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Plant Based Meatloaf

The base of this plant based meatloaf is lentils! This recipe is sure to please and delicious.
Prep Time 1 hr
Cook Time 1 hr
350 1 hr
Total Time 2 hrs
Course Main Course


  • 1 Cup Uncooked Green Lentils Cook placing 1 cup to the side
  • 1 Cup Walnut halves Toast at 350 for 10 minutes
  • 2 teaspoons Minced Garlic
  • 2 Cups Finely diced Onion
  • 1 teaspoon Salt
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Black Pepper
  • 1 Cup Finely chopped Celery
  • 1 Cup Grated Carrot
  • 1/3 Cup Grated Apple
  • 1/8 Cup Finely chopped Red Pepper
  • 1 Slice Finely diced Whole Grain Bread I use Dave's Killer Bread
  • 3 Tablespoons Ground Flax Seed
  • 1/2 Cup Ground Oat Flour
  • 1-2 teaspoons Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic Salt


  • Cook 1 Cup green lentils. When done measure out 1 cup and set to the side. Mash the remaining with a fork.
  • Lay walnut halves on a parchment lined cookie sheet. In a 350 degree oven toast the walnuts for 10 minutes or until golden. When cool chop fine.
  • Drizzle pot with oil and heat. Add garlic and onion and saute until soft and fragrant.
  • Add Salt, Cumin, and Black Pepper.
  • Next add Carrot, Celery, Apple and Red Pepper. Cook, stirring until soft. It is important that all the vegetables are finely diced and all the same size.
  • Add the diced bread, finely chopped toasted walnuts, flax and oat flour to the vegetables.
  • Add the mashed lentils and whole lentils and stir everything together.
  • Next add the seasonings and TASTE! Add more until you get the taste you like.
  • Line a loaf pan with parchment paper and press mixture into the pan with a fork pressing firmly to fill.
  • Bake in 350 degree oven for 60 minutes.
  • Wait at least 15 minutes before serving. Turn upside down onto serving plate and remove the parchment paper. Top with barbecue sauce or ketchup.
  • Carefully slice and use a small spatula to serve.
Keyword cleaneating, plant based, plant based meatloaf, vegan