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    Home » Recipes

    Homemade Vegan Meatloaf Made With Lentils & Oats

    Jump to Recipe·Print Recipe

    Delicious Homemade Vegan Meatloaf made with lentils and oats. Savory, hearty, and extremely comforting. It goes perfect with my Homemade Vegan Creamed Corn and Creamy Homemade Vegan Mashed Potatoes. 

    Deep South Homemade Vegan Meatloaf

    Seems like everybody’s buying pumpkin candles or cinnamon brooms to make their house smell like Fall. Forget all that! If you make this Deep South Homemade Vegan Meatloaf, I guarantee your house will smell like Fall on steroids. And, unlike those candles and brooms, you can eat this.

    Deep South Homemade Vegan Meatloaf

    OK, I’m going to make this short and sweet because I’m pretty sure you wanna be eatin’, not readin’.

    Yeah, I know there are a ton of “meatless”, lentil, oat, chickpea, whatever loafs out there. So, what makes mine so special? Honestly, not much. But, it’s easy, normal, and delicious just like a regular meatloaf. Which is exactly why everyone who tries it will think you’re awesome.

    Remember, I don’t use ingredients you can’t pronounce. And, I don’t use things that are only grown by some goat herder in Albania on the shores of the Adriatic Sea. It’s Shane…and Simple.

    Deep South Homemade Vegan Meatloaf

    I use lentils for the meat replacement because that’s what I like and they’re awesome. You’re more than welcome to try something else. But, why would you do that? I’ve done all the heavy lifting for you. Seriously, chill.

    Deep South Homemade Vegan Meatloaf
    Deep South Homemade Vegan Meatloaf

    Other than lentils and oats, it’s standard meatloaf ingredients, except for one little thing – NO MEAT! And, that means no heart disease or diabetes. Winner! That also means you could eat this stuff raw if you wanted and it wouldn’t kill you, so get your hands in there and mix it real good!

    FYI, I still prefer mine cooked. But, hey, that’s just me.

    Deep South Homemade Vegan Meatloaf

    Now, all that’s left is to throw it in a baking dish, smother the top with ketchup (that’s how us rednecks do it), and let it cook at 350 degrees for about 45 minutes.

    Use your free time preparing to devour this bad boy; dream about the sandwiches you can make with the left-overs; or, relax and think about the praise you’ll receive for creating such a fine, delicious, and healthy meal.

    Deep South Homemade Vegan Meatloaf

    I have no doubt you’re going to love this vegan meatloaf. It’s…

    • Manly
    • Hearty
    • Savory
    • Easy to make
    • Delicious
    • And, worthy of any praise you shall receive.
    Deep South Homemade Vegan Meatloaf

    Hey, if you make this and not feeling too full and sleepy after you’ve eaten, I sure would appreciate you leaving a comment. Then, go ahead and take a picture; then post it on Instagram; and, then tag the photo #shaneandsimple because I want to see your creation. Gracias!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Deep South Homemade Vegan Meatloaf

    Homemade Vegan Meatloaf

    ★★★★★

    4.8 from 51 reviews

    Print Recipe

    Deep south homemade vegan meatloaf made with lentils and oats. Super satisfying, savory, meaty, hearty and easy to make. It’s nothing like mom’s…it’s better! Ouch.

    • Total Time: 60 minutes
    • Yield: 12 servings 1x

    Ingredients

    Scale
    • 3 cups cooked lentils
    • 2 cups old fashioned oats
    • 1 onion chopped
    • 2 celery stalks chopped
    • 1 green bell pepper diced
    • 1 red bell pepper diced
    • ¼ cup ground flax seed
    • ½ cup dried parsley
    • 1 tsp. ground sage
    • 1 tsp. marjoram
    • 1 tsp. oregano
    • 2 tsp. garlic powder
    • ¼ cup ketchup
    • 2 Tbsp. low sodium soy sauce
    • 2 Tbsp. dijon mustard
    • salt to taste
    • More ketchup for topping

    Instructions

    1. Pre-heat oven to 350 degrees.
    2. Combine all dry ingredients into mixing bowl and whisk together. Add remaining ingredients to the bowl and mix together well. You don’t want to completely mash the lentils, but you do want a somewhat “mushy” consistency. If the mixture seems a little dry, add water or veggie broth for a little more moisture.
    3. Add a thin layer of ketchup to a nonstick 9×13 baking dish or loaf pan. Pour the mixture into a baking dish, press down firmly and evenly, add a layer of ketchup on top of meatloaf.
    4. Bake 45-50 mins.
    5. Remove and let sit for 10-15 minutes before serving.
    • Author: Shane & Simple
    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Category: Entree
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size: 1 slice
    • Calories: 243
    • Sugar: 5.5 g
    • Sodium: 203.5 mg
    • Fat: 1.1 g
    • Carbohydrates: 42.5 g
    • Fiber: 7.8 g
    • Protein: 14.4 g
    • Cholesterol: 0 mg

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    « Five Minute Fat-Free Microwave Potato Chips
    Easy Vegan Brown Gravy »

    Reader Interactions

    Comments

    1. Karen Owen

      January 25, 2023 at 8:18 am

      Hi Shane,
      New to your site. This recipe looks fabulous and will try it. Recipe callls for a 9 x 13 pan. Do you form the meatloaf instead of using a loaf pan?
      Thanks, Karen

      Reply
      • Shane Martin

        January 25, 2023 at 11:17 am

        Hi, Karen! You can do either. It’s really about preference.

        Reply
    2. AL

      November 30, 2022 at 11:13 pm

      I have made this so many times I thought I should finally leave a comment. This is easily the tastiest vegan meatloaf I have had. Everyone in my family loves it and it is so easy to make ahead of time if necessary. Some small tweaks that work for me: I cook my own lentils and add some whole wheat breadcrumbs if the mixture is a little wet. I also add a little more mustard, leave off the ketchup on the top, and double the cooking time.

      ★★★★★

      Reply
    3. TaJuana B

      November 25, 2022 at 10:04 pm

      First time trying this recipe. The test & texture was amazing! I can’t believe how similar in taste & texture it is to the MEAT version!
      I was disappointed that I couldn’t do a better job of getting mine to stay “loafy”. I mashed up some of the lentils and added some of the broth from cooking them. I followed your directions and let it rest for 15 minutes after baking. Maybe next time I will cook the lentils a little more. What about putting them in a food processor for a few quick pulses?
      I still love it and am looking forward to the leftovers. I may try some of the suggestions listed in the comments since I am the only one in my house who has gone to WFPB. Thank you!

      ★★★★★

      Reply
    4. Linda

      August 20, 2022 at 7:06 pm

      This is my go-to vegan meat loaf recipe. I call it, “Eat Loaf.” I would recommend mashing the cooked lentils a bit to make sure they blend in well with the other ingredients. I never have dried parsley on hand so I just leave it out. I frequently send a link to this recipe to others so PLEASE don’t ever remove it from your repertoire, Shane!

      ★★★★★

      Reply
    5. Cindy

      June 29, 2022 at 8:40 pm

      Finally!!!! A delicious veg loaf. Soooooo good. My hubby and I thank you. Made it this morning before work and threw it into the fridge. After work put it in a 350 oven and it took 1.5 hours. So much for having a quick dinner. It was definitely worth the wait. Next time I will make it on a non work day then have leftovers for work days.

      ★★★★★

      Reply
    6. Linda

      January 29, 2022 at 6:23 pm

      This was an amazing recipe. Note to self for next time: No need for much ketchup on top. Delicious enough just a thin layer so as to not overpower all the other flavors.

      ★★★★★

      Reply
    7. Leah

      September 27, 2021 at 4:15 pm

      Does it matter what kind of lentils I use? I have a ton of red lentils on hand and would like to use them up.

      Reply
      • Shane Martin

        September 27, 2021 at 5:06 pm

        You want to use brown, green, or french lentils. Red will turn soft and are better soups and creamy dishes.

        Reply
        • Colleen

          November 08, 2022 at 8:03 pm

          Thx for the tip on how different lentils are for cooking. I never knew that red ones got so soft but WOW makes perfect sense because all of the recipes I use red ones in are in soups and stews lol

          ★★★★★

          Reply
    8. Scott

      July 16, 2021 at 4:25 pm

      I made this last night (along with potatoes topped with your Easy Vegan Brown Gravy), and my wife and daughters didn’t want to leave any for leftovers. They LOVED it, as did I. Looks like we have another family-favorite recipe courtesy of Shane and Simple. Thank you!

      ★★★★★

      Reply
    9. Keri Mager

      July 14, 2021 at 3:38 pm

      Made this recipe and loved it! We had the loaf in tacos, on sandwiches, and all by itself with potatoes! I even have a couple omnivore friends who have made and loved it too! thank you!

      ★★★★★

      Reply
    10. Lori

      June 17, 2021 at 4:57 pm

      Made this and enjoyed it so much!! I put my favorite BBQ sauce on the top and it was delicious!! Your recipes are always keepers!! Thanks so much for sharing your talents with us!!

      ★★★★★

      Reply
    11. Katherine Torrington

      June 12, 2021 at 9:28 pm

      Safe travels to Mississippi, Shane, and all blessings on your move!!

      ★★★★★

      Reply
      • Shane Martin

        June 13, 2021 at 12:19 pm

        Thank you!

        Reply
      • Robin

        July 03, 2021 at 5:08 pm

        I made this last night and loved it! I couldn’t believe it was even better today as a “Meatloaf Sandwich! I ate it cold. Yummy! Thanks for the great recipe!

        ★★★★★

        Reply
    12. Jo-Anne Lowe

      June 07, 2021 at 3:07 pm

      Wonderful meat loaf! My daughter picked this (and the scalloped potatoes and stuffing) to make for me when I recently had rotator cuff surgery. Nice treat by her and great choice for a gal who couldn’t cook for a few weeks. Shane’s recipes are always dependable and tasty- think Carrot cake!

      ★★★★★

      Reply
    13. Carol

      June 04, 2021 at 7:16 pm

      Do you think this recipe would hold together well as burgers on the grill?

      ★★★★★

      Reply
      • Shane Martin

        June 07, 2021 at 12:11 pm

        I’ve never tried it but I think it’s a great idea and worth experimenting:)

        ★★★★★

        Reply
    14. Bonnie Hawker

      March 17, 2021 at 2:16 am

      Made this tonight for the first time (just with the addition of about 3TBLS water) and it was delicious- even my meat eating husband loved it.
      Thanks for the recipe!

      ★★★★★

      Reply
      • Ron Livecchi

        February 02, 2022 at 6:03 pm

        I love the taste of this lentil loaf. We had some of it the night that I made it. The next night I added about a 1/4 of a cup of water to it, covered it tightly with aluminum foil and baked it for 60 minutes. That ‘sautéed’ the veggies, so I think that the next time I make it, I’ll sauté the veggies before I mix them into the other ingredients.

        Shane, thanks for all of your great recipes. You are my go to source for plant based recipes!

        ★★★★

        Reply
    15. Jan

      February 09, 2021 at 8:11 am

      My husband and I both loved this!
      I hadn’t cooked dry lentils before so I didn’t know how many would make 3 cups. Let’s just say I’ll be making lentil soup today.

      ★★★★★

      Reply
      • Shane Martin

        February 09, 2021 at 10:03 am

        Haha, nice, Jan! Good thing I have a recipe for that too;)

        Reply
      • Linda

        August 20, 2022 at 7:08 pm

        A pound of brown lentils makes a little bit more than 6 cups. So I use 3 cups for the recipe and put 3 cups in the freezer for the next time I make this. Saves time that way.

        Reply
    16. Sheryl

      December 29, 2020 at 8:58 pm

      This is a great recipe! But I now need to make it for friends who are oat intolerant. What’s a good substitution for the oats (non gluten)? Any ideas?

      ★★★★★

      Reply
      • Shane Martin

        January 01, 2021 at 1:15 pm

        Hi, Sheryl! Try this Chickpea Meatloaf recipe. It’s actually my favorite and uses no oats. https://shaneandsimple.com/chickpea-vegan-meatloaf/

        Reply
    17. Paula

      December 05, 2020 at 7:59 am

      My first try at lentils not in soup. Substitutes zucchini for peppers and used bbq sauce, cooked 1/2 in muffin tins which I preferred because easy freezer snack, I like the crisp from the air fryer! Thanks!

      ★★★★★

      Reply
      • Shane Martin

        December 05, 2020 at 9:22 am

        Excellent and excellent idea!

        Reply
    18. Luci

      October 01, 2020 at 11:27 pm

      Wow, so many sandwich comments! Believe it or not, I’ve never had a meatloaf sandwich, haha! Do you make them with hot or cold meatloaf? What are tasty condiments or additions to these sandwiches? I’ve never been a big fan of real meatloaf, but after all these yummy reviews I can’t help but give this a try! And I’m looking forward to these famous sandwiches too lol! Also, I love your BBQ sauce from the pulled pork recipe, would that be good on top of this meatloaf, and on the sandwiches?

      Reply
      • Shane Martin

        October 02, 2020 at 2:46 pm

        Hi, Luci! Yes, it makes a great sandwich hot or cold. My go-to condiments are ketchup and my cashew mayo. Dijon mustard is good too. And, yes, the BBQ sauce is great on top and on the sandwich:)

        Reply
    19. Debra

      September 14, 2020 at 1:25 pm

      This is so good! Thanks so much!!!

      Reply
    20. Tara

      September 08, 2020 at 2:59 pm

      Thank you so much for this recipe, Shane. I’m trying to go plant-based and it can be a real struggle at times but now I believe I can do it. This recipe is the first one I’ve tried that was filling and familiar. I’ve already bookmarked more of your recipes to try.

      Reply
      • Shane Martin

        September 08, 2020 at 3:26 pm

        Thank you, Tara, and you can do it! Please don’t hesitate to reach out with any questions or comments.

        Reply
      • Tara

        September 10, 2020 at 9:55 am

        I just saw my rating didn’t shown up. Had to come back and fix that. This really is the best, taste, texture, everything is spot on. And soooo good on a sandwich too.

        ★★★★★

        Reply
    21. Suzi

      August 31, 2020 at 4:12 pm

      This really surprised me!! The ingredients seem so tame/ ordinary and i thought the result might be a boring loaf. NOPE!! I baked 6 mini loaves and stashed em in the fridge in glass boxes for later in the week. Sliced a loaf in half lengthwise and baked again to warm and crisp up a bit in the toaster oven, for lunch today. Excellent even without the glaze. Put on a healthy bun with vegan mayo and ketchup. DELICIOUS!!! Thanks again, Shane!!

      ★★★★★

      Reply
    22. Roz

      August 22, 2020 at 9:49 pm

      Shane, this recipe is another winner! Easy to prepare and so delicious!
      This is a loaf I will be making all the time! Thanks so much!!

      ★★★★★

      Reply
    23. Amelia

      August 12, 2020 at 7:46 am

      I need to make this immediately. I need to be more manly! I’ll report back and let you know how it came out when I’m done shaving 😀

      Reply
    24. M

      April 04, 2020 at 9:04 pm

      Hi Shane,

      Just wanted to let you know I LOVE this recipe! It is very forgiving if you do a lot of creative substitutions. I had to make due with what I could get in the grocery store (due to food shortages during this outbreak) and at home I subbed in Panko crumbs for half the oatmeal, diced peppers and carrots and bit of green onion for the onion, and a mix of different herbs and spices I had at home. It tastes even better after a day in the fridge and freezes great. This will definitely be a staple for me!

      Reply
    25. MJ Walls

      March 17, 2020 at 10:37 pm

      Fantastic recipe. I’ve made several times but today I don’t have peppers, could I substitute shredded carrots, or would that make it to sweet?

      Thanks, love ALL your recipes!

      ★★★★★

      Reply
      • Shane Martin

        March 18, 2020 at 10:29 am

        I think it would be fine. But, regardless, it’d be a healthy mistake if it didn’t necessarily work:)

        Reply
    26. Rachel C.

      February 19, 2020 at 7:38 pm

      Yummy! I made 2 loafs to please my whole family. One loaf with the ketchup and another loaf with BBQ sauce. Me and my 3 youngest kids love ketchup. My husband and our oldest kid loves BBQ sauce. Both loafs were delicious.

      ★★★★★

      Reply
    27. Emily

      February 10, 2020 at 8:12 pm

      First time making a meatloaf or a non-meatloaf, super yum and even better the next day. Mine came out a bit more crumbly rather than loaf-y, though, not sure if I need to add a bit of the liquid from the boiling of the lentils or if I need to mash all the ingredients to make it bind together… Your thoughts? Either way, I’ll be making again!
      Oh, and I didn’t have a 9×13, just an 8 x 12 and put the rest in 6 pack muffin pan. Still yum, but crumbly for both the pans.

      ★★★★★

      Reply
      • Shane Martin

        February 10, 2020 at 11:36 pm

        That’s great, Emily! Yes, I would try mashing the ingredients a bit more, but you could always add a little more broth. That should help a bit. Blessings.

        Reply
    28. Katharina

      February 06, 2020 at 10:57 am

      This was very good . I wanted to take a picture but not sure how to upload it. My husband and I have been Vegan since before Thanksgiving and we really liked this. I didn’t have the flax so I used whole wheat I’m wondering if the flax would have made it a little more dense. Looking forward to crumbling and using for bolognaise and for sandwiches . Thank you!!!

      ★★★★

      Reply
      • Shane Martin

        February 06, 2020 at 2:28 pm

        Hi, Katharina! I’m so glad you enjoyed the lentil loaf. Yes, the flax works like a binder so it’s possible. But, as long as it’s good:) Right? Thanks for reaching out and sharing your story. I really appreciate it and am so excited for you. Blessings.

        Reply
    29. Jana

      February 02, 2020 at 1:11 pm

      I’m giving it a 5 star, even though it’s still in the oven! I taste-tested it a couple of times during the mixing and it was good then, so I’m sure it’s going to be fantastic when it’s actually cooked! The only thing I did differently was use fresh parsley simply because I didn’t have dried. (Usually the other way around!) I made this recipe because you repeatedly said it makes a great sandwich. I’m sure my husband will appreciate it. Thanks for the recipe!

      ★★★★★

      Reply
      • Shane Martin

        February 02, 2020 at 1:15 pm

        Thanks, Jana! I hope it meets your expectations:) And, yes, we love making sandwiches out of it the next day. Yum Yum!!! Blessings.

        Reply
    30. Jenn

      January 22, 2020 at 4:15 pm

      We’ve made lots of different plant-based loaves. but this one stood out for a few reasons. It’s no-fuss and comes together quickly with ingredients I already had on hand. The only planning ahead was for the lentils, since I didn’t have any canned. Without sautéing, the vegetables maintained a good amount of texture, which my family really liked. And last but not least, it made enough that I didn’t have to double the recipe! Fed five of us with leftovers for lunch the next day. This will definitely go into rotation.

      ★★★★★

      Reply
      • Shane Martin

        January 22, 2020 at 10:44 pm

        Jenn, thank you so much and I’m so glad you all enjoyed it. Blessings.

        Reply
    31. Lori

      November 21, 2019 at 2:38 pm

      thoughts on putting into muffin tin? Thank you!

      Reply
      • Shane Martin

        November 21, 2019 at 4:23 pm

        Go for it. I’ve had tons of responses from people doing that. They say it works great!

        Reply
    32. Gail Wyatt

      November 02, 2019 at 11:49 am

      Just took the loaf out of the oven. Wonderful flavors!
      We are having this tonight for dinner with mashed potatoes and green beans! Yummy!
      Thx

      Reply
      • Shane Martin

        November 02, 2019 at 3:55 pm

        You are welcome, Gail! And, sounds amazing. Enjoy dinner:)

        ★★★★★

        Reply
    33. Frank McLaughlin

      October 29, 2019 at 9:56 pm

      This looks amazing Shane! Can’t wait to try it! I can taste it already!

      Reply
      • Shane Martin

        October 29, 2019 at 10:39 pm

        Thanks, Frank! I hope you enjoy it. Peace.

        Reply
    34. Jennifer Ringgold

      October 25, 2019 at 9:31 pm

      Delicious! Used a loaf pan and came out perfectly! Thank you for yet another awesome recipe!!

      ★★★★★

      Reply
      • Shane Martin

        October 26, 2019 at 1:25 am

        Jennifer, that’s great! Thanks so much for reaching out and letting me know. I’m so grateful you made it. Please don’t hesitate to ever reach out with a comment or question. Keep cooking and blessings.

        Reply
    35. jan

      October 11, 2019 at 6:46 pm

      I’m about to make this for Thanksgiving and realized I only have quick oats on hand. Will that do or is it best to get the regular ones?

      Thanks,
      jan

      ★★★★

      Reply
      • Shane Martin

        October 12, 2019 at 9:52 am

        Jan, I’ve never made it with quick oats but I’m a big fan of “use what you got.” But, if you are able to use old-fashioned rolled oats they would be best. I would say maybe add an extra 1/2 cup of the quick “just in case.” if you decide to use the quick type. 🙂 Hope you enjoy it. Let me know how it turns out. Blessings.

        ★★★★★

        Reply
        • Jan

          October 12, 2019 at 9:25 pm

          I got the whole oats and am waiting for it to come out of the oven 🙂
          I’m curious how it will stick together.

          Jan

          Reply
          • Jan

            October 13, 2019 at 12:52 am

            It’s yummy.the recipe made a lot si I will freeze half of it.
            Have you tried it topped with vegan cheese?

            Thanks,
            Jan

            ★★★★★

            Reply
            • Shane Martin

              October 13, 2019 at 9:35 am

              Jan, that is so great! Thank you for reaching out and I’m pumped you enjoyed it. It freezes well and makes a great “meat”loaf sandwich. And, yes, with a little vegan cheese on some bread is absolutely amazing:)

    36. Katherine

      August 28, 2019 at 1:24 pm

      Very good. I appreciated the taste and how appealing it looked, but also the easy ” normal” ingredients and kitchen tools for assembly.

      ★★★★

      Reply
    37. Katherine

      August 28, 2019 at 1:22 pm

      Really good. I appreciated the taste and how good it looked, but also easy ” normal” ingredients and usual kitchen tools for assembly.

      ★★★★

      Reply
    38. Sharon

      August 05, 2019 at 2:40 pm

      I would like to make this I’m a 8 x8 pan. Do I just cook 1 cup of lentils? And how much oats? It’s just me so a 9×13 would be way too much.

      Reply
      • Shane Martin

        August 05, 2019 at 5:19 pm

        You may be able to fit it all in an 8×8. It would just be a thicker meatloaf.

        ★★★★★

        Reply
    39. Timesaflyin

      June 16, 2019 at 11:25 pm

      Well, I made this for lunch today after making your sausages this morning. I had a handful of matchstick carrots I needed to use so chopped them and added to the mix. Also finely chopped a couple of leaves of kale since it is prolifically growing in my garden. I spread the mixture in a 9″x11″ pan to bake but I just had to sample the mix before baking. YUM.

      Okay, so now I have to tell you that as I’m getting things cleaned up I realize I failed to put the oats in the mix but I wasn’t going to take it out of the oven! Baked it, cooled it, and ate it. It was GOOD. Surprisingly, it was not runny but wouldn’t exactly have been able to slice it I don’t think if it had been in a loaf; I just cut it into large squares and served.

      I’m definitely making it again but next time I’ll try to remember the oats. Thanks for your great recipes.

      Reply
      • Shane Martin

        June 17, 2019 at 7:56 am

        I’d love to tell you I’ve never done that but I have. And, I just let it cook too:)

        Reply
    40. Linda

      May 27, 2019 at 10:35 am

      I just love this recipe and make it so often…when it’s gone i make another…we enjoy it so much – thank you

      Reply
      • Shane Martin

        May 27, 2019 at 9:44 pm

        Thank you, Linda, for reaching out! It’s one of our faves too.

        Reply
    41. Colleen

      April 05, 2019 at 4:24 pm

      I thought this was really good. Next time I would just smash it down more in the pan so it doesn’t crumble when I am cutting it. Flavor is great!

      Reply
      • Shane Martin

        April 05, 2019 at 5:00 pm

        Thank you, Colleen!

        Reply
    42. Alissa

      February 26, 2019 at 10:30 am

      A staple in our house – so yummy, and I freeze leftovers to use in a time crunch during the week at a later time.

      ★★★★★

      Reply
      • Shane Martin

        March 04, 2019 at 9:09 am

        Makes a good sandwich the next day:) Just sayin’…

        Reply
    43. Mary Doris

      February 13, 2019 at 5:29 pm

      I have everything bar the flax or chia seeds. What do I do? I do want to make this for Valentine’s Day. Thanks.

      Reply
      • Shane Martin

        February 13, 2019 at 9:01 pm

        You can replace the flax with an equal amount of whole wheat flour. Hope this helps.

        ★★★★★

        Reply
    44. Christopher

      January 07, 2019 at 2:22 pm

      This was amazing, hands down best veggie meatloaf. I have come across. Thanks.

      ★★★★★

      Reply
      • Shane Martin

        January 07, 2019 at 5:17 pm

        Wow! Thanks so much, Christopher. So glad you enjoyed it. HINT: it makes a great sandwich the next day after it has sat in the fridge. OK, carry on:)

        Reply
    45. Kim Clark

      December 25, 2018 at 9:26 am

      Thanks for recipe I read commets about dry lentils vs cooked so was unable to make in one setting…..lol also I saw that it was not to be smashed….lol and seems to have needed more oats…..but tasted a little taste great, plan to serve for christmas….. And will save all that is not eaten……thanks for recipe?

      Reply
      • Shane Martin

        December 25, 2018 at 9:58 am

        Thank you, Kim! Merry Christmas ?? HINT: it makes a great sandwich the next day?

        Reply
    46. Rene Barth

      December 18, 2018 at 10:51 pm

      I used TVP in place of the lentils and nutritional yeast. Everything else was the same. It smelled like real meatloaf when it was cooking. It was marvelous and tasty. Your mix of spices and green peppers made the difference. Can’t get my husband to make the switch yet. I have the meatloaf and he has the roast. I love meatloaf night. oh so good.

      Reply
      • Shane Martin

        December 19, 2018 at 9:53 am

        That sounds great, Rene. Love your alterations. Cooking is all about exploring and adapting. Thanks so much for the kind words and hope you have a great Christmas!!!

        ★★★★★

        Reply
    47. Robin

      November 21, 2018 at 6:08 pm

      Hi, I am planning to make this meatloaf recipe tomorrow. Can I use canned lentils?
      Thank you

      Reply
      • Shane Martin

        November 21, 2018 at 6:09 pm

        Yes! Be sure to rinse and drain.

        Reply
    48. Julie

      November 06, 2018 at 4:55 pm

      Hello! I made this last night, and I really loved this recipe. I’m not a huge ketchup fan, so I added barbeque sauce to half of my loaf and both halves were amazing! Even the half with the ketchup. Thank you for sharing this recipe – I look forward to trying more from you.

      ★★★★★

      Reply
      • Shane Martin

        November 06, 2018 at 5:22 pm

        Julie, that’s so awesome. And, I love the idea of adding BBQ sauce. Way to make it work for you. So glad you all enjoyed it and thanks so much for reaching out!

        ★★★★★

        Reply
        • Bee

          August 05, 2020 at 12:22 am

          I hate ketchup and barbecue sauce or any commercial sauces. Can you suggest something that I can make?
          Thanks

          Reply
          • Shane Martin

            August 05, 2020 at 10:41 am

            You could try marinara or just tomato paste with a little salt and pepper.

            Reply
    49. Loryn

      October 31, 2018 at 11:18 am

      This recipe is so good! I found an awesome use for leftovers, too. Crumble the meatloaf up into large chunks and bake on a silpat at 400 for 15 or so minutes. Then serve it over pasta and sauce to make a lentil bolognese. It’s delicious!

      Now I need to try your baked onion rings!

      Reply
      • Shane Martin

        October 31, 2018 at 11:37 am

        Wow! That’s sounds amazing!!! Thanks so much for sharing and so glad you enjoyed it.

        Reply
    50. Laurette LeVine

      October 24, 2018 at 12:08 am

      What type of lentils do you use? The photos look like they are brown. Would any kind work? Red, green, brown? Appreciate your recipes and site. Thanksgiving here we come!!!

      Reply
      • Shane Martin

        October 24, 2018 at 10:43 am

        I like brown or green just because they are bigger and more meaty. Red and yellow tend to be much too soft for a loaf.

        Reply
    51. Adrienne

      October 07, 2018 at 4:09 pm

      Delicious! Thank you for our new favorite “meatloaf”. Made exactly as described except for the marjoram (didn’t have any) and the sage (don’t like that flavor for meatloaf). Baked in a 9X13” pan. Nice crust and still moist/chewy inside. Omni approved by my (still) meat lover husband.

      ★★★★★

      Reply
      • Shane Martin

        October 07, 2018 at 5:55 pm

        Thank you, Adrienne! So good to hear and pumped everyone enjoyed it. I really appreciate you sharing with me. Stay on him and eventually he’ll come around. Stay the course:) Blessings!

        ★★★★★

        Reply
    52. Amy

      October 01, 2018 at 3:11 am

      Tasted great. However wanted a loaf that sliced like meatloaf does. I used a loaf pan. Had I used a rectangular pan still would not have been firm.

      ★

      Reply
      • Shane Martin

        October 01, 2018 at 11:03 am

        Amy, thanks for responding. I went back and checked the recipe because mine doesn’t ever come out “mushy.” There was a typo with the oats. It should 2 cups of oats. That should help and letting sit for 10-15 mins. before serving allows it to firm up too. Hope this helps.

        Reply
        • Amy

          October 10, 2018 at 12:48 pm

          Thanks Shane. Might give it another go then.

          Reply
          • Shane Martin

            October 10, 2018 at 2:47 pm

            Good luck!!!

            Reply
    53. Diane

      September 23, 2018 at 7:18 pm

      Question: Does the 1/2 cup of ketchup go in the mixture or is that for the top and bottom?

      I used a glass loaf pan. My loaf was a very mushy even after cooking an extra 3O minutes. Any suggestions?

      BTW it still tastes delish!

      Reply
      • Shane Martin

        September 24, 2018 at 6:10 pm

        Spread 1/4 cup on bottom and add remainder to meatloaf. You can also add 1/2 cup extra oats as well.

        Reply
    54. Sylvia

      September 20, 2018 at 8:34 am

      This recipe looks so delicious. I am going to make it very soon, only would like to know how much dried lentils to cook to make the 3 cups of them, please?

      Reply
      • Shane Martin

        September 20, 2018 at 8:59 am

        One cup of dry will give you 2 1/2 cooked. I will use 2 cups dry and make extra so I have leftover lentils for lunch, etc.

        Reply
        • Veronica Lamb

          February 05, 2019 at 11:29 am

          Hey Shane,
          When you use 2 cups dry lentils, how much water are you using?

          Reply
          • Shane Martin

            February 06, 2019 at 8:55 am

            The recipe calls for 3 cups of “cooked” lentils. But, when cooking, it’s 3 cups of water per 1 cup of lentils. So, for two cups of dry lentils you would use 6 cups of water.

            Reply
            • Veronica

              February 06, 2019 at 11:57 am

              Thank you!!!

    55. Melissa

      August 15, 2018 at 7:53 am

      Im really excited to try this, but we are not pepper eaters. Any suggestions for replacement or can I just leave them out? Thanks for all your great recipes 🙂

      Reply
      • Shane Martin

        August 15, 2018 at 8:09 am

        Melissa, excited you are going to make this. Yes, just leave the peppers out. It’ll do just fine:) And, you are most welcome for the recipes. Thanks for reaching out! Enjoy the “meat”loaf:) Peace and feast.

        ★★★★★

        Reply
    56. SK

      August 08, 2018 at 5:46 pm

      OMG. Made this for my husband today. He cannot stop raving. Said I was becoming his best wife.? He must have thanked me four times already. He is excited about having more of it later while watching “Better Call Saul.”

      Rocked his newly vegan world.

      This is a keeper. Will use it to impress dinner guests.
      THANKS!!!!!

      ★★★★★

      Reply
      • Shane Martin

        August 08, 2018 at 6:11 pm

        Wow! Thanks so much. BTW, Better Call Saul is my favorite show:)

        Reply
    57. Nancy

      August 04, 2018 at 2:59 am

      In step 3, is there anything I an use other than my veggie brother? Seems kind of cruel! Lol.

      Terrific recipe, in all seriousness! ❤

      Reply
      • Shane Martin

        August 04, 2018 at 8:39 am

        OMG! That’s hilarious. I hate auto-correct:) Thanks so much for pointing that out, but it is pretty funny. LOL! So glad you enjoyed the recipe, Nancy. Peace.

        ★★★★★

        Reply
        • ALICE VEGA

          November 06, 2020 at 3:35 pm

          I don’t see broth mentioned in the recipe. Nancy commented on the misspelling/auto correct ??? Was it omitted? Confused here! Love your recipes Shane!

          ★★★★★

          Reply
    58. Lisa

      April 29, 2018 at 11:26 pm

      I think I goofed this on a couple of steps. All of my veggies ended up being about 1 1/2 cups each. The mixture ended up being on the wetter side, but not mushy, should I have mashed some of the lentils first? I also baked it in a loaf pan, it just barely fit. It wasn’t until after I cut up the loaf and attempted to plate it that I thought about your picture. Did you use a 9×13?

      The flavor is definitely there! Lastly, I just wanted to confirm, that’s 1/2 CUP of dried parsley? I’ve just never had a recipe call for that much before so I got a little nervous and didn’t put that much in.

      Thank you for your “no bs” recipes. It can be hard finding good recipes without having to go get some random ingredients that you’ll probably never use again.

      ★★★★

      Reply
      • Shane Martin

        April 30, 2018 at 3:53 pm

        Lisa, be sure the lentils are cooked really well. I don’t “mash” them, but they do get mushed a little during the mixing process. Yes, I do 1/2 cup of dried parsley and though the picture shows it in a 9×13, I will bake in a loaf pan sometimes. But, I think it cooks better in a 9×13.

        I am glad it tasted good:) Try again and let me know how it turns out. Thanks for the response. Blessings.

        Reply
    59. Michelle

      April 28, 2018 at 10:35 am

      This has become a regular menu item in our house. Thanks for creating, testing and sharing the good stuff.

      Reply
      • Shane Martin

        April 28, 2018 at 10:55 am

        Michelle, this makes me smile. It’s my pleasure. And, glad you enjoy it! Thanks for letting me know.

        Reply
    60. Stephanie

      March 08, 2018 at 8:19 pm

      I really don’t like flax…think this recipe would be ok without it?

      Reply
      • Shane Martin

        March 08, 2018 at 9:16 pm

        Yes, you can try equal amounts of chia or just try without it.

        Reply
      • Grace

        October 18, 2019 at 11:11 am

        I made this for my newly vegan husband and it smelled amazing and tasted good. Unfortunately I forgot the flax so it was mushy. However, it totally firmed up when chilled and I made him great meatloaf sandwiches!

        Reply
        • Shane Martin

          October 18, 2019 at 11:58 am

          Hey, Grace. Believe it or not, I do that all the time:) Oh, well. I guess you’ll just have to make it again. LOL! So glad you all enjoyed it. Blessings.

          Reply
    61. Wendy

      March 06, 2018 at 6:04 pm

      Very good!

      Reply
    62. Amy

      February 02, 2018 at 6:22 pm

      Would this work well to cut and freeze in slices? I am the only WFPB eater in my household and I don’t think I could or would want to take take down a whole loaf in one sitting.?
      Thanks for the recipe. It sounds delicious and the pictures are amazing. Can’t wait to cook this up!

      ★★★★★

      Reply
      • Shane Martin

        February 02, 2018 at 7:20 pm

        LOL! You can do it:) But, seriously…yes, it freezes well in our experience. Thanks for the feedback. I hope you enjoy it!

        Reply
      • Candace

        August 25, 2020 at 3:50 pm

        I do them in muffin tins. It is then a single serving for you. I then freeze and foodsaver them. I am the only in my house too that is vegan so that is what I do. I make my meatloaf in large muffin tins.

        Reply

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