Vegan Lentil Loaf

This Vegan Lentil Loaf is simply amazing! This is the perfect main dish for your holiday menu, it is hearty, flavorful and topped with a delicious homemade ketchup glaze!

Vegan Lentil Loaf

Vegan Lentil Loaf


I'm so excited for this new Vegan Lentil Loaf recipe that I will be serving for this Thanksgiving and Christmas, as a matter of fact, I have made it so many times already and it's not even Thanksgiving as yet!

It is by far the best vegan meatloaf recipe, it has a more classic meatloaf flavor than chickpea loaf or tofu. I served it with my VEGAN MAC AND CHEESE recipe and my SOUTHERN STYLE COLLARD GREENS.

Vegan Lentil Loaf Steps

How To Make Vegan Lentil Loaf

I can't tell you how delicious this lentil loaf was, it was the perfect texture and I used an ingredient that is unique to my recipe.

I used hearts of palms which you can purchase from Trader Joes or any supermarket here in the USA or ONLINE. If you can't find the heart of palms where you are located then substitute with radishes.

I have tested the recipe with both and they were delicious! If you don't have either, then substitute with carrots. This vegan meatloaf gets firmer as it cools and the result isn't mushy.

Tips For Making The Best Lentil Loaf

  • Make sure your lentil is are cooked but all the liquid evaporated, that might mean cooking for longer or adding extra vegetable broth to ensure the lentils are tender.
  • It is even better the next day, so it is the perfect make-ahead recipe. 
  • Substitute homemade ketchup for store bought.

 Lentil Loaf

Homemade Vegan Ketchup

For the topping, I made a homemade ketchup glaze from tomato paste and maple syrup which was quite delicious! You can substitute with your favorite sauce, such as barbecue or tomato ketchup.

I made a delicious sandwich with the leftover loaf, with vegan mayo, red onions, lettuce and it was so yummy!

You make can make the vegan meatloaf ahead and refrigerate for 3-5 days or freeze without the sauce then just ad the sauce when reheating!

Vegan Lentil Loaf

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Categories: ,
Cuisines: ,


255 kcal / 1066 kJ
12 g
13 g
27 g
Per portion

Cooking Time

40 min
50 min
Ready in:
1 h 30 min
8 slices


Lentil Loaf

Homemade Ketchup Glaze


Lentil Loaf

  1. Sort and rinse lentils, add to medium saucepan with water and bring to boil. Reduce heat and simmer for 40 minutes or until all liquid has evaporated and lentils are mushy. Transfer to a large bowl and mash with a fork or potato masher and set aside.
  2. Meanwhile, finely chop or process heart of palms or radishes in a food processor followed by walnuts until crumbly, transfer the heart of palm/radish to a small bowl and the walnut to the bowl with lentils.
  3. Preheat oven 375 F. Heat oil in a large skillet on medium-high, add onions and cook until soft about 2-3 minutes. Add garlic, celery, heart palm or radish, thyme, paprika, and parsley. Cook stirring frequently until fragrant, about 2 minutes.
  4. Transfer cooked vegetables to lentils, stir to combine adding Bragg's liquid aminos, nutritional yeast flakes, oat flour, ground flax seeds and salt.
  5. Transfer to a 9x5 loaf pan lined with parchment paper hanging over rims for easy removal, spread top with homemade tomato ketchup or your favorite sauce and bake in a preheated oven for 50 minutes,
  6. Allow the loaf to cool for about 30 minutes before slicing so the loaf will firm up.

Homemade Ketchup Glaze

  1. Combine tomato paste, water, maple syrup, lemon juice, molasses, garlic powder, onion powder, allspice and salt in a bowl, mix well. Pour into a saucepan and cook for 5 minutes to thicken. Allow to cool and spread over the top of the loaf.


  • To make your own oat flour, process rolled oats in a high-speed blender or food processor.

Vegan Lentil Loaf

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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Rate this recipe

  1. David Bacon
    January 15, 2019

    Made this for dinner tonight. Delicious! Best lentil loaf ever!

    • Michelle Blackwood
      January 15, 2019

      David, I’m so happy you enjoyed it. Thank you for your feedback.

  2. Quesa Jones
    January 5, 2019

    Making this meatloaf for the second time because my husband couldn’t get enough of the first one! Last time I used carrots. This time I’m prepared with the hearts of palm.

    Thanks again Michelle for another delicious recipe! You are AMAZING! Just a matter of time before you are featured on Food Network and everywhere else!

    • Michelle Blackwood
      January 5, 2019

      Quesa, I’m so happy you and your hubby enjoyed it. Hope you enjoy it with the heart of palm as well. Thank you for your kind words, always encouraging me.

  3. Jennifer
    November 10, 2018

    This was absolutely delicious, I’m making it again for Thanksgiving!

  4. Monica
    October 9, 2018

    Made this last night and it had such a great flavor, and the sauce was delicious. Any tips on what to do if it is still mushy? I even cooked it for 2.5 hours. I followed the recipe exactly except I didn’t have any celery so I substituted a carrot. I even made sure to drain the Hearts of Palm and that all the water was soaked up from the lentils, because I read that would be a reason. Could it be the lentils, because I had the same issue when following your meatball recipe. I will try the Trader Joe steamed lentils next time, because determined to get this to work. But wondering if you have any other tips. Thanks for sharing all your wonderful recipes!

    • Michelle Blackwood
      October 9, 2018

      Hello Monica, thank you for your feedback. I’m happy you loved the flavor, that’s very strange because I have never had this issue with both recipes. I suggest you add some breadcrumbs to the recipe, personally, I use gluten-free but you can use whatever kind you have. You can even make your own by whizzing bread in a food processor. Hope this helps.

      • Monica
        October 25, 2018

        Thank you for the reply. In case it was something I did wrong with the lentils I went and got the vacuum steamed ones from Trader Joe’s you mentioned in one of the recipes. How would I convert the 17oz pre-cooked package quantity for this recipe that calls for 1.5 cups of lentils prior to cooking?

        • Michelle Blackwood
          October 25, 2018

          Hello Monica, I haven’t used those vacuum steamed packets but what I would do is drain as much liquid as possible using a strainer. Add it to the recipe and add extra breadcrumbs and make sure the loaf comes together like when you are making a burger pattie. If it doesn’t add extra breadcrumbs. Bake as directed, then allow the loaf to cool slightly in the pan after removing from the oven. This will help the loaf to further firm up. Hope this helps.

          • debra randle
            December 1, 2018

            I found that the loaf was much much better after I allowed it to cool for for several minutes in the fridge (approx. 20-30 minutes). I then sliced it and warmed it in the mw. It sliced just like a real meatloaf. The next day the loaf was even better. Great recipe!!!

  5. Jeanette
    July 27, 2018

    Really good! I didn’t have any nuts so I used one cup of carrots crushed in my ninja blender.

    • Michelle Blackwood
      July 27, 2018

      Jeanette, I’m so happy you enjoyed it. Love the idea of substituting with carrots.Thank you for your feedback.

  6. Janice
    January 21, 2018

    Great dinner idea

  7. Dunori
    November 29, 2017

    I’ve made lentil loaves and walnut loaves (just last week actually) but never thought to combine the two. Great idea because I like the taste of the walnuts more, but they can be expensive. Thanks!

  8. Desiree
    November 25, 2017

    This recipe looks so delicious but I am allergic to nuts any other thing I can substitute it with. Thanks Lin advance.


    • Michelle Blackwood
      November 25, 2017

      Desiree thank you, you can substitute the nuts with sunflower seeds or pumpkin seeds.

  9. Briana
    November 20, 2017

    Would it be the same if we used canned lentils to save time?

    • Michelle Blackwood
      November 20, 2017

      It should definitely be the same, just make sure you drain well the lentils

  10. Teliah Nashonia
    November 20, 2017

    This looks so delicious. What advice would you have for some that wanted to add vegan meals to their lifestyle?

    • Michelle Blackwood
      November 20, 2017

      Telish, thank you so much! My advice would be for the person to go ahead and start and come to my website to get amazing mouthwatering, flavorful recipes perfect for beginners!

  11. Lee
    November 19, 2017

    I’d like to try it. Look delicious. You have a * after oat flour in the ingredients list. Did you intend to make a note? What would be a suitable substitution for oat flour? Thank you.

    • Michelle Blackwood
      November 19, 2017

      Awesome Lee, yes I needed to share how to make your own oat flour from rolled oats, thank you so much. You could substitute with any flour gluten-free flour of choice.