Vegan Lentil Meatloaf Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
Plant-based comfort food does not have to depend on processed ingredients to be satisfying, just like this vegan lentil meatloaf. The key thing about meatloaf is the texture, and after loving the way it worked in Mexican lentil quesadillas, I knew that lentils, along with chickpeas, oats, and walnuts, would take this recipe to the next level. Everything works together to create a loaf with plenty of savory flavor and texture, which I highly recommend to anyone reading this.
I originally wanted to recreate the nostalgic meatloaf dinners I grew up enjoying while using nourishing ingredients that my whole family could appreciate. Naturally, there was some pushback from my boys when I first mentioned it, but then I remembered how much they love lentil veggie burgers. I told them if they do not like meatloaf, then the veggie burgers would have to go too since they are pretty much the same. That night I served the meatloaf, and as soon as they saw the BBQ sauce, they became enthusiastic rather quickly.
👩🏽🍳 Why I Love This Recipe
Every serving of vegan lentil meatloaf is satisfying, nourishing, and delicious thanks to the careful selection of ingredients. Lentils and chickpeas provide plant-based protein, fiber, and minerals, while walnuts contribute healthy fats and oats help create a sturdy texture like classic meatloaf. As both a mom and health coach, I love that my kids are genuinely excited to eat something that is good for them and easy to make. Everybody wins!
The ingredient and cooking method combination in my vegan lentil meatloaf creates a loaf that slices cleanly while staying moist on the inside. I start by sauteing the onion and garlic before combining them with the remaining ingredients in a food processor to create a hearty mixture. After pressing the pulsed ingredients into a loaf pan, I spread a layer of barbecue sauce over the top and bake it until firm and lightly caramelized. Once it has rested for a few minutes, I slice and serve it with my favorite side for a comforting plant-based meal.
A good friend of mine has been trying very hard to move her family to a plant-based lifestyle, but she mentioned that she cannot imagine what her kids would do without certain meals like meatloaf. I excitedly shared my recipe, along with a mom hack. Just add a little extra vegan BBQ sauce. In my experience, my kids will eat anything covered in it. The next week, she told me she had made the meatloaf, and while her kids noticed a difference, they were unaware of what it actually was. Also, they all asked for even more sauce on their portions. Ha! If you want to include a whole plant-based meal in your weekly menu, give this recipe a try.
🥘 Ingredients
I do not require any complicated ingredients when making my vegan lentil meatloaf. These are all the pantry staples I use to create perfect flavor and texture every time:
Cooked lentils: I use green or brown lentils since they keep their shape and provide a great texture
Chickpeas: I add cooked chickpeas for extra protein and to help bind the mixture.
Aromatics: Yellow onion and garlic build a savory base.
Oil or vegetable broth: I cook the aromatics in a little oil or broth.
Corn: I stir in corn for little bursts of sweetness throughout the loaf.
Walnuts: Chopped walnuts add extra texture and richness.
Oats: I use oats to absorb moisture and help everything stay together.
Seasoning: Dried thyme, chili powder, and sea salt season the loaf and provide a warm and earthy flavor.
Barbecue sauce: I mix this into the loaf and spread more over the top before baking. You can use store-bought, but I always make my own vegan BBQ sauce.
🔪 How To Make
When I make this vegan lentil meatloaf, most of the work happens in the food processor, before the oven takes over. This is how I do it from start to finish:
Prepare: To start, I preheat the oven to 375F, and lightly grease a loaf pan. Then I saute the onion and garlic in a little oil until soft and fragrant.
Process ingredients: Next, I add the cooked onion mixture, lentils, chickpeas, corn, walnuts, seasonings, and some of the barbecue sauce to a food processor. I pulse everything until the mixture becomes crumbly and holds together when pressed.
Place mixture in loaf pan: I transfer the mixture into the loaf pan, pressing it gently into an even layer.
Top with sauce: Then I spread the remaining barbecue sauce evenly over the top of the loaf.
Bake: I bake the meatloaf for 30-35 minutes until it is firm and lightly browned, and allow it to cool before slicing and serving.
💭 Expert Tips
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.
Other Tips To Keep In Mind:
- 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.
📖 Variations
If you thought you could not get creative with a vegan lentil meatloaf, you are wrong. These are a few fun ways I have experimented with my recipe over the years:
Veggie boost: I saute 1/2 cup of finely diced mushrooms, 1/2 cup of grated carrots, and 1/2 cup of finely chopped celery with the aromatics before adding everything to the food processor. I love making this version if I do not feel like making a separate side of vegetables to go with dinner.
Smoky southwest: I replace half the barbecue sauce with my favorite salsa and add 1 teaspoon of ground cumin, along with 1 chopped green chile. After baking, I serve each slice with a drizzle of vegan sour cream, sliced avocado, and vegan Mexican rice.
Mini meatloafs: Instead of placing my mixture into one loaf pan, I gently portion and press it into greased muffin cups. I love making this for parties, and vary the flavors between each tray. My kids love it with a healthy marinara sauce topping and some shredded vegan mozzarella.
🍽 Serving Suggestions
If you want to enjoy this vegan lentil meatloaf in a traditional way while remaining completely plant-based, I suggest serving it with dairy free almond milk mashed potatoes, some bright boiled green beans, and of course, a generous helping of vegan onion gravy.
At home, I like serving my vegan meatloaf with some other familiar side to create the ultimate comfort meal. Recently I served it with a side of healthy mac and cheese, warm vegan cornbread, some sweet maple roasted carrots, and roasted green beans and potatoes. This was for a Sunday dinner with my family, and even the non-vegan guests had seconds.
🧊 Storing And ♨️ Reheating
Refrigeration: I let the meatloaf cool completely before storing it in an airtight container in the refrigerator for up to 5 days. The slices become even firmer after chilling.
Freezing: I like freezing individual slices so I can thaw only what I need. I wrap each slice separately, place them in a freezer-safe bag, and freeze for up to 3 months.
Reheating: If frozen, I thaw the slices overnight in the refrigerator, then reheat in a 350F oven for 10-15 minutes until warmed through.
❓Recipe FAQs
Why is my vegan lentil meatloaf falling apart when I slice it?
In my experience, this happens when the mixture contains too much moisture, or the loaf has been sliced too soon after baking. Letting it rest for at least 10 minutes allows the oats to finish absorbing moisture while the loaf firms up. If the mixture looks very wet before baking, I add a few extra tablespoons of oats.
How do I know when the lentil meatloaf is fully cooked?
The meatloaf should feel firm when gently pressed in the center, and the edges should begin pulling away slightly from the pan. The barbecue glaze will also look darker and slightly caramelized. If the center seems very soft, I bake it for another five minutes before checking again.
Can I make this vegan lentil meatloaf without a food processor?
Yes! I finely chop the vegetables, and mash the lentils and chickpeas with a potato masher or fork until most of the mixture holds together but still has some texture. It takes a little longer, but the meatloaf will still slice well after baking.
🥣 More Lentil Recipes!
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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
