JUMP TO RECIPE
When I was young, my mom would make the most amazing meatloaf. It might not have been every kid’s favorite meal, but I absolutely loved it! It was juicy, flavorful, and always hit the spot. I can still remember the crisp crust like it was yesterday. My brother enjoyed it too, even though he wasn’t a fan of veggies, which he would often hide behind the fridge! We used to laugh about it when we were kids, knowing his secret.
Inspired by my mom’s recipe, I’ve created a fully plant-based version of her meatloaf, borrowing a few ingredients from another recipe on my blog—Not Your Mama’s Meatloaf. The sauce on this loaf is a must-have. It’s packed with warm, antioxidant-rich flavors from cinnamon, ginger, and cloves. If you end up with extra sauce, it makes a perfect dip. And if you love it, you’ll adore my Best-Ever Homemade BBQ Sauce, which is out of this world.
This Magical Lentil Loaf is brimming with flavor from wholesome ingredients. Lentils take the place of meat in this recipe. Not only are they easy to prepare, but they’re also a superfood.
Here’s why lentils are amazing:
This recipe is…
For those avoiding eggs or dealing with allergies, this loaf uses a flax egg to hold everything together perfectly. The simplicity of this recipe is great. Cook some green lentils, sauté some veggies, blend it all, and pop the mixture into a loaf pan. Magic!
Here’s my Magical Lentil Loaf recipe, just in time for Canadian Thanksgiving! It serves six and pairs wonderfully with a hearty salad like my Juicy & Crunchy Kale Salad or Roasted Cauliflower Salad. For dessert, consider my no-bake pumpkin pie or pumpkin spice cake!
Enjoy this loaf whether you’re celebrating Thanksgiving or just looking for a delightful meal. It’s perfect for dinner and even better the next day as leftovers.
Enjoy, friends!
Comments and Tips:
– “Can I substitute brown lentils?” Absolutely! They work just fine.
– “Can I prep it a day early?” Yes! Prepare the loaf, leave it in the fridge overnight, and bake it the next day.
– “Can I use canned lentils?” Sure, though the quantity might vary. Two cans should be enough.
– “What about a flour substitute due to nut allergies?” You can use gluten-free flour like Bob’s Red Mill.
– Feedback on trying the recipe: Someone made it over the weekend and loved it, especially with a mushroom gravy instead of the glaze.
– Making substitutions (e.g., swapping almond flour for oat flour) is fine.
– Another version was moist; if this happens due to excess moisture, try reducing the baking temperature or drying out the lentils more.
– Red lentils aren’t suitable for this loaf because they have a different texture.
– Many have enjoyed it, even converting meat-lovers by not revealing its lentil basis.
– If your lentil mixture turns out too wet, it might be due to excess water in the cooked lentils. Draining them can help.
– Red lentils won’t work due to texture differences, but check out my first cookbook for recipes that use red lentils.
– Positive reviews: One reader paired it with my Joyous Detox salad and loved it.
– For those wanting to use an egg instead of a flax egg, that substitution works perfectly fine.
– If you have any leftover spices, they make a great blend overnight, making the loaf even tastier the next day.
I hope you enjoy this recipe as much as everyone else has!
