There’s something timeless about a classic meatloaf—it’s comforting, hearty, and perfect for gathering around the dinner table. But if you’re looking to go meatless without sacrificing flavor or texture, this Vegetarian Meatloaf is your new go-to dish. It’s packed with protein-rich lentils, savory oats, and a medley of herbs and spices, all held together with a delicious marinara glaze. Whether you’re a dedicated vegetarian or just trying to eat more plant-based meals, this loaf delivers the satisfying experience of traditional meatloaf with a wholesome, veggie-forward twist.

Vegetarian Meatloaf (Lentil Loaf)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This savory lentil and oat veggie loaf (Vegetarian Meatloaf) is a hearty, meatless take on a classic comfort dish, packed with tender lentils, oats, and flavorful herbs. Topped with a rich marinara glaze, it’s perfect for a cozy family dinner or as a standout vegetarian option at gatherings.

• Author: Amanda MacArthur
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Entrees

Ingredients

Scale 1x2x3x

• 2 cups vegetable broth (for extra flavor)
• 1 teaspoon sea salt
• 1 cup green or brown lentils, rinsed
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 cup rolled oats (for more texture than quick oats)
• 3/4 cup shredded sharp cheddar or smoked gouda (for a deeper flavor)
• 1 large egg, beaten (or flax egg for vegan option)
• 1/2 cup marinara sauce (plus extra for topping)
• 1 tablespoon tomato paste (for richer flavor)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• Olive oil for greasing

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the Lentils:
   In a medium saucepan, bring vegetable broth and salt to a boil. Add lentils, reduce to a simmer, cover, and cook for 25-30 minutes until lentils are tender and liquid is absorbed. Drain any excess liquid if needed and lightly mash the lentils, leaving some whole for texture.

2. Sauté the Aromatics:
   While lentils cook, sauté diced onion and minced garlic in a little olive oil over medium heat until soft and fragrant, about 5 minutes. Set aside to cool.

3. Combine the Ingredients:
   In a large mixing bowl, combine mashed lentils, sautéed onion and garlic, oats, shredded cheese, beaten egg, marinara sauce, tomato paste, oregano, smoked paprika, parsley, seasoned salt, and black pepper. Stir until fully incorporated.

4. Shape and Bake:
   Lightly grease a loaf pan with olive oil or use parchment paper for easy removal. Spoon the mixture into the pan and smooth the top with the back of a spoon. Spread a thin layer of marinara sauce over the top for extra moisture and flavor.

5. Bake the Loaf:
   Bake at 350°F (175°C) for 40-50 minutes, or until the loaf is set, the edges are golden, and the top looks slightly dry.

6. Cool and Serve:
   Let the loaf cool in the pan for 10 minutes, then run a knife around the edges to loosen. Turn the loaf onto a serving platter. Slice and serve with extra marinara sauce or your favorite side dish.

Why Lentils Make the Best Meatless Loaf

Lentils are a star ingredient in vegetarian cooking for a reason. They’re nutrient-dense, affordable, and packed with protein and fiber. Plus, their earthy flavor and hearty texture make them an excellent base for a meatloaf. When cooked and mashed, lentils bind beautifully with other ingredients to create a loaf that’s moist, firm, and sliceable—just like the classic comfort food.

Tips and Tricks for the Best Vegetarian Meatloaf

• Texture is Key: Mash the lentils enough so they bind with the oats, but leave some whole for a nice, hearty texture. Over-mashing can result in a too-soft loaf.
• Moisture Balance: If the mixture feels too wet, add more oats or a bit of breadcrumbs to help it firm up. If it’s too dry, add an extra splash of marinara.
• Cheese Choices: While cheddar or gouda adds a savory depth, feel free to experiment with mozzarella for a milder flavor or nutritional yeast for a vegan-friendly cheesy taste.
• Glaze it Right: Don’t skip the glaze! It adds flavor and moisture. A mixture of marinara and tomato paste gives it a rich, tangy finish, but you could also try a barbecue sauce for a smoky twist.
• Let it Rest: Allow the loaf to cool slightly before slicing. This helps it firm up and hold its shape when served.

Serving Suggestions

This vegetarian meatloaf is delicious as the centerpiece of a meal. Pair it with classic sides like mashed potatoes, roasted vegetables, or a crisp green salad. It’s also excellent in sandwiches the next day—just slice thickly and layer with fresh greens, tomato, and a smear of mayo or mustard.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Slice and freeze for easy individual portions. Just wrap in parchment and freeze in a zip-top bag. Reheat slices in the oven or a toaster oven for best results.

Why You’ll Love This Recipe

This vegetarian meatloaf hits all the right notes—it’s savory, hearty, and satisfying, with just the right balance of textures. It’s a recipe that can easily adapt to different diets, and it’s perfect for meal prepping. Best of all, it’s a crowd-pleaser that will impress even meat-lovers.

Whether you’re cooking for a cozy family dinner or bringing a dish to a gathering, this vegetarian meatloaf is sure to be a hit. Give it a try, and let it become a new comfort food classic in your kitchen!

And when you do, let me know what you think!