As the weather starts to cool and the leaves begin to turn, there is no better time to warm up your kitchen with a comforting meal. This Mushroom Lentil Loaf is hearty, flavorful, and packed with plant-based protein and fiber, making it the perfect recipe to kickstart the fall season. It is a family-friendly dinner that will satisfy even the pickiest eaters.
Whether you are cooking for a crowd or just want a cozy weeknight dinner, this lentil and mushroom loaf hits all the right notes. It combines the savory umami of mushrooms with the nutty flavor of lentils, creating a dish that feels indulgent but is completely plant-based. You can serve it with a variety of sides or enjoy it on its own for a protein-packed meal.
Growing up, meatloaf was a treat in my household, mostly made by my abuela. I loved the balance of sweet and savory flavors, and sometimes it even replaced turkey at Thanksgiving. Inspired by those memories, I decided to make a 100% plant-based version that still captures all the nostalgia and flavor. Enter this Mushroom Lentil Loaf, or as some like to call it, a lentil meatloaf.
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Why You’ll Love This Recipe
- It is made with easy-to-find plant-based ingredients: You do not need any fancy items to make this dish. It relies on pantry staples and fresh vegetables.
- It satisfies both veg and meat-eaters: Even if your family loves traditional meatloaf, this lentil meatloaf will not disappoint. Everyone will enjoy the hearty texture and bold flavors.
- It is simple to prepare: Prepare lentils ahead of time and purchase pre-sliced mushrooms to make this recipe a breeze. Minimal steps, maximum flavor.
Ingredients & Substitutions
- Lentils: Lentils are the star of this loaf, providing protein and fiber. Green or brown lentils work perfectly, and you can swap for any lentil variety you have on hand. Pre-cooking them ensures the loaf holds together well.
- Mushrooms: Mushrooms add rich umami flavor. Cremini or button mushrooms are ideal, and pre-sliced mushrooms save time. Sautéing them with vegetables brings out their natural depth.
- Oat Flour: Oat flour helps bind the loaf while keeping it moist. You can substitute with gluten-free breadcrumbs if needed. It balances the texture of the lentils and mushrooms.
- Vegetables: Onion, carrots, and garlic bring sweetness and aroma. You can finely chop or grate the vegetables for an even distribution. These add bulk and flavor to your lentil and mushroom loaf.
- Sauces & Seasonings: Tomato paste, soy sauce, and vegan Worcestershire sauce create the perfect glaze. Italian seasoning and parsley elevate the flavor. Adjust seasoning to your taste for a savory punch.
- Glaze Ingredients: Ketchup, brown sugar, and vegan Worcestershire sauce form a sticky, flavorful topping. Brush it generously on top before baking. It caramelizes beautifully in the oven.
Step-By-Step Recipe for Lentil Meatloaf
- Simmer the lentils: Combine lentils with mushroom broth or salted water. Simmer until tender but still holding shape, then drain and set aside.
- Cook the mushrooms and vegetables: In a pan, sauté onions, carrots, garlic, and mushrooms with sauce and seasonings. Cook until vegetables are tender and aromatic. Cool slightly before pulsing.
- Assemble and bake the loaf: Pulse lentils, mushroom mixture, and oat flour together. Transfer to a loaf pan, add glaze on top, and bake at 375 degrees F for 40-45 minutes. Let rest before slicing.
Tips for the Best Mushroom Lentil Loaf
- Ensure proper moisture balance: The lentils provide moisture, while oat flour absorbs excess liquid. Too dry and it crumbles; too wet and it will be soggy.
- Pulse just enough: Keep some texture visible in the loaf. Over-blending creates a mushy texture, while under-blending leaves chunks.
- Pack tightly into the pan: Press the mixture firmly to help it hold together. A tightly packed loaf maintains its shape when sliced.
What To Serve With Mushroom Lentil Loaf
This lentil meatloaf pairs wonderfully with garlic mashed potatoes, zucchini stuffing casserole, mushroom gravy, and blistered green beans. For a gluten-free option, try our onion gravy. Other favorites include roasted sweet potatoes or a fresh autumn salad. This combination creates a colorful, hearty, and plant-based dinner everyone will love.
How to Store Mushroom Lentil Loaf
Once cooled, transfer the loaf into an airtight container. It will keep up to five days in the refrigerator.
Slice as needed and reheat with a damp paper towel in the microwave for 1-2 minutes to retain moisture. You can also freeze the loaf by slicing first, then reheating in a 300-degree oven until warm.
Proper storage ensures the lentil and mushroom loaf stays tender and flavorful.
More Recipes with Lentils
Did you try out this Mushroom Lentil Loaf recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram with the hashtag #plantbasedandbroke. Show off your creation with us!
Mushroom Lentil Loaf FAQs
Thanks to lentils and oat flour, the loaf holds its shape. Avoid overcooking lentils or adding too much liquid.
It is hearty, savory, and full of umami flavor. Mushrooms and spices mimic the depth of a traditional meatloaf.
Yes, substitute oat flour with gluten-free breadcrumbs. Ensure all sauces used are gluten-free.
Absolutely, you can make the lentils and mushroom mixture in advance. Assemble and bake when ready for dinner.
Yes, its mild, savory flavor appeals to children and adults alike. Serve with mashed potatoes or other favorites for a complete meal.
Reheat slices in the microwave with a damp paper towel or in a 300-degree oven. This locks in moisture and keeps it tender.
Mushroom Lentil Loaf
Ingredients
Lentil Loaf
- 1 cup dry lentils green or brown
- 3 cups mushroom broth
- ¼ cup tomato paste
- 2 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce vegan
- 2 tablespoon olive oil
- ½ cup onion chopped
- ½ cup carrots chopped
- 8 ounces cremini mushrooms sliced
- 1 teaspoon Italian seasoning
- ½ teaspoon parsley dried
- 5 garlic cloves crushed
- 1 cup oat flour
Glaze
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce vegan
Instructions
Glaze
- In a small bowl, whisk together ketchup, brown sugar, and worcestershire sauce. Set aside.
Mushroom Lentil Loaf
- In a saucepan, combine the lentils and mushroom broth. Bring to a boil. Once at a boil, reduce to a simmer and cover with a lid. Simmer for 18-20 minutes, or until tender. It should be soft and still hold on to its shape. Drain lentils with a colander and set aside to cool.
- In a small bowl, whisk together the tomato paste, soy sauce, and Worcestershire sauce.
- In a large, non-stick pan over medium heat, add olive oil. Add the onion, carrots, mushroom, the sauce mix (tomato paste, soy sauce, Worcestershire sauce) Italian seasoning, and parsley. Cook all together until the onion is tender, about 5-7 minutes. Add the crushed garlic and cook for a minute. Set aside to cool.
- Preheat the oven to 375 degrees F and prepare a loaf pan with parchment paper, foil, or use a non-stick spray.
- In a food processor or blender, add all of the ingredients including oat flour. PULSE a few times until ingredients have broken down.
- Scoop, transfer, and press down the lentil mixture into the loaf pan. Evenly coat the mushroom lentil loaf with the glaze.
- Bake uncovered for 40-45 minutes. Rest in the loaf pan for 15 minutes. Then, gently remove from the loaf pan and serve.
Video
Notes
- Green or brown lentils will work fine in this recipe. You'll want to simmer the lentils until they are tender, but hold on to their shape.
- To go oil-free, cook the mushroom, onion, carrots, spices, and sauce with a touch of water - just enough so the ingredients do not stick to the pan.
- To cool off the cooked lentils, spread them out in a single layer on a large plate or chopping board.
Mushroom Oat Bran
Brenda
This turned out amazing. I added a squirt of balsamic reduction to the glaze, and baked them in silicone muffin cups for 30 minutes.
Aly Michell
Hey Brenda! Thank you so much for trying out the mushroom lentil loaf! A touch of balsamic reduction to the glaze sounds delicious!
sarah jane wroblewski
hi, thanks for this recipe! do you think it would work to prep and form it the night before? I want to make it for a V option at thanksgiving but am trying to budget time.
Aly Michell
Yes, it should be fine being prepped the night before!
Xdewit
Dear Aly,
Made the recipe last night. I didn’t have ketchup so I used tomato paste. It is a fantastic recipe! A keeper in my house. Thankbyou!
Aly Michell
I am happy to hear! Glad you loved the mushroom lentil loaf. And tomato paste can work as a sub for ketchup - good idea! 🙂
Christine
Great flavor, did not have oat flour but substituted with Almond flour, tastes great!!! I may try to add by lentil/veg mixture in small batches to the food processor to avoid over pulsing and a slightly mushy consistency. Will make again for sure!
Aly Michell
Glad you loved it!
Mary
Great website and recipes. I love to cook and I'll be busy in the kitchen trying them out.
kate
Hi, going to make this today! Is mushroom broth a soup, stock or gravy over there?
Aly Michell
Hello! Mushroom broth is stock. I used mushroom bouillon powder from the brand Lee Kum Kee to make it.
Carol
Aly, hi dear...
This sounds.. and looks!!.. so delicious. Can't wait to make it.
Thank you for your compassionate recipes!
Carol
Aly Michell
Hello Carol! You'll enjoy the mushroom lentil loaf! Let me know when you try it out. 🙂