Lentil Loaf

A healthy, delicious veggie “meat”loaf made with lentils.

Yield: 8-10 servings

Time: 1 hour 45 minutes (mostly hands off)


  • saucepan with lid
  • wooden spoon
  • small frying pan
  • large bowl
  • blender or food processor
  • small bowl


  • 1 c dry lentils, well rinsed
  • 2½ c water
  • ½ t salt
  • 2 T olive oil
  • ½ medium onion, diced
  • 1 medium carrot, diced
  • ½ t pepper
  • 1 t soy sauce, optional
  • ¾ c rolled oats, finely ground
  • ¾ c bread crumbs


Combine lentils, water, and salt in saucepan, bring to a boil, reduce heat, cover, and simmer until water is nearly gone and lentils are very soft, with splitting skins, about 45 minutes.

Preheat oven to 400.

Heat 1 T oil, add onion and carrot, and sauté, stirring frequently, until soft, about 5 minutes.

Mix lentils, onions, carrots, pepper, and soy sauce, then mix in the ground oats and bread crumbs.

Spread the mixture into the baking dish, drizzle with the other T oil, and cook for 30 to 40 minutes until lightly brown on top.


Serve with mashed potatoes and gravy to the "meat and potato" lovers in your life.

This same recipe also makes great veggie burgers.


Abbreviations  |  Conversions  |  Cooking tips

Vegan meatloaf