05/31/2026
Hearty Vegetarian Meatloaf (Gluten-Free, Vegan)
Today’s meatloaf recipe is a little different. Unlike a traditional meatloaf, it’s a vegetarian meatloaf with lentils and oats to get the meaty texture (no meat required at all)!
However, it’s still hearty, tasty and incredibly flavorful, so you wouldn’t even miss the meat, and meat eaters will also love it!
Ingredient Notes + Substitutions:
• Lentils: I used dried green lentils but you can also use dried brown lentils instead. Alternatively, you may also use canned lentils for convenience instead and skip on the cooking. If using canned lentils, use 2 cups canned lentils. Make sure to save the water from the cans (you’ll be using it later).
• Olive Oil: I like using extra virgin olive oil, but you can also use other vegetable oils such as sunflower oil, avocado oil, or coconut oil if you prefer. You can also use melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.
• Veggies: I like using a mix of onions, carrots, celery, bell peppers and garlic.
• Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats. Alternatively, you may also use gluten-free breadcrumbs.
• Oat Flour: Likewise, if you are Celiac or gluten-intolerant, make sure to use certified gluten-free oat flour.
• Seasonings: I like using a mix of garlic powder, Italian seasoning, ground black pepper and salt for this meatless meatloaf to really amp up the flavor. However, you may also add other seasonings such as ground paprika, onion powder or other spices that you prefer. You can also add a pinch of dried herbs such as dried rosemary or dried thyme.
• Flax Egg: I used a flax egg to keep this recipe vegan, but if you are not allergic to eggs, you may also use a normal egg instead.
• Maple Syrup: I’ve used maple syrup as a sweetener to keep this recipe vegan. You may also use agave nectar if you prefer. Alternatively, if you are not vegan, you may use honey instead.
• Apple Cider: You can also use apple juice instead of apple cider if you prefer.
• Ketchup: If you don’t have tomato ketchup, you can use tomato sauce instead.
• Chipotle: You can add a chipotle pepper for a spicier flavor, but feel free to leave it out if you’re not keen on heat.
Ingredients
• 1 cup dry green lentils
• 1 teaspoon olive oil
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves
• 1 small red bell pepper, finely diced
• 1 small green bell pepper, finely diced
• 1 small yellow onion, finely diced
• 3/4 cup gluten-free oats
• 1/2 cup gluten-free oat flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground pepper
• 1 teaspoon salt
• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1 tablespoon maple syrup
• 1 tablespoon apple cider
• 3 tablespoons tomato ketchup
• 1 chipotle pepper (optional)
Instructions:
• Cook the Lentils: Rinse the lentils and place them in a medium pot. Fully cover the lentils with water and bring to a boil. Once the water begins to boil, reduce the heat, cover the pot and simmer. (It should take around 15 to 20 minutes to cook lentils or until tender but not mushy). Drain any excess water and save about 2-3 ounces of water.
• Sauté the Vegetables: While the lentils are cooking, heat a teaspoon of olive oil in a large skillet. Add the minced garlic, chopped onions, bell peppers, carrots and celery. Sauté the veggies for about 8 minutes until they are tender. Set the cooked vegetables aside to cool down.
• Make Flax Egg: In a small bowl, stir 1 tablespoon of flaxseed meal and 3 tablespoons of water together. Allow the flaxseed mixture to sit for 7 to 10 minutes at room temperature until thickened into a gel-like consistency.
• Preheat: Preheat the oven to 380F and arrange the oven rack to the middle position. Line a 9”x5” loaf pan with parchment paper.
• Process the Cooked Lentils: Process the cooked lentils together with the garlic powder, seasoning, salt and pepper in a food processor or high-speed blender until they have the texture of ground beef. (Be careful not to mash them too much).
• Combine Lentil Loaf Ingredients: In the same skillet that you cooked the veggies in, combine the cooked vegetables with the processed lentils, oats, oat flour and flax egg. Stir well until combined. If the consistency seems too dry, add 1 or 2 oz of the lentil water that we previously saved. (If you used canned lentils then add the water from the can).
• Transfer Mixture to Loaf Pan: Transfer the meatloaf mixture into the parchment-lined loaf pan, making sure to press the mixture down firmly and get rid of any gaps.
• Prepare the Sauce: Process the maple syrup, apple cider vinegar, ketchup and chipotle (if using) in a food processor or high-speed blender to get the sauce.
• Spread Sauce Over Loaf: Spread the glaze evenly over top the loaf, leaving 2 tablespoons of sauce for later.
• Bake: Bake in the oven for about 45 to 50 minutes until cooked throughout. Let the vegetarian meatloaf cool down completely before lifting it gently from the loaf pan (lift up the parchment paper to help you remove the loaf). Spread the remaining sauce on the top of your loaf, then carefully slice and serve.
