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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.
Annie says
Delicious! I wasn’t sure about this recipe, but it became a favorite in my household. Very tasty and easy to make.
Sam makes eating vegan such a pleasure!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That is so lovely to hear, Annie, I am thrilled it became a household favorite 💚
David says
Hi. Can I use cooked lentils instead of canned. Will it change the texture of the loaf?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes absolutely, David, cooked lentils work great and will not change the texture as long as they are well cooked and not too wet 😊
Clair says
I’ve made this recipe several times and will definitely keep coming back to it. This time I used canned sliced mushrooms. Even after drying them out in a pan, they still seemed to hold extra moisture, so I added some oats to balance the texture. I know I could have used more breadcrumbs as suggested, but I’ve noticed it makes a difference whether you use packaged dry breadcrumbs or fresh ones. I’ve tried both, and this time I went with fresh. On instinct, I added oats to help dry the mixture, and it worked well. However, the recipe is actually perfect as is. Overall, it’s a recipe I’ll continue making.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoy it Clair, and love that you are tweaking it to perfection! Thanks for the review 🙂
Mina says
can I roll these into "meatballs"?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mina! Yes, absolutely! Just be sure it’s moist enough to hold together (add a splash more plant milk if needed). Bake them at the same temperature until golden and firm, about 20–25 minutes. Enjoy!
Jill vega says
This was so good. I didn't change a thing. Thank you. Will be in my regular dinner rotation!
Jess @ It Doesn't Taste Like Chicken says
Terrific! Thanks for sharing!
Valerie A. says
This lentil meatloaf was so delicious, and really hit the spot, reminding me of meatloaf from my childhood. I did not glaze the loaf, but used it as a dip so it would be easier to make sandwiches. I had a lot of extra, so I put some in the food processor with a little water and extra seasoning to make it into a ‘pate’ spread. It was a big hit at a party, even with carnivores! I love your recipes Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awww thanks so much Valerie!!! So thrilled you love this (and my other recipes!) so much 🙂 Thank you for the review!
Victoria says
Oh my goodness! This recipe is AWESOME! I am a plant based eater, but still have the occasional fish as I've not always been happy with the vegan receipes I found. I tried the black bean burger and immediately bought Craving Vegan and Fuss Free Vegan. I saw this recipe as there are a number of foods I miss being plant based meatloaf being one. This is amazing and has given me ideas for little add ins for burgers and more. The aroma was so captivating my two rescue dogs began circling the stove, and lunged at the finished product. Thank you for helping make vegan eating and meal prep approachable, fun and with a delightful end result. I got tired of throwing failed "creations" out. THANK YOU!!
Jess @ It Doesn't Taste Like Chicken says
Wow! We're so happy you're enjoying the recipes, Victoria! And thank you for the cookbook support!
Heather says
If I wanted to make this with red lentils (easier on the tummy) What modifications would you make? I have loved all your recipes so far! Thank you for inspiring us to eat vegan!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww yay, that makes me so happy, Heather! If you’d like to use red lentils, you can use the same amount. Just keep in mind that red lentils cook faster and break down more easily than brown or green, so I recommend cooking them a little less (until just al dente) so they hold their texture better in the meatloaf. Enjoy!!
David Thompson says
I've been a lacto-ovo vegetarian for over 30 years and as the primary cook at our house, I am now serving several vegan meals a week. I do not expect things to taste like meat and very much enjoy the variety in vegan foods.
Your lentil loaf hit the spot at our table tonight - served with your garlic green beans. Just right in every way - consistency, flavour, mouth feel - yummy.
Also thanks for your really well designed web site. I ordered "Craving Vegan" today (on amazon) which I am sure will be excellent - the title nicely expresses my attitude and I liked the spiral bound option.
🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed both recipes, David! Love hearing you’re adding more vegan meals, and I’m thrilled you grabbed Craving Vegan, I hope you love it! 🙂
Angie says
This was delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it Angie 🙂
Valerie says
I finally made this last night and loved it. Like many others say, the next day is even tastier!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! Thank you Valerie 🙂
Erin says
I loved this recipe! 2 little changes - I substituted oatmeal for breadcrumbs and put everything in the food processor to combine. So quick and easy.
Delicious!! 🙂
Jess @ It Doesn't Taste Like Chicken says
Great! Thanks for your review, Erin!
PK says
I accidentally left my initial comments as a reply on another comment. I made the lentil loaf yesterday and thought it was delicious but today cold in a sandwich made from dried out homemade bread it is DELICIOUS. I like it even better today! Now I don't know if I want to use the mushrooms since my substitutions of celery and bell peppers is so amazing. I cooked extra lentils so I think I will mix up another batch and make burgers as a another commentator did. Best Lentil Loaf EVER and I have made many below par loaves
Jess @ It Doesn't Taste Like Chicken says
Wow! What a fantastic review! We're so thrilled you enjoyed it so much and loved it on a sandwich too!
PK says
I have now made my double batch and used 1 batch to stuff red bell peppers and the other batch to make burgers. after years of crumbling burgers I have a burger which stays together. It browned on the outside and the flavor divine, staying with my celery and bell pepper substitutions. This recipe is amazing!!! Dare I try "neatballs"?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow! I love that this recipe works so well for you PK! Thank you for sharing 🙂
Michelle says
I wasn't thrilled with the recipe when I ate it fresh out of the oven. However, once I let it set (as you recommended), I am in LOVE. I made this two days ago, it's gone. Now I'm on my second batch, which I doubled. Thank you so much - you can't beat your recipes!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you loved it Michelle!!
PK says
I have made many vegan lentil loaves and as someone who loves REAL meatloaf, I never thought I'd find a recipe I could honestly say I liked, until now. I did have to make substitutions. I was out of mushrooms so I substituted diced celery and diced bell peppers. I used 1/2 medium red bell pepper and 1/2 medium green bell pepper. I didn't measure, but I may have had an extra 1/4 c. with the celery. It tasted great before baking, so I was hopeful. The glaze tasted just like what my mom used to put on her meatloaf. Delish! The hardest part was letting it rest 10 minutes, but I used that time to cook smaller Yukon gold potatoes in broth and a few minutes before serving, I threw in an entire container of Powergreens and 3 Tbl nutritional yeast and tossed.My husband looks suspiciously at any meal I identify "vegan", so I just served it and called it Lentil Loaf. After a bit I asked his opinion. He said it was good and that I should bring it to our Brother/Sister dinner, except his sister, Mary, wouldn't eat it because of the meat. What meat? This is amazing and a WIN, because he thought for sure it was lentils and beef!!!!! Great recipe and I can't wait to try it with delicious mushrooms!!!!
Michelle says
I wasn't thrilled with the recipe when I ate it fresh out of the over. However, once I let it set (as you recommended), I am in LOVE. I made this two days ago, it's gone. Now I'm on my second batch, which I doubled. Thank you so much - you can't beat your recipes!!
Sue says
This was very tasty and satisfying. I thought it was better the second day...something about the glaze. It mellowed somehow in a good way. Quite pleased that it looked just like the photograph. Also pretty forgiving. I put the flaxseed/water combo in the microwave to cool and then forgot it! It still came out just fine.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your review, Sue!
D says
Any suggestions for a different kind of glaze for someone who hates ketchup?? Maybe tomato sauce??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi D! Totally get it—not everyone’s a ketchup fan. 😊 You can absolutely swap it for tomato sauce! Just simmer it with a little brown sugar, vinegar, garlic powder, and maybe a splash of soy sauce or balsamic to give it that sweet-tangy vibe. Or try BBQ sauce or even a tangy tomato chutney. Hope that helps!
Wendie says
i made this for lunches for the week. it's really good! I made mashed potatoes and roasted carrots. You should definitely try it!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
OOoh sounds perfect! So happy you enjoyed it Wendie!
Jackie D says
This is the best meat loaf ever. Have made plenty in the past and not good. This was amazing and so tasty. Going to make it again tonight for tomorrow's lunch.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay!!! I am so thrilled to hear that Jackie!!! Thank you for the wonderful review, and enjoy your lunch! 🙂
Deanna says
Soo good!! Instead of loaf I turned them into burgers and they were delicious! Thank you for a great recipe!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh I love that idea, I will have to try it!! Thanks for sharing Deanna!
Jeri Muhich says
I made it and it is really good! I suggest starting with cooking the lentils and while they cook (about 20 min) do all the other chopping. It looks intimidating with all the ingredients but you'll see after you make it it isn't really hard. My husband and I LOVED it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love it!! So very happy you loved the recipe so much Jeri!! 🙂