Veggie Lentil Loaf
If you’re looking for a hearty, plant-based dinner that’s as comforting as it is wholesome, this Veggie Lentil Loaf is exactly what you need. Packed with lentils, vegetables, oats, and fresh herbs, this loaf is savory, satisfying, and finished with a tangy-sweet maple glaze that caramelizes beautifully in the oven. It’s a vegan twist on classic meatloaf that even meat-eaters will love.
Perfect for holiday gatherings, weeknight dinners, or meal prepping, this recipe proves that plant-based cooking can be cozy, flavorful, and nourishing all at once.
Ingredients
For the Lentil Loaf:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- 1 1/2 cups cooked brown or green lentils
- 1/2 cup rolled oats
- 1/2 cup old-fashioned breadcrumbs (gluten-free if desired)
- 2 tablespoons tomato paste
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons chopped fresh parsley
For the Maple Glaze:
- 2 tablespoons ketchup
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Prep the oven & pan
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it. - Cook the veggies
Heat olive oil in a skillet over medium heat. Sauté onion, garlic, celery, and carrots for 7–10 minutes, until softened. Stir in thyme, oregano, cumin, salt, and pepper, then remove from heat. - Make the flax egg
In a small bowl, mix ground flaxseed with water. Let sit for 5 minutes to thicken. - Mash some lentils
Place 1 cup of the lentils into a food processor and pulse until mostly mashed but still a little chunky. - Mix the loaf base
In a large bowl, combine sautéed veggies, mashed lentils, whole lentils, oats, breadcrumbs, tomato paste, soy sauce, flax egg, and parsley. Stir well until the mixture comes together. - Shape the loaf
Transfer the mixture to the prepared pan, pressing it down firmly to form an even loaf. - Add the glaze
In a small bowl, whisk together ketchup, maple syrup, and balsamic vinegar. Spread evenly over the top of the loaf. - Bake
Bake uncovered for 45 minutes. Allow to cool for at least 10 minutes before slicing.
⏱️ Prep Time: 20 minutes
🍴 Cook Time: 45 minutes
⏲️ Total Time: 1 hour 5 minutes
🥗 Servings: 8 slices
🔥 Calories: ~210 kcal per slice
Why You’ll Love This Veggie Lentil Loaf
- Plant-based comfort food – hearty and filling without any meat.
- Nutritious and wholesome – packed with fiber, plant protein, and real ingredients.
- Beautifully balanced flavors – savory loaf with a sweet, tangy glaze.
- Holiday-ready – slices cleanly, looks impressive, and pairs with traditional sides.
- Meal-prep friendly – reheats well and tastes even better the next day.
Tips, Variations & Serving Suggestions
- Make it gluten-free: Use gluten-free oats and breadcrumbs.
- Add crunch: Stir in chopped walnuts or sunflower seeds.
- Switch up veggies: Try mushrooms, bell peppers, or zucchini.
- Serving ideas:
- Classic mashed potatoes and vegan gravy
- Garlic roasted broccoli or green beans
- A fresh arugula salad with lemon vinaigrette
- Cranberry chutney for a holiday twist
Storage: Keep leftovers in the fridge for up to 5 days or freeze individual slices for up to 2 months.
Final Thoughts
This Veggie Lentil Loaf with Maple Glaze is more than just a meatloaf alternative it’s a celebration of plant-based comfort food. With its hearty texture, savory spices, and sweet glaze, it’s a dish that feels special enough for holidays yet simple enough for a weeknight dinner.
Give it a try, share it with your family, and don’t be surprised if it becomes a regular favorite on your table.
