# Vegan Lentil Loaf > Simmer 200 g brown or green lentils until tender and drain well. Pulse half with 90 g oats, then mix in the rest of the lentils, sautéed onion, carrot, celery and garlic, tomato paste, soy sauce, thyme and a flax egg. Press into a lined loaf pan, glaze with ketchup, maple syrup and balsamic, and bake at 180°C (350°F) for 45-50 minutes until firm. Cool 15 minutes before slicing. Source: https://savourrecipes.com/recipe/lentil-loaf Author: Ben Kowalski | Published: Oct 28, 2026 Categories: Meatloaf Recipes, Healthy Recipes, American Recipes Collections: Meal Prep Recipes, Freezer Meals Tags: Vegetarian, Vegan, Low Calorie, Meal Prep, Make Ahead, Freezer Friendly This lentil loaf is a vegan meatloaf built from brown lentils, oats and softened vegetables, with a sweet and tangy maple-balsamic glaze on top. Pulsing half the lentils with the oats makes a paste that binds the loaf, while the rest stay whole for a meaty texture. Flaxseed replaces the egg, and a 15-minute rest in the pan lets it set firm enough to slice. ## Key facts - Prep time: 20 mins - Cook time: 1 hr 15 mins - Cool: 15 mins - Total time: 1 hr 50 mins - Yield: 6 servings - Difficulty: Easy - Cuisine: American - Method: Baking - Calories: 257 per serving ## Ingredients ### Lentils - 200 g dried brown or green lentils, 1 cup, rinsed - 750 ml water, 3 cups ### Loaf - 2 tbsp ground flaxseed, also called linseed meal, about 14 g - 90 ml water, 6 tbsp - 1 tbsp olive oil - 1 onion, finely chopped, about 150 g - 1 carrot, finely grated, about 80 g - 1 stalk celery, finely chopped - 2 cloves garlic, minced - 1 tsp dried thyme - 1/2 tsp smoked paprika - 2 tbsp tomato paste - 90 g rolled oats, 1 cup - 1 tbsp soy sauce, or tamari - 3/4 tsp salt - 1/2 tsp black pepper ### Glaze - 80 ml ketchup, 1/3 cup - 1 tbsp maple syrup - 1 tbsp balsamic vinegar ## Equipment - 23 x 13 cm (9 x 5 inch) loaf pan - Parchment paper - Medium saucepan - Frying pan - Food processor - Large mixing bowl ## Instructions 1. **Cook the lentils.** Put the lentils and water in a medium saucepan, bring to a boil, then simmer uncovered for 20-25 minutes, until tender but still holding their shape. Drain very well and leave in the sieve to steam dry for 10 minutes. 2. **Make the flax egg.** Stir the ground flaxseed into the 90 ml water and leave it for 10 minutes until thick and gel-like. Heat the oven to 180°C (350°F) and line a 23 x 13 cm (9 x 5 inch) loaf pan with a parchment sling. 3. **Cook the vegetables.** Heat the olive oil in a frying pan over medium heat. Cook the onion, carrot and celery for 7-8 minutes, stirring often, until soft. Add the garlic, thyme and smoked paprika for 1 minute, then stir in the tomato paste and cook for 1 minute more. 4. **Pulse the oats and lentils.** Pulse the oats in a food processor until coarsely ground. Add half of the cooked lentils and pulse 5-6 times, until the mixture turns into a rough, sticky paste. 5. **Mix and fill the pan.** Scrape the paste into a large bowl and add the remaining whole lentils, the cooked vegetables, flax egg, soy sauce, salt and pepper. Mix well; a handful should hold together when squeezed. Press the mixture firmly into the lined pan, packing it into the corners, and smooth the top. 6. **Glaze and bake.** Stir the ketchup, maple syrup and balsamic vinegar together and spread it over the loaf. Bake for 45-50 minutes, until the glaze is dark and sticky, the edges have browned and pulled away from the pan, and the top feels firm. 7. **Cool and slice.** Cool the loaf in the pan for 15 minutes. It firms up as it cools, so don't skip this. Lift it out with the parchment and slice with a serrated knife. ## Tips - Drain the lentils thoroughly. Extra water is the main reason a lentil loaf turns soft and crumbly. - Press the mixture firmly into the pan; air pockets make the slices break. - Slices hold together even better the next day, cold or reheated, so this is a good loaf to make ahead. ## Variations - Walnut lentil loaf: add 50 g toasted, finely chopped walnuts with the whole lentils for more texture. - Use 2 cans of lentils, about 400 g each, drained, rinsed and patted dry, instead of cooking dried lentils. - Not vegan: replace the flax egg with 2 large eggs. ## Storage - Fridge: Refrigerate within 2 hours in an airtight container for up to 5 days. - Freezer: Freeze slices, separated with parchment, for up to 3 months. Thaw overnight in the fridge. - Reheat: Reheat slices in a covered dish at 180°C (350°F) for 15 minutes, or in a lightly oiled frying pan for 2-3 minutes per side, until hot to 74°C (165°F). ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 257 | 12 g | 44 g | 5 g | ## Frequently asked questions ### How do you keep a lentil loaf from falling apart? Drain the lentils well, pulse half of them with the oats into a sticky paste, use a flax egg as a binder and press the mixture firmly into the pan. Then cool the baked loaf in the pan for 15 minutes before slicing with a serrated knife. ### Can I use canned lentils for lentil loaf? Yes. Use 2 cans of brown or green lentils, about 400 g each, drained, rinsed and patted dry with paper towel. Skip the cooking step and start from the flax egg. ### Is lentil loaf gluten-free? Not as written, because soy sauce contains wheat and oats are often processed with wheat. Use tamari and oats labelled gluten-free, and check the ketchup label, to make it gluten-free. ### Can I use eggs instead of flaxseed? Yes. Two large eggs replace the flax egg and bind the loaf slightly more firmly, but the loaf is then vegetarian rather than vegan. ### Can I freeze lentil loaf? Yes. Freeze cooled slices with parchment between them in an airtight container for up to 3 months. Thaw in the fridge and reheat until hot to 74°C (165°F). ### What do you serve with lentil loaf? Serve it the way you would a meatloaf: with mashed potatoes, gravy, green beans or roasted vegetables. Cold slices also make good sandwiches. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.