Lentil Loaf (Vegan and Gluten Free Recipe)

This Lentil Loaf makes an incredible plant-based dinner that’s full of protein, fiber, and tastes amazing. It’s super easy to make with minimal prep work–it takes less than 10 minutes to prepare and then you just have to let it bake in the oven! 

I’ll be the first to admit it. This is ugly food. But sometimes the ugliest food is the most delicious and most comforting. This Lentil Loaf is both of those things.

I have made a lot of meatless loaves in my day, and this is hands down our favorite. When your steak-loving husband happily eats a lentil loaf three times in a week, you know you’ve got yourself a winner. And yes, the kids ate this, too.

Why This Recipe Works

• Minimal prep work using mostly pantry ingredients makes this an ideal weeknight dinner.
• A mixture of ground flaxseed meal and almond flour help give the loaf structure–no eggs or gluten needed.
• Ketchup and Worcestershire sauce give this a deep flavor that is reminiscent of meatloaf.
• Lentils make this a protein and iron-rich plant-based entrée.

Ingredients-What You’ll Need 

I use canned lentils to save time. If you’re a meal-prepper, you can cook dry lentils ahead of time for the same result.  You’ll need 4 cups of cooked lentils, which you can get by starting with 1 1/2 cups of dry lentils.

For the ketchup, I used this brand, which has no added sugar and is sweetened with dates.

How to Make a Vegan and Gluten-Free Lentil Loaf

I am going to show you, step-by-step, how easy this recipe is! Your kids could make this one.

First you’ll need to drain the lentils.

You don’t want them to be too wet or the loaf will end up mushy. We don’t want a mushy lentil loaf, right?

Then, you’ll put all of the ingredients in your food processor, except 1/4 cup of the ketchup. Set that aside for later.

You’re going to pulse the ingredients just enough to combine them, but don’t let them turn to complete mush. You’ll press the pulse button about 4-5 times.

See how some the lentils are still in tact? That’s what we’re going for here.

Now grab your loaf pan and line it with parchment paper. Leave enough overhang so you can easily pull the loaf out of the pan when it’s finished cooking.

Press the lentil mixture into the pan and press it down lightly and make the top even.

Bake it, uncovered, in the 350 degree oven for 30 minutes.

After 30 minutes, remove the loaf from the oven and brush the top with the remaining 1/4 cup ketchup. Back in the oven it goes for another 15 minutes. Let the loaf rest in the pan for 5-10 minutes. 

After 5-10 minutes, lift the loaf out of the pan using the overhanging parchment paper.

Slice and serve!

This is up there with my Vegetarian Shepherd’s Pie and Vegan Corn Chowder as my husband Tim’s favorite meatless meals. I think you might also love this Vegetable Grain Bowl if you’re looking for more vegan dinner recipes.

I hope you’ll give this one a try! If you do, please give it a star rating below. Reviews help other readers so much!

Lentil Loaf

★★★★★

5 from 1 reviews

This Lentil Loaf is vegan, gluten-free, and takes minimal prep time to prepare.

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: serves 4 1x
• Category: recipes
• Method: oven
• Cuisine: vegan

Ingredients

Scale 1x2x3x

• 2 (15 ounce) cans cooked lentils, drained
• 1/2 cup ground flaxseed meal
• 1/4 cup almond flour
• 1/2 cup ketchup, divided
• 2 T Worcestershire sauce
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 350 degrees.
2. Drain the canned lentils well.
3. Place all of the ingredients, except 1/4 cup of the ketchup, in a food processor.
4. Lightly process until the ingredients are combined, but not too mushy.
5. Line a standard loaf pan with parchment paper that hangs out the sides.
6. Press the lentil mixture into the loaf pan and press it down firmly.
7. Bake in the preheated oven for 30 minutes. Remove from the oven, and add the remaining 1/4 cup ketchup to the top of the loaf. Place back in the oven and bake another 15 minutes.
8. Allow to rest for 5-10 minutes before slicing. Enjoy!

Notes

1. If you can’t find or don’t have canned lentils, cook 1 1/4 cup dry lentils to yield 4 cups cooked lentils for this recipe.
2. Don’t overprocess the mixture or it will become mushy.
3. If you don’t have a food processor, use a potato masher or fork to mash the lentils, and then stir in the rest of the ingredients.

Nutrition

• Serving Size: 2 slices
• Calories: 314
• Sugar: 8 grams
• Fat: 10.5 grams
• Saturated Fat: 0.8 grams
• Carbohydrates: 39 grams
• Fiber: 13.9 grams
• Protein: 13.8 grams

Keywords: lentil loaf