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This easy lentil loaf recipe is the perfect way to enjoy “meatloaf” on a Meatless Monday!

Many folks are starting to turn to a plant-based diet or, at the very least, reduce the amount of meat they consume. There are many reasons people do this. For me, it was a good move for my overall health.

But it means I must get creative when I start craving some of my old favorite comfort foods. And this substitute for a meat-based meatloaf is a perfect example.

Why Eat More Lentils?

They taste good!
They are filled with fiber.
Some would argue that they are the world’s healthiest food!
They are a great source of iron.
The soluble fiber they contain is said to help stabilize blood sugar levels.
They are a great source of plant-based protein, vitamin B6, and b1.

Pair This Lentil Loafe With:

More Loaf Recipes

Lentil Loaf Recipe Card

Easy Lentil Loaf

A delicious, plant-based alternative to meat-based meatloaf.

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Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 269kcal

Ingredients

2 cups cooked green lentils (brown is fine too)
2 tbsp. oil
2 cups chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
1 cup sliced mushrooms (tightly packed – don’t worry about breaking them)
4 medium garlic cloves (minced)
½ cup flax meal
6 oz. can tomato paste (no sugar added)
2 tbsp. tamari

US Customary – Metric

Instructions

Prep the veggies and have them ready to go.
Cook the lentils in vegetable broth (instead of water) to package directions.
While the lentils cook, warm the oil in a large skillet.
Add all the veggies, except the garlic, to the pan and heat until you hear it sizzling. Then immediately reduce the heat to low.
Flatten out the vegetable in a single layer the best you can (I just used the back of my spatula) and continue to cook. You should just barely be able to hear the sizzling sound. You are sweating the vegetables instead of sautéing them, so keep the heat low and stir only occasionally.
At about the 30 minute mark, add in the garlic and continue cooking. If the heat is low enough, you can sweat the vegetables until the lentils are done so that everything finishes at the same time. Remember, you should just barely be able to hear the sizzling sound.
Preheat the oven to 350° F.
When everything is finished, strain off 2 cups of the lentils and add them to the skillet with the flax meal, tomato paste and tamari. Stir well. The lentils will get a bit mushy, but that’s okay.
Oil a standard loaf pan and transfer the lentil mixture into the loaf pan. Press the mixture down like you would regular meat loaf. You want a flat surface.
Bake for 40 minutes. Allow to cool slightly, slice and serve.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition