Lentil & Nut “Meatloaf”

by Lea Jacobsen
Plant-based “meatloaf” made with green lentils, mixed nuts, sweet potato, and mushrooms for a tasty dish with lots of texture, a perfect Christmas entrée!

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This is the last recipe I’m sharing in 2019! It’s nearing the end of December, this year, and a decade. I don’t want reminisce too much on here, but I think we all can’t help but look back at a year after it’s gone. This year has been a big year of growth for me, in several areas of my life. I started with a clear plan of what I was going to change in my life (which never works out), hit a wall again (again), but have now for the last few months finally started to find something more sustainable.

Growing is nice and everything, but it’s also pretty exhausting, so I’m taking these last weeks of 2019 to plan for the next year and (try to) fully recharge for the beginning of the roaring 20’s. If everything goes according to my current plan, I’ll be back on the 3rd of January 2020. I hope to see you all on the other side and, please, take all your fingers, eyes, and other limbs safely with you.

A little information about this recipe: this plant-based “meatloaf” consists of green lentils, lots of nuts, sweet potato, mushrooms, among other ingredients. It takes some time to put together, but it’s really easy and makes enough to serve a crowd or freeze for later. This, along with some gravy, potatoes, and vegan risalamande for dessert, makes for a perfect vegan Christmas menu!

Reasons to make Lentil & Nut “Meatloaf”

I really hope you try this “meatloaf” because this recipe is:

  • vegan, gluten-free (option), and oil-free.
  • made with 11 healthy ingredients.
  • actually very straightforward.
  • super tasty, with a great texture.
  • a perfect Christmas entrée, served with gravy and potatoes.
  • freezer-friendly for up to 2-3 months.

How to Make Lentil & Nut “Meatloaf”

As I wrote before, this “meatloaf” takes some time to put together, but each element to it is very easy to prepare. Here’s how easily it’s made in just 5 steps:

  1. If you haven’t already, bake the sweet potato for about 30 minutes.
  2. In the meantime, cook the green lentils until tender, about 20 minutes, brown the onions and garlic, and cook the mushrooms until all the water has evaporated.
  3. Roughly grind the nuts in a food processor, then add the sweet potato, mushrooms, and onion and process until the mixture starts to stick together, before finally pulsing in the lentils, breadcrumbs, and seasonings.
  4. Transfer to a lined bread pan and (optional) spread the glaze on top.
  5. Bake the “meatloaf” for about 35 minutes, covering with aluminium foil for the last 15 minutes, then remove it and let it rest in the pan for 5-10 minutes before slicing and enjoying.
  • Prep lentils and all the vegetables beforehand for ease. Then all you need to do on the day you want to make this “meatloaf” is to process everything in a food processor and bake it. This is especially helpful if you’re going to be making other things at the same time.
  • Use a strong food processor. This stuff does not show any mercy to your kitchen appliances. Once when I made this, I might have broken my mum’s old food processor (and maybe also almost my blender)… Don’t look at me like that. She got a new one!
  • Rinse the baking paper under water to soften it. This makes it easier to press it into the baking pan. #lifehack

Looking for more Christmas recipes?

I currently don’t have any other savoury Christmas recipes, but check out these treats that I have on Christmas Eve:

I’d love to hear from you!

If you try this “meatloaf”, let me know what you think about it. Rate the recipe, leave a comment below, and take a picture of your meal and tag me on Instagram (@spirendeveganer). I’d love to hear your thoughts and see your creations!

Love, Lea

Lentil & Nut Meatloaf

Yield: 1 loaf (5-6 servings) Prep time: Cooking time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


For the "meatloaf":
  • 150 g uncooked green lentils, 2/3 cup
  • 200 g mixed nuts, ~1 1/2 cups (I use cashew nuts, almonds, and walnuts)
  • 150 g baked peeled sweet potato, ~1 cup*
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 150 g chestnut mushrooms, sliced, ~2 cups
  • 75 g breadcrumbs or 50 g rolled oats (if GF needed), 1/2 cup
  • 100 g tomato paste, 1/3 cup
  • 1 tbsp balsamic vinegar
  • 1-2 tbsp soya sauce or tamari (if GF needed)
  • olive oil or water, for frying
  • salt and black pepper
For the glaze (optional):
  • 2 tbsp tomato paste
  • 1 tbsp maple or agave syrup
  • 2 tsp balsamic vinegar
  • 1-2 tsp soya sauce or tamari


Place the lentils and 300 ml (1 1/4 cup) water in a small pot and bring it to a boil. Reduce the heat to low and let it simmer until tender, about 20 minutes. Once done, drain any excess water and set it aside until ready to use.

In the meantime, fry the onion and garlic in olive oil or water in a pan for about 4-5 minutes until soft and translucent. Transfer to a bowl. Using the same pan, fry the mushrooms for about 5-10 minutes until all the water has evaporated.

Preheat your oven to 175°C (350°F), fan setting, and line a loaf pan with baking paper.

Place the nuts in a food processor and pulse until you have a rough meal. Add the sweet potato, mushrooms, and onions and process until it starts to stick together. Then add the lentils, breadcrumbs, tomato paste, balsamic vinegar, and soya sauce and pulse to mix. The mixture should stick together, but not be completely smooth, with some bits of lentils and nuts. Season with salt and black pepper to taste.

In a small bowl, combine the ingredients for the glaze.

Transfer the lentil mixture to the loaf pan and press down evenly with a spoon. Spread the glaze evenly on top. Bake for 30-40 minutes until firm to the touch and browned, covering with aluminium foil for the last 15 minutes of the baking time. Let it rest for at least 5-10 minutes before serving. The "meatloaf" will become firmer as it cools.

Serve with, for example, vegan (mushroom) gravy and potatoes or anything else you'd like.

Store in an airtight container in the fridge for up to 4-5 days or in the freezer for up to 2-3 months.


*To prepare the sweet potato, peel and cut it into chips or slices. (Optional) season with olive oil, salt, and black pepper. Bake at 200°C (400°F) until for 25-30 minutes until tender and caramelised.

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