Flavorful, tender and moist without being sticky. The smoked paprika glaze adds a really nice touch, too. I think this is my best vegan meatloaf yet.

Lentil Loaf With Smoked Paprika Glaze [Vegan, Gluten-Free]



For the Loaf:

  • 2 cups cooked lentils
  • 1 cup shredded potato (about 1 medium potato)
  • 1 cup finely chopped celery
  • 1 small finely chopped onion
  • 1 tablespoon garlic, minced
  • 1 tablespoon olive oil
  • 1 cup gluten-free quick oats
  • 1/2 cup parsley
  • 1 cup tomato sauce
  • 1 tablespoon flax meal
  • 2 tablespoons warm water
  • 1 tablespoon thyme, chopped
  • 1 tablespoon rosemary, chopped
  • Salt and pepper, to taste

For the Glaze:

  • 2 tablespoons ketchup
  • 1/4 teaspoon smoked paprika


  1. Preheat oven to 350°F.
  2. Mix the flax meal in the warm water and set aside.
  3. Heat olive oil in a skillet over medium-low heat and add the onion and celery. Season with salt and pepper. Cook until starting to get very soft. Add the garlic and cook a minute or two longer. Remove from the heat.
  4. In a large bowl, combine all of the loaf ingredients including the flax meal and water mixture into a large bowl. Re-season with salt and pepper and stir until well mixed.
  5. Turn the meatloaf mixture into a lightly greased loaf pan.
  6. In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.
  7. Bake at 350°F for 50 minutes.
  8. Allow to cool for at least 10 minutes to cool before removing from the pan.

Nutritional Information

Total Calories: 1515 | Total Carbs: 215 g | Total Fat: 29 g | Total Protein: 68 g | Total Sodium: 1231 g | Total Sugar: 60 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.