Mushroom Lentil Loaf

5 from 1 vote

Savory mushroom lentil loaf is a delicious meatless twist on classic homemade meatloaf.

I’ll admit; I’ve always been a bit of a meatloaf skeptic. Loaves are for bread. Why serve meat in the shape of bread? Is this really necessary? I have a lot of questions about meatloaf.

Regardless, whether you love it, hate it, or it just leaves you existentially confused, meatloaf is a home-cooking classic. Every mom and grandmother seems to have a go-to meatloaf recipe, and no household is complete without this classic homemade dinner.

In my quest to finally overcome my skepticism and embrace meatloaf, I’ve been trying out a bunch of variations on the traditional recipe. Turns out, a lot of my reservations about meatloaf go away when the meat does, too. I’m not vegan, but this mushroom lentil loaf is a delicious vegan “meatloaf” recipe that actually has me totally on-board with meatloaf for once.

Meatloaf, But Hold the Meat

Whether you’re vegan, vegetarian, or just not sold on the idea of ground meat shaped like a loaf, this mushroom lentil loaf is a tasty, meatless twist on classic meatloaf.

I’m a huge fan of anything with mushrooms. They add a perfect, earthy flavor to this lentil loaf. If you’re a mushroom lover, this recipe is a great place to start, especially if you’ve never tried lentil loaf before.

This vegan meatloaf recipe also gets flavor from plenty of other veggies, including onions, carrots, peas, and, of course, green lentils. Meanwhile, spices like thyme and oregano, along with Worcestershire and tamari sauce, help this mushroom lentil loaf achieve a classic, savory meatloaf flavor, without the meat.

Ketchup vs. no ketchup on meatloaf was always a big source of contention in my house. But if you’re team ketchup, finish this lentil loaf off with the classic taste you remember by topping it off with some no-sugar-added ketchup.

Why We Love Lentils

There’s just no way I can talk about this vegan mushroom lentil loaf recipe without spending a second or two on the wonders of lentils.

High protein, high fiber, and low calorie, lentils are really the ideal food. The high protein content makes lentils a great substitute for meat, which is partly why lentil loaf is such a popular variation of meatloaf.

Many people worry that a vegan or vegetarian diet could put them at risk for a protein deficiency, but recipes like this one are a great example of how easy it really is to maintain a high-protein and plant-based diet.

Meanwhile, nutrient-dense lentils also boast a variety of other vitamins, minerals, and health benefits.

Whether you’re a meatloaf lover or a bit of a skeptic, this mushroom lentil loaf is a delicious vegan twist on a homemade classic.

5 from 1 vote

Mushroom Lentil Loaf

This meatless meatloaf is a dream come true, with wholesome ingredients that are tasty as well as nutritious.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 6 people
Serving Size 1 slice
Course Dinner
Cuisine American

Ingredients

  • 2 tablespoons olive oil
  • 1 cup yellow onion diced
  • 1/2 cup carrots diced
  • 2 cups mushrooms chopped
  • 2 garlic cloves minced
  • 2 cups green lentils cooked
  • 1 1/4 cups rolled oats
  • 2 tablespoons tomato paste no sugar added
  • 2 tablespoons tamari sauce
  • 1 tablespoon vegan worcestershire sauce
  • 1 teaspoon dried thyme not ground
  • 1 teaspoon dried oregano
  • 1/2 cup peas cooked

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with foil and spray with nonstick spray.
  • In a large skillet heat the olive oil on medium heat, once hot, add the onion carrots, mushrooms and garlic. Cook for about 8 minutes, or until the vegetables are soft.
  • Transfer the cooked vegetables to a food processor along with 1 cup of the lentils, 3/4 cups of the oats, tomato paste, soy sauce, Worcestershire, thyme, and oregano. Pulse until the mixture is well blended but still a little chunky.
  • Transfer the processed mix to a large bowl and gently mix in the remaining lentils, oats, and peas. Mix just until combined. Form the mix into a loaf shape onto the prepared baking sheet. Bake for 30 to 45 minutes or until firm. If desired, top with no sugar added ketchup.

Nutrition Information

Serving: 1slice | Calories: 369kcal | Carbohydrates: 60g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Sodium: 420mg | Fiber: 10g | Sugar: 5g |
SmartPoints (Freestyle): 3
Keywords dairy-free, Kid-Friendly, Plant-Based, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Not a huge mushroom fan? You can still enjoy savory, vegan lentil loaf. This easy lentil vegetable loaf has all the best qualities of lentil loaf, sans mushrooms.

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

8 Comments

    1. Hi! The mushrooms in this lentil loaf really help the texture and help to hold the loaf together. You could try to omit them and add more lentils, however I can’t guarantee it will turn out.

  1. Can you please break out the amount of lentils? Would it be 2 cups of dried lentils then cooked or 2 cups AFTER they are cooked as they yield different amounts.
    Thank you!

    1. Hi Jeannette, yes you can leave out the peas. You could add more carrot or substitute with chopped green beans if you’d like.

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