I can still remember the taste of the lentil loaf from the first time I tried it. My mother created the most Thanksgiving-like dish she could: a lentil loaf with ketchup sauce made from oats, raisins, and legumes. It worked, but I’m pretty sure that the others in my family looked at me with pity as they ate their fried turkey.
After many years and numerous attempts, I’ve turned the once-depressing lentil loaf into something everyone can enjoy, even my friends who eat animal products.
This vegan lentil loaf recipe is incredibly moist and a far cry from the dreary bean-and-grain loaves of the past. This lentil meatloaf, which is stuffed with carrots, onions, and celery, looks and feels almost the same as a classic meatloaf. This one genuinely tastes like vegetables, much like a great veggie burger. It’s meant to be a nutritious main course for everyone, not to mimic meat.
Ingredients
- 2 tablespoons vegetable oil, plus more for the loaf pan
- 1 cup brown lentils
- 1/2 small yellow onion, finely diced
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 2 Yukon gold potatoes, finely diced
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon crushed red chile flakes
- 2 1/2 cups vegetable stock
- 1 tablespoon tamari or soy sauce
- 2 teaspoons poultry seasoning
- 1/2 teaspoon hot sauce
- 2/3 sleeve saltine crackers, crushed
- 5 eggs, lightly beaten
- 1/2 cup shredded Cheddar
- Tangy Tomato Sauce, recipe follows
Tangy Tomato Sauce:
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons yellow mustard
- 1/4 to 1/2 teaspoon hot sauce
Directions
- Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
- Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
- Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
- Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.
Get the Recipe: Lentil Loaf
Note from the Cook
You can make the loaf without the cheese and eggs in advance, and it freezes well. After thawing, mix in the cheese and eggs and bake according to the recipe. Do not freeze the loaf after baking.
Frequently Asked Questions
1. Which type of lentils should be used? Green or brown. Red lentils turn to mush when cooked, so avoid using them. However, I love them for my Red Lentil Dahl and Best Vegan Lasagna!
2. If I don’t like ketchup, is there another topping I can use? Indeed! I occasionally serve with my Easy Vegan Gravy instead of the ketchup topping. When I make The Best Dang Vegan Mashed Potatoes for holiday feasts, I normally do this. Gravy on everything.
3. Is it possible to plan ahead? Yes, the loaf can be made up to two days in advance. Don’t bake it; just put it together in the pan. Keep it covered and chilled. When it’s time to serve, bake it as directed.
4. What is the shelf life of leftovers? Any leftover nutritious lentil loaf can keep for four to five days in the fridge. Keep in containers with lids. The finest vegan meatloaf sandwiches are made with it!
Is it possible to freeze lentil loaf? It does freeze well. Allow it to cool fully before wrapping it tightly and freezing it in a ziplock bag or freezer-safe container. To make warming up easier, I like to freeze it in individual pieces.
Lentil Loaf
Ingredients
- 2 tablespoons vegetable oil plus more for the loaf pan
- 1 cup brown lentils
- 1/2 small yellow onion finely diced
- 1 carrot finely diced
- 2 stalks celery finely diced
- 2 Yukon gold potatoes finely diced
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon crushed red chile flakes
- 2 1/2 cups vegetable stock
- 1 tablespoon tamari or soy sauce
- 2 teaspoons poultry seasoning
- 1/2 teaspoon hot sauce
- 2/3 sleeve saltine crackers crushed
- 5 eggs lightly beaten
- 1/2 cup shredded Cheddar
- Tangy Tomato Sauce
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons yellow mustard
- 1/4 to 1/2 teaspoon hot sauce
Instructions
- Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
- Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
- Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
- Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.
