Vegan Lentil Nut “Meatloaf”

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Partially sliced loaf of Vegan Lentil Meatloaf resting on a cutting board

Friends, it’s been a long time coming, but my take on a vegan “meatloaf” is here (just in time for the holidays)! And it’s so very delicious. Let’s do this!

Wood cutting board filled with lentils, sweet potatoes, and other ingredients for making vegan meatloaf

This recipe is simple, requiring just 10 ingredients and simple methods. I relied on canned lentils (don’t judge) to save time and dishes! Feel free to do the same and proceed to act like you made everything from scratch (I won’t tell).

Food processor with mushrooms, sweet potatoes, and other ingredients for making Vegan Holiday Meatloaf

The base for this loaf is cooked sweet potatoes, mushrooms, lentils, nuts (we went for walnuts and pecans), and fresh thyme. Tomato paste adds moisture and hearty flavor, coconut aminos or Worcestershire add that “umami” effect, and salt and pepper help round everything out. All that’s left is to stir in some gluten-free bread crumbs for texture and transfer to a loaf pan!

Food processor with freshly blended dough for Vegan Lentil Meatloaf
Mixing lentils into other ingredients for Vegan Thanksgiving Meatloaf

For a glaze – I know it’s so basic – we just went with ketchup! It’s simple, and it outperformed more elaborate glazes! Who knew?

Using a spoon to spread glaze over our Vegan Lentil Meatloaf recipe

We hope you LOVE this loaf! It’s:

So flavorful
Simple to make
& Incredibly delicious

This would make the perfect entrée or side for the holidays! It’s tasty on its own, but it would be elevated if served with our Easy Vegan Gravy and Perfect Mashed Potatoes! Major swoon.

If you’re into hearty plant-based entrées, also be sure to check out our Smoky BBQ Black Bean Burgers (which inspired this recipe!), 1-Pot Golden Curry Lentil Soup, Black Bean Plantain Enchilada Bake, and The Best Vegan Meatballs!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

White enameled plate with two slices of Vegan Lentil Meatloaf

Vegan Lentil Nut “Meat” Loaf

Incredible vegan lentil “meatloaf” with wholesome, whole-food ingredients like lentils, nuts, sweet potato, and mushrooms! Just 10 ingredients required for this flavorful, comforting entrée.
Author Minimalist Baker
Vegan Lentil Meatloaf partially sliced on a cutting board
4.64 from 181 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 (Slices)
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



  • 1 tsp coconut or avocado oil (if avoiding oil, sub water)
  • 3 heaping cups thinly sliced shiitake or cremini mushrooms
  • 1 healthy pinch each sea salt and black pepper
  • 1 1/2 Tbsp coconut aminos or vegan Worcestershire sauce (ensure vegan and gluten-free friendly)


  • 1 Tbsp coconut or avocado oil
  • 2 cups sliced and peeled sweet potato (1/4-inch rounds)


  • 2 cups raw nuts or seeds (we prefer a mix of walnuts and pecans // optional: toast in a 350 degree F / 176 C for 10-15 minutes until golden brown before adding to mixture for more flavor)
  • 2 Tbsp fresh thyme (or sub dried)
  • 2 cups cooked brown or green lentils (rinsed and well drained // we used canned to save time)
  • 1/2 tsp each sea salt and black pepper (plus more to taste)
  • 4 Tbsp tomato paste
  • 2 Tbsp coconut aminos or vegan Worcestershire sauce (ensure vegan and gluten-free friendly as needed)
  • 1/2 cup gluten-free bread crumbs (we like Ian’s gluten-free panko* // If not gluten-free, use regular breadcrumbs)

GLAZE optional

  • 1/2 cup ketchup (or skip and serve with Vegan Gravy*)


  • Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8-inch baking pan) with parchment paper. Set aside.
  • Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
  • Meanwhile, heat another large cast-iron or metal skillet (or use the same one as you cooked the mushrooms in) over medium heat. Once hot, add oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes or until golden brown on the underside. Flip, add 3 Tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned (but not mushy). Set aside uncovered to cool slightly.
  • To a large (at least 7-cup) food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Lastly, add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.
  • Transfer mixture to a large mixing bowl and add tomato paste and coconut aminos or vegan Worcestershire and stir until a loose dough forms. Then add bread crumbs (we like Ian's gluten-free panko) a little at a time (we used all of the recommended amount) until a thick dough forms. If for some reason it’s crumbly (which may happen depending on the texture of your lentils), scoop half of the mixture back into the food processor and pulse until it’s more finely puréed and then return back to the bowl and stir with the remaining mixture. If for some reason it’s too wet, add more bread crumbs as needed.
  • Taste and adjust flavor as needed, adding more tomato paste for added moisture / tomato flavor, coconut aminos or vegan Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
  • Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer (to avoid a crumbly loaf, tap pan on counter to settle the mixture and place parchment paper on top and press down firmly with a drinking glass or flat bottomed object to pack it well). Then add ketchup glaze (optional but adds plenty of flavor) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.
  • Bake uncovered for 45 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Then gently remove and carefully slice and serve.
  • Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.



*Vegan Gravy Recipe!
*Nutrition information is a rough estimate calculated with avocado oil and Worcestershire and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 Slice Calories: 337 Carbohydrates: 31.6 g Protein: 9.5 g Fat: 20.5 g Saturated Fat: 1.9 g Sodium: 622 mg Potassium: 526 mg Fiber: 7.3 g Sugar: 5.3 g

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My Rating:

  1. Deb says

    So delicious! Even my meat-loving husband loves this. I made it pretty much as is, except omitting the bread crumbs because I didn’t have any on hand. Instead, I ground up 4 tsp of chia seeds and let the loaf sit for 30 minutes to bind it together. Next time, I want to try it with the bread crumbs. It had the right balance of savory and tart, with a bit of sweetness that I love in a loaf, It was amazing! Thank you for this recipe.

  2. Kerry says

    Can you recommend a substitute for the mushrooms? This sounds amazing and I LOVE mushrooms but my wife has a severe mushroom allergy (anaphylaxis).

    • Support @ Minimalist Baker says

      Hi Kerry, you could try sautéed onions instead! And perhaps more vegan Worcestershire or thyme if it’s tasting a little bland. Let us know if you try it!

  3. Iryna says

    Definitely my new go to Christmas loaf recipe from now on! Turned out beautifully, earthy, cooked through, so much flavour! Thank you very much!

  4. Emma says

    I realize lentil is in the name, but do you think you could sub chickpeas or something else instead? Lentils don’t tend to sit too well – thanks!

    • Support @ Minimalist Baker says

      Hi Emma! We haven’t tried this with chickpeas but it might work… they do tend to be drier than lentils though, so you may need to add a Tbsp or two of water if it seems crumbly. Let us know how it goes!

  5. dean says

    Hello, love the sound of this but would prefer not to use gluten free breadcrumbs, if you’d prefer not to use breadcrumbs could you use an alternative such as oats or oat flour?

    • Support @ Minimalist Baker says

      Hi Dean, oats or oat flour could work, but may be more gummy. Another reader mentioned using oats and flax meal with success. Let us know how it goes!

  6. Kinga says


    I would like to freeze it, so I could enjoy it for Christmas 🎄 QQ, what is the best way to do it? Should I put the loaf in the bag, remove the air, and place it in the freezer, or additional I should wrap it with something?? I was thinking to leave it in the baking paper and then put it in the bag?

    • Support @ Minimalist Baker says

      That sounds like a great plan! As long as it’s in something airtight like a bag or container, it should be good!

      • Kinga says

        Thank you for the advice. I’ve must say I love every recipe of yours I’ve made so far! It’s so tasty, simple and of course vegan!

        • Jessica says

          Are you putting it in the freezer prior to baking? Or after? Is there a best way to do it? Great Idea making it early for christmas – I’m thinking the same.

  7. Magali says

    I made it for Thanksgiving and everyone loved it and were grateful. I made it the day before and it was perfect warmed in the oven. I will make it again–do not worry!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Magali. We are so glad everyone enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  8. Sheila Watson says

    Hi I halved the recipe and was amazed at how much I still made, 1 loaf pan full and a half pan baked also…I threw in an egg, added 1/2 yellow pepper, 1/2 white onion and tarragon, basil. I also added fresh ginger and ginger juice. It is delicious. Oh and a little Coconut Aminos, a few drops of Tamari sauce . Thanks for the recipe.

  9. Matt says

    I made this two years prior and it was a hit!!! QUESTION… recommendations or tips for making it 1 day ahead????? Recommended or not?

    • Support @ Minimalist Baker says

      Hi Helen, they are a pretty key flavor, but you could try sautéed onions instead! And perhaps more vegan Worcestershire or thyme if it’s tasting a little bland. Let us know if you try it!

    • Support @ Minimalist Baker says

      Hi Joy! We haven’t tried it but it could work? They may be slightly more moist than lentils, though, so you may need some extra bread crumbs to achieve the right texture. Let us know how it goes if you give it a try!

  10. Emily M says

    I made this last thanksgiving it was so delicious, wondering if it’s freezer friendly and if so what’s the best way to reheat it as I’m nine months pregnant and want to make it in advance this year! Thanks.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Emily! Yes, it does freeze well! We’d suggest slicing before freezing and then reheating in the microwave or in a 350-F (176 C) oven until warmed through. Hope that helps!

  11. Audra says

    I want to make your Vegan Lentil Nut “Meatloaf” for my vegan guests at thanksgiving, and have a couple questions. How far in advance can I prepare it before baking? If I store it in the fridge, I assume I should bring it to room temp before baking? Should I wait to put the ketchup on right before baking? And lastly, what is the internal temp when done? Thanks so much!

    • Support @ Minimalist Baker says

      Hi Audra, We think it should be fine to prepare 1-2 days in advance, but haven’t tried doing it that way. It would be best to let it come to room temperature and add the ketchup just before baking. We’re not sure on the internal temperature. Hope you love it!

  12. MM says

    I made this using olive oil instead of coconut/avocado oil, and used barbecue sauce for the glaze. It was delicious, and it freezes really well!

    • Support @ Minimalist Baker says

      Hi Sam, we haven’t tried yellow lentils in this one, but think it would be more mushy. Let us know if you try it!

  13. mary says

    Forgot the bread crumbs and rounded up on the nuts. Newly vegetarian 10-year-old gave it a 7 out of ten where a 10 would be cats and a 0 would be a plastic wrapper. 39.5-year-old husband, who did all the work, also thought it was pretty good. 34.5-year-old meat eater added some chicken and buffalo sauce and was very happy. We served this with kale and a Tempranillo. Thank you for creating such a fun recipe!

  14. Trish says

    Love this recipe! Have made this numerous times and thought I better thank you for this recipe. This is such a satisfying and tasty meal, love it. Thank you.

    • Support @ Minimalist Baker says

      Aw, thank you so much for taking the time to let us know! We’re so glad you enjoy it! xoxo

  15. Sally says

    Wow what a scrumptious loaf this is !
    Thank you kindly for making our roastless dinner so exciting !
    First day into lockdown here in New Zealand for 6 mths so we are all feeling like our good luck has run out 😩
    No Mushrooms and no way of getting any so I used black beans from a can and that was perfect !
    I also used flakey food yeast for extra flavour.
    You will love it !

    • Support @ Minimalist Baker says

      Aw, we’re so glad to hear it provided excitement, Sally! Thank you for the lovely review and hang in there! xo

        • Support @ Minimalist Baker says

          Hi Annmarie, they’re a pretty key flavor, but another reader did mention leaving them out with success. Perhaps add more vegan Worcestershire or thyme if it’s tasting a little bland. Let us know if you try it!

  16. Andrew says

    Oh man, this is so incredibly good. I made it last Thanksgiving for my roommate and I, and we decided to make it a second time for our Christmas dinner as well. I don’t think we modified the recipe at all, and it was definitely my favorite thing on my plate both times. I’d highly recommend this recipe. It’s well worth the bit of time (which isn’t even that long) to make.

    I will definitely be making this again for my holiday dinners this year and many years after, and probably soon here because it’s such a good recipe! Do yourself a favor and make this ASAP, I don’t care if it’s the middle of the summer!

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you and your roommate enjoy it, Andrew. Thank you for the lovely review!

  17. Mrlissa says

    Could I make these in 2-inch silicone teddy bear molds (for my son)? Are there any changes you would suggest besides altering the cooking time?

    • Support @ Minimalist Baker says

      Hi there! We haven’t tried making mini loafs, but it should work by simply reducing the time. Let us know how it goes if you give it a try! xo

      • Darina says

        Just made this for dinner tonight and it turned out fantastic! My first “meat” loaf! I was looking at a few different recipes but ended up trying this one because it uses two of my favorite foods: sweet potatoes and mushrooms! And I know all of your recipes rock :) Will definitely make again, thank you!

  18. Zillah MacRae says

    Going to make this recipe tomorrow night. Would have liked the ingredients by weight not cup measure but I’m sure it will turn out fine….thanks

    • Support @ Minimalist Baker says

      Hi Zillah, you can find the weight measurements for all of our recipes by clicking “metric” beneath the ingredients header. Hope that’s helpful!

    • Support @ Minimalist Baker says

      Hi Michelle, they’re a pretty key flavor, but another reader did mention leaving them out with success. Perhaps add more vegan Worcestershire or thyme if it’s tasting a little bland. Let us know if you try it!

  19. Anonymous says

    Hi! I think this recipe would be perfect for me now! I’d ask you, for a no-oil version can sweet potatoes be baked instead? And, how many slices per serving do you suggest?
    Thank so much for your amazing work here!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, they can definitely be baked vs. pan-fried. As the recipe is written, it’s 1 slice per serving (8 slices total). Hope that helps!

  20. Trina says

    This meatloaf is soooo yummy. I added sage as well as thyme and a pinch of red pepper flakes.
    I kept taking little fork bites and I hadn’t even baked it yet!😏 I made a glaze for the top with maple syrup, yellow mustard and a spot of balsamic vinegar. We will be making this anytime we crave meatloaf.
    Thank you again for great recipe.

  21. Wendy Hardnack says

    I made this recipe today I love it very good I used gluten free rice crumbs from Trader Joe’s will make this again in the near future. Thank you. I highly recommend this recipe

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Wendy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Joanna says

    This recipe is perfect! The loaf turned out moist and delicious. We enjoyed it the first day and then fried slices in a little olive oil the next night. Excellent!

  23. Glynis says

    This recipe was gorgeous. Full of nutritious ingredients & so moist. I added an onion & garlic & thought it look a bit dry but once cooked was more than perfect. I had a bit left over & the next day made them into 4 burgers which were also delightful. I will be making this again to impress my friend.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Glynis! Thanks so much for the lovely review and for sharing your modifications!

  24. Catherine says

    I tried this recipe for the first time, following it exactly. (I am an accomplished cook, so following a recipe exactly goes against the grain for me!) I was concerned because it seemed so dry going into the loaf pan. I had cooked the lentils myself, so did not use the canned lentils that were used in the recipe. I am now wondering if canned lentils are the “secret” to this recipe, that they are somehow more moist. The whole mass seemed to look gray and unappetizing going into the pan. Came out of the oven pretty much the same. At any rate, if it were not for the mushroom vegan gravy (delicious!) this loaf would have been completely unpalatable. The leftovers went into the trash. Any suggestions as to what went wrong?

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that, Catherine. It should work well with both canned and homemade lentils since we drained the canned. Based on the color and texture, we’re wondering if maybe a different variety of sweet potato was used that’s more dry? Or what type of breadcrumbs did you use?

  25. AJ says

    Great recipe-very easy, filling and delicious! Had to make a few substitutions because I was missing a couple of ingredients- used rolled oats in place of oatmeal (threw it in to get whizzed up with the nuts), oregano instead of thyme, and half mustard half ketchup in the glaze since I was scraping the last of my ketchup out of the bottle! It tasted great and the texture was spot on – I only pulsed a few times after adding lentils to the mixture, but everything else was pretty well blended. I’ll probably just use oatmeal from now on because I rarely use breadcrumbs so never have any on hand. This recipe is definitely going into the rotation – thanks for another tasty, easy, healthy recipe!

  26. Barbara says

    Made this tonight and, wow, it is delicious! I had a little of each ingredient left over after making the recipe, so made a mini version and divided it up to make burgers. Yum! I also added some shredded carrots and sun-dried tomatoes to the mix.
    Love your site. I’ve tried a few recipes now and they’ve come out great. Being new to vegan cooking, I’m happy to get some guidance in the kitchen.

    • Support @ Minimalist Baker says

      Love the burger idea and modifications, Barbara. Thanks so much for your kind words and lovely review! xo

  27. Monica Wiant says

    I LOVE this recipe! One of my vegan friends made it for Christmas and I loved it. It is a great meal prep item! I am not vegan, but I like to eat a majority plant based diet and this is such a great dinner/lunch staple.

    I know some people have had issues with the texture. I put about 3/4 of the lentils in the food processor and then mixed the other 1/4 in. Additionally, I only blended the nuts (I used walnuts, pecans, and cashews) a little bit in the beginning, until they looked very roughly chopped, as they get much finer when the other items are mixed in.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your technique, Monica. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Steve Backman says

      Great recipe, though I wish I had seen Monica’s comment in advance. This recipe worked for me last night overall; next time however I will leave the blend rougher to have more texture.

      Meanwhile, I did boost the spicing, including a couple tsp of Korean chili flakes and more Worcestershire along with the aminos.

      Overall, a success and gratitude again for Minimalist Baker magicians.

  28. Natasha Ivanov says

    Good flavor but 45 minutes was not enough to cook it through. The texture ended up like liver paté rather than a texturized loaf. If it was meat, I would say it came out “raw,” bc the doughy lentils were so thick and pastry. I just wasn’t a fan.

    • Support @ Minimalist Baker says

      Hi Natasha, sorry to hear it didn’t turn out as expected! It sounds like the lentil mixture got processed too much. It should retain some texture- you can see instruction 4 for more guidance.

  29. VICKY says

    This is really a great recipe, so flavorful and healthy! Made two of these so I could freeze one butI think it wont make the freezer! Paired it with some couscous and spinach salad, delicious!

  30. Dee says

    I would suggest using the food processor to blend the ingredients separately so that you get a better texture. The food processor couldn’t handle it and made the loaf too creamy. I found that I enjoyed the leftovers even more after I fried the slices with a bit of oil. So good on a bun! The texture was much better. The flavour was really good. I would make this again.

  31. Tessa says

    This is delicious! I make this for a vegetarian Thanksgiving option and serve with vegan gravy. I didn’t have any nuts this year and so just omitted them and think I like it better without! I add extra tomato paste because I like a richer tomato flavor. I sometimes top it with home made bbq sauce, which is delicious!

  32. Donna says

    Has anyone made this the night before and cooked the next day? I’m wondering if it will taste as good?
    Thanks, Donna

    • Jeffrey Gawel says

      That’s exactly what I am doing at this very moment @donna! LOL This has been the Thanksgiving main for the last two years, as well as the thing I throw together when I have a sudden hankering. Best vegan meatloaf recipe I’ve ever tried, seriously, and there are plenty of them out there. This is the first time that I am actually making the loaf the night before but I have a feeling that it will taste even better when the flavors meld over several hours.

  33. Sara says

    The flavors in this loaf are killer! The first time I made it, I think I over processed it because I didn’t love the texture. The second and third time, I stirred more often and processed less. Definitely better. My mom talks about this loaf all the time. Making it for her for thanksgiving :)

      • Alicia says

        This was my first time making this and I thought it was delicious! I think I over processed it as well as it was a little softer than expected even when resting but it was still a great success. Next time, I’ll probably hand mix as well but it was sooo good!! I will definitely make it again. My family loved it too.

        • Support @ Minimalist Baker says

          We’re so glad you and your family enjoyed it, Alicia! Yes, mixing less time should help with texture. Thanks for the lovely review!

  34. Alena Eubanks says

    This took me longer than an hour and half and I didn’t have a food processor so I made do with a blender. Other than that this was a really simple recipe just took some time. I’m really happy with how it turned out!

  35. kayla says

    I followed the recipe nearly exactly – I used some sprouted brown lentils because that’s all I could find and a white sweet potato. It is delicious! I kept tasting the batter because it was so good. My food processor was too small to handle it all, so I had to pulse in batches, but it worked out perfectly. I did add a touch more woozy and tomato paste towards the end; all of the thyme is so fresh and tasty as well. It’s currently baking in the oven and I can’t wait to serve this for Thanksgiving. I topped it with ketchup but will still end up putting some herb gravy on it, too. YUM.

    • Jenny says

      This is delicious! I made it last year for Thanksgiving and am going to make it this year as well. I’m wondering if I can make it today and then just bake it tomorrow? Or should I bake it today and reheat tomorrow? Or is it worth just making the whole thing tomorrow? Anything I can do today to save time tomorrow would be great – would love your suggestions :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah that should work, but maybe start with slightly less than 2 cups a they condense as they cook down!

  36. LeAnna says

    I made this last night and it is the best lentil loaf I have made! I subbed the breadcrumbs for some oat flour because that’s what I had. Mixed some bbq sauce with the ketchup glaze. It was my first lentil loaf that actually stayed together! Yay! Trying to think of a thanksgiving glaze, cranberry bbq sauce? Or gravy would be great, thank you for a great recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, LeAnna! I think it would be AMAZING with cranberry BBQ sauce! Let us know if you try.

  37. Lauren says

    Made this tonight – It was delicious! While it took some time to prepare it was worth it. I’ve tried many vegan “meat” loaves in the past and have been disappointed. Happy I finally found one for the recipe box. I’ll be making a double batch next time and freezing for later. Love your recipes! Thank you!

  38. Michelle says

    Do you think you could substitute ground flax seed for the breadcrumbs? I’m hoping to only make one grocer stop and don’t think they have GF breadcrumbs- thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It might work but will definitely not add as much crispiness and will potentially affect the flavor. Let us know how it goes!

  39. Kelly says

    I made this Nut Lentil Loaf 2xs and really liked it. The second time the texture and taste was much better. The first time I did not know you could buy canned lentils (LOL) so I cooked my own and they turned out a mushy. The second time I used cashews and pecans and it was just as good. The texture was better.

  40. Susana says

    I reduced the amount of nuts to only 20g for a lighter dish and used red lentils and still came out delicious! The ketchup glaze is key

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Susana! Thanks so much for the lovely review and for sharing your modifications!

  41. Amy Bosnoian says

    Unfortunately, I was not a fan of this recipe :( It took lots of time to prepare and I did not enjoy the taste very much. It’s definitely healthy though with the lentils and walnuts, so I encourage people to try this and see how they like it.

    • Support @ Minimalist Baker says

      Sorry to hear that, Amy! This is a bit more of a time consuming recipe, but other readers have mentioned it’s worth the effort. Would you mind sharing what you disliked about the flavor? We’d love to troubleshoot, if possible!

  42. Beatriz says

    Just made this for the first time and it’s amazing!
    I made a mistake, I cooked 2 cups of dried lentils so I had to double all other ingredients to compensate for it.
    I did not need any bread crumbs for some reason so it turned out a little lighter in calories :-) I did not use ketchup for glazing or gravy. I’d add gravy to a roast dinner though.
    Truly brilliant we all love it and it will probably be our Christmas nut roast. Thank you so much for sharing x

    • Lucy says

      Just made this for the second time and it was loved by both vegans egans and meat eaters! It’s now my go to loaf recipe.
      Because I’m lazy and don’t have a food processor I just grated the sweet potato and added it to the mushrooms to cook for a couple of mins. Then I just chucked it all in a bowl and used a hand blender on it until I got the texture I wanted. Less washing up too!
      I also added onion, sage and rosemary, and ground flaxseed and oats instead of breadcrumbs for extra protein!

      • Kim says

        Hi Lucy – any chance you remember how much flax and oats you used instead of breadcrumbs? Would love to give that a try as well. Thanks!

        • Lucy says

          Hi Kim, I’m so sorry this got sent to my junk email so I’ve only just seen it! I just subbed the same amount of breadcrumbs (half a cup) for the oat/flaxseed mix. I’ve found this recipe to be pretty forgiving in terms of the measurements, as long as you bear in mind the balance of ‘moistness’ in the ingredients :-)

  43. SS says

    Will you have any other loaf recipes in the near future? They’re so satisfying and easy to reheat for a quick meal paired with a side salad, but I’ve yet to find much variety in flavour. You have so many lasagna recipes!! I think the loaf needs as much attention :) :) Maybe a smokey chipolte inspired loaf using blackbeans instead of lentils….thai inspired..? pretty please :)

  44. Nicol says

    This recipe was good, but not one of my favorites. The loaf was very dense and didn’t hold well when cut into slices (not sure if it’s supposed to though?). I found myself adding ketchup to get through each slice.

  45. Marin says

    Wow this ‘Meatloaf’ is absolutely delicious! I followed the recipe exactly but added sautéed onion & garlic to the mix. I think to get the best texture is to make sure you don’t blitz it in the food processor too much. It shouldn’t be a smooth paste but slightly chunky. I’m so glad it didn’t have cumin or chilli in it, as I find too many non meat recipes tend to taste like falafel. I have made this a few times & think it’s best cooked in the morning & eaten for dinner. That way the flavours & texture improves quite a bit. 5 stars!

  46. Doris Saffran says

    5 star recipe! Very delicious… With this dish I discovered coconut aminos. Thank you for providing us with so many tasty and healthy dishes.

  47. Doris Saffran says

    Incredibly delicious recipe! With this dish I discovered coconut aminos! Thank you for providing us with so many tasty and healthy dishes.

  48. Lisa says

    This was the BEST vegan “meat” loaf recipe I’ve made and I’ve made many over the years. In fact, this is the ONLY vegan “meat” loaf recipe my 10 y/o granddaughter actually liked & ate all of and she’s tried each loaf recipe I’ve made. We’re not vegan, however we don’t eat any land based meat….only fish & shellfish. I am half Italian so meatballs & sauce, meatloaf & mashed potatoes, fish & seafood, chicken, etc were common meat based meals I ate growing up. Given I loved meatloaf as a kid, I tried to get a similar taste and texture to what I grew up on so I made just a few small changes. I added half a grated onion and several minced garlic cloves and sautéed them with the mushrooms. Instead of the bread crumbs the recipe calls for, I used half a cup of vital wheat gluten flour so the loaf would have a consistency closer to ground meat based meat loaf. It was delicious served with Italian style garlic & olive oil mashed potatoes, homemade vegan gravy and mixed vegetables.

  49. Taylor says

    I have made so many recipes from this site and loved them but this one really was amazing. I could not find the w sauce so instead I used soy sauce and liquid smoke and it was great , but of course I never made the original so I cannot say how it compares. I will say though that it fell apart for me quite a bit. I should have pressed it down harder in the pan, but it was great overall.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Taylor! Pressing down should help or try adding a bit more tomato paste. Hope that helps!

  50. Linder says

    This lentil loaf was incredible.

    Made as written with the addition of half an onion and a few cloves of garlic, which I sautéed with the mushrooms. Also added some cumin and chili crisp (my go to secret spicy umami injection for many dishes). Topped it with Trader Joe’s Black Summer Truffle Ketchup. SO GOOD.

    I’ll be making it again for sure. Next time, would be nice with a side of mustard greens. Seems like it would take substitutions well. I loved the mushrooms, but think carrots and celery could also work for those who don’t.

    Also, 3/4 cup dried green lentils and 2 1/4 cup water made 2 cups of cooked lentils.

  51. Emily says

    I made this when I was first debating whether or not I could go fully plant-based and it is INCREDIBLE. My food processor is definitely not at-least 7 cups so the combining piece did not go well at all but even with that hiccup the end result was simply delicious. I froze the leftovers to eat when I didn’t feel like cooking – they held up and reheated very nicely. Thanks so much for the great recipe! Having this in my back pocket has made my transition to veganism much easier.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Emily! Thank you so much for sharing your experience!

  52. tanja says

    Yummy and satisfying nut loaf! Heats up very nicely for next day lunch.
    I made the recipe as described but omitted step 4 when you but everything in the blender. I prefer a bit more texture so kept the mix
    lumpy. Worked very well just the same with. Thank you for another delicious recipe Dana!

  53. Cheryl Hanna-Truscott says

    I was recommended this recipe by a longtime vegan athletic friend. I trust her opinions because she has tried a lot of different recipes. This is totally delicious! I added just a hint of garlic and onions my second time around and made it with pecans/almonds because my husband is allergic to walnuts. It’s just the two of us now so this recipe makes great leftovers. The time it takes to make is about twice as long as suggested but maybe I will be bolder and use my food processor to do more of the prep work. Still, will make again and so glad to have this in my repertoire.

  54. Kaitlin says

    This turned out great!!! My first nut loaf. I got away with omitting the tomato paste, subbing a little bbq sauce for the Worcestershire, and using red lentils. I also added a 1/2 cup of soy “beef” for extra body after processing the rest of the mixture to a fairly fine paste. The consistency was perfect!

    As for baking, my meatloaf wasn’t getting molten and sticky on top at the 45 minute mark, so I turned on the broiler for the last 5 minutes. A little blistered and perfect by the time it came out.

    I also cooked it in a shallower casserole to maximize ketchup surface area. If you do this as well, add more than a 1/2 cup. Heck if you don’t do it, add more than a 1/2 cup. IMHO, you can never have enough ketchup. When in doubt, add more! :)

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Kaitlin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  55. Nicole says

    Hello! I don’t have mushrooms (and my husband doesn’t like them anyway) could I leave them out? Or perhaps use black beans dried in the oven as in your meatless meatballs?

    Thank you!

    • Support @ Minimalist Baker says

      Hi Nicole, We aren’t sure of a substitute for the mushrooms as they are a pretty key flavor. Our only idea would be to try increasing the worcestershire or thyme for more flavor.

  56. Rebecca says

    This was delicious! I used raw pistachios instead of walnuts and sun-dried tomato pesto instead of tomato paste because that’s what I had and it turned out great! The loaf was rather large for two people so I used some of the leftovers to make a shepherd’s pie which worked wonderfully.

  57. Debra says

    So I just put this in the oven and it smell great and the mixture was delish but what I just realized is that I used 2 cups of dry lentils cooked !!! It looked like a lot but I didn’t think anything of it until just now . How bad did I mess it up???

    • Support @ Minimalist Baker says

      Oh no! It might still be okay, but we would guess it isn’t as flavorful. We’d recommend topping with tomato paste or BBQ sauce for more flavor. Let us know how it turns out!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Alexandra. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Cara, it would likely end up more mushy, but should still taste good! Let us know if you try it.

  58. Chaz says

    Tastes delicious, but unfortunately very crumbly and fell apart upon presentation even after resting 15 minutes. This recipe seems like it might need a more substantial binder?

    • Support @ Minimalist Baker says

      Hi Chaz, sorry to hear it fell apart! It sounds like there wasn’t enough moisture. Did you make any modifications? Adding more tomato paste should help if that happens again!

  59. Sonia says

    Loved this recipe! Only used 1tbsp of tomato paste, swapped out the ketchup for bbq .. and added lots of liquid smoke! I real hit for my quarantined Easter dinner! Thank you!!

  60. Tina says

    Great flavour but I wasn’t a fan of the texture. Too mushy. Will try tweaking with some tofu crumbles for body.

    • Support @ Minimalist Baker says

      Hi Tina, that can happen if it gets processed too much in step 4. Next time, you could try adding just half the lentils to the food processor and the remainder into the mixing bowl. Hope that helps!

  61. Fiona says

    This is amazing! I made slight accommodations: mung beans instead of lentils (cooked from dry beans because I find canned beans too mushy) and I caramelized an onion and 3 cloves of garlic before adding cubbed sweet potatoes instead of rounds. I also used half walnuts and half pumpkin seeds.

    I coarsely mashed the cooked sweet potatoes (+ onion and garlic) but pulsed everything else in the food processor as the recipe calls for. I didn’t put the tomato topping because I made the “Easy Vegan Gravy” instead- they go super well together!

    Will definitely make again!

  62. Amanda Oaks says

    This was absolutely delicious! I had been looking for new ways to use lentils since we have a ton in the pantry, and this was a winner!

  63. Lindsey says

    Hi! Loved attempting this recipe and overall good flavor. Only qualm was that it came out pretty mushy. Any solution for this?? Thank you!

    • Support @ Minimalist Baker says

      Hi Lindsey, that can happen if it gets processed too much in step 4. Next time, you could try adding just half the lentils to the food processor and the remainder into the mixing bowl. Hope that helps!

  64. Milissa says

    Hi what can I use to substitute the tomato paste? I can’t have tomatoes really due to acid reflux issues. Thanks

    • Support @ Minimalist Baker says

      Hmm, we aren’t sure of a substitute, but perhaps just leave it out? Won’t be quite as flavorful though. You could maybe add additional mushrooms for flavor?

  65. Diana says

    This came together so easily and perfect for a night in! I added a heavy squeeze of sriracha to the ketchup glaze, and it was amazing. I can’t wait to eat it again tomorrow :)

  66. Alexis says

    Hi there – can you recommend something other than mushrooms? I’m not a big fan and would love to replace them!

    • Support @ Minimalist Baker says

      Hi Alexis, We aren’t sure of a substitute for the mushrooms as they are a pretty key flavor. Our only idea would be to try increasing the worcestershire or thyme for more flavor.

  67. Lauren says

    Can you use braggs liquid aminos instead of coconut aminos? And if you could only use one nut, which one would you suggest?

    • Support @ Minimalist Baker says

      Hi Lauren, that would work. But maybe use half as much as it has a stronger flavor. Both are delicious- but probably pecans!

  68. Hana says

    I read a LOT of reviews before making it, and it’s a solid 4/5.
    – Taste is AMAZING!
    – Recipe made at least 6-8 servings, so I was able to freeze half
    – Based on other reviews I did not put the lentils in the food processor to try and avoid mush.
    – I made half of the recipe in a muffin tin, and the other half as a more shallow loaf. My hope here was that a more shallow loaf would be less mushy.
    – I used coconut aminos instead of the worcestershire sauce because that is what I had.
    – Still a bit mushy, despite my efforts above to avoid mushiness.
    – Pretty labour intensive. I’d say it took about two hours total.

    Not sure if I would make again due to how intensive it was, but it was very tasty and hearty!

  69. Rebekah says

    Question: (during this quarantine thing) I only have carrots and was wondering if that could be subbed for the sweet potatoes?

  70. Melissa Lopez says

    One more thing: ohhh I wish I could add photos so you could see how beautifuly it turned out! I will definitely make sure to mention/tag you when I upload to Instagram!

  71. Melissa Lopez says

    I followed this recipe (almost) TO THE EXACT tee tonight and I am stunned! WOW wow wow. DELICIOUS! This exceeded my expectations and then some! It turned out phenomenal, everything from texture to flavor to nostalgia induced bliss. You out did yourself here my friend! This recipe deserves its rightful praise for how immaculately it hits every single mark of reimagining a vegan version of meatloaf. I mean, this IS grandma’s meatloaf. The ONLY thing I did different was use bella mushrooms instead of shitake and I did make my own homemade ketchup from tomato paste, dates, acv and onion powder. Cherry on the rightful sundae. You were very intentional in describing each step the way that you did and with my first bite I completely understood why each step was so crucial because TEXTURE. Thank you for sharing your brilliance! Anytime I draw a blank when preparing a complex recipe , I ask myself, what would minimalist baker do? And then I quickly search your site to find inspo, and I always do:) Thank you!

    • Support @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Melissa! We are so glad you enjoy our recipes! xo

  72. Karen says

    This was very good–we all enjoyed it! But I have one beef ? and that’s your labelling on this recipe. At the top of the recipe it says 30 minutes prep time, 30 minutes cooking time, 1 hour total. Down below it says it bakes for 35-40 minutes, and then it needs to rest for 10-15 minutes! I foolishly started an hour before I wanted to serve it, but it was on the table an hour and a half later. Dana, I’m a huge fan, I love your website, and I own your cookbook, but this is an anomaly and it frustrated me. ?

    • Support @ Minimalist Baker says

      Hi Karen, so sorry for the confusion and thanks for letting us know about the discrepancy! It has been corrected.

  73. Stephanie says

    Subbed sun dried tomatoes & zucchini for mushrooms (picky family member) and it still had perfect texture. Will make again. Thank you for another great recipe!!!

      • Gail says

        I thing instead of saying 2 cups of round 1/4” thick sweet potatoes u should say how many pounds of sweet potatoes. It hard to measure round in a measuring cup

        • Support @ Minimalist Baker says

          Thanks for the feedback, Gail! For the weight measurement, you can click “metric” above the instructions header. Hope that is helpful!

  74. Paige says

    I looked at this recipe multiple times before I decided to make it, but kept putting it off since it was so “different.” I finally took the plunge, and it was AMAZING. I have thought about it multiple times and am wanting to make it again soon. It was easy to make, just a little time-consuming, but it was so worth it. Make this, people!

  75. Kara Tsukerman says

    I’ve been pescatarian too long to remember what real meat loaf tastes like but I can’t imagine it’s any better than this! This is soooo good!! I didn’t make any changes but used raw almonds and macadamia nuts because that’s what I had.

  76. Claire Stacey says

    I made this recipe last night and was very impressed! It was tasty, moist and very filling.
    I added onion and garlic to the mushrooms when sautéing and a couple teaspoons of nutritional yeast when combining all the ingredients.

  77. Anna says

    I’m hoping to make this for dinner tomorrow, but I don’t have a loaf pan… Do you think I could make the recipe as is but bake in a muffin pan for mini-loaves? I imagine they wouldn’t need as long in the oven, but is there anything you suggest that I change about the recipe to accommodate cooking in a muffin pan?

    • Support @ Minimalist Baker says

      That might work! We would suggest reducing the baking time, but don’t think it would need any additional changes. Let us know how it turns out!

  78. Arine says

    I made this for the vegan and vegetarian participants for the Marriage Course. Meat lovers had a “regular” meatloaf and the vegans got this meatloaf. It was well received and loved by all. I did add onions, cause I don’t know how to cook without them. And subbed soy sauce for the vegan Worcester sauce. And added some vegan oyster sauce, mad of mushrooms It was great. Thanks.

  79. William says

    The recipe calls for 1/4″ sweet potato rounds, yet in the video the rounds are – at least – two to three inches, which is it? From that point I lost confidence in the recipe.

  80. Katie says

    This is one of my favorite recipes on MB. I actually used half the “dough” to make the meatloaf and the other half to make meatballs for another evening meal. I shaped the “meatballs” , seared them in a frying pan and put them into the oven to bake. Added a spicy tomato sauce and served with spaghetti and it was delicious. Both dishes were a big hit with my meat-loving husband.

    • Joyce says

      Awesome idea splitting the recipe up! We Only have the two of us so this allows for variety I otherwise wouldn’t have thought of. Thanks for sharing!

  81. Esther says

    Our son & girlfriend wanted to include a vegan option in Christmas dinner and they made this (no glaze) along with the mashed potatoes and gravy. All of their contributions were well received, but I especially loved the meatloaf – so much so that I asked for the leftovers for my lunches that week. It pairs well with all sorts of salads and vegetables and the texture was firm, but not dry/tough and moist, but not mushy. Great with pickles of various sorts as well: olives, onion, beet, etc. As far as I know they made it true to the recipe.

  82. Abby says

    Absolutley loved making this recipe! It was a hit among my family, I am vegan but my family is not so anything that they like that I can make with them and share is a double win! It was easy to follow, simple to make, and so flavorful. I cannot have walnuts so I subbed with raw slivered almonds that I had left over from Christmas baking and it worked perfectly. I only added half the amount of nuts because that is all i had. I kept everything else the same, so if you don’t have enough I wouldnt worry too much about that, it still worked – the recipe is very flexible! I made some mushroom gravy for the side with some left over mushrooms as well.
    Will be making this again, thank you Dana!

  83. Adriana says

    I loved the flavor combination in this recipe. I made a few adjustments…after reading reviews I wanted to avoid the mushy texture so I didn’t blend anything at all. I roughly chopped the mixed nuts and I roasted the sweet potato then just mixed and mashed (lightly) everything together. I also added heaps more thyme, onion, garlic to the mushroom mix. The homemade ketchup was so delicious and a must!! All in all I’ll be making this recipe every Christmas so thank you.

  84. Burgen says

    I’d like to make this but live in Germany and have had trouble finding bread crumbs that I like. Do you have a suggestion for an alternative? Could I cut up bread and leave it out the night before to dry a bit? Or use a combination of cooked rice and raw oats (I’ve seen those used as the filler in other recipes)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The bread crumb method should work! We haven’t tried rice and raw oats but let us know if you do! Might be a bit gummier.

  85. Kim Barton-Bridges says

    This was an outstanding main for the vegans around our Christmas table, and the meat-eaters enjoyed it, too! We added a few shallots and some garlic, just because we love onions and garlic. Didn’t do the glaze as we had mashed potatoes and vegan gravy. This will be a staple or our holiday meals. Thank you!

  86. Emily says

    This was fantastic! It was a bit hard to cut and transfer, as it was a bit soft, but flavor was perfect. I added onion and 4 cloves of garlic to mushrooms, because I don’t know how to cook without them. Ha! I also used leftover whole roasted sweet potatoes, as that’s what I was trying to use up, instead of what recipe calls for. That could be why it wasn’t firmer, but it definitely tasted great!

  87. Peter says

    I made this once and it turned out fantastic! I always look for you recipes when making vegan meals and I’ve always had great success. This will be our main dish for our family Christmas dinner and I can’t wait for the reaction of the meat eaters in our family.
    Merry Christmas

  88. daisy says

    This was made and enjoyed for supper last night.
    The pros are that the texture and the combination of flavors are very good.
    The cons are the length of time and the number of bowls needed to make it. It took me longer than the recipe posts, as I cooked the lentils myself (didn’t know they even came canned!). And Dana now has me spoiled, with most of her recipes needing only 1 bowl or pot. ;0D Since I am really trying to streamline my cooking, this would be made as a special treat once or twice a year and mashed potatoes are the perfect partner.
    Thanks, Dana!

    • Support @ Minimalist Baker says

      Thanks for the feedback, Daisy! It is slightly more labor intensive than some of our others, but we think worth the effort =)

  89. Lisa Marsh says

    I made this back in August and I loved it. The only thing is that I am not a lover of mushrooms, can you please tell me what’s a good substitute.

    • Support @ Minimalist Baker says

      Hi Lisa, We aren’t sure of a substitute for the mushrooms as they are a pretty key flavor. Our only idea would be to try increasing the worcestershire or thyme for more flavor.

        • Chris says

          This was another delicious recipe! I made it for Christmas Eve using eggplant in place of mushrooms and it turned out great! I don’t have a food processor so I ended up chopping the sweet potatoes and eggplant into pretty small chunks before sautéing them. Worked in a pinch ;)

  90. Polly says

    This is SO DELICIOUS! It’s my new go-to “meatloaf” recipe. It’s wonderful as is, and there’s room for tweaks — for example, I cooked up some shallots and garlic that I had on hand and added it to the food processor, along with a drop of Marmite. I’m super excited about the leftovers tonight! Thank you for this!

  91. Maria says

    I made this recipe yesterday and was really pleased with the result. Personally, I think I’d prefer a chunkier texture, so next time I will only blend half of the nuts with the mushrooms and sweet potato and will then just roughly chop the other half and, together with the lentils, will fold those into the blended mixture. But however you get to the result, the flavors are on point and I will definately be making this again.

  92. Jenny says

    This was so great! I made it for thanksgiving and did a trial run the week before. I realized my food processor isn’t big enough but I blended in two batches and it was fine. The first time I made it the sweet potatoes weren’t cooked enough so the second time I made them I cut into smaller pieces and cooked longer. My food processor was able to chop them up without over processing the other ingredients. I also processed for less time the second time I made it and the texture was great. Meat eaters were going back for seconds of that and not the turkey!

  93. Jenny says

    I have a love-hate relationship with lentils, but this recipe made me love them again! I was looking for an easy, good, healthy, “traditionally American” vegan main dish for Thanksgiving, and this was it! I have made so many of your recipes, always with great success, so I expected nothing less than that with this one, and you did not disappoint. I did adjust the seasoning, adding onion and garlic powder, next time I will sauté some garlic and onion with the mushrooms for additional flavor. I can’t wait to try this loaf with the mushroom gravy; I’m going to replace the ketchup with barbecue sauce another time. Thanks again for another great recipe!

  94. Adam Leverett says

    Ive made this but I think it’s going to come out mushy, we’ll see! I added dried fried onions to add some dimension to it and yeast extract instead of Worcestershire sauce. I also added a hint of Romesc sauce, which is common here in Catalonia. Love the way this looks!

  95. Chris says

    Ok so I *have* made this, but I haven’t tasted the final baked product, only the “raw” dough. I’ve baked it ahead for Thanksgiving and it’s in the frig awaiting the big day. But the dough was SOOO delicious, and I’m SO amazed at how nicely it all comes together. I think my family will love it, and I’m thinking it would be great for sandwiches, too. Really lovely combination of ingredients that I would have never thought of!! I used to make meatloaf a lot before we were vegan, and I miss it. This is by far the best vegan meatloaf recipe I’ve found.

  96. Aaron Logan says

    Absolutely delicious! I made this for a friendsgiving this weekend and everyone loved it. The BBQ Whiskey ketchup is essential and next time I’ll likely put it in the meatloaf as well as on top.

    Mine did turn out a little more mushy then I wanted it to. I might skip the processing step for the lentils and go straight to mixing it.

  97. Leslie says

    This was delicious! It’s mushy, probably because I overcooked the lentils and overprocessed them – but the taste is amazing! And it’s great with rice!
    I will make again!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Leslie! Yes, we’d recommend processing the lentils less next time and that should help. Thanks for the lovely review!

  98. Lisa says

    I was looking for something to impress my non vegan family and this is definitely a winner! Super savory and flavorful. I substituted with white mushrooms because they were a lot cheaper and that worked just fine.

  99. Lindsey says

    So excited to make this!

    Is this something I could get all prepped to bake the night before, then pop in the oven the next day? Or does it all need to be made day-of?

  100. Katie says

    This was so delicious! It was a total hit for Friendsgiving and it looks like it will make the cut for Thanksgiving too! A little tip for people with smaller food processors (mine is only 5 cups), you can just process the cashews and sweet potato and then mash up the lentils in the bowl for the next step, and it still mixes very well.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and sharing your tips, Katie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  101. Gina Southern says

    Hello! I planned on making this for Thanksgiving but just found out at my doctors that I have a potato intolerance:( any recommendations for sweet potato substitute in this recipe?

  102. Dorsey says

    This is one of my favorite recipes of all time! It’s complex and delicvious as well as suprising filling. I’ve tried other lentil loafs but they can’t compare to this masterpiece! Delish!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Dorsey. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  103. Christine says

    My husband and I really enjoyed this recipe. It was really good the first night, but also make great leftovers – exactly what’s expected with a “meat”loaf. I added extra worcestershire sauce. Will definitely be making this one again.

  104. Danielle says

    For the first time making a lentil “meatloaf”, I was pleasantly surprised how easy it was to make. To top it off, consistency and texture were flawless, and the flavour on point to meatloaf perfection!

    Dana, thank you for this fantastic meatloaf alternative!

  105. Diane says

    I thought this was great and so did my toddler! I just used roasted sweet potatoes I had already in the fridge and it worked great. Thanks again for another great recipe, Dana!

  106. Kim G says

    This was my first vegan meatloaf and I was so impressed. This was seriously good. Only change I made was adding in shallots for a bit more onion flavor and some better than bouillon vegetable base for deeper umami. Haven’t had regular meatloaf in over 11 years but I remember it made me feel like crap after eating it. This was light and filling and I had to remind myself it was made with real healthy Whole Foods so I didn’t have to feel guilty!

  107. Suzy says

    Mine turned out with a really neutral flavor, almost flavorless. Texture was good though. Not sure what I did wrong as there are lots of great reviews on here.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, interesting! Did you make any modifications? I’d always recommend tasting before baking to adjust flavor as needed.

    • estaeheli says

      The recipe said to adjust to taste. You have to do that before cooking it. No meat or eggs, so you can taste test all you want!

  108. Tara says

    I was not a fan of this recipe. I felt it lacked flavor and the texture was way too mushy for my liking. It may have been an error on my part, though I double checked the instructions. I love most all the recipes on this site, maybe vegan meatloaf is just not my thing.

    • Support @ Minimalist Baker says

      Sorry to hear it didn’t go as expected, Tara! It sounds like maybe the lentils got more pureed than pulsed. As for flavor, did you use Worcestershire or coconut aminos?

  109. Allie says

    Hi! Do you have any idea if this can be frozen either before or after baking? I’m pregnant and am looking for healthy vegetarian/vegan recipes I can make ahead of time and freeze for when I won’t be able to cook after the baby comes! Thanks!

  110. Rita Kim says

    Oh my goodness, this is SO GOOD. I tasted the dough while seasoning and I was WOWED by the ‘raw’ dough! I couldn’t wait to taste the finished product and I was not disappointed.

    Next time, I think I’ll prep everything (lentils, sweet potato, mushroom) the day before at my leisure and put em together next day when I want to eat it . It is little time consuming but honestly, the taste is unlike anything I’ve ever had. I don’t even like meatloaf (I eat meat) but will eat this over and over again. Also, I’m gonna impress my newly-vegetarian inlaws with this recipe.

    Thank you!

    • Support @ Minimalist Baker says

      We haven’t tried that, but it might work! Just make sure to pulse very carefully and scrape sides with a rubber spatula frequently so it doesn’t end up with a mushy texture!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Wendy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  111. Molly says

    I’d love to know if I could make these into meatballs! What modifications, if any, would you make to the bake time if I did this?

  112. lauren a says

    this was absolutely delicious. added a lot of extra thyme and some onion as well. was moist, and complex and flavorful but very simple at the same time!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lauren. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  113. Trina says

    I have tried other vegan “meatloaf” recipes in the last 8 years. This one is a keeper. Thank you for sharing this with us. An A1 recipe. Left off the ketchup and made your easy vegan gravy (which is amazing) to serve with the loaf. Yummy!

  114. Heidi says

    I made it as is, but put BBQ sauce on the top. It was delicious and will make again. I did the lentils in my instant pot, and cooked the mushrooms and sweet potatoes while that was cooking. We have yet to make one of your recipes that isn’t da bomb. Thank you.

    • Support @ Minimalist Baker says

      Yum- love the BBQ sauce addition! Thanks so much for your kind words and lovely review, Heidi =)

    • Support @ Minimalist Baker says

      Thanks so much for sharing. We are glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  115. Mel says

    Perfect “meatloaf”—savory, a little sweet and the nuts keep the texture interesting! Made per recipe with the addition of half an onion. Super easy—albeit a little time intensive but totally worth the effort. ? ?

  116. Lisa says

    I made this for dinner tonight – delicious. I added a cup of grated carrots so it wouldn’t be crumbly. It was delicious! Great recipe and will definitely make again.

  117. Pammy says

    I tried this, modified with what I had at home (regular tomato sauce instead of ketchup, regular potatoes not sweet, almonds and cashews for nuts) and it turned out very very yummy ! Thanks for the recipe :)

  118. Brigitte Kloosterman says

    The loaf was delicious. Thank you very much for the great recipe. I had company and they loved it
    I used the whole small can of tomato sauce.
    Since I like spicy foods I added cumin and Frank‘s Red Hot sauce and some cayenne. pepper. My friend from Guatemala said the loaf was very tasty.
    Thanks again for this very satisfying and tasty recipe!

  119. Mike says

    Sorry, but nope….didn’t work at all. Followed the recipe exactly…no changes. Didn’t taste good at all. No one ate it. Don’t believe in throwing out food and so will suffer through the rest of the week to finish it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! So many people have had success with this recipe. Assuming you followed the methods, I’m wondering if perhaps your ingredients were not fresh? Would love to help troubleshoot!

      • Mike says

        Thanks for the reply. Followed the recipe exactly including half/half pecan/walnut. Let the green lentils dry enough so they weren’t ‘mushy’. Didn’t use oil to saute the mushrooms. Fairly straight-forward recipe so confused as to what could have gone wrong. Have tried many of your other recipes which have turned out well….so maybe this is just an odd on for me.

  120. MKB says

    I made this recently for our recent camping trip. I cooked and sliced it ahead of time and then just warmed them up in a fry pan or over the campfire. Very flavorful and filling and easy to make with food processor.

  121. Margie says

    Absolutely love this recipe and & so does the whole fam, but it takes me forever to make. Not sure if I’m just really slow at cutting up the mushrooms and potatoes but this to me is not a half hour to prep. Just saying. Today I made mine with Butternut squash because at the last minute I found out we didn’t have sweet potatoes. I’ll let you know how it goes. Added a little brown sugar to make up for the lack of sweetness.

  122. Tracey says

    Buy a can of chipotle peppers in adobo sauce and mix the sauce part of the can (without the peppers) into the ketchup you are slathering on top of the meatloaf. Bake it in a wide, shallow pan instead of a loaf pan for maximum spicy ketchup topping to meatloaf ratio. Toast up some hamburger buns of your liking and put a big fat slice of this meatloaf goodness in between. Sloppy Joe sandwich or meatloaf sandwich? You decide.

    Thank me later.

  123. Layne Madrid says

    I made this with my three month old screaming in my ear. It took forever, I burnt my finger and I knew the kids were going to hate it once it came out of the oven mushy. I even tried to add more bread crumbs after it had baked and baked it again. I think I over blended it. This dish was just to hard to tackle in the season that I’m in. We still ate it and i thought it was really good. Currently pan frying it as a patty so I can make sandwiches with it.

  124. Nicole says


    I wish the time to cook the lentils had been included in the overall time as that was a bit of a bummer when I realized I needed more time (~45 minutes) than anticipated to make this recipe. (That’s why you should always fully read the recipe first, right?)

    Other than the longer than anticipate time this recipe is great. I’ve been reheating it in the microwave for dinner all week and I think it might actually be getting better with age! :)

  125. Colleen says

    I hate mushrooms and they are in so many vegetarian/vegan recipies. Can you recommend anything else I could use?

    • Support @ Minimalist Baker says

      Hi Colleen, We aren’t sure of a substitute for the mushrooms as they are a pretty key flavor. Our only idea would be to try increasing the worcestershire or thyme for more flavor.

  126. Caro says

    This receipe was very good. I used what nuts I had on hand raw cashews and almonds and used ketchup and maple syrup for topping. Thanks again for a very good receipe

  127. Joann Khoe says

    Has anyone made this ahead of time and refrigerated overnight and baked the next day.
    If no one has, do you think doing so would jeopardize the meatloaf’s outcome after baking?

    • Support @ Minimalist Baker says

      It looks like one reader has done so with success and we think that should work well. Hope that helps! If you give it a try, we would love to hear how it goes.

    • Lauren says

      Hi Joann, I made this delicious loaf the day before Thanksgiving 2018 ,and left off the organic catsup coating until I baked the following day. It was time consuming for me to make, but it was really superb! All was gobbled up. If leftovers, it may need more catsup topping as it dries a bit when reheated.?
      Cape Cod fan of Dana’s VEGAN Dishes

    • Support @ Minimalist Baker says

      Thanks for catching this, Sharon! We mention to “ensure vegan and gluten-free friendly as needed,” but it looks like we missed one of the mentions. It has been updated. Thanks again!

  128. Jocelyne says

    Hi, I’ve just made this vegan lentil loaf tonight!
    So, full disclosure, I’ve never made meatloaf in my life, so this was a totally new experience.
    I am a huge fan of this recipe though! Though I processed them, the walnuts add a nice gentle crunch that I really like.

    I only have a mini food-processor, so I ended up processing each ingredient separately and then mixed them together in a bowl until it turned into a dough. As in the instructions I tasted and added seasonings, which included more of all the seasonings, but I’d be more careful with the worcestershire sauce next time– I overdid it. I was très lazy with the sweet potatoes and cut them into smaller pieces to cook and process faster– turned out fine.

    Because I like really well cooked mushrooms, I would sauté more next time along with sliced onion and minced garlic. Now that I know the process, I would also try experimenting with more vegetables, like shredded carrots, or whatever happens to be in my fridge.

    For the glaze, I added a little water to the remaining little tomato paste can and stirred it together with what was left and smeared it on top, it was just enough to cover the top with a thin layer. I then topped it with a very scant amount of brown sugar. Love it! This is a new food I will be adding to the regular rotation.

  129. Lindsay says

    Dana, thank you so much for posting all of your recipes for us. Your excellent meal ideas and combinations have expanded my pallet and made being a Gluten free, dairy free Vegetarian a joy. Again, Thank You!

  130. Melanie P says

    Okay, so I totally used this recipe more as a guideline than specific instructions, but it turned out AMAZING.

    I used all walnuts, subbed some leftover mushroom/lentil/kale soup for the mushroom portion, overly mushy overcooked lentils, and I added what was left in the bottom of a bag of gardein beefless crumble (about 1/2c), and I used some chickpea “bread crumbs” I had left over from another recipe… then baked them in a muffin tin, to make individual portions. Holy baloney. It seriously tastes just like meatloaf like gramma used to make. Good call on the seasonings. The thyme, tomato paste, & worcestershire made it a super meaty/umamibomb. Super delicious.

  131. Sophie says

    I did not have mushrooms and substituted a red onion and an apple. It was DELICIOUS and is a new staple in our house. Our picky kid loves it too. We turned leftovers into taco and sloppy joe filling with lots of fixings. Yum & thank you!

  132. Lara says

    Made this and it was delicious!!! I am not the best cook and accidentally left out the breadcrumbs. Didn’t miss them at all. I could not wait for leftovers lunch today and then had it for dinner again because it’s that good.

    Thank you!

  133. Isabelle says

    I have been gluten free for many years and have just made the leap to becoming vegan. I was extremely weary of finding foods that I could eat, that wouldn’t lack flavor. After some research I came across this recipe and I’m so glad that this was my first vegan gluten free meal. It was absolutely delicious and was full of flavor. I’m glad that I made the lentils because the consistency was perfect. Made myself a sandwich the next day with it and it was amazing. I am staying on the path! Thank you !!!!

  134. Kaitlyn says

    Help! I made this last night with tempeh instead of mushrooms (my boyfriend is allergic) and it was just okay. I’ve never had a MB recipe I didn’t love so I’m SURE it was the substitution. Any suggestions as to what I could use instead of tempeh for a better substitute? I also added onions for the caramelized flavor and garlic because we are huge garlic people. I have a few ideas of how to make it more flavorful with tempeh, but I’d love a better substitute! Thanks for the help!

    • Support @ Minimalist Baker says

      Hi Kaitlyn, sorry it didn’t work out for you with subbing the mushrooms for tempeh. We aren’t sure of a substitute for the mushrooms as they are a pretty key flavor. Our only idea would be to try increasing the worcestershire or thyme for more flavor.

      • Kaitlyn says

        No worries! It definitely wasn’t bad, just didn’t blow me away like every other MB recipe. ;) I’ll definitely make it again and keep playing with the flavors to see what I can come up with.

        • kristy lipscombe says

          This is late as, but if you scrambled the tempeh (squish it up with a fork) then pan fry until brown, chuck in a half cup vegan beef stock until the liquid was all gone, it would work super well.

  135. Jill says

    I followed the recipe exactly, using a loaf pan as it explains. But it was so wet inside and it would not hold together. The texture was so unappealing and moist. Disappointed because this was a lot of work with all the separate cooking and steps.

    • Support @ Minimalist Baker says

      Sorry to hear that, Jill! Depending on what bread crumbs you use, and whether you opted for fresh cooked or canned lentils, the moisture level will be affected. If you used canned lentils you’ll almost certainly have a wetter texture. You can compensate this with extra bread crumbs in the future but I am sorry it didn’t work out this time around :/

  136. Ashley says

    Made this tonight and it was delicious! I added raw onions and crushed garlic to the mix. Would definitely recommend!

  137. Julie O says

    This recipe was so good!!! I loved how accessible all the ingredients were – most of them I already had in my kitchen, which is always a huge plus. I used red lentils because that’s what I already had in my pantry. Not sure if that makes a huge difference, but man did it taste good so I’d totally recommend that. I added some red pepper flakes and cumin to the mix before putting it in the pan. That’s one of the best parts about this recipe – very accepting of almost any spice to jazz it up a bit!

    Thank you Minimalist Baker team!! Will be making this again!

  138. Daniela Villanueva says

    Made this tonight and it was delicious. I just added a bit of carrots because I didn’t have enough mushrooms. Mine came out a bit mushy. Any suggestions?

  139. ANN says

    Hi I am not vegetarian but eat many plant based meals. When I make “real” meatloaf I use oatmeal instead of breadcrumbs (I never have those around and have cut back on bread). Would oatmeal work? Or chickpea flour? I love lentils so I am excited to try this recipe.

    • Support @ Minimalist Baker says

      Oatmeal should work, though we haven’t tried it ourselves in this recipe! Let us know how you make out.

      • Lotta says

        I use oatmeal in my veggieburgers so as I did not have any breadcrums, I tried oatmeal and it worked perfect. I did not have Worcestershire sauce either so I took the ingredients from a homemade recipe worcestershire and mixed them in. FANTASTIC ! I will definately do it again. Thanks

  140. SPW says

    I don’t really understand how people measure rigid objects like sliced sweet potato rounds by cups. It seems like the amount of empty space in a cup would be completely dependent on the shape of your measuring glass/cup and the width of the potato, plus some random chance.

    I’d feel more confident that I could pull off a recipe like this if the weights were listed.

  141. Kathleen says

    Wow! This was soooo good! Didn’t make any changes and everyone loved it. I made your vegan mushroom gravy along with it and mashed potatoes and turnip and it was the best meal I’ve had in a while. My mom asked for the recipe. Definitely will be making it often. Thanks for all your wonderful recipes!!

  142. Nicole says

    I made this tonight! However the consistency was awesome but all we could taste was walnuts like sooo many walnuts! I am not sure what I did wrong but we unfortunately couldn’t eat it.

  143. Melissa says

    This was DELICIOUS! I have tried many vegan loafs and not only was this the easiest one to make but it is by far our favorite. For any people complaining about the mushrooms- I chopped ours up smaller before sauteeing because my husband doesn’t love mushrooms. Once processed they were broken down and my hubby had zero clue it contained mushrooms, just raved and raved about it. It was good the night of and possibly even better the day after as leftovers!

  144. Elizabeth says

    Hi Dana, I’m a big fan of your site and recipes! I just made this, but I realized too late that I didn’t have any breadcrumbs so I’m hoping once I take it out of the oven it will be okay without them. It smells delicious, but I have to admit–this recipe was way more work than one hour for me. In order to sauté two cups of sweet potatoes at a time, I had to use my large cast iron skillet. However, I could only fit about half in at a time, forcing me to cook them in two separate batches which added time on. Also, I didn’t realize about the lentils having to be pre-cooked, so that added another 30 minutes for me. In total, it’s about two hours of prep and cook time for me!

    • Elizabeth says

      I forgot to add–the food processor also slowed things down. I have a large one, but I found that the walnuts made everything stick together so I had to really work at it for a while. It probably will taste amazing, but it was not an easy recipe to make.

  145. Daryl says

    I had been craving Thanksgiving dinner ever since my family’s lackluster Thanksgiving last year, so I decided that it was time to stop feeling sorry for myself and make a lentil loaf. I’ve always been a big fan of this site, and although it did take me quite a bit longer than 30 minutes, it was well worth the effort. I have difficulty with nuts sometimes so I decided to sub sunflower seeds, and I swapped tamari for the worcestershire sauce. Normally I would have ketchup’d it up because — delicious! — but since I was going for Thanksgiving I decided to leave it bare and slather it in gravy. I made the vegan mushroom gravy from the site as well, and although I added a little too much rosemary, it was still delicious. Oh, and it looks good on a plate, so this would definitely be “company-worthy.” I might even make this and take it to my family’s in November. Would definitely recommend it!

  146. Caitlin Boonenberg says

    I made this! It was delish and I am still eating it this week for lunches. Really easy recipe to follow and delicious even for non vegans. My husband really enjoyed it even though he is not plant based. Keep the yummy recipes coming! Thanks!

  147. Kathy Schaeffer says

    Made this over the weekend. Delicious, although it needs a little more zip. I tried ancho chili powder and that helped. Next time, more spices, too.
    For those looking for an alternative for the breadcrumbs, I used garbanzo-bean crumbs, which are vegan and non-grain. I am going to try ground-up rice crackers some time, too. Definitely will make again.
    While it tasted delicious, I don’t think I got the texture quite right. Even after letting it stand, as directed, it was still a little mushy. I will try more breadcrumbs and a little less pulsing in the food processor next time.
    Thanks for a great recipe.

  148. Kelly says

    This “meatloaf” is by far the best vegan dish Ive made!! Already planning on making it again. Thank you so much for sharing this.

  149. Juliet says

    I will start by saying this is the most delicious tasting loaf I have had since going vegan. It is so tasty. That said, I have two conplaints:

    1. Texture: this was a mushy mess. Really hard to eat. I followed the recipe to the word. After watching the video I added breadcrumbs until the consistency matched. Having made meatloaf often as an Omni, I new what I was going for. I was really disappointed. The flavor is so good, so it’s disappointing that it was so hard to eat. I’m gonna plan around with it a bit and see what I can come up with!

    2. Very difficult to make. This is definitely time consuming. Between all of the slicing, sautéing, processing, and reading I could barely keep up. Definitely not an easy recipe.

    Flavor is just SUPERB. Delicious, hearty, and comforting. Texture and difficulty is my only issue!

  150. Morgan says

    My friend and I made this with the cauliflower mashed potatoes, and let me just tell you it was positively amazing. Literally so good and definitely one of our favorite MB recipes that we’ve tried (and we’ve tried A LOT okay). AMAZING MUST TRY!

  151. Heather Kristensen says

    After reading about the texture, I decided to add 1/4 cup flax meal. Although this was a tasty recipe, it still came out more like mushy paste.
    I think if I tried it again I would not mix it in the food processor (except the nuts), I would mash the sweet potato only slightly by hand, I would used canned lentils instead of just made.

  152. Lee says

    Great recipe! I made a few changes – added flax seed to the nut mix and ground it in lieu of breadcrumbs as a binder, added Herbs d Province, a large onion and celery to the mushroom mixture, added some hotsauce for a little kick and blended only half of the total mix cause I like it chunky and kept the potatoes as a topper, like sheppards pie. Wonderful! Thank you!

  153. CM says

    We had a friend bring this to our Christmas dinner. I’m not vegetarian and wasn’t expecting much. It was delicious!!! It didn’t have the texture or taste of meatloaf but it was fantastic and I intend to regularly make it myself. It was sweet and savory, and a nice flavor. Our friend said she followed the recipe and that it was very easy to make.