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4.89 from 26 votes

Lentil Loaf

No one will miss the meat in this savory, mouthwatering Lentil Loaf! Makes a wonderful main dish on a holiday, and is easy enough to make any day of the week. Pair with mashed potatoes and steamed green beans for a comforting, classic meal.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 308kcal
Author: Nora Taylor

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 8 ounces mushrooms, chopped small
  • 1 medium sized carrot, peeled and diced small
  • 1 1/2 cups raw walnuts
  • 2 cups cooked green/brown lentils (*SEE NOTE)
  • 2 tablespoons ground flaxseeds
  • 2 tablespoons ketchup
  • 2 tablespoons vegan Worcestershire sauce
  • 1/2 teaspoon salt, or more to taste
  • 1 teaspoon dried thyme
  • 1/2-3/4 cup breadcrumbs

Topping

Instructions

  • Preheat oven to 350 degrees F and line a standard loaf pan with parchment paper, for easy removal.
  • Heat a large pan over medium heat. Once hot, add the olive oil, onions, mushrooms and carrots. Cook, stirring frequently for about 5 minutes until the vegetables soften and the mushrooms release their juices. Remove from heat and set aside.
  • In a food processor, add the walnuts and pulse a few times. They should be in small pieces, but not completely a powder. Now add the lentils and pulse a few times. 
  • Dump the walnuts/lentils into a large bowl, and add the cooked vegetables, ground flaxseeds, ketchup, Worcestershire sauce, salt and dried thyme. Mix well with a wooden spoon. Now add 1/2 cup of the breadcrumbs and fold in. Add the last 1/4 cup if the mixture still seems wet, but if it's dry (this will depend on the moisture level of your lentils) don't add more. If the mixture is crumbly for some reason, add a few tablespoons of water.
  • Transfer to the prepared loaf pan, and press the mixture evenly and firmly into the pan. Cover with foil, and cook in the oven for 30 minutes. 
  • Make the topping: Stir all topping ingredients in a small bowl to combine.
  • After 30 minutes, remove the foil, spread on the ketchup topping and cook uncovered for 10 more minutes. Let cool for about 15-20 minutes before slicing and serving. Enjoy!

Notes

  1. For this loaf, I prefer to buy pre-cooked lentils. They tend to be less mushy than when I cook them myself, plus it makes the recipe faster. I find them at Trader Joe's in the produce section. You can make your own if you want. You will need 1 cup dried lentils and 3 cups of water. Bring to a boil, then simmer for about 30 minutes. Drain well, and pat dry with paper towels to remove excess moisture.
  2. If you don't have a food processor, you could chop the walnuts with a heavy knife on a cutting board instead, and then use a potato mashed to slightly mash the lentils in the bowl.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 30g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 423mg | Potassium: 574mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1370IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 4mg