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This lentil loaf recipe is a great hearty dinner entrée that will remind you of the Sunday evening meatloaf that so many of us grew up with. Made from mushrooms and lentils, it's dense and meaty, with a delicious maple ketchup glaze that sinks in as it bakes. This lentil loaf is tender, moist, and full of these beautiful savory flavors that paired so perfectly with the sweet bite of the ketchup glaze. This lentil loaf recipe is a great go-to for family dinner nights or any other occasions when you need a filling main dish. Adapted from Kristy Morgan's recipe for lentil and mushroom loaf.

Maple-Glazed Mushroom and Lentil Loaf [Vegan, Gluten-Free]

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Cooking Time


Ingredients You Need for Maple-Glazed Mushroom and Lentil Loaf [Vegan, Gluten-Free]

For the Loaf:
  • 2 cups green lentils, cooked (about 3/4 cup dry green lentils)
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 8 ounces White Button mushrooms, sliced
  • 2 heaping tablespoons tomato paste
  • 2 tablespoons soy sauce (or tamari, for gluten-free)
  • 1 tablespoon vegan Worcestershire sauce
  • 1 cup gluten-free old-fashioned oats, divided
  • 1/2 cup almond meal

For the Glaze:

  • 1/2 cup ketchup
  • 1 tablespoon coconut sugar, or to taste
  • 1 teaspoon whole-grain Dijon mustard
  • 1 teaspoon apple cider vinegar

How to Prepare Maple-Glazed Mushroom and Lentil Loaf [Vegan, Gluten-Free]

  1. Preheat the oven to 375°F and cover a baking sheet with parchment paper or foil. In a small bowl, mix the glaze ingredients and set them aside.
  2. In a large pan, drizzle olive oil and sauté diced onion over medium-high heat until tender. Add in carrots and celery and cook for 5 minutes on medium heat. Add the sliced mushrooms and sauté until all the vegetables are tender (5-10 minutes), then remove from heat.
  3. Pour the cooked vegetables into a food processor with 1 1/4 cups of the cooked lentils, 1/2 cup oats, tomato paste, soy sauce, Worcestershire sauce, thyme, salt, and pepper. Process for just a few seconds until the ingredients are combined, but not completely puréed. You want them to have a chunky texture still.
  4. Pour the contents into a large mixing bowl, then add the remainder of the lentils, oats, and almonds meal. Stir the ingredients together until they are completely combined and are sticking together well. If the dough is crumbly, add a tablespoon or two of water.
  5. Use your hands to form the contents into a large ball, then place the ball onto the covered baking sheet. Form the ball into a loaf shape. Cover the loaf with half of the ketchup glaze, then bake for 30 minutes. Pull the loaf out of the oven and cover with the remainder of the glaze, then bake for an additional 10-15 minutes. The loaf is done when a form comes out clean. Let it cool for 5-10 minutes before slicing, or it will not cut clean.
  6. Serve.
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Nutritional Information

Total Calories: 2179 | Total Carbs: 201 g | Total Fat: 59 g | Total Protein: 68 g | Total Sodium: 3473 mg | Total Sugar: 36 g Per Serving: Calories: 545 | Carbs: 50 g | Fat: 15 g | Protein: 17 g | Sodium: 868 mg | Sugar: 9 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.

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    1. I didn\’t have almond flour, so I substituted whole-wheat flour, and it tasted fine to me. I think you could successfully substitute white flour, chickpea flour, or oat flour (put raw, dry oats in a blender).

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