Walnut Lentil Meatloaf (V, GF)

Nothing like a walnut lentil meatloaf to kick off fall. If you’re trying to eat less meat (meatless Monday meatloaf? lol) you can give this meatloaf recipe a try! It has a delicious nutty, smoky taste to it that really resembles meat meatloaf and will please everyone at the dinner table.

Walnut lentil meatloaf cut into slices

Ingredients you’ll need to make this lentil meatloaf

Everything you will need to make this walnut lentil meatloaf are pantry staples such as: a can of lentils, walnuts, corn starch, salsa, spices like salt, pepper, turmeric, garlic, etc. olive oil, and some tomato paste. The tomato paste is a really important ingredient in this recipe because it gives the meatloaf that smoky, meaty, and a slight barbecue flavour. And of course the spices are the key to making this lentil meatloaf as flavourful as possible.

Walnut lentil meatloaf sliced on serving plate

This walnut lentil meatloaf is:

  • Smoky
  • Crumbly (similar texture to a beef meatloaf)
  • Flavourful
  • Warm
  • Tender

This recipe only takes around 35 minutes to make (prep and cook) total! It takes 10 minutes to prep, and 25 minutes to cook. This walnut lentil meatloaf would also go great with a barbecue sauce or a hot sauce!

Walnut lentil meatloaf on serving plate

How to store your meatloaf

You can place the meatloaf in an airtight container in the fridge for one week. I would not recommend freezing this since it is made of beans, and it may not taste good after more than one week.

If you’re looking for more vegan dinner recipes, you’ll love my vegan stuffed acorn squash! They are also easy to meal prep and full of protein, veggies, and grains.

vegan gluten-free walnut lentil meatloaf

Walnut Lentil Meatloaf (V, GF)

Riri’s Recipes
This walnut lentil meatloaf is an easy delicious vegan gluten-free dish to enjoy for dinner! Has a delicious flavour and high in protein!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Servings 6 people


  • 1 can lentils, rinsed and drained (about 2 cups if you are cooking them yourself)*
  • 2/3 cup walnuts
  • 2 tbsp tomato paste
  • 1 tbsp corn starch
  • 1 tbsp tomato salsa
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp onion powder


  • Preheat oven to 350ºF.
  • Spray or line a loaf pan with parchment paper or cooking spray, and set aside.
  • In a food processor, add in all ingredients and pulse. After 5-10 seconds of pulsing, use a spoon or spatula to scrape down the sides. Continue pulsing until no chunks remain.
  • Using a spoon or spatula, scoop meatloaf mixture into the lined/sprayed loaf pan. Smooth out the top of the meatloaf, and place in the oven.
  • Let cook for 25 minutes. Once cooked, let cool for about 20 minutes before removing from the loaf tray.
  • Once the meatloaf has cooled, cut and serve!


* Can use any type of dried lentils; red, green, black, etc. Once you cook them, you will need 2 cups of cooked lentils.
How to store: Place meatloaf in an airtight container in the fridge for up to one week.
Keyword vegan lentil meatloaf, vegan meatloaf, walnut lentil meatloaf

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Author: Riri's Recipes

Hi and welcome to Riri's Recipes! This blog is here to be your guide to healthy, nutritious, and simple recipes! My goal is to share my love of food with the rest of you, and hopefully inspire others to be as passionate about food like I am. This blog will contain healthier versions of classic desserts and meals, as well as my own personal creations. Food is FUEL, and it is so important to feed our bodies what they need in order to perform at their best. Eating mindfully and intuitively will help us keep our bodies and mind at peace, making us healthier and happier living beings. That being said, happy eating!

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