This lentil loaf is a hearty, wholesome, and healthy meal that is far better than any old meatloaf. The tomato glaze recipe is made with just 3 simple ingredients; ketchup, yellow mustard, and brown sugar. Even picky eaters will love this sauce on top of your lentil loaf!

Lentil Loaf With Tomato Glaze [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste





Cooking Time



For the Loaf:

  • 1/2 cup lentils
  • 1 bay leaf
  • 1/2 cup pecans
  • 1 small onion, diced
  • 2 large carrots, diced
  • 3 garlic cloves, minced
  • Splash olive oil
  • 1 cup rolled gluten-free oats
  • 3 tablespoons soy sauce or gluten-free tamari
  • 3 tablespoons tomato paste
  • 2 tablespoons flax seed meal
  • 1 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chives
  • 1 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt

For the Glaze:

  • 1/4 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 tablespoon brown sugar


  1. Preheat oven to 375°F.
  2. In a medium saucepan, cover lentils and bay leaf with water. Bring to a boil and simmer for 20 minutes.
  3. Meanwhile, toast pecans in a skillet over medium heat. Stir often and cook until browned and fragrant. Remove from skillet.
  4. In the skillet, combine diced onion, carrots, and garlic in a skillet with a splash of olive oil. Cook for about 10 minutes, or until the carrots are soft.
  5. Drain lentils and reserve 1/2 cup of cooked lentils. Place remaining lentils in a food processor with toasted pecans and sautéed veggies. Add remaining ingredients and pulse until the mixture is well combined. Be sure to stop processing before the mixture becomes a paste. Stir in reserved lentils.
  6. Prepare a 9x5-inch loaf pan by lining it with parchment paper. Press the loaf mixture into the pan.
  7. Mix together all ingredients for the glaze until smooth. Spread the glaze over the lentil loaf.
  8. Cover the loaf pan with aluminum foil and bake loaf in the preheated oven for 25 minutes. Remove the foil and bake 10 more minutes. Cut into slices and serve.

Nutritional Information

Per Serving: Calories: 319 | Carbs: 30 g | Fat: 13 g | Protein: 10 g | Sodium: 714 mg | Sugar: 7 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.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Love the lentil loaf and want to try it today. What kind of lentils can I use? Red, split mung beans or brown. Are canned brown lentils OK?