Lentil Meatloaf

By Ilean Almaguer

This hearty plant-based loaf is the ultimate comfort classic, made with simple, nourishing ingredients that come together into something seriously satisfying. Savory mushrooms, lentils, and walnuts create a rich, meaty texture, while finely diced veggies add natural sweetness and depth. Finished with a tangy maple-ketchup glaze that caramelizes beautifully in the oven, this loaf is tender on the inside, lightly crisp on the edges, and perfect for slicing.

YIELDS: 1 loaf, 6-8 slices

COOK TIME: 20 min

PREP TIME: 45 min

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INGREDIENTS

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 8 oz mushrooms, finely chopped
  • 1 medium carrot, peeled & finely diced
  • 1 medium red pepper
  • 1½ cups raw walnuts
  • 2 cups cooked green or brown lentils
  • 2 tbsp ground flaxseeds
  • 2 tbsp ketchup
  • 2 tbsp vegan Worcestershire sauce
  • ½ tsp salt (or to taste)
  • 1 tsp dried thyme
  • ½–¾ cup breadcrumbs

Topping:

  • ½ cup ketchup
  • 1 tbsp pure maple syrup
  • 1 tsp vegan Worcestershire sauce


RECIPE

  1. Preheat oven to 375°F (190°C) and lightly grease a loaf pan.
  2. Heat olive oil in a skillet over medium heat. Sauté onion until soft.
  3. Add mushrooms, pepper, and carrot; cook until softened, and most moisture is gone.
  4. In a food processor, pulse walnuts until crumbly (not a paste).
  5. Add lentils and pulse a few times—leave some texture.
  6. Transfer to a bowl and mix in flaxseeds, ketchup, Worcestershire, salt, thyme, and breadcrumbs.
  7. Fold in the veggie mixture and mix until well combined.
  8. Press mixture firmly into loaf pan.
  9. Bake 35 minutes, until firm and lightly caramelized.
  10. Mix the topping ingredients, then spread evenly on top.
  11. Bake for 10 more minutes.
  12. Let rest before slicing.