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Lentil Walnut Meatloaf

Lentil Walnut Meatloaf

Here’s a vegan twist on a classic. This lentil walnut meatloaf is loaded with flavour, fibre, and nutrients and is also gluten-free. It makes a great Sunday meal served with fresh steamed or roasted veggies. The walnuts add a nice crunch as well as some added fats to help keep you full. It’s also inexpensive to make and will easily serve a family of 4 for around $10.

I make my own ketchup to go with this, which will keep in the fridge for a couple of weeks or you can freeze the leftovers in ice cube trays to use as you need.

I can also say this is kid-approved our youngest is 2 and asked for a second helping!


Serves: 4
Time: 40 minutes prep, 40 minutes bake

  • 2 tbsp coconut or avocado oil
  • 220g (approximately 3 heaping cups) thinly sliced cremini or portabelo mushrooms
  • 3 tbsp tamari (or soy sauce)
  • 2 cups sweet potato cubed (approximately 1/2-inch cubes)
  • 2 cups raw walnuts
  • 2 Tbsp fresh thyme (fresh or dried)
  • 2 cups cooked lentils (rinsed and drained)
  • 1/2 tsp of sea salt and black pepper
  • 3 cloves of garlic
  • 4 tbsp tomato paste
  • 1/2 cup bread crumbs (gluten-free if required)

Ketchup Glaze (optional)*

  • 150 ml of organic tomato paste
  • 1 tbsp tamari (or soy sauce)
  • 1 tbsp apple cider vinegar
  • 3 tbsp maple syrup or honey
  • 2-4 tbsp water or more depending on the consistency you like
  • Hot sauce to taste (optional)


  • Heat the oven to 350° F.
  • Line a standard loaf pan with parchment paper and set aside.
  • Heat a large pan over medium heat and add half the oil and mushrooms. Sauté for 5 minutes stirring frequently. Once they have softened and reduced in size, add 1 tbsp tamari and continue to sauté for another 3-4 minutes. Remove from heat and set aside.
  • Steam the sweet potatoes in a steaming basket until fork tender then set aside to cool slightly.
  • To a large food processor add the walnuts and pulse into a meal (there should still be small chunks, not a flour).
  • Add the mushrooms, sweet potatoes, thyme, lentils, salt, and pepper and pulse to combine, but be careful not to purée.
  • Pour the mixture into a large mixing bowl and then add tomato paste, remaining tamari and bread crumbs then stir until well combined.
  • Transfer the mixture into the parchment-lined loaf pan, and press into the pan evenly.
  • Add the ketchup glaze (if using) and spread evenly.
  • Bake uncovered for 35-40 minutes or depending on your oven. Remove it from the oven and let it cool for 10-15 minutes before removing the parchment paper from the pan and slice to serve.


  • You can use a gravy instead of ketchup if you like. I prefer a mushroom gravy if going this route. If you prefer to not use either brush olive oil evenly on top to prevent the loaf from drying out.
Kyle Young R.H.N.

Kyle Young R.H.N.

Registered Holistic Nutritionist, Canfitpro Personal Training Specialist, Level 2 Movnat Instructor, Yoga Instructor
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