Lentil Loaf – Life Above the Cafe

Lentil Loaf

So good that you won't ask, "Where's the Beef?"
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Lentil Loaf

Lentil Loaf
May 10, 2021




30 mins.

50 mins.


Meatloaf is one of my favorite comfort foods. I love my traditional Meatloaf recipe, but I’m a big fan of vegetables too. In an effort to add more vegetables to our life, I have developed a Lentil Loaf recipe that is so tasty my husband declared, “I think that I like it better than the original.” It’s funny because I put off making this recipe since I was worried he would miss the beef.

This Lentil Loaf was made using dried brown lentils that I cooked in my pressure cooker. I measured out 1 heaping cup of the dried lentils, sorted through them to remove any bad beans, field debris, and rocks, rinsed them, placed them into my pressure cooker with plenty of water to cover, and a little seasoning salt and onion.

I cooked the lentils on high pressure for 10 minutes. After the timer went off, I let them sit for 10 minutes, and then released the lid. Drain your lentils and use them for this recipe. If you don’t have a pressure cooker, place the lentils in a pot on the stove, cover with water, and cook them for about 20 minutes.

This recipe for Lentil Loaf isn’t vegan, but it could easily be modified to a vegan recipe by replacing the egg and Worcestershire Sauce with vegan alternatives. I have loaded this up with lots of fresh vegetables for extra flavor, and oatmeal since I love it in my traditional meatloaf.

I hope that you’ll try this recipe for Lentil Loaf today, and leave a comment below. Also, for daily updates, follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.


  • 1 and 3/4 cup of cooked lentils
  • 1/3 cup of finely diced white or yellow onion
  • 1/3 cup of finely diced carrots
  • 1/3 cup of  diced red bell pepper
  • 1/3 cup of diced celery
  • 3 – 4 Tbsps. of chopped fresh parsley
  • 1 Tbsp. of minced garlic
  • 1/4 cup of ketchup for the meatloaf filling
  • 1 cup of quick cooking Oatmeal
  • 1 & 1/2 Tbsp. of Worcestershire Sauce
  • 1 large Egg
  • 1/2 – 3/4 tsp. of salt
  • 1/4 – 1/2 tsp. of black pepper
  • 1/2 Tbsp. of oil
  • extra ketchup for topping meatloaf


Note – the prep time includes the time that it takes to cook the lentils.  If your lentils are ready to go then you will have a faster prep time.  Use quick cooking oats for best results.

While the lentils cook, chop and saute the vegetables in the oil until tender.

Preheat oven to 375 degrees Fahrenheit.  Line a 9 x 5 bread pan with parchment paper.  For easier removal, leave a little parchment paper hanging over the sides to form a handle.

Measure out 3/4 of a cup of the cooked lentils and place them to the side.  Mash the rest of the cooked lentils using a potato masher or fork, or use a food processor (I used a potato masher).

In a large bowl, add the mashed lentils, the reserved 3/4 cup of whole lentils, the sauteed vegetables, Worcestershire Sauce, ketchup, egg, oatmeal, parsley, salt, pepper, and minced garlic.  Mix with a spoon until everything is combined.

Pour the Lentil Loaf mixture into the prepared bread pan, top with a little extra ketchup that has been spread out into an even layer.  Bake the Lentil Loaf for about 50 minutes uncovered.  Allow to cool in the pan for 10 minutes before removing and slicing into 1 inch wide pieces.

Note – I salt my lentils while they are cooking and taste them before I stir in the egg to ensure the salt level of the finished Lentil Loaf will be correct.




Additional Photos:

Lentil Loaf
Lentil Loaf
Lentil Loaf
Lentil Loaf

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