I was never crazy about lentil meatloaf because I just couldn’t seem to get it right. Too often my loaf was mushy, sometimes even kind of gummy tasting. I remember one Thanksgiving making a recipe I was so excited about, and it just wasn’t good at all! Well, no more! I will teach you how to make the best lentil loaf ever. My recipe is meat-eater approved, just like mom used to make but vegan. It’s the perfect vegetarian main dish for Thanksgiving, Christmas or any other holiday. It holds together well when you slice it and did I mention it tastes incredible? The topping is probably my favorite part. You might also enjoy The Best Vegan Meatloaf, which features chickpeas instead of lentils. Don’t forget to make a batch of Vegan Dinner Rolls to go with this healthy lentil mushroom loaf!
Ingredients you need (with substitutions)
Olive oil – Just a tablespoon to sauté the veggies. Use water or vegetable broth for oil free. Onion Mushrooms – Even if you dislike mushrooms, I encourage you to try them here. They add bulk and texture but you can’t really taste them. Carrots Walnuts – If you have an allergy, leave them out. Or use sunflower seeds. Lentils – Brown or green. Don’t use red, they are too mushy when cooked. I like to use canned to make the recipe a breeze. Ground flaxseeds – They help add structure so the loaf stays together well. May leave out if needed. Ketchup – For flavor. Vegan Worcestershire Sauce – I can usually find a vegan version at a store near me, such as Annie’s brand. Salt Dried thyme Breadcrumbs – The key to a non-mushy loaf!
How to make Lentil Loaf
Find the complete recipe with measurements below. If you are cooking your own lentils from scratch, start them now. Add 1 cup of green/brown lentils to a medium pot with 3 cups of water. Bring to a boil, then lower the heat and simmer for about 30 minutes. Drain well. In a large pan, cook the onions, mushrooms and carrots for about 5 minutes, until softened. Set aside. In a food processor, add the walnuts and pulse until a bit crumbly. If you don’t have a food processor, you can chop the nuts small on a cutting board with a large knife, then use a potato masher to lightly mash the lentils once they are done. If using a food processor, add them to it and pulse just a few times. Transfer the lentils/walnuts into a large bowl, then add all the other loaf ingredients except the breadcrumbs. Stir well, then add 1/2 cup of the breadcrumbs and mix. Mix in the last 1/4 cup of breadcrumbs if the mixture is still quite wet, but not if it’s dry. If it happens to be too crumbly and dry, add a few tablespoons of water. This will largely depend on the moisture level in your lentils. Push the mixture evenly into the pan, cover with foil and bake for 30 minutes. After 30 minutes, remove the foil, top with the ketchup topping, and pop it back in for 10 minutes. Remove from oven, let cool for 15-20 minutes before slicing and serving.
How can I prevent a mushy lentil loaf?
There are a few tips to prevent a mushy loaf. The problem is too much moisture, most likely from the lentils. I prefer using canned lentils if I can find them, both because it makes the recipe much easier and because when drained, canned lentils aren’t as mushy. I find them to be more consistent. If you don’t want to use canned that’s fine, but make sure you don’t overcook the lentils and drain them well, even patting them with paper towels, to remove excess moisture. If the mixture seems really wet, add more breadcrumbs. You don’t want it to be too dry and crumbly, but it shouldn’t be too wet either.
What to serve with vegan lentil loaf
Just like my Vegan Turkey or Vegan Ham, this healthy vegetarian main dish goes with a variety of tasty side dishes:
Best Dang Vegan Mashed Potatoes Vegan Mac and Cheese Easy Vegan Gravy Vegan Scalloped Potatoes Roasted Brussels Sprouts Instant Pot Kale Vegan Caesar Salad or Festive Kale Salad Steamed broccoli, green beans, cauliflower or asparagus
More recipes featuring the mighty lentil!
Lentil Shepherd’s Pie with Cheesy Mashed Potatoes The Best Lentil Soup Lemon Lentil Soup Lentil Bolognese
This recipe was first published in 2019 and has been updated with better writing and information. The recipe is unchanged.
