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The Best Vegan Lentil Meatloaf Recipe is hearty, flavorful, and easy to make! Packed with protein-rich lentils, savory mushrooms, and comforting spices, it bakes up perfectly with a sticky, caramelized glaze. Serve it with mashed potatoes and gravy for the ultimate comfort food meal!
FEATURED COMMENT:
Hands down the best vegan "meatloaf" I've ever made! AND it actually didn't fall apart…a miracle! It was easy and delicious made with pantry staples. The sticky glaze is so yummy! Will definitely make again!
- Robin ⭐⭐⭐⭐⭐
Meatloaf was a staple in my husband's childhood-one of those cozy, home-cooked meals that just feels like a warm hug. So, of course, when I made this Vegan Lentil Meatloaf recipe, I had to see if it passed the ultimate test: ...let's just say that I made this on repeat for days as he just couldn't get enough of this deliciousness!
This lentil loaf is hearty, packed with protein-rich lentils, and has that perfect texture-moist but not mushy, firm but not dry. And the glaze… sticky, tangy, slightly sweet, and downright irresistible.
One of the best things about this recipe (besides being so good for you) is how flexible it is. Need a gluten-free version? Easy-just use gluten-free breadcrumbs and swap soy sauce with tamari. Not into mushrooms? No problem-swap them for finely diced zucchini or just leave them out. It's meal-prep friendly, freezer-friendly, and, most importantly, picky-eater friendly. Whether it's a cozy weeknight dinner or a holiday centerpiece for Thanksgiving or Christmas, this vegan meatloaf delivers all the comfort with none of the fuss!
- Let me know in the comments what was your ultimate childhood comfort food?
Vegan Lentil Meatloaf Ingredients
- Lentils: The hearty, protein-packed base. Cooked and mashed for the perfect texture.
- Flaxseed + water: The egg replacer! Helps bind everything together.
- Mushrooms, onion & garlic: For savory depth and umami taste. Skip the mushrooms if you're not a fan!
- Tomato paste & soy sauce: Boosts richness and adds a hint of umami flavor. Use tamari for a gluten-free option.
- Smoked paprika & Italian seasoning: A cozy, flavorful blend with a subtle smokiness.
- Breadcrumbs & walnuts: The perfect mix of structure and crunch. Swap breadcrumbs for a gluten-free version if needed.
- Plant-based milk: Adds moisture to keep the loaf tender, but not soggy.
- Ketchup, brown sugar & apple cider vinegar: The ultimate sticky-sweet glaze with just the right amount of tang.
HOW TO MAKE THE BEST VEGAN LENTIL MEATLOAF RECIPE:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet, loaf pan or large baking dish with parchment paper.
- Make the Flax Egg: In a small bowl, combine the ground flax or chia and water. Stir and set aside to thicken.
- Cook the Aromatics: Heat the olive oil (or water/broth for oil-free) in a skillet over medium-high heat. Add the mushrooms, onion, and garlic. Sauté the vegetables until softened and just beginning to brown, about 5 minutes. Remove from heat and set aside.
- Mash the lentils: In a large mixing bowl, mash about ¾ of the lentils with a fork or potato masher, leaving the rest whole for texture.
- Combine the Ingredients: To the bowl with the lentils, add the cooked mushroom mixture (including any juices), the prepared flax egg, tomato paste, soy sauce, smoked paprika, Italian seasoning, salt, and pepper. Mix well. Stir in the breadcrumbs and walnuts, then mix again.
Adjust: If the mixture is too dry, add plant-based milk 1 tablespoon at a time (I usually add 4 tablespoons of plant-based milk). If it's too wet, add more breadcrumbs 1 tablespoon at a time until the meatloaf mixture is moist but not soggy and holds together well, as seen in the photos.
- Shape and Bake: Transfer the mixture to the prepared baking sheet or loaf pan. Shape it into a vegan meatloaf with your hands or press it evenly into the pan. Bake for 25 minutes, unglazed.
- Prepare the Glaze: While the loaf is baking, mix the ketchup, brown sugar, apple cider vinegar, and garlic powder in a small bowl.
- Glaze and Finish Baking: After the loaf has baked for 25 minutes, remove it from the oven and spread the glaze evenly over the top. Return to the oven and bake for an additional 15-20 minutes until the glaze is sticky and slightly caramelized around the edges.
- Serve: Allow the vegan lentil meatloaf to rest for 10 minutes before slicing to ensure it holds together. Serve hot with your favorite sides.
This Vegan Meatloaf Recipe is…
- Hearty & Protein-Packed - Made with lentils and walnuts for a satisfying bite.
- Cozy & Comforting - Classic meatloaf vibes with a rich, sticky glaze.
- Meal Prep & Freezer-Friendly - Perfect for make-ahead meals.
- Easily Customizable - Gluten-free, mushroom-free, or oil-free options!
Serve it with:
- Vegan Garlic Mashed Potatoes
- Garlic Sautéd Green Beans
- Roasted Broccolini
- Vegan Gravy
- Roasted Carrots
- Vegan Macaroni Salad
- Soft Vegan Dinner Rolls
- Roasted Brussels Sprouts
- Easy Coleslaw
- Vegan Mac & Cheese
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Lentil Meatloaf
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Ingredients
For the Vegan Lentil Mealoaf:
- 2 tablespoons ground flax or ground chia
- 5 tablespoons warm water
- 2 tablespoon olive oil, (or use water/broth for oil-free)
- 1 cup (3 oz/ 85 g) finely chopped mushrooms, (any kind)
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced or pressed
- 1 ½ cups (1 15oz can) cooked brown lentils, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce, (gluten-free if preferred)
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup breadcrumbs, plus more if needed (gluten-free if preferred)
- ½ cup walnuts, chopped
- 4 tablespoons plant-based milk, or as needed (such as oat or soy)
For the Glaze:
- ⅓ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- Chopped fresh parsley, (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper.
- Make the Flax Egg: In a small bowl, combine the ground flax or chia and water. Stir and set aside to thicken.
- Cook the Aromatics: Heat the olive oil (or water/broth for oil-free) in a skillet over medium-high heat. Add the mushrooms, onion, and garlic. Sauté until softened and just beginning to brown, about 5 minutes. Remove from heat and set aside.
- Mash the lentils: In a large bowl, mash about ¾ of the lentils with a fork or potato masher, leaving the rest whole for texture.
- Combine the Ingredients: To the bowl with the lentils, add the cooked mushroom mixture (including any juices), the prepared flax egg, tomato paste, soy sauce, smoked paprika, Italian seasoning, salt, and pepper. Mix well. Stir in the breadcrumbs and walnuts, then mix again.Adjust: If the mixture is too dry, add plant-based milk 1 tablespoon at a time (I usually add 4 tablespoons of plant-based milk). If it's too wet, add more breadcrumbs 1 tablespoon at a time until the meatloaf mixture is moist but not soggy and holds together well, as seen in the photos.
- Shape and Bake: Transfer the mixture to the prepared baking sheet or loaf pan. Shape it into a loaf with your hands or press it evenly into the pan. Bake for 25 minutes, unglazed.
- Prepare the Glaze: While the loaf is baking, mix the ketchup, brown sugar, apple cider vinegar, and garlic powder in a small bowl.
- Glaze and Finish Baking: After the loaf has baked for 25 minutes, remove it from the oven and spread the glaze evenly over the top. Return to the oven and bake for an additional 15-20 minutes until the glaze is sticky and slightly caramelized around the edges.
- Serve: Allow the loaf to rest for 10 minutes before slicing to ensure it holds together. Serve hot with your favorite sides.
Robin says
Hands down the best vegan “meatloaf” I’ve ever made! AND it actually didn’t fall apart…a miracle! It was easy and delicious made with pantry staples. The sticky glaze is so yummy! Will definitely make again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
YAY! That makes me so happy. I am so thrilled you loved it so much Robin, thank you for the rave review 🙂
Elaine says
I plan to make this as the recipe but wondered if the breadcrumbs could be replaced with oatmeal.
Jess @ It Doesn't Taste Like Chicken says
Rolled oats would likely be a suitable replacement for breadcrumbs!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Elaine! Yes, you can swap the breadcrumbs for oatmeal—just make sure to use quick oats or pulse rolled oats a few times in a food processor so they’re finer and help bind the loaf. The texture might be a bit softer, but it should still work well. Enjoy!
CHERYL SARAPA says
The lentil "meatloaf" is delicious and the sauce is perfect for it! I have to mash the lentils more and cook the onion down a bit longer but that's my fault & thankfully didn't take away from this great recipe. We tried a different lentil meatloaf in the past and it tasted like a loaf of lentils - heavy like a brick and no flavor so I was nervous to make this but it did not disappoint! Thank you for this and for all your delicious recipes.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing how well your lentil meatloaf turned out!
Stephen says
Hey, thank you! This "meat"loaf came out really well - very tasty! I'm enjoying trying out the "cheese" and "meat" mails that you recently sent out (do have one of your books tho, too).
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you are enjoying so many of my recipes Stephen!
Jessica says
I didn’t even like meatloaf when I was a meat eater but MY GOODNESS this was one of the best things I’ve eaten from this website. And that’s saying a lot! My toddler ate almost half the loaf, too. I will be making two loaves next time (which might be tomorrow night). So delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh my goodness, thank you so much for your kind words Jessica!!!! 🙂
Tiana Jackson says
This meatloaf recipe is delicious! I trusted my instincts and made a double batch. I just got over the flu and made this as my first meal to finally eat. It did not disappoint. Full of savory and umami flavors. It is even better the next day. It holds up well. The texture and the glaze is great. Fulfills all the tastes you want in a main course. I am considering adding this to my Thanksgiving menu. The only thing I did different was using half the amount of salt. I like to add more sauce when plating. I served with Truffle mashed potatoes and a side salad. This is such an easy, affordable and filling dish. I was super lazy, so the walnuts and veggies were all pulsed in my food processor. This dish will not disappoint. I am eating it right now for breakfast. So good, I felt that I had to write this after eating again. Enjoy your day!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so thrilled you lvove the recipe so munch Tina! Thank you for the thorough review, and pulsing the veg and walnuts in the food processor is a great hack!
Dayna says
I really enjoyed this. The lentil loaf is very good, but the sauce is incredible! I made more to dip it in and used it on sweet potatoes as well. I made the loaf oil free and used homemade broth. I also used date powder in the mix instead of sugar. Yum!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Dayna!!
Michele says
This is the best recipe! It’s so tasty and even makes great sandwiches! Will be making this again-maybe next week and the week after
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh love the sandwich idea too! I am so thrilled you love the recipe so much Michele 🙂
Claudia Franks says
Thank you for this recipe! My husband and I have been veg for over 55 years. You bring the joy and excitement back to this old grannie’s kitchen! I have made many a “ neatloaf” in my life( that’s what they used to call vegan meatloaf ) and this is the BEST! Weekly rotation in our home -sweet-home! Thank you again! Peace, love and rescue
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww yay! Thank you so much Claudia! I am so happy this has become your favorite "neatloaf" recipe, teehee!
Michelle says
Hi Sam! I haven't had meatloaf since becoming a vegetarian 35 years ago so when this recipe landed in my IN box it brought back memories of my childhood. I asked my husband if he wanted me to try it but he admitted he hadn't been a big fan of meatloaf but he was willing to give this one a try. We are both so glad we did. It is delicious!! I served it with roasted potatoes and roasted green beans. The glaze was also amazing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you both enjoyed it so much Michelle! Thank you for the review 🙂
Miss Ophelia Rose says
This was ABSOLUTELY delicious! I never really enjoyed meatloaf growing up, but with lentils I am in love! The lentils and pecans (I subbed out the walnuts because I always have pecans) gave it a meaty texture without that off taste of real meat. I made extra sauce because that's how I like it, and I added cayenne pepper to it to make it spicy for my heat-loving husband. It was his first time having "meatloaf", and he loved it. Thank you so much for a delicious and perfect recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!!! So thrilled you loved it so much Miss Ophelia Rose! Thank you for the glowing review 🙂
Pamela Mae says
My son has recently gone vegan so we are supporting his choice and enjoying many of your recipes on our adventure together! We made this loaf earlier in the week and it was super easy, delicious and there were no leftovers! We had all ingredients in the kitchen and even cooked the lentils in the pressure cooker! (my new bestie!) Like your husband, I too grew up on meatloaf...we will be making it again next week! Thank you, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's so wonderful that you are supporting your son! I am so happy you all enjoy the meatloaf. I hope you find many more recipes here that you can enjoy as a family 🙂
Kathie says
Another outstanding recipe, Sam! At the last minute, I decided to double it and didn’t have any more lentils ready so I added in some rehydrated TVP. I’m not sure if it was because I doubled it or because of the TVP, but the end result was messier than expected. I sliced it up And put the slices into an air fryer for about 10 to 15 minutes. This helped to take out some of the extra liquid and the flavor was better than any meatloaf that we can remember having!Thank you again for all of your hard work!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathie! So happy you loved it so much! TVP isn't as sticky as mashed lentils so that could be why it fell apart a bit. So happy it still worked for you 🙂
Barbara says
Excellent, my husband really liked this too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you both love it, Barbara! Thank you for the review 🙂
Kat says
I really enjoyed this recipe. I made my own lentils and didn't have brown sugar so combined ketchup with balsamic glaze. Freezes well and easy to reheat.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Kat!!
Dona Lee says
Made this recipe for the first time for a friend now following a vegan diet. Pretty easy to make but was wondering about the moisture level of the final mixture. I think I might need to add more soy milk next time. I drained the canned lentils but was unsure if this was intended.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dona, yes, draining the can of lentils is the correct thing to do. If the mixture seems too dry, you can add more plant-based milk, a little at a time, until you reach the desired moisture level as directed in step 5. The mixture should be moist, but not too soggy, and should hold together well when shaping. I hope that helps!
Aubrey says
This was delicious! I did an oil free version with veggie broth instead and I swapped the mushrooms for zucchini as was listed as an alternative. It was very flavorful. I didn't have to mash the lentils as they fell apart while cooking. The only reason for 4 stars was the consistency - it was a little too "mushy".
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Aubrey, I’m so happy you enjoyed it! If you were cooking the lentils fresh and they fell apart, it sounds like there was extra moisture in them. The zucchini can also add moisture. Just make sure the lentils are tender, but not mushy, so that when mashed, they help glue everything together. Next time, try reducing or omitting the plant-based milk, or adding more breadcrumbs to help with the texture before baking, so it isn’t too mushy. I hope that helps!
houston smith says
So amazing. This recipe is really better than actual meatloaf.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow, that’s amazing to hear! So happy you loved it. Thanks for the kind words! 😊
Dina says
I’d love to try this but I can’t eat onions & garlic. Do you think I need to substitute something for the onion, just for bulk? Maybe celery? Do you think it will work without the garlic & onions?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dina, Yes, celery would work as a substitute for bulk, or you could try finely chopped fennel or carrots for a bit of sweetness. 😊
John says
Like your recipes, but..Anything but oligarchy Amazon for a prize!!
Amy S. says
I can't tolerate tomatoes. Is there anything you can recommend as a substitute for the tomato paste and the ketchup in the recipe? It sounds so yummy! I'd love to try it 😋 Thank you so much for your wonderful recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amy! I'm so glad you’re excited to try this recipe! For a tomato-free version, you can substitute the tomato paste with mashed roasted red bell peppers or a bit of pumpkin puree for richness. For the glaze, you could try a mixture of balsamic glaze or a little maple syrup with a splash of apple cider vinegar for that sweet-tangy flavor. Let me know if you give it a try—I’d love to hear how it turns out! 😊
Sandy Mills says
Hi Sam,
This is such an excellent recipe. I am not a meatloaf fan, but this lentil loaf is sooo good and I was fortunate to have all the ingredients on hand. Thank you for all the work you do to create recipes that make veganism possible for everyday people every day.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, thank you for the review 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi John, just wanted to update that we are now offering a copy of one of my cookbooks as a prize instead of Amazon gift cards 🙂 Thanks for the feedback!