Lentil Loaf (WFPB, GF, Vegan)

Many lentil loaves are mushy. Others require a lot of eggs and cheese to get them to hold together. This is one I’ve tested many times and it has good flavor and texture, doesn’t fall apart, and isn’t mushy. It doesn’t need bread crumbs or flax seeds, either, which I haven’t liked in lentil loaves.

It inherently needs some kind of sauce to go with it, like ketchup or BBQ sauce, or gravy with mashed potatoes on the side.

By cooking the lentils and rice or quinoa in advance, you can make this really quickly and it’s pretty hands-off. This recipe doesn’t require any equipment like a food processor, or even any chopping of vegetables! Just stir ingredients in a bowl and bake!

I thought I had taken a picture of a slice of it, but I apparently didn’t. So I’ll update that next time I make it.

It’s fiber-packed and yummy for dinner and leftovers the next day!

It’s no secret I love cooking with lentils! Click here for many more lentil recipes.

Lentil Loaf
Prep Time
30 mins
Cook Time
35 mins

Made with lentils, quinoa or rice, spices and ketchup on top like traditional meatloaf, this is a yummy and filling whole-food plant-based main dish to go with mashed poatoes, gravy, and other vegetables. We also like it with extra barbeque sauce on it.

Servings: 6 servings
Author: Faithful Plateful
  • 2 cups cooked brown or green lentils
  • 1 cup quick oats or rolled oats
  • 1 cup cooked brown rice or quinoa
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 TBSP soy sauce or tamari
  • 2 TBSP nutritional yeast (optional)
  • 2 tsp onion powder
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp baking powder
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  1. Cook the lentils and brown rice or quinoa in advance. I like to do this in the morning or afternoon before serving this at dinner. To cook the lentils, combine 1 cup brown or green lentils in a sauce pan with a lid with 3 cups water, bring to a boil and then reduce to a simmer with the timer set for 20 minutes. Drain any excess water.

  2. Preheat oven to 400 degrees.

  3. In a large bowl, stir all hte ingredients together. Mash the lentils with a fork as much as possible. Taste and add a little extra salt if desired, about 1/2 tsp to 1 tsp depending on preference.

  4. Transfer the lentil mixture to a loaf pan that's been lined with parchment paper (for easy removal). Make a zig-zag of ketchup on top, or spoon an even layer of kethcup or BBQ sauce on top. Bake for 35 minutes, or until the edges are browned and crispy. I like to have a pan of roasted vegetables going while this is baking, to serve with the lentil loaf.

  5. Serve with additional kethcup or BBQ sauce. Makes great leftovers.

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