This Vegetarian Meatloaf is hearty, flavorful, and incredibly satisfying, made with a savory mixture of lentils, vegetables, walnuts, mushrooms, and warm seasonings. It slices beautifully, holds together perfectly, and has the same comfort food appeal as traditional meatloaf, all while being completely meatless. The glaze on top adds extra sweetness and tang that makes every bite even better.
It is a cozy dinner idea for chilly evenings and a great plant based option for families looking to add more vegetables and protein rich ingredients into their weekly meals. Lentils, mushrooms, and walnuts mimic classic meatloaf texture without feeling heavy or dense, and the result is surprisingly rich and hearty.
This veggie meatloaf recipe was inspired by my Lentil Meatballs and Black Bean Burgers, and it pairs well with Creamy Mashed Potatoes or Mushroom Rice for a complete comfort style dinner. It also makes a delicious vegetarian option for holiday tables or Sunday meals when you want something warm and satisfying.
Why You'll Love This Recipe
- Hearty texture without meat. Lentils, mushrooms, and walnuts create a satisfying, sliceable loaf that feels comforting and familiar while staying plant based. The texture is hearty, flavorful, and perfect for cozy dinners.
- Packed with nourishing ingredients. Lentils, vegetables, and nuts bring fiber, protein, and nutrients in every bite. It fills you up without feeling heavy and is a great way to enjoy a wholesome dinner.
- Simple to make and easy to customize. Everything comes together with basic pantry ingredients and a few simple steps. You can adjust the seasoning, glaze, and vegetables to suit your taste.
- Makes great leftovers. The meatless meatloaf holds together well and tastes even better the next day. It reheats beautifully, making it perfect for meal prep or sandwiches.
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Ingredients and Substitutions
To make this delicious Vegetarian Meatloaf, you will need the following ingredients (see recipe card below for quantities):
- extra virgin olive oil - Used to sauté the vegetables and help the mushrooms brown for deeper flavor. Any neutral oil works if needed.
- onion and garlic - Build the flavor base of the loaf. Yellow or white onion works best, and fresh garlic gives the richest taste.
- carrot - Adds subtle sweetness and moisture. Finely dicing helps it soften fully. Celery or bell pepper can be added too.
- baby mushrooms - Provide savory depth and a "meaty" texture. Cremini or white mushrooms both work well.
- Italian seasoning and paprika - Bring warm herb flavor and mild smokiness. You can swap the herbs for thyme or oregano.
- salt and black pepper - Essential for seasoning and balancing flavor. Adjust to taste.
- lentils - The main base of the loaf. Use canned or cooked lentils, green or brown lentils for the best texture. Pat dry to remove excess moisture. Brown or green lentils work best because they hold their shape.
- breadcrumbs - Bind the mixture and help it hold together. Regular or gluten free breadcrumbs both work. You can also add old fashioned oats or quick oats to the mixture in place of some breadcrumbs for a heartier texture. Oats help bind the loaf and are great for anyone avoiding excess gluten.
- walnuts - Add richness and structure. Toasting boosts flavor. Pecans can be used in place of walnuts.
- egg - Acts as the binder to help the loaf set. For a vegan version, substitute with a flax egg.
- Worcestershire sauce - Adds tangy savory flavor. Choose a vegetarian Worcestershire if needed.
- ketchup - Adds classic sweetness and acidity to the glaze.
- BBQ sauce - Creates a smoky caramelized glaze. For a thinner glaze, use Worcestershire instead.
Equipment
You will also need measuring cups and spoons, a large skillet, food processor, mixing bowls, parchment paper, a loaf pan, and a silicone spatula for pressing the mixture into the pan.
Instructions
- Cook the vegetables. In a large skillet, heat oil over medium-high heat for 1 minute. Add onion, garlic, carrot, and mushrooms. Sauté until the mushrooms release their liquid, about 5 minutes.
- Season. Add Italian seasoning, paprika, salt, and pepper. Cook 3-5 more minutes until most of the liquid evaporates and the mushrooms turn golden brown. Set aside to cool for 5 minutes.
- Blend the mixture. Pat the lentils dry with a paper towel. Transfer to a food processor along with the cooked vegetable mixture, breadcrumbs, walnuts, egg, and Worcestershire sauce. Pulse until well combined but not fully pureed.
- Shape the meatloaf. Line a 9x5-inch loaf pan with parchment paper. Transfer the lentil mixture into the lined loaf pan and press the mixture firmly into the pan.
- Bake the meatloaf. Bake in a 350°F preheated oven for 35-40 minutes until the top feels firm.
- Add the glaze. In a small mixing bowl, whisk together the ketchup and BBQ sauce. Spread the sauce evenly over the meatloaf and return to the oven for another 10-15 minutes until the glaze caramelizes.
- Rest and slice. Cool for 15 minutes before slicing to allow it to firm up.
Expert Tip: Toast the Walnuts for Extra Flavor
Toasting the walnuts before adding them enhances their natural richness and gives the meatloaf a deeper, more savory flavor. It takes just a few minutes in a dry skillet and makes a noticeable difference in both taste and aroma. Cool them slightly before adding to the food processor so the mixture does not become too soft.
More Tips and Tricks
- Do not puree the mixture completely. A lightly chunky mixture gives your vegetarian meatloaf the best texture. Pulse until combined but leave small pieces of lentils, vegetables, and walnuts intact. This helps the loaf feel hearty rather than mushy and improves the final slice.
- Pat the lentils dry. Excess moisture can make the mixture too soft and prevent the loaf from setting properly. Quickly blot the lentils with a paper towel before adding them to the food processor. This small step helps the loaf hold together and slice cleanly.
- Press firmly into the loaf pan. Packing the mixture tightly eliminates air pockets and ensures even baking. Use a spatula to press the top very firmly so the loaf keeps its shape and bakes into a cohesive sliceable texture.
- Let the meatloaf cool before slicing. Resting for at least 15 minutes allows the structure to firm up so you can slice the loaf without it falling apart. The resting time also helps the flavors settle and blend.
- Make extra glaze. If you like a thick glossy topping, double the glaze mixture and add a little more halfway through baking. The sauce caramelizes into a beautiful finish that adds sweetness and tang to every bite.
Recipe Variations
- Add tomato paste. One of the best secrets for rich flavor is adding a spoonful of tomato paste when sautéing the veggies. It deepens the savory base and enhances the final result.
- Vegan version. Replace the egg with a flax egg and use vegan Worcestershire sauce for a fully plant based loaf.
- Mushroom heavy version. Add an extra cup of mushrooms for a deeper savory flavor and more moisture.
- Cheesy twist. Mix in a handful of shredded mozzarella, parmesan, swiss cheese, or even cottage cheese for a richer and creamier loaf.
- Mediterranean style. Add sun dried tomatoes, spinach, and oregano for a different flavor profile.
- Spicy version. Add chili flakes, smoked paprika, or a spoonful of your favorite hot sauce.
- BBQ loaf. Add a spoonful of BBQ sauce to the mixture and use a full BBQ glaze for smoky flavor.
Storage
How to Store
Store leftovers in an airtight container in the fridge for up to 4 days. The loaf keeps its structure well and tastes even better the next day.
How to Reheat
Reheat slices in the microwave or warm in the oven, covered with foil, at 325°F until heated through. Brush with extra glaze if desired.
How to Freeze
Freeze whole or in slices. Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
How to Serve
Vegetarian meatloaf is a cozy and satisfying dinner that pairs well with classic comfort style sides. Serve it with creamy mashed potatoes, roasted vegetables, warm bread, or a crisp green salad. It also works beautifully for meal prep, family dinners, or as part of a holiday menu. You can also slice it thin for a delicious meatloaf sandwich the next day.
These are my favorite dishes to serve with this lentil loaf:
Thanksgiving Side Dishes
If serving this as part of your Thanksgiving feast, explore our collection of classic and creative sides. From creamy mashed potatoes and roasted vegetables to savory stuffing, vibrant salads, and flavorful casseroles, these recipes perfectly complement any main course.
FAQ
Vegetarian meatloaf is usually made from a mixture of protein rich lentils, sautéed vegetables, mushrooms, nuts, breadcrumbs, eggs or flax eggs, and seasonings. Lentils provide the hearty base, mushrooms add savory depth, and walnuts bring richness and structure. Breadcrumbs help bind everything together, and a glaze of ketchup or BBQ sauce adds the classic sweet tang found in traditional meatloaf. The key is balancing moisture and texture so the loaf holds together while still tasting tender. When prepared properly, vegetarian meatloaf slices beautifully and offers the same comfort food feel as the meat version.
Lentils are one of the best substitutes for beef in meatloaf because they hold their shape, absorb seasoning well, and create a hearty texture. Mushrooms add umami and moisture, while chopped walnuts add structure. A combination of lentils, mushrooms, nuts, and breadcrumbs gives a balanced texture that mimics traditional meatloaf without feeling mushy. You can also use chickpeas, black beans, or a mix of grains like quinoa, although those may produce a softer loaf. For the best result, combine at least two plant based ingredients to create a fuller, more complex texture.
Eggs are the most reliable binder for vegetarian meatloaf because they help the mixture firm up and hold its shape after baking. If you need a plant based binder to make a vegan meatloaf, a flax egg or chia egg is the next best option and works surprisingly well, although the loaf may be slightly softer. Breadcrumbs also play an essential supporting role by absorbing moisture and helping the loaf stay cohesive. A small amount of oil or nut butter can also help add structure. The key is using both a wet binder and a dry binder so the loaf is firm, sliceable, and not crumbly.
Moisture comes from the vegetables, mushrooms, lentils, and a little oil. Mushrooms, in particular, help keep the loaf tender because they release moisture as they cook. Sautéing the vegetables until they are softened but not fully dry helps maintain moisture as well. Walnuts add richness, and eggs or flax eggs help keep everything from drying out. Avoid overbaking the loaf, which can make it crumbly. The glaze also helps lock in moisture during the second bake. If your mixture feels dry before baking, add a small splash of olive oil or a spoonful of broth.
A good binder is essential to keep vegetarian meatloaf from falling apart. Eggs or flax eggs help hold everything together, while breadcrumbs absorb moisture and give the mixture structure. Patting the lentils dry prevents excess water from weakening the loaf. Pressing the mixture firmly into the loaf pan ensures it bakes into a cohesive shape. Allowing the loaf to cool for at least 15 minutes before slicing is also important because it firms up as it rests. If your mixture looks too wet before baking, simply add a bit more breadcrumb to help stabilize the texture.
More Lentil Recipes
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Recipe
Vegetarian Meatloaf
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Vegetarian Meatloaf made with lentils, mushrooms, vegetables, and walnuts is hearty, flavorful, and satisfying with a sweet tangy glaze.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 cups baby mushrooms, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (15 ounce) can lentils, rinsed and drained (or 1 ¾ cup homemade cooked lentils)
- 1 cup breadcrumbs
- 1 cup walnuts, toasted
- 1 large egg
- 1 tablespoon Worcestershire sauce
For the glaze:
- 2 tablespoons ketchup
- 2 tablespoons BBQ sauce (or 1 tablespoon Worcestershire for a thinner tangy glaze)
Instructions
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper.
- In a large skillet, heat oil over medium-high heat for 1 minute. Add onion, garlic, carrot, and mushrooms. Sauté until the mushrooms release their liquid, about 5 minutes. Add Italian seasoning, paprika, salt, and pepper. Cook 3-5 more minutes until most of the liquid evaporates and the mushrooms turn golden brown. Set aside to cool for 5 minutes.
- Pat the lentils dry with a paper towel. Transfer to a food processor along with the cooked vegetable mixture, breadcrumbs, walnuts, egg, and Worcestershire sauce. Pulse until well combined but not fully pureed.
- Transfer the lentil mixture into a parchment lined 9x5-inch loaf pan. Press the mixture firmly into the pan.
- Bake for 35-40 minutes until the top feels firm.
- In a small mixing bowl, whisk together the ketchup and BBQ sauce. Spread the sauce evenly over the meatloaf and return to the oven for another 10-15 minutes until the glaze caramelizes.
- Cool for 15 minutes before slicing to allow it to firm up.
Notes
How to store: Store leftovers in an airtight container in the fridge for up to 4 days. The loaf keeps its structure well and tastes even better the next day.
How to reheat: Reheat slices in the microwave or warm in the oven at 325°F until heated through. Brush with extra glaze if desired.
How to freeze: Freeze whole or in slices. Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Bake
- Cuisine: American
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