Dinner

Vegetarian Lentil Loaf Recipe

ByMaya bella December 6, 2025December 6, 2025

Introduction

This vegetarian lentil loaf is packed with protein, super flavorful, and hearty enough that you won’t miss the meat. It’s a comforting dish perfect for family dinners or meal prep that satisfies both vegetarians and meat-eaters alike.

The image shows a loaf of veggie meatloaf sliced into three thick pieces, placed on a white plate. The top layer is a bright red glaze, smooth and shiny, covering the whole loaf. Below the glaze, the meatloaf has a dense, textured layer filled with visible chunks of orange carrots, green celery, and various seeds and grains scattered throughout its brown body. One slice sits alone on a smaller white plate below, with some dried herbs sprinkled around it, showing the same chunky inside texture with bits of vegetables. Around the plates, there is a whole carrot and green celery on a white and brown striped cloth, along with small bowls of dried herbs and spices. A gold fork rests near the smaller plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked lentils
1 cup rolled oats
1 onion, diced
2 carrots, grated
2 cloves garlic, minced
2 tbsp ground flaxseed
1/4 cup ketchup
1 tbsp soy sauce
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a pan, heat the olive oil and sauté the diced onion, grated carrots, and minced garlic until soft, about 5 minutes.
Step 3: In a large bowl, mash the cooked lentils, leaving some chunks for texture.
Step 4: Add the sautéed vegetables, rolled oats, ground flaxseed, ketchup, soy sauce, dried thyme, salt, and pepper to the lentils. Mix well to combine.
Step 5: Press the mixture firmly into a loaf pan, smoothing the top.
Step 6: Optional: spread some extra ketchup on top for added flavor and a glazed finish.
Step 7: Bake for about 40 minutes, until the top is golden and crispy.
Step 8: Let the loaf cool for 10 minutes before slicing to help it hold together better.

Tips & Variations

Try adding chopped mushrooms or bell peppers with the sautéed vegetables for more flavor and texture.
Use tomato paste instead of ketchup on top for a less sweet, richer glaze.
Substitute cooked quinoa for oats for a slightly different texture and extra protein.
For a nutty flavor, sprinkle some toasted walnuts on top before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or oven until warmed through. You can also freeze the loaf wrapped tightly in foil or plastic wrap for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a loaf sliced into three thick pieces placed on a white plate, topped with a smooth layer of bright red sauce. The loaf itself has a dense texture filled with visible chunks of orange carrots, green celery, seeds, and grains, giving it an earthy look. Another single slice, showing the same detailed texture of vegetables and grains, is placed on a smaller white plate below, sprinkled lightly with dried herbs. A gold fork sits next to the smaller plate on a white marbled surface, with a small glass bowl of dried herbs and a whole carrot with leafy greens nearby. The overall scene has a fresh and natural feel, with warm colors from the food standing out against the white plates and marble background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry lentils instead of cooked lentils?

You should use cooked lentils for this recipe. Dry lentils need to be properly cooked and drained before adding to the mixture to ensure the right texture and moisture level.

Is there a gluten-free option?

Yes, you can replace the rolled oats with gluten-free oats or use cooked quinoa to make the loaf gluten-free. Just be sure all your ingredients are certified gluten-free if you have a strict intolerance.