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, Worcestershire adds 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 MeatloafMixing 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:

Hearty
Satisfying
So flavorful
Comforting
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
Print
Vegan Lentil Meatloaf partially sliced on a cutting board
4.58 from 133 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour
Servings 8 (Slices)
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

VEGETABLES

  • 2 Tbsp coconut or avocado oil (DIVIDED // if avoiding oil, sub water)
  • 3 heaping cups thinly sliced shiitake or cremini mushrooms
  • 1 Tbsp vegan worcestershire or coconut aminos (ensure vegan and gluten-free friendly)
  • 2 cups sliced and peeled sweet potato (1/4-inch rounds)

THE REST

  • 2 cups raw nuts or seeds (we prefer a mix of walnuts and pecans)
  • 2 Tbsp fresh thyme (or sub dried)
  • 2 cups cooked brown or green lentils (rinsed and well drained)
  • 1/2 tsp each sea salt and black pepper (plus more to taste)
  • 4 Tbsp tomato paste
  • 2 Tbsp vegan worcestershire or coconut aminos (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*)

Instructions

  • Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
  • Heat a large cast-iron or metal skillet over medium heat. Once hot, add half the oil and mushrooms. Sauté then cover and cook for 5 minutes, stirring frequently. Once softened and reduced in size, add the vegan Worcestershire and stir to coat. Cook for another 3-4 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 the rest of the oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes. 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. 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 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, 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. Then add ketchup glaze (optional) 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 35-40 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.

Video

Notes

*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 Slices Calories: 374 Carbohydrates: 38 g Protein: 10.3 g Fat: 21.7 g Saturated Fat: 2.1 g Sodium: 449 mg Potassium: 658 mg Fiber: 8.4 g Sugar: 5.8 g

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  1. 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!

  2. 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!

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. 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.

  8. 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!

  9. 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!!

  10. 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!

  11. 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!
    https://minimalistbaker.com/easy-vegan-gravy/

    Will definitely make again!

  12. 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!

  13. 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!

  14. 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?

  15. 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 :)

  16. 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.

  17. 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!

  18. Hana says

    I read a LOT of reviews before making it, and it’s a solid 4/5.
    PROS:
    – Taste is AMAZING!
    – Recipe made at least 6-8 servings, so I was able to freeze half
    MODIFICATIONS:
    – 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.
    CONS:
    – 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!

  19. Rebekah says

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

  20. 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!

  21. 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

  22. 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.

  23. Stephanie says

    Amazing!
    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!

  24. 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!

  25. 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.

  26. 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.
    ⭐⭐⭐⭐⭐

  27. 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!

  28. 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.

  29. 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.

  30. 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!

  31. 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.

  32. 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!

  33. 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.

  34. 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)

    • Dana @ 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.

  35. 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!

  36. 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!

  37. 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

  38. 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 =)

  39. 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 ;)

  40. 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!

  41. 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.

  42. 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!

  43. 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!

  44. 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!

  45. 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.

  46. 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.

  47. 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!

  48. 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.

  49. 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?

  50. 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

  51. 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?

  52. 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

  53. 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.

  54. 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!

  55. 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!

  56. 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!

  57. 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.

    • Dana @ 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!

  58. 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?

  59. 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!

  60. 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

  61. 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?

  62. 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

  63. 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!

  64. 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

  65. 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. ? ?

  66. 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.

  67. 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 :)

  68. 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!

  69. 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.

    • Dana @ 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.

  70. 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.

  71. 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.

  72. 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.

  73. 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.

  74. Nicole says

    Delicious!

    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! :)

  75. 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.

  76. 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

  77. 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?
    Thanks!

    • 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.?
      Lauren,
      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!

  78. 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.

  79. 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!

  80. 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.

  81. 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!

  82. 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!

  83. 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 !!!!

  84. 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.

  85. 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 :/

  86. Ashley says

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

  87. 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!

  88. 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?

  89. 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

  90. 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.

  91. 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!!

  92. 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.

  93. 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!

  94. 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.

  95. 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!

  96. 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!

  97. 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.

  98. 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.

  99. 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!

  100. 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!

  101. 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.

  102. 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!

  103. 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.

  104. Evelyn says

    I had the opposite problem as most commenters. The loaf turned out too dry for me and I attribute that to 1 cup too few mushrooms and I made the mistake of cooking 2 cups of dry lentils instead of 1. Perhaps adding extra lentils will make your loaf less mushy.

  105. Greg Wagstaff says

    I made this and thought it was a great vegan nut loaf for texture and consistency but found the thyme flavour quite overpowering, is there some other herbs/spices/flavourings you would suggest to compliment and tone down the thyme? Thank you, love your recipes they’re great!

  106. Kaley Powell says

    Last minute SOS.
    My parents live in the middle of nowhere and I planned to make this but could only find red lentils at the grocery store.
    Do you think they’d work or will they be too soggy and fall apart?

    Sorry for messaging xmas eve!

    • Support @ Minimalist Baker says

      Hi Kaley! Red lentils might work, though we haven’t tried and can’t guarantee it. Report back if you experiment with it!

  107. Katie says

    Hi! I was curious – when you say the frozen shelf life is up to 1 month, should it already be cooked or would you recommend freezing the uncooked mixture and then bake the day-of use? My husband and I wouldn’t eat this whole thing and wanted to try freezing half for later – the rest is already in the oven and smells amazing! I’ll report back with what I’m sure, is a 5 star rating like everything else you do. ;-) Thank you!

  108. Linda says

    I made this for a vegan family member and it looks and tastes great. I am gluten free tho not vegan, so I used coconut flour instead of breadcrumbs. It’s very absorbent so just start with a little at a time and mix thoroughly, till it’s right.

  109. Lisa Mongiovi says

    My family is in love with this recipe! I left out the mushrooms and brushed the “meatloaf” with oil before I topped it with ketchup to keep it from drying out in the oven. I will be adding this to my regular rotation. I even doubled it and made two when family came in from out of town! So far everyone who has tried this is in LOVE!!!

  110. Cheryl says

    Would love to try this but I want a firmer loaf to cut cold for sandwiches. Would flax eggs help to firm it up? Suggestions?

  111. Dianna says

    I made this and, like others, loved the taste but the consistency was mushy … my fix was to cut out a portion and let the filling crisp up in the toaster oven. My biggest disappoint with this recipe was the price. Raw nuts especially are so expensive, as are a lot of ingredients that you use (as I search around for extra holiday recipes to make).

    I am very glad for your success. I have been cooking off of your blog since its first year, and you deserve every bit of it. I do miss the old days though — when you seemed tightly fixed on creating simple, healthy recipes that anyone could afford, make on a busy schedule, and with easy to find ingredients. I loved also when you’d occasionally throw in general tips about how to cut down on one’s overall budget and keep things simple. Now the “minimalist” angle feels more like attaching yourself to an aesthetic trend more than any real priority.

    • Dana @ Minimalist Baker says

      Dianna, I so appreciate the recipe feedback as well as your thoughtful insights on our blog. It’s always wonderful to hear how people found us and why they’re attracted to our content. The site has admittedly evolved a lot over the years, which is a good thing overall. But this is a great reminder to always come back to the real heart of what we do: simplicity. Thanks again for your feedback!

      • Dianna says

        Thanks for the reply, Dana, and all the work you do. I wrung my hands about whether or not to write anything because I know you’re a real person with feelings (that I most certainly don’t want to hurt).

        Thank you for the kind response, and for helping people like me think more closely about both how much I should spend on food while staying healthy, as well as how many pair of jeans I actually need in my closest. :) As we say in South Africa, you are TOTALLY lekker.

    • Davilyn Eversz says

      Thought I might mention – I get all my nuts on Ebay. So many of the nuts in the U.S. are pasteurized and that renders them useless as far as nutrition goes. Many of the nuts sold on Ebay come from Europe, especially Turkey and Malaysia and I’ve always been exceedingly happy with the quality. I always find some really good deals price wise there.

      You can save money by buying them as “pieces” instead of whole – all my recipes are vegan so I do not need them as whole anyway and I delightfully found that cashew pieces do not need to be soaked if you use a good blender like the Vita-Mix.

  112. Jess says

    I think the time here should probably be adjusted. If the loaf is cooking for 45 minutes, then cooling for 15, then the prep time (which looks like a lot of work) isn’t accounted for in the total time of 1 hour here. Either way, looking forward to making this with some extra time on weekend!

  113. Marcie says

    Dana – you are a rockstar!!!! We love you!!!! THANK YOU for this delicious recipe and for all you do :) This is the best mock-meatloaf recipe ever! I did add an onion and yellow pepper and also a hand full of sundried tomatoes to the shiitake saute’ – it was yummy :)

  114. Lisanne says

    Hey…I’m really eager to try this out for my Christmas dinner, but – except for the oats I am grain free. Does anyone know an alternative to the breadcrumbs? Anything that will be doing their job? – I am just a really bad cook and have no idea what I’m doing… :)

  115. Audrey Alexander says

    I made it with a combo of dried and canned mushrooms. Flavor was lovely. It was “soft” but it’s not meat so I didnt expect it to hold up like it. I’ve made a variety of “meatloaf” recipies and by far this has the healthiest ingredients. I make another from a vegan cookbook I have but it has tvp which I know is hard to digest so it supposedly makes people gassy lol but show me a vegan who isnt gassy! Anyway, love you, definitely will make again.

  116. Audrey Alexander says

    I read all the comments and I was wondering if you could use canned mushrooms? I have canned or dried right now. I saw replies about dried. Also a lot of people commented about substituting for not liking something, but once it’s all blended I doubt you’d be able to tell what’s in it. Hopefully making tonight. Thanks in advance! Will rate after I make it.

    • Support @ Minimalist Baker says

      Hi Audrey! We haven’t tried using canned mushrooms and can’t say for sure how it would turn out. If you give it a try, please report back on how it goes! Good luck :)

  117. Scott says

    I love this recipe. It REALLY does taste and feel like traditional meatloaf!! Here are some things I did differently:
    1. I was lazy; I didn’t peel the potatoes, and it was totally fine. I also just cubed the potatoes too, and that was fine too.
    2. I found that if I didn’t blend up the potatoes completely, I had chunks of potatoes; I was totally fine with that. I kind of liked the chunks of potatoes in my meatloaf.
    3. I added some sriracha to my ketchup glaze. I found it yummy and it provided a little zip to the glaze.
    4. OK, I’m REALLY lazy; I didn’t use parchment paper for the second batch, and everything worked out fine. I simply sprayed the baking dish with coconut spray oil.

    I’m thinking of using this ‘base’ in a shepard’s pie. I simply LOVE the recipe and it’s usefulness.

    Thanks so much for the wonderful blog/recipes.

    Scott

    • Scott says

      I can’t stop posting. One more thing I did that was odd….I ran out of bread crumbs so I searched the kitchen for any alternative could find. This is going to sound VERY weird…but…I used some Trader Joe’s O’s….that’s right….cereal……(unsweetened)….and it turned out totally perfect. I was wondering if my husband would be able to tell……he didn’t. Surprising what you’ll find in the kitchen in a pinch.

      Enjoy

  118. Holly says

    I made this and it turned out mushy. Probably my fault. However, I was able to slice it and make it into “patties” that I put on a baking sheet and back in the oven. They had good flavor, and not all was lost. Thought I’d throw this out there for anyone else who ends up with a mushy loaf like me.

  119. Vera says

    First off, I loved almost all the dishes on this blog that I’ve tried. That being said, this one was a dud for me. Between sauteing, processing, and mixing, there was way too much work, compared to the usual minimalist fair. The end result just didn’t hit the spot at all. Maybe too mushy, or too nutty? I’m not sure, but I will not be making it again. I’ve never tried real meatloaf, though, maybe it’s just not a food for my taste buds.

  120. Lesley says

    So yummy! Even the husband loved it! It definitely took me longer than 30 min to prepare, but I am probably slow. My 4 cup food processor made it difficult too, but it was worth it. Plenty left over for future dinners which is nice. I added probably 1 extra TBS of both the tomato paste and the vegan worstesher sauce, and asked for a giant food processor for Christmas ;)

  121. Eileen C says

    I made this last yesterday and it was a Big hit with my family!!! My mom and my brother loved it!! We all agree it tasted better than the meat version!!!

    I want to say you are a genius… I have tried your other recipes and they are all winners!! I want to thank you for making it easy for me to include more whole food and plant-based meals in my diet easy and delicious!!!

  122. Tate says

    The flavor was awesome but I also had the mush problem after following the recipe to the letter and adding more breadcrumbs :(

  123. Erin McKennon says

    I just made this recipe verbatim, and I am totally disappointed. The consistency is complete mush, even though I baked it for the required time at the correct temperature. The middle of the loaf is totally undercooked, and the outsides are also mushy. The flavors are just ok, but the texture reminds me too much of cat food. So sad :(

    • Support @ Minimalist Baker says

      We are sorry to hear that, Erin! Did you get a chance to watch the video to see what the texture should look like before baking? It should be like a veggie burger consistency before adding to the loaf pan. If it’s not, add more bread crumbs. And you can always bake longer if the inside isn’t cooked through. Hope that helps!

  124. Amanda says

    I wanted to test this recipe to see if it would be a good main course for Christmas dinner so we made it this weekend and it was amazing! It is definitely going to be our Christmas dinner meal. One thing I would do differently is to use dry lentils instead of pre-cooking them because it was a little too soft. But besides that my whole family loved it.

  125. Nima says

    I made this Saturday night for Sunday lunch as a friend with intolerances and allergies was visiting us. I did everything as it said except the mushrooms as I found woodland mushrooms only. It was fabulous! Everyone loved it. I heat it up in the oven before lunch as the recipe says and it was nice.

  126. Dana says

    Looks amazing – do you know how well it works to make the loaf ahead of time and then cook it the next day or 2 days later?

  127. Julie says

    I made this yesterday for eating today, to let the flavors meld. It really is the best vegan meatloaf I’ve ever made, and I’ve made a few. Before serving, I tried some cold on a piece of bread and it was delicious. I can see this sliced thinly on crackers… almost like a pate. So good. Served the loaf slices warmed for lunch with your mushroom gravy, steamed golden potatoes and broccoli.

  128. Lynn in Cali (rocklynn2 on IG) says

    My first thanksgiving alone but that didn’t mean I didnt feast Vegan style. This recipe is so delicious and satisfying. Different from other Lentil loaves I made with the addition of one of my fave vegetables, Sweet Potatoes. I used dried Shiitake mushrooms I had on hand and they really intensified the savory umami taste. Also added a teaspoon of truffle oil. I packed my loaf pan the night before and had extra to make a patty with. Put it in a skillet with some ketchup and a fancy local tomato chili jam. I’ll be doing that again, it was Extra! Thank you, I enjoy following you Instagram feed.

  129. Sarah says

    Hi Dana! Could I use re-hydrated dried shitakes for this? Would that make it too slimy? Thanks for your amazing recipes, as always <3

      • Sarah says

        I used dried shitakes and a combo of pecans and sunflower seeds (that’s what I had). Turned out great! The only obstacle was chopping up the rehydrated mushrooms really tiny so they would actually blend in the food processor.
        Thanks Dana!

  130. Stephanie says

    I made this for Thanksgiving and it was delicious! The only modification I made to the recipe was that I added some garlic and shallots (sautéed them with the mushrooms). And instead of doing the ketchup glaze, I served it with the Minimalist Baker’s mushroom gravy from the cauliflower mashed potatoes recipe (which I also made and loved!). Thanks for making my vegan Thanksgiving a success!!

  131. Lauren from Cape Cod says

    Dana this Lentil loaf was the star ⭐️ of the vegan Thanksgiving Dinner tonight. I made it a day ahead and reheated in oven. I used both Cremini & shiitake mushrooms, yams instead of sweet potatoes and cooked the lentils in a veggie stock. At first I was not going to use the catsup glaze, but I’m glad I did. It added moisture to every bite. Thank you for this recipe!

    • Dana @ Minimalist Baker says

      Yay! Thanks for sharing, Lauren. So glad you enjoyed it. As a favor – next time would you mind leaving a rating with your review?! It’s super helpful for us and other readers. xo!

    • Lauren from Cape Cod says

      Leftovers of this loaf were so yummy as well. I just squeezed a little more organic catsup on my plate to dip in. Thanks again Dana. I will definitely make this again.

  132. Breana says

    So, we made it, so good.
    Next time will add celery, and carrots (for texture) and LOTS more salt, pepper, tomato paste, Worcestershire, and maybe even a Serrano! Very good though, just needs a boost of flavor!

  133. Shannon Hildenbrand says

    Thank you so much for all the wonderful Thanksgiving recipes! This meatloaf and the vegan pumpkin pie were a big hit today!

  134. Joyce Littlefield says

    I made this for Thanksgiving today. I did not top it with ketchup, instead I opted to make the vegan gravy. OMG over the top delicious and satisfying. My carnivore hubby wanted to try some and gave it 2 thumbs up. I will be making this again! Thank you for these great recipes!

  135. Ellen says

    I doubled this recipe and it is a good vegan base recipie. However it needs tons more spices including onions garlic much more thyme much more worstechire and soy sauce and I added fresh cilantro, paprika, liquid smoke and roasted garlic as well. Comes out a little mushy even with more bread crumbs so I cooked it in a wider round cake pan for more surface area to hit the heat.

  136. Gwen says

    I made this for thanksgiving and it is absolutely delicious! I used a sweet potato that was already baked, instead of doing the thin slices in a pan, and it still worked!

  137. Natalie says

    I made this for my Friendsgiving party and it was a hit among everyone, regardless of their meat preferences! I added some sriracha and garlic bbq sauce as the glaze (since I am not too fond of ketchup) and it definitely added a nice smokey kick to the dish.

  138. Jul says

    I made this! I used your recipe for the base, but I’m an Italian from the east coast and our meatloaf is a little different! I tried to recreate my grandmothers meat loaf the best I could.

    In my adaptation I swapped out the sweet potatoes for russet and I also added 2 cloves of garlic and about a quarter cup of diced sautéed onion. I followed your recipe as directed, but for spices I added a mixture of oregano, basil, and an Italian spice blend (to taste) with some garlic powder to taste as well. I also added my homemade marinara to the “meat” dough as well, but I think it made it a little too wet! I also spiced up my bread crumbs with an Italian blend of spices.

    For the glaze, I used marinara instead of ketchup.

    In retrospect I may have made it a bit too mealy/wet so I’m going to test it again but OH my gosh the flavor and this recipe blend of mushrooms and potatoes and lentils is right on!!

  139. Mark says

    I made it, with the main modification I added chopped onions that sautteed first. My old meatloaf recepies always had onions. I used less mushrooms simply because I had less on hand, added a few left over peas and carrots, and I used extra butternut squash, sweet potato and pumpkin puree from making ravioli to replace the roasted sweet potatoes.

    Last modification I made was I used a vegetarian dry burger mix from harmony valley foods instead of bread crumbs. I take the stuff camping it’s pretty great 100x better than frozen veggies burgers.

    Anyway the lentil loaf turned out awesome. I highly recommend adding onions to the recepie I think it adds a lot.

    Thanks for coming up with so many tasty recipes.

  140. Christie Baarns says

    Hi there! Such a huge fan of your recipes/blog in general. You’re an absolute champ.
    Quick question: is there something I can substitute for the GF bread crumbs? I am sensitive to all grains (so oats won’t work), but would LOVE to make this for Thanksgiving!
    Thank you so much!

  141. Jennifer Klishis says

    If I want to use a 9 by 13 pan how much more do you think I should increase the recipe? Would doubling it be too much?

    • Support @ Minimalist Baker says

      Hi Jennifer! I would probably double the recipe for a 9 x 13 pan, though we haven’t tried it ourselves. If you give it a try, let us know how it goes!

  142. Nick says

    I recommend pan roasting the mushrooms WITHOUT the addition of oil.

    The nutty flavor of mushrooms is released by dry roasting. They do not need oil to not stick to the pan. Heat them and JUST when you think they are going to start to stick, they release a ton of water into the pan and then turn brown and release all the nutty aromas hidden inside.

    Mushrooms should NOT be cooked in oil.

    • Sue says

      I cut the loaf in portions and froze them. Reheating those portions for individual meals has worked out very well. I almost liked it better than right out of the oven.

  143. Federica says

    Love it! Made it last night and enjoyed every bite of it! The only diff (simply because I wasn’t paying attention) is that instead of ketchup on top, I put tomato paste, and instead of tomato paste inside the loaf, I put ketchup … oops… still super delish!

  144. Margie says

    Made this vegan loaf last night and it was lovely. The only thing I would like to add would be onion and grated carrot as that is what I always put in my beef meat loaf before becoming vegan. Missed those flavors although this one was quite tasty. Do you think if I cut them very small. I could cook onion and carrot with the mushrooms? And if yes about how much to not overwhelm the flavors?

    • Support @ Minimalist Baker says

      Yes I think that would work well! I would add 1/2 cup of each and scale back the mushrooms by 1 cup. Let us know how it turns out.

  145. Ries says

    So I made this. Twice. It was even better than I thought it would be! My new Magimix turned everything into a puree but it looked and tasted exquisite! Even fooled some meat-loving guests who’d never have guessed it was totally plantbased.
    Made it again. This time subbing thyme with tarragon and chervil. Lovely as well! Will try it with the vegan gravy recipe next time. Thank you for all the greatness!

  146. Nancy Heeder says

    Can I prepare this ahead of time, refrigerate and bake 2 days later? I want to prepare food for Thanksgiving in advance.

    • Support @ Minimalist Baker says

      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.

  147. marie says

    I made this last night and LOVE it!! Only change I made was that after pulsing in food processor a bit, I ended up mixing together in a bowl using my hands. That worked great and kept more texture. So yummy! And it looked great too!

  148. Karen says

    I made this recipe and it was really delicious! My family loved it. I used baby bella mushrooms because thats what I had on hand and it was really good. The mushrooms and nuts were just delicious together with the lentils. It’s definitely a keeper.

  149. Bella Marin says

    What a wonderful, flavorful, and aromatic recipe! My husband and children approve!
    kindly,
    wildflower childrens therapy team

  150. Ellie says

    I made this last night and unfortunately it wasn’t a winner for me. It smelled delightful and tasted good, but the texture was really off. I followed the recipe exactly (except for needing to cook lentils as I couldn’t find canned), but when it came time to pulse in the food processor, it quickly turned into a paste. It took a lot of processing to incorporate the large slices of potato, so maybe cutting them smaller would have helped, or pulsing those first? Despite a generous amount of bread crumbs and extra cooking time, I could not recover the mushy texture. For the amount of time and dishes used, I don’t think I’ll try it again, but maybe others will have better luck!

    Thank you for sharing all your wonderful, healthy recipes. This is my go-to site and I’ve had delicious success with almost everything else I’ve made!

  151. Shanon Giffin says

    Wow – super delicious. What I love about your recipes is that they are bombproof even for challenged home cooks like me. This was a winner. I loved the mushroom flavors that really came through. I decided to do the BBQ sauce this time, but I’m going to make it again with the vegan gravy. It reheats well too. Thank you!

    • Jan B says

      Loved this recipe. I didn’t have any troubles as mentioned above. This freezes beautifully. I just ate my last reheated piece which means I need to make another batch.

  152. Layla says

    I wanted to start by saying that I’ve loved every recipe I made from the site and never had any issue. This recipe gave me some issues and I was hoping yall would be able to help troubleshoot. What I found was that the food processor (i have an eight cup) wasn’t able to handle all the ingredients well and I had to ultimately work in batches. Was I supposed to use two cups of the raw full nuts or two cups of the nut meal? I found that there was too much nut meal and it was difficult for all the ingredients to stick to the blades.
    P.S. Can i roast the sweet potato instead of cook them on the skillet.
    The loaf still tasted great but it was not easy to make.

  153. Deborah Reek says

    I haven’t tried this recipe because I do not like mushrooms, unfortunately! Do you have any suggestions what I could substitute for mushrooms? It’s been on my “list” since I was VERY young, many, too many, years ago. Unfortunately, that dislike prohibits me from making many recipes, except where I have used another large onion and/or potato which seems to taste okay (to me!)

    Thanks SO MUCH!

    • Support @ Minimalist Baker says

      Hi Deborah! Just leave the mushrooms out or sub another vegetable you enjoy. I could even see roasted apples working nicely here!

  154. Corinne Trowbridge says

    I made this and while the flavor was there, it was mush, and mush that wouldn’t cook or firm up at all. I did add quite a lot more bread crumbs but no luck. But looking back canned lentils, al dente sateed sweet potato in a food processor equals mush. Love your recipes but I don’t think I’ll try this again.

  155. Kate Duff says

    I made this today – it was perfect as is – I did half and half walnuts and pecans. Ate it for lunch with a green salad and marinated tofu – delicious and can see so many ways to use this mix in the future. Thanks for your beautiful recipes

  156. James says

    In all my time being vego this was the first time making a nut loaf , and I have to say it’s an absolutely wonderful recipe. I never liked meatloaf as a kid, but now that I get the chance to make my own, I love it. Beautiful texture and great flavours. Can’t wait to have leftovers in a sandwich with some ketchup! Classic comfort food at its best.

    Mine was a little sweet, so next time I’ll probably reduce the tomato paste and Worcestershire, maybe add in a little soy or miso instead, and a little garlic powder – and there will be a next time. Thanks for the recipe!

  157. Ashley says

    I made this tonight but the loaf ended up being too wet on the inside and wouldn’t harden despite baking for awhile. I think draining the lentils extensively along with the mushrooms might help in the future along with lots more of breadcrumbs? I’m bummed because it looks good if done right.

    • Dana @ Minimalist Baker says

      Ashley, did you use canned lentils or did you cook them from raw? I’m thinking canned are more mushy and that can result in a mushier loaf. Let me know!

  158. Winslow says

    Hello,

    Question on the lentil loaf. Is there anything that can be substituted for the gluten-free crumbs?
    thanks,
    winslow

  159. Andrea Smith says

    My daughter and I made this today. It was a huge hit. The taste was incredible. Our only comment would be that we would start the sweeet potatoes before the mushrooms as they took longer. Our family Loved this. Thanks so much.

  160. Miriam says

    Made this last night for my very picky family. I used pecans and half / half pine nuts and pistachios in place of walnuts as my husband is allergic to walnuts. It turned out awesome. We had green beans, cauliflower and vegan gravy with it. Yum!!! By the way, two of my kids claim to “hate” mushrooms for texture and taste. They didn’t even notice them… and I didn’t tell them ;-)

    • Dana @ Minimalist Baker says

      Hmm, that’s tough. I’d maybe just suggest leaving it out, or subbing another flavorful paste, such as red curry paste? That will alter the flavor, but at least it is nightshade free…

  161. Doraezha says

    Hello! I’m wanting to make this for later on this week but I’m wondering if I can sub the nuts with cashews and walnuts versus pecans?
    Also, can I use cauliflower instead of mushrooms… or what other vegetables do you think would work well and taste great?

    • Dana @ Minimalist Baker says

      Hmm, those changes will definitely change the flavor and texture. You can check comments above for mushroom and nut substitutions. Let us know if you give it a try!

  162. Chrissa says

    Tried this recipe yesterday for a Friendsgiving dinner and was excited because I haven’t had meatloaf in years since going vegetarian. Unfortunately the consistency was like mush and would not cook at all.

    Want to try again but any suggestions for making the texture a bit drier?

    • Dana @ Minimalist Baker says

      Hi Carissa! Did you get a chance to watch the video to see what the texture should look like before baking? It should be like a veggie burger consistency before adding to the loaf pan. If it’s not, add more bread crumbs. And you can always bake longer if the inside isn’t cooked through. Hope that helps!

  163. Christina says

    Hi there! I’m making this tonight and am having trouble getting it to “set up” or cook through. Do you have any suggestions as to what I might be doing wrong? It smells delicious but it’s very soft in the middle.
    Thanks!

    • Dana @ Minimalist Baker says

      Hmm, it should be on the thicker side. Do you get a chance to watch the video to see what the texture should look like before baking? It should be like a veggie burger consistency before adding to the loaf pan. If it’s not, add more bread crumbs. And you can always bake longer if the inside isn’t cooked through. Hope that helps!

  164. Cassie Autumn Tran says

    What a gloriously flavorsome recipe! Despite it being so simple, the glaze looks marvelous. I love how hearty each slice appears!

  165. J polello says

    This was delicious and is better than my other go to Lentil Loaf. I served it with garlic rosemary mashed potatoes and green beans. My non-vegan husband ate it up too! The only issue I had was the loaf was a bit mushy. I cooked it a bit longer but it didn’t seem to firm up. I think next time I will add more bread crumbs. It had such a great flavor the mushy texture didn’t matter. This is a keeper, thank you!!!

      • Joscelyn Baker says

        Mine turned out mushy too! I did put exactly 1/2 cup of breadcrumbs in so I don’t know what went wrong. Anyway, the taste is great.

        • Dana @ Minimalist Baker says

          So 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!

  166. Karan says

    I made this today. It is the very best lentil loaf I have ever made and I have gone through many, many recipes. This one is a keeper. Followed the recipe without any change. Will be making this for Thanksgiving for myself and other vegan/vegetarian guests. Thanks!!!

  167. Maggie says

    Yum!!! I’m making this for thanksgiving and your easy vegan gravy plus the vegan biscuits as that is my husbands favorite! Thank you for all the great meal ideas!

  168. Jennifer says

    Hi – this looks delicious! I am allergic to both pecans and walnuts, but other tree nuts I am okay with and love. I saw the substitution suggestion for pepitas and sunflower seeds in the comments, but do you have a nut substitution that you might suggest?

  169. Nicole Fich says

    Looks yummy! How many times do you normally test a recipe before it’s ready for prime time? What do you do with all the versions of basically the same dish? Could be an awful lot of lentil loaf to eat! :)

    • Dana @ Minimalist Baker says

      Ha! This recipe was tested several times before finalizing as it was a little trickier to get the color, texture, and flavor right. We try and salvage all of the other (failed) attempts and use them in other meals.

      • Nicole Fich says

        I can only imagine eating 2, 3, 4 or more lentil loafs in short order (or any other recipe you test several times)! Lentil loaf for breakfast, lunch and dinner! :) Luckily, I’m sure they’re all delicious.

  170. Ian says

    I’m not as experienced in cooking so forgive me if this is a silly question but could I add vital wheat gluten instead of breadcrumbs if I wants a meatier texture?

    Disregard the other comment, I accidentally left the wrong email address.

  171. Ian says

    I’m not as experienced in cooking so forgive me if this is a silly question but could I add vital wheat gluten instead of breadcrumbs if I wants a meatier texture?

  172. Nicky says

    My boyfriend and i just prepared and made this and it’s very overpowering with a walnut flavor (even though we used a mix of pecans and walnuts). I would suggest half the amount of nuts and more veggies or lentils. Thanks for sharing :)

  173. Meghan says

    OMG. I made this tonight and it was absolutely amazing. I kept everything the same and it was perfect. Total comfort food!!

  174. Claudia Paolinelli says

    I just came across your blog and I’m IN LOVE!! I have been trying out all the recipes and I’m very excited to try this for my Thanksgiving dinner! However, I am wondering if you could give me a substitution for mushrooms? I really really dislike them. Also, I am allergic to walnuts, do you have another option for them as well?
    Thank you!!

  175. Rochelle says

    Love all of your recipes, can’t wait to try this one! I’m making this for Thanksgiving and was wondering if I could prepare ahead of time and then not bake until the day of. That should be ok, right? Maybe I could put it all together a day or two before, throw the loaf pan in the refrigerator and bake the day of!?

  176. Lauren E. says

    Just in time for Thanksgiving Dana, thank you. I’ve been searching all week for a delicious vegan loaf to make. Love the mushrooms in it and it’s a beautiful color. Can’t wait to make, your recipes are always easy and Delicious.

      • Sarah Breau says

        The tomato paste adds a little moisture and some rich flavor. I think you could substitute with any vegetable puree, such as pureed pumpkin. Most simply, you could leave it out and increase the vegetable broth or water for texture.

    • Jessica says

      I made this and loved the flavor, however it was incredibly mushy. This was my first time making a vegan meatloaf so I’m wandering where I may have gone wrong. Any tips? I’m thinking maybe I spun it in the food processor too long. I also made a roasted pepper glaze to top it with and it was wonderful. Overall it was a great dish with fantastic flavor. I just need to figure out why it was so mushy so next time I can prevent it from happening.

      • Support @ Minimalist Baker says

        Our best guess is that it was pulsed too long in the food processor. Hope that helps!

  177. Christine Gloeckner says

    I was hoping to make this the day before Thanksgiving. My plan is to leave it in the loaf pan and then reaheat it in the oven. Do you think this will work, or will it end up drying out after being in the oven twice?

  178. Ruchi Jain says

    Hello Dana!

    I love your recipes! I am excited to try this one. I dont eat Mushrooms. Can you please suggest a replacement?

    Thanks you!
    Ruchi

  179. Michelle Ninos says

    I would definitely like to make this for Thanksgiving but I try to prep as much before hand as possible. Do you think I go do all the assembly the day before and bake the day of?

  180. Dania says

    I love everything you make! But I’m not a fan of mushrooms. Do you think this will work without the mushrooms or should it be kept as is? Thanks!

    • Dana @ Minimalist Baker says

      See the above comments! Either leave them out or replace with your favorite vegetable or even baked apples. Good luck!

      • Denise says

        Yes, I want to make this recipe too but I don’t like mushrooms as well. Dana, you said to replace with favourite vegetable. Are there any vegetables you recommend that would work well with this recipe?

        Thank you!!!

  181. Rebecca says

    This sounds delicious!! I’m excited to try this out. My fiance is not the biggest fan of sweet potatoes (probably the only food he doesn’t like!), do you have a recommendation of something to replace those with? Thank you, and happy Thanksgiving!!

    • sallyjrw says

      I just made a vegetarian chili with parsnips and I really enjoyed the flavor it added. You might want to try parsnips instead of the sweet potatoes. If you do, I’d love yo know how it went.

  182. Amy says

    I believe Worcestershire actually contains anchovies and therefore is not actually vegan or even vegetarian. My husband was the one who discovered this recently and I was completely shocked by this news. :/

    • Carie says

      Several brands make vegan Worcestershire, such as Edward & Son’s and Annies, hence why she specified “vegan Worcestershire” in the recipe.