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Lentil Loaf Recipe

Here’s a vegetarian spin on the classic meatloaf. The star of this recipe is the lentils, which are loaded with fiber, lean protein, and iron, but the supporting cast of vegetables and oats pull this into a delicious masterpiece of a dish. This recipe serves 5-7 and keeps very well in the fridge, making it perfect for a meal prep dish. It is a must-try!


1 cup dry lentils

2 cups vegetable broth

½ cup water

3 tbsp ground flaxseed + 1/3 cup water

2 tbsp olive oil

3 garlic cloves, minced

1 small onion, diced

1 small red bell pepper, diced

1 carrot, diced

1 celery stalk, diced

¾ cup oats

½ cup oat flour

1 tsp poultry seasoning

1 tsp garlic powder

½ tsp salt

½ tsp pepper

3 tbsp ketchup

1 tbsp mustard

1 tbsp brown sugar

  • Rinse lentils and add to a large pot with vegetable broth and water
  • Bring to a boil, reduce heat, cover, and simmer for 40 minutes
  • Do not drain and set aside to cool for 15 minutes
  • Preheat oven to 350
  • Combine ground flaxseed and water in a small bowl and set aside
  • Heat oil in a pan and saute garlic, onion, bell pepper, carrots, and celery for 5 minutes, then add spices and set aside to cool
  • Mash ¾ of the lentils with a fork
  • Combine the sautéed vegetables with the lentils, oats, oat flour, and flaxseed
  • Place mixture into a lined loaf pan and press down firmly
  • Prepare glaze by mixing ketchup, mustard, and brown sugar together and spread over loaf
  • Bake for 45-50 minutes; remove from oven and allow to cool completely in the pan