Garlic + Herb Lentil ‘Meatloaf’ [Vegan +GF]

This garlic and herb lentil meatloaf is the perfect meatless main dish for holiday entertaining or an everyday vegan dinner option. Made with green lentils, walnuts, lots of garlic and herbs, and topped with a tangy tomato sauce on top, this lentil loaf is just as satisfying as the classic. 

 Today we’re veganizing a classic childhood comfort-food: meatloaf. Sweet, tangy, ketchup-y topping, and all.

Truth be told, I love a good meatloaf. The salty, savory flavors of the loaf + that tangy-sweet topping was always a dinner I looked forward to when I was growing up.

I stopped eating meat nearly 15 years ago when my high school science teacher shared the impacts of factory farming on the environment. She showed us scientific evidence that meat consumption was one of the largest contributors to global warming, and that was all it took to convince me; I wanted to make a difference, so I stopped eating meat and never looked back. 

I don’t think it’s as simple as ‘stop eating meat and save the planet’, but it was an easy option for me to help reduce my impact on the environment, and one I still firmly believe in today. 

So, yes, we’re using lentils instead of beef in this meatloaf. I know it’s not, technically meatloaf anymore if there’s no meat, but this hearty, meatless version of meatloaf is imitating the classic in the best way possible. It is dense, full of texture and bold flavor thanks to walnuts and lots of garlic and rosemary, and gets an extra dose of umami goodness from a few unexpected ingredients: barbecue sauce, mustard, and soy sauce. Just a little bit of each helps add some of the essential salty, smoky, tangy, and sweet flavor profiles of meat that would otherwise be lacking in this dish.

To make it, you’ll simply cook up some green lentils in a pot, then sauté lots of onion and garlic with herbs and seasonings to form the flavor base of this loaf. The lentils get mixed with the flavor base and get some structure and texture from walnuts, oats and flax seeds, then get compacted into a loaf pan, topped with a tangy tomato paste based topping, and bake for 25 minutes. 

And, while no one would take a bite of this and think it was made with beef, it certainly checks all the essential meatloaf boxes, making an undeniably satisfying meatless meatloaf.

If you’re interested in reducing your meat consumption, are hosting friends this holiday season who don’t eat meat, or are just a meatloaf lover, this recipe is for you. It’s packed with plant protein, tons of flavor, and so much texture; you’re going to love it!

Make it into a vegan feast with a side of mashed potatoes with mushroom gravy, maple dijon roasted Brussels sprouts, purple cabbage & apple slaw, and cheesy vegan broccoli + quinoa bake, or serve thick slices as is for a simple, hearty meatless meal. 

It you make this recipe, let me know what you think! Leave a comment below or take a picture of your lentil loaf and share it with me on Instagram; I love seeing my recipes in your kitchen!  

Garlic + Herb Lentil ‘Meatloaf’ [Vegan +GF]

Yields: 1 loaf/ 6 slices

Time: 1 hour

Ingredients:

loaf:

• 1 1/2 cups dry green lentils + water, to cook
• 1 Tablespoon olive oil
• 1 large yellow onion
• 6 cloves garlic
• 4 sprigs fresh rosemary (to yield about 1/4 cup, chopped)
• 1 cup raw walnuts
• 2 Tablespoons barbecue sauce (any brand you love)
• 1 Tablespoon soy sauce (liquid aminos or tamari)
• 2 Tablespoons yellow mustard
• 2 teaspoons sea salt
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup instant/quick-cooking oats (or 1/2 cup rolled oats, pulsed 5-6 times to break up)
• 3 Tablespoons ground flax seed meal

topping:

• 6oz canned tomato paste
• 3 Tablespoons apple cider vinegar
• 2 Tablespoons maple syrup
• 1/4 teaspoon sea salt

Instructions:

1. Start by cooking the lentils. Place them in a medium-sized pot and cover with 4-6 inches of water, much like cooking pasta. Bring to a boil, then let boil for 25 minutes with the lid off. When finished cooking, drain lentils and set aside. 
2. While lentils cook, peel and dice the onion, and finely dice the garlic, and rosemary, keeping all three separate on your cutting board. Heat a large skillet over medium heat and add the onions and olive oil. Sauté for 5-8 minutes, or until onions are soft and golden. Add garlic and rosemary, stir well to combine, and turn off the heat. 
3. Add all of the sauces and spices to the pan, then finely dice the walnuts and add them to the pan with all remaining ingredients (oats, flax, and cooke lentils). Stir well to fully combine. 
4. Grease a loaf pan with olive oil spray (or line with parchment paper), and scoop the lentil mixture into the loaf pan. Use your hands to press down firmly on the loaf, compacting it into the pan. 
5. Preheat your oven to 400 degrees Fahrenheit, allowing the loaf to rest while it preheats. Stir together the topping ingredients in a small bowl, then spoon it over the top of the loaf. 
6. Bake for 25 minutes, then let cool at room temperature for at least 5 minutes before slicing and serving. Leftovers keep well in the fridge for up to 5 days. If desired, the loaf can be made up to 3 days in advance and kept in the fridge, uncooked, until ready to bake. Store the topping in a separate container, then top and bake when ready to eat, adding 5 minutes to the bake time to compensate for how cold the loaf is straight out of the fridge. 

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