts
- Baked Veggie Tots
- Lemon Kale Salad
- Maple Brussels Sprouts
Tips and tricks
- Using dried chickpeas gives the best texture but canned will work too.
- You can also use pecans if you don’t have walnuts.
- If your barbecue sauce is salty you may not need much salt.
- Store this vegan meatloaf recipe in your refrigerator in an airtight container for up to a week.
- To freeze, store in an airtight freezer safe container and place in freezer for up to 3 months. Thaw before reheating.
- Reheat in your microwave or oven.
- You can even add in mixins like celery, mushrooms or carrots.
- If you don’t have a non stick pan, use can use parchment paper in the pan to prevent sticking.
Common Questions
Can you substitute sugar for brown sugar in meatloaf?
Not by itself, but you can mix cane sugar with molasses to make your own brown sugar substitute. This whole food recipe however doesn’t contain any added sugars, so you don’t have to worry about having either on hand!
What do vegans use to bind instead of eggs?
You definitely do not need to use eggs! There are a couple of things you can use for binding agents, but the real key is the ratio of moisture to dry ingredients. Some of my favorite binding ingredients are: beans, potato, ground flax and water, breadcrumbs, and oats.
Can vegans eat bread crumbs?
Yes! But be sure to check the label closely. You’ll want to make sure the breadcrumbs do not have any dairy in them. You can always opt to make your own as well!
More Vegan Comfort Food
Hearty, stick to your bones meals, but without the sluggish gross feeling from not so healthy ingredients! These plant based comfort food recipes are all made with wholesome whole food ingredients:
Vegan Lentil Meatloaf Recipe
From a survival food to an American staple, I have adapted and made this vegan lentil meatloaf with chickpeas, lentils, and barbecue sauce. It is packed with wholesome ingredients, ready in just 45 minutes, and is a hearty family dinner that everyone in my house loves.
Servings: 8
Calories: 283kcal
Ingredients
- 1 ½ cup cooked lentils
- ¾ cups dried chickpeas , soaked overnight (or 1 ½ cups cooked)
- ½ cup chopped yellow or sweet onion
- 4 cloves garlic , finely chopped
- Drizzle of oil to saute with , or use broth for oil free
- ½ cup corn , I use frozen
- ½ cup chopped walnuts , use seeds for nut free (see note)
- 1 cup oats , gluten-free if needed
- 2-4 tablespoons dried thyme , adjust for your preference
- 2 tablespoons chili powder
- ¼-½ teaspoon sea salt , optional depending on barbecue sauce used (see note)
- ½ cup barbecue sauce , I use my homemade recipe
- ½ cup extra barbecue sauce to top with , you'll need 9 tablespoons if making muffin cups
To serve (optional)
Equipment
Instructions
- Preheat oven to 375 F/ 190 C
- Saute onion and garlic in a pan with oil or broth until soft and fragrant, about 5 minutes.
- Put it with the other ingredients (except extra barbecue sauce and mashed cauliflower) into a food processor and pulse until crumbly in texture.
- Put into greased muffin tins or loaf pan, top with extra sauce (one tablespoon on each muffin or spread on loaf) and bake for 30-35 minutes. You want the meatloaf to be firm but not overcooked.
- Allow to cool to help firm up the texture.
- Serve with preferred sides and enjoy!
Notes
- My #1 Secret Tip for this vegan lentil meatloaf recipe is to pulse the mixture only until it holds together. Leaving some texture from the lentils and chickpeas creates slices more like a traditional meatloaf instead of a dense baked paste.
- Press gently: I lightly press the mixture into the loaf pan instead of packing it tightly. This helps the finished loaf stay tender.
- Rest: Before slicing, I allow the meatloaf to cool for at least 10 minutes after baking. That short rest helps every slice stay better intact.
- Glaze twice: If I want an extra sticky topping, I brush on another thin layer of barbecue sauce during the last 5 minutes of baking.
- Drain well: I make sure the lentils and chickpeas are rinsed and well drained before mixing so the loaf does not become too wet.
- Remove skins: If the chickpeas have skins, I gently rub the rinsed and drained chickpeas between a clean kitchen towel to remove the outer husks, which may leave a slightly bitter flavor.
Nutrition
Calories: 283kcal | Carbohydrates: 46g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 472mg | Potassium: 542mg | Fiber: 10g | Sugar: 16g | Vitamin A: 754IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 5mg
