This Vegan Meatloaf with Lentils and Walnuts is hearty, wholesome, and perfect for chilly evenings. Made with lentils, walnuts, gluten-free oats, onion, carrots, celery, thyme, and a touch of tangy relish, it's finished with a ketchup glaze that ties everything together. It's a comforting, make-ahead dish you can enjoy all week, and it shines on any holiday table!
Whether you're planning a cozy Sunday dinner or a festive Thanksgiving or Christmas feast, this gluten-free lentil loaf pairs beautifully with vegan cranberry sauce and stuffed carnival squash.
This vegan meatloaf with no mushrooms was inspired by my Easy Vegan Meatballs recipe, which uses green lentils and walnuts. I love the combination of lentils and walnuts for a hearty vegan dinner served with oven roasted green beans with garlic, vegan colcannon, or oven-roasted cauliflower florets.
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Why You'll Love This Recipe
This plant-based meatloaf recipe is so tasty and hearty; you won't miss the traditional version made with animal products!
This lentil loaf has a fantastic texture and flavor, and it has an unexpected secret ingredient: relish! The ingredients, including the dill relish, make for a moist meatloaf that holds its shape.
It is the best! My husband and I grew up eating traditional meatloaf, and this recipe surpasses traditional meatloaf.
Ingredients
You'll need these ingredients to make this healthy vegan meatloaf recipe with lentils, walnuts, and relish.
- Celery - cut into 1-inch pieces to process in the food processor
- Flaxseed meal is the same as ground flaxseed and is a binder. The flaxseed helps absorb excess moisture from the raw vegetables.
- Ketchup - I used an organic ketchup; for a glaze finish with a delicious flavor, I like this one.
- Kosher dill relish - I love a high-quality relish like Bubbies Kosher dill relish. Press out the liquid through a fine mesh sieve and measure the relish.
- Onion - cut into 1-inch pieces to process further in the food processor. You can use yellow onion, white, or red onion.
- Poultry seasoning - for its flavorful blend of dried sage, thyme, dehydrated onion, marjoram, black pepper, celery seed, and cayenne pepper. You can make a poultry seasoning blend if you don't have any.
- Rolled oats - I used gluten-free rolled oats. Oats work as a binder. Keep extra handy in case the mixture is too moist. For alternatives, see Substitutions below.
- Salt - feel free to adjust the amount to your taste. Taste as you go!
- Sprouted green lentils - you will need to cook them first. You can do this the day before to save time. I like to use sprouted lentils versus regular ones because they are easier to digest. Regular brown or green lentils work well in this recipe - after they are cooked, use all of them.
- Vegan Worcestershire sauce - check to ensure your sauce is vegan; I use The Wizards Organic Vegan Worcestershire sauce for savory flavor with umami.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements and recipe instructions.
We loved the flavor and texture of this loaf. It reheats beautifully too!
- Kimberly
Substitutions
- Gluten-free: Be sure to use gluten-free rolled oats and gluten-free tamari. Check that your vegan Worcestershire sauce is gluten-free.
- Soy-free - Instead of tamari, try coconut aminos. Check that your vegan Worcestershire sauce is soy-free.
- Sprouted Green Lentils - This recipe also works with regular brown or green lentils. In addition, you can try beans or chickpeas, although I have not tried this recipe with them. Once cooked, drain them and very lightly pat dry; some moisture is okay.
- Celery - You can substitute bell pepper if you prefer.
- Flaxseed meal - You use chia seeds instead as a binder.
- Walnuts - Try pecans or almonds. To make this recipe nut-free, use sunflower seeds instead.
- Gluten-free Rolled oats - You can use gluten-free breadcrumbs, gluten-free panko breadcrumbs, or a mixture of up to ½ cup quinoa flakes. If you're not gluten-free, use regular rolled oats or dried breadcrumbs. Do not substitute with flaxseed meal.
- Sugar-free - Choose sugar-free ketchup, or use tomato paste instead of ketchup. Or top it with mushroom gravy.
- Relish - Try finely chopped pickles instead. Reserve the liquid in case you need to add moisture to the vegan meatloaf mixture before baking.
Variations
- Gluten-free - You can use gluten-free breadcrumbs or gluten-free panko breadcrumbs instead.
- Oil-free - Omit the oil. I've made this recipe with and without oil; it's delicious both ways! You don't need to replace oil with anything.
- Ketchup - Top this vegan meatloaf with marinara instead of ketchup, or try a mixture of tomato paste and balsamic vinegar. Or try BBQ sauce or mushroom gravy after the meatloaf is out of the oven.
- Poultry seasoning - Try another type of seasoning, such as Italian seasoning.
- Salt - less salt or salt-free - If you are watching your sodium intake, feel free to greatly reduce the amount of salt used or omit it entirely, and use water or a salt-free or low-sodium vegetable broth.
- Smoky - Add smoked paprika or liquid smoke - I suggest starting with ½ teaspoon.
- Spicy - Add cayenne pepper or add chipotle peppers in adobo sauce or chopped roasted Hatch chiles in place of the relish. Start with a small amount of pepper and taste and adjust. You don't need to drain your lentils as thoroughly and may need to add up to ½ cup water or vegetable broth to ensure your mixture is moist enough without the relish.
How to Make Vegan Meatloaf With Lentils and Walnuts
- Step 1: Preheat the oven per the recipe card below and have a center rack available. Line a loaf pan (9-inch x 5-inch) with parchment paper after lightly greasing the inside of the pan with oil.
Cook the Lentils
- Step 2: Place the lentils in a medium pot and cover with 2 cups of water. Add a pinch of salt if desired. Bring to a boil over medium heat. Once boiling, reduce heat to low and cover loosely.
It takes about 20 minutes of simmering on the stove to cook lentils from scratch for them to become tender. Take care not to overcook the lentils. While they are cooking, you can prep the rest of the ingredients. Alternatively, cook the lentils the day before to save time and store them in the fridge overnight in an airtight container.
- Step 3: Simmer for around 20 minutes until the lentils are soft but not falling apart. If they are not done, check every 5 minutes until done. If there is excess liquid, strain. Let the lentils cool. Lay them on a baking sheet and pat dry with a clean lint-free towel if they are too wet. Be careful not to completely dry them, otherwise the vegan meatloaf will be a bit dry.
Pulse Ingredients
- Step 4: Chop the rolled oats in a food processor until small pieces are visible - place in a large bowl.
- Step 5: Process the walnuts for several seconds to chop them until you don't see any large pieces - place them in a large bowl.
- Step 6: Then, pulse the garlic several times to mince. Add the yellow onion and pulse for several seconds until chopped, not too fine. Add celery and repeat until chopped, not too fine. Place the mixture in the large bowl.
- Step 7: Pulse the cooled lentils for a few seconds and place them in the large bowl. You want some whole pieces of lentils left.
Combine the Ingredients
- Step 8: Shred the carrot in a large bowl (or in a food processor). Next, add the drained kosher dill relish, flaxseed meal, olive oil, parsley, coconut aminos, vegan Worcestershire sauce, poultry seasoning, sea salt (adjust to your taste), oregano, black pepper, and lentils to the bowl.
- Step 9: Mix everything thoroughly with a spatula. The mixture should be thick and chunky yet come together easily if you pinch the ingredients. If the mixture seems a bit dry, add 2 to 4 tablespoons of liquid reserved from draining the relish.
Tip: The mixture will be moist. If it seems too moist, add 1 cup of dry bread crumbs or oats and 2 teaspoons of powdered psyllium husk. I've done this with excellent results, but I don't need to do it every time. I'd rather have meatloaf that is too moist than too dry.
Place in Baking Dish
- Step 10: Place the mixture in the loaf pan, pressing it firmly with a spoon or spatula every time you add it. The mixture should seem a bit wet when you press.
- Step 11: Top the uncooked meatloaf with ketchup in an even layer.
Bake
- Step 12: Bake for 60 minutes. If you see any bubbling on the sides of your glass baking dish, let it bake for 5 to 10 more minutes. Let cool for at least 20 minutes before lifting the meatloaf from the loaf pan with the parchment paper.
Garnish with fresh thyme if desired. Slice and enjoy!
Slice the meatloaf after it has cooled for 30 minutes. If you are not in a hurry, I recommend baking it the day before, letting it cool completely, and then placing it in the fridge overnight in an airtight container. Reheat to serve (instructions under Storage).
Expert Tip
To avoid a soggy loaf, drain the lentils and relish well. After cooling, pat dry the lentils with a lint-free kitchen towel.
Storage
- Refrigerate: Leftovers will keep in the fridge for about 4 to 5 days, stored in an airtight container.
- Freezer: Freeze for up to 1 month. Cut into slices, wrap and freeze. Pull out the individual portions as you need them and follow the reheat instructions.
- To freeze vegan meatloaf muffins, bake them first, let them cool, and then wrap them tightly in plastic wrap and place them in a resealable plastic bag in the freezer for up to one month.
- Reheat: Remove the lentil loaf slices from the freezer and place them in the fridge overnight. Place them on the counter while the oven is preheating at 350°F. Remove any plastic, place the meatloaf in a baking dish, and cover with foil to prevent drying out. Heat until warmed through, approximately 15 to 20 minutes.
- It takes approximately 40 to 45 minutes to reheat cold meatloaf in the oven.
How To Serve
Do you need some ideas on how to serve this hearty vegan lentil loaf?
- Serve with your favorite sides: roasted green beans, green bean casserole, Stuffed Carnival Squash, roasted Brussels sprouts, mashed potatoes, mushroom vegan gravy, or crispy air fryer potatoes. While the plant-based meatloaf is cooling, make the potatoes.
- Use this meatloaf as stuffing for bell peppers.
- Eat cold on sandwiches; add a bit of mustard if you like.
- To save time, reheat this vegan meatloaf a day ahead; it can be eaten warm, cold, or at room temperature.
Recipe FAQs
Make this a day ahead to let the flavors blend and for ease of serving. It's easier to serve the meatloaf once it has cooled completely. Heat it in the oven at 350°F for 40 minutes, covered, until warmed through.
Yes, you can freeze this meatloaf after it's been baked. After it cools, slice it, and freeze it. Refer to my Storage instructions.
Before baking, add another ½ cup to 1 cup of rolled oats or dry bread crumbs. If you have powdered psyllium husk, add a couple teaspoons. After baking, if it's too wet, bake it longer, for another 10 or 15 minutes.
If you think your meatloaf is not wet enough before you put it in the oven, add ¼ cup to ½ cup vegetable broth or water to the mixture, or use the reserved liquid from draining the relish the next time you make it (don't add bread crumbs or psyllium husk). When reheating in the oven in a baking dish, cover it tightly with foil until heated through.
You could double the recipe and make it in two loaf pans. Check it an hour and fifteen minutes to see if it is done, and check every 15 to 30 minutes after.
More Vegan Holiday Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Vegan Meatloaf with Lentils and Walnuts
INGREDIENTS
- 1 cup dry sprouted green lentils rinsed until water runs clear, or regular brown or green lentils, 313 g cooked
- 2 cups water or vegetable broth, if you use salted broth, use less salt
- 1 teaspoons fine sea salt, divided or to taste, use less salt if you like
- 1 ½ cup gluten-free rolled oats or regular rolled oats, have more available if mixture is too wet
- 1 cup walnut halves or almonds, pecans, or sunflower seeds
- 3 large cloves garlic chopped roughly
- 1 cup yellow onion cut into 1-inch pieces
- 1 cup celery approximately 1.5 large stalks, cut into 1-inch pieces
- 1 cup carrot shredded (or shred in food processor)
- ½ cup kosher dill relish, drained press out excess liquid through a fine mesh sieve
- ¼ cup flaxseed meal or ground flaxseed
- 2 tablespoons extra virgin olive oil optional
- ½ cup fresh parsley chopped
- 2 tablespoons coconut aminos or gluten-free tamari or soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 2 teaspoons poultry seasoning
- 1 teaspoon dried oregano
- Pinch pink Himalayan salt or to taste
- ½ teaspoon freshly ground black pepper
- 1 cup dried bread crumbs optional; can use rolled oats or Panko bread crumbs; use only if the mixture seems too wet
- 2 teaspoons powdered psyllium husk optional; use only if mixture seems too wet
- ½ cup ketchup
- Fresh thyme optional for garnish
INSTRUCTIONS
- Preheat oven to 350°F. Grease the inside of the loaf pan with oil. Line the loaf pan (9-inch x 5-inch) with parchment paper.
- Place lentils in a small to medium saucepan and cover with 2 cups of water; add a pinch of salt if desired. Bring to a boil over medium heat. Once boiling, reduce heat to low to keep simmering and cover loosely. Cook lentils for around 20 minutes, until lentils are soft but not falling apart. If they are not done at this point, check every 5 minutes until done. Strain if needed and let cool. Lay them on a baking sheet and pat dry with a clean lint-free towel.
- Pulse rolled oats for several seconds in food processor, until small pieces are visible. Place in large bowl.
- Pulse walnuts for several seconds to chop them. Place in large bowl.
- Pulse garlic several times to mince. Add yellow onion and pulse for several seconds until roughly chopped. Add celery and repeat until chopped, being careful not to chop too fine. Place the mixture in a medium-large bowl.
- Pulse the cooled lentils for a few seconds and place in the large bowl.
- Add shredded carrot to the large bowl (or shred in food processor if not shredded yet). Add drained kosher dill relish, flaxseed meal, olive oil, parsley, coconut aminos, vegan Worcestershire sauce, poultry seasoning, salt, oregano, salt, black pepper, and cooked green lentils in the bowl. Mix together, then stir in the bread crumbs and psyllium husk powder, if using.
- Place the mixture in the loaf pan, pressing it firmly with the spatula. Smooth ketchup on top in an even layer with a spoon.
- Bake for 60 minutes until browning at edges. Let cool for 20 to 30 minutes, lift the meatloaf out of the loaf pan. Garnish with fresh thyme if desired. Slice and enjoy!
NOTES
- Serve with mashed potatoes and mushroom gravy, roasted green beans, roasted brussels sprouts, and cranberry sauce on the side.
- Refrigerate for up to 4 or 5 days. Freeze for up to 1 month. Cut into slices, wrap and freeze. Pull out the individual portions as you need them and Heat until warmed through, approximately 40 minutes at 350°F.
- Bake the meatloaf in a muffin tin for smaller portions; you will need to reduce the baking time to 20 or 25 minutes
- Make this a day ahead to let the flavors blend. It's easier to serve the meatloaf once it has cooled completely.
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Dee says
It’s a good recipe and tastes good but the sodium is way too high for just one slice. Over 1000mg! Not healthy. We didn’t realize it until we added it to the My Fitness Pal app and were in shock. 1 slice is more than half your sodium intake in a day! It’s a shame. We had to throw it out. We can’t eat that much salt in one slice.
Emily Miller says
Hi Dee, Thanks so much for giving the recipe a try and for taking the time to leave a thoughtful review—I really appreciate it! I hear you on the sodium, and I totally understand how important it is to keep an eye on it, especially if you're watching your intake for health reasons. Everyone’s preferences and dietary needs are a little different, which is why I always include the nutrition info so it’s easy to adjust as needed.
That said, I’m so sorry to hear you had to toss the whole meatloaf—that’s always such a bummer (and a sad day for leftovers!). If you ever decide to give it another go, it’s easy to reduce the salt a bit or use lower-sodium versions of the ingredients to better suit your needs. I really value your feedback, and I hope you’ll find another recipe here that’s a better fit for you!
Nancy Berkley says
I made this for the first time for Thanksgiving and followed the recipe as is. It turned out really well as I thought it might be dry. Will definitely make this again for a week night meal ❣️ I was wondering if I could double the recipe to make one larger loaf (like the size of the loaf pan) and what the cooking time might be if it’s possible?
Thanks for this tasty recipe ❤️?
Emily Miller says
Thank you so much, Nancy! I'm glad you enjoyed it 🙂 You could double the recipe and make it in two loaf pans. Check it an hour and fifteen minutes to see if it is done, and check every 15 to 30 minutes after that. If this vegan meatloaf seemed a bit dry, don't press the lentils with a towel, just drain, and add 2 to 4 tablespoons of liquid from pressing the relish (press the relish very lightly) or vegetable broth; be sure not to add the bread crumbs or psyllium husk. Also, covering the baking dish with foil while baking will help keep the moisture in. Thank you for trying it and happy holidays!
Anaiah says
This vegan meatloaf definitely satisfied my cravings. Huge hit for my family!
Emily says
Thank you so much for taking the time to share your experience, Anaiah. I'm glad this recipe satisfied your cravings and pleased your family!
Choclette says
Lentil and walnut loaf is my go to if ever we have a roast dinner. Love the sound of yours which has quite a few differences to mine. Need to try your recipe next time.
Emily says
Thank you for the kind words, Choclette. I'm so happy to hear that my recipe appeals to you and that it has inspired you to try it out next time!
Brian says
Perfect! The leftovers were great cold on an open-faced sandwich!
Emily says
Thank you for the review, Brian! I'm so happy to hear that you enjoyed the recipe.
Michelle says
This recipe is just one more reason why people don't need meat. Delish!
Emily says
Thank you for your feedback, Michelle, I'm so glad to hear that this recipe was a hit with you!
Andrea says
We love this meatloaf so much! It's so good!
Emily says
Thank you for your review of this vegan meatloaf recipe, Andrea. I'm so glad you enjoyed it!
Jacqui says
This vegan meatloaf recipe is absolutely delicious! The dill pickle gives it that extra tang to make it perfect!!
Emily says
Thank you, Jacqui, for taking the time to review this recipe! I am so glad that you enjoyed it!
Shilpa says
So full of flavor. I love the use of lentils in it. Healthy, filling, and delicious!
Emily says
Thank you for the kind words and thoughtful review, Shilpa. I'm so glad that you love the use of lentils in this recipe!
Kayla says
Loving this vegan meatloaf! It is so easy and delicious, the whole family loved it!
Emily says
Thank you, Kayla, I'm so happy to hear it!
Anjali says
We made this vegan meatloaf and it turned out perfectly! It was moist and hearty - even our meat eating family members loved it!
Emily says
Thank you for sharing your experience with this vegan meatloaf recipe, Anjali! I'm so glad to hear that everyone enjoyed it!
Andrea says
Super excited about this recipe. Meatloaf is one of my favorite meals but recently I've been trying to have a more plant based diet. This is going to be so perfect!
Emily says
I'm glad to hear it, Andrea! Thank you for leaving a comment!
Tavo says
Wow, this loaf looks amazing! Can't wait to try it! I love that it is vegan!
Emily says
Thanks for the review, Tavo. I'm so glad you're looking forward to trying this recipe!
Colleen says
I'm so glad to find this recipe. It looks delicious and I know my vegan daughter will love it.
Emily says
I'm so happy to hear you're excited about the recipe! Thank you for taking the time to leave a review, Colleen. I hope your daughter loves it!
Wanda says
We have several vegetarians in our circle and I can't wait to try this recipe the next time we get together!
Emily says
Thanks so much for taking the time to leave a review, Wanda. I hope you all enjoy this recipe!
Kimberly says
We loved the flavor and texture of this loaf. It reheats beautifully too!
Emily says
Thanks for taking the time to review this vegan meatloaf recipe, Kimberly. I'm delighted to hear that you enjoyed the flavor and texture of this loaf! It's always great to know that it can be easily reheated, too. Thank you for your kind words; I appreciate your feedback!