Vegan Lentil Meatloaf (no Worcestershire sauce)

This vegan lentil meatloaf is packed with flavour, topped with a sticky-sweet glaze, and baked until golden and satisfying. It’s a nostalgic dinner that feels special but comes together easily with everyday ingredients- canned lentils, carrots, celery, breadcrumbs and spices.

Lentils might not always be the most exciting ingredient, but when they’re done right? So good. A lentil loaf is one of my favourite ways to use them- it gets nice and crispy on the edges, it’s hearty and satisfying, and the leftovers are even better the next day.

And if you don’t believe me that lentils really can be the star of a dish, you have to try this cozy soup and pumpkin lentil spaghetti.

How I make vegan lentil meatloaf that doesn’t fall apart

If you’ve been searching for a homemade vegan lentil meatloaf that actually holds together — no eggs, no mush — you’re in the right place. The secret? A solid binder and just the right balance of wet and dry ingredients.

And here’s a few of my top tips for success:

• Make sure to cook down the vegetables beforehand to release excess water.
• Don’t skip the breadcrumbs, they soak up moisture and help the loaf firm up.
• Let the loaf cool for 10–15 minutes before slicing so it slices cleanly and holds together, just like a classic meatloaf.

Why I don’t use vegan Worcestershire sauce

Most meatloaf recipes- vegan or not- call for Worcestershire sauce. There are a few vegan versions out there, but I couldn’t find any at my local grocery store, so I just used soy sauce instead. It works great and keeps the recipe super accessible. That said, if you do have vegan Worcestershire on hand, go ahead and use it!

Vegan Lentil Meatloaf (no Worcestershire sauce)

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• Author: Olivia Biermann
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 6-8 servings
• Category: mains
• Method: oven

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Description

This vegan lentil meatloaf is packed with flavour, topped with a sticky-sweet glaze, and baked until golden and satisfying. It’s a nostalgic dinner that feels special but comes together easily with everyday ingredients.

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Ingredients

• 2 cans (540mL) brown lentils, drained and rinsed 
• 2 tbsp ground flax + 3 tbsp water
• 1 cup bread crumbs
• 3 tbsp ketchup 
• 1 tbsp soy sauce 
• 1/2 onion, finely chopped 
• 2 celery stalks, finely chopped
• 1 carrot, peeled and finely chopped
• 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp salt 

Tangy BBQ Glaze:

• 3 tbsp ketchup
• 1 tbsp BBQ sauce
• 1 tbsp soy sauce

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Instructions

1. Preheat your oven to 375 degrees F.  Line a 9 inch loaf pan with parchment paper.
2. In a frying pan on medium heat, add your olive oil and veggies and sauce about 5 minutes until onions are translucent.
3. In a large bowl, mash lentils until it becomes a chunky paste. Mix all ingredients together until combined.
4. Use your hands to press mixture into your prepared baking pan.
5. Stir together glaze ingredients until smooth. Spread evenly onto loaf. 
6. Cover with foil, then bake in preheated oven for 35 minutes. Remove foil and bake for another 25 minutes.
7. Remove from oven and let sit 15 minutes before slicing and serving.

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