Vegan Gluten-Free Lentil Meatloaf

This vegan and gluten-free lentil meatloaf is a delicious blend of earthy lentils, walnuts and rolled oats, and packed with spices for a uniquely savory flavor.

It’s that time of the year where the holiday season is upon us and we’re all scratching our heads wondering, what can we make this year? Look no further! You must try my vegan and gluten-free lentil meatloaf for a deliciously modern take on protein at the dinner table.

The ingredients in this meatloaf are clean and wholesome, and assembled from easy pantry options. No scurrying around the market aisles looking for obscure spices or flours.

The Ingredients

Lentils. The lentils are the primary source of protein in this meatloaf. They’re earthy yet they have a very neutral flavor, blending well with the other ingredients. The best part of this is that we’re using canned lentils to expedite the process. However, you could certainly cook dried lentils from scratch for this meatloaf, too.

The oats. I absolutely love using rolled oats instead of flour in meat-like dishes like this because the oats are neutral in texture and are slightly chewy. This light chewiness more closely resembles a meat-based meatloaf than using flour.

The walnuts. Similar to the oats, the walnuts play a role in the chewy texture and help give the meatloaf body and volume. I haven’t tested this without walnuts but if I were to attempt a nut-free version, I would substitute the walnuts with pumpkin seeds.

The Cooking Process

There are three steps to this vegan and gluten-free meatloaf.

1. Saute the veggies.
2. Blend the mix in a food processor.
3. Bake!

You’ll need a skillet or sauce pan for sautéing, a food processor (or blender), and a 9×3″ bread loaf pan.

This process is shorter than a turkey, healthier than processed fake meats and is delicious and filling to boot! I hope you’ll give it a try and bring some plant-based fun to your holiday table this year!

Vegan and Gluten-Free Lentil Meatloaf

This vegan and gluten-free lentil meatloaf is a delicious blend of earthy lentils, walnuts and rolled oats, and packed with spices for a uniquely savory flavor.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Course Main Course

Cuisine American

Servings 8

Equipment

• Food Processor
• 9 x 3" Bread Loaf Pan

Ingredients

  

• 2 carrots, diced
• 2 celery stalks, diced
• 1 large onion, diced
• 1 cup diced mushrooms
• 3-5 cloves of garlic, minced
• 1/3 cup vegetable broth
• 2 tbsp olive oil
• 1 15oz can lentils or one pound, dried lentils
• 3 flax eggs *see recipe notes for how to make
• 2.5 tbsp tomato paste
• 1 1/4 cup rolled oats
• 3/4 cup walnuts
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1/2 tsp ground cumin
• 1 tsp paprika

Topping

• 3 tbsp tomato paste
• 1 tbsp vegan worcestershire sauce

Instructions

 

• Mix the flax eggs and set aside to thicken.
• Dice the carrots, celery, onion, garlic, and mushrooms.
• Add the onion, garlic and olive oil to a skillet or sauce pan and saute over medium high heat, about 3-5 minutes, until the onion becomes soft and translucent.
• Add the veggie broth, 2.5 tbsp tomato paste carrots, celery and mushrooms to the skillet. Saute another 5 mins until those veggies have softened.
• Preheat the oven to 425. Line or grease a 9×3" bread loaf pan.
• Drain and thoroughly rinse the canned lentils. Set aside.
• In the food processor, add the oats and walnuts. Give a quick pulse to lightly chop the oats and walnuts. Leave them semi-chunky, not ground completely.
• Add the lentils, sauted veggies, flax eggs, and spices to the food processor. Pulse for a minute or two until the mixture is completely incorporated and is somewhat smooth. Leave some chunks for texture.
• Spread the lentil mixture into your lined/greased loaf pan, using a spatula to press it evenly.
• In a small bowl, mix 3 tbsp tomato paste with 1 tbsp vegan worcestershire sauce. Spread half of that mixture over the top of the loaf.
• Bake the loaf uncovered for 40-45 minutes.
• Remove the loaf from the oven and spread the remaining tomato mixture over the top.
• Let sit and cool 10 minutes before serving so the texture can set.

Notes

To make a flax egg, mix one tablespoon of ground flax meal with 2 tablespoons of water. Set aside 5-10 minutes until thickened.

This recipe calls for three flax eggs. Thus, it would be 3 tablespoons of ground flax meal mixed with 6 tablespoons of water.

If using dried lentils, be sure to cook the lentils first before you do anything else. Simply boil the lentils with water and salt according to package instructions.

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