• Audrey Green

Lentil Meatloaf (V, GF)

Do you like fiber? Do you reeeeaaally like fiber? Well this is definitely your not-loaf! Full of veggies, flavors, and fiber-rich lentils, there's nothing not to love! I highly recommend serving it with garlic mashed cauliflower or potatoes with greens.

Lentil Meatloaf (V, GF)

Time 60 minutes

Servings 4

Calories 220


  • 3 tbs ground flaxseed

  • 1 15oz can of cooked lentils (or 1 cup dry lentils cooked ahead of time)

  • 1/2 cup mushrooms, diced

  • 1 celery stock, diced

  • 1 carrot, diced

  • 1/2 yellow onion, diced

  • 3 cloves garlic, minced

  • 1/2 tsp cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dried thyme

  • 1/2 tsp salt

  • 1/2 cup oat flour

  • 1/2 cup quick oats

  • 1 tsp vegan worcestershire sauce

  • 1/4 cup your fave BBQ sauce


  1. Make flax eggs by mixing the ground flax with 1/3 cup of cold water. Place in the fridge to thicken up.

  2. Preheat the oven to 350F.

  3. Heat a pan on medium heat.

  4. Spray the pan lightly or add 1/4 cup water. Add the mushrooms, celery, carrots, onion, and garlic to the pan. Saute for about 5 minutes. Add the cumin, garlic powder, onion powder, thyme, and salt and stir. Then remove from heat and let cool.

  5. Puree most of the lentils either in a blender or immersion blender (my fave!). Then add all the cooked veggies from the pan, flax egg from the fridge, oats, oat flour, and worcestershire sauce.

  6. Add parchment paper to a loaf baking pan and give it a good spray. Add the lentil mixture and press with a spatula so that it is all even (ya know, lookin like a meatloaf!) then add the BBQ sauce on top and spread evenly.

  7. Bake for 45-50 minutes, slice, and devour hot!


Serving: 1/4 of recipe | Calories: 220 | Carbs: 32g | Fiber: 12g | Fat: 3g | Protein: 11g

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