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Lentil-mushroom loaf (the BEST vegan meatloaf)!

This is undoubtedly one of the best meat substitutes I've ever made with my own two hands. This lentil-mushroom loaf is tender on the inside, crisp on the outside, and has a bold, savoury flavour with a true home-cooked feel. It's a little more work than heating up a frozen black bean patty, but, it's absolutely worth it!

If you make this recipe and want to show off on IG, you can tag me,


Serves 8 Ready in 1h30m vegan gluten free option refined sugar free




1 cup textured vegetable protein

7/8 cup low sodium vegetable stock

2 cups cooked brown lentils, drained, rinsed

1 cup low sodium vegetable stock

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon chilli powder

1 dried bay leaf

8 ounces cremini mushrooms, diced

1 medium yellow onion, diced

2 cloves garlic, finely diced

1 tablespoon avocado oil

1 teaspoon low sodium soy sauce

1 tablespoon sugar free ketchup

1 teaspoon dijon mustard

1/4 teaspoon hot sauce

2 teaspoon salt & sugar-free steak seasoning

2 tablespoons nutritional yeast

1/3 cup whole grain breadcrumbs (or gluten free)

1/4 teaspoon celery salt

2 stalks green onion, finely chopped

1/4 cup fresh flatleaf parsley, finely chopped


2 tablespoons sugar free ketchup

1 teaspoon dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon hot sauce

1/4 teaspoon salt & sugar-free steak seasoning

1/8 teaspoon sea salt


  1. Preheat oven to 375 F

  2. In a large mixing bowl, rehydrate textured vegetable protein in 7/8 cup boiling low sodium vegetable stock. Let sit for 10 minutes until stock has absorbed

  3. In a large saute pan over medium heat, add lentils, garlic powder, thyme, chilli powder, bay leaf, and 1 cup vegetable stock. Let simmer until the lentils have softened and the liquid has absorbed. This will take about 20 minutes. Then, empty lentils into the bowl with the prepared textured vegetable protein

  4. In the now empty saute pan, over medium-high heat, add avocado oil, chopped mushrooms, and onion. Cook for 15 minutes until browned and fragrant. Stir frequently to avoid burning, but not so frequently that the veggies steam instead of brown. Add chopped garlic and soy sauce in the last three minutes of cooking time, then take off the heat

  5. Pour mushroom mixture into the same bowl that has the textured vegetable protein and lentils

  6. Stir thoroughly to combine the textured vegetable protein, lentils, and mushrooms. Then, add ketchup, dijon, hot sauce, steak seasoning, nutritional yeast, bread crumbs, celery salt, green onion, and parsley. Give it another good stir so everything is well incorporated. This is the fun part, if I'm not wearing nail polish, I like to get in there with my clean hands and do a little squishy squish squish

  7. There's no meat or egg in this meatloaf, so give it a taste and adjust for seasoning before you press it into a paper lined loaf tin. In my experience it does stick to the sides, which is why I like to use paper. If you're trying to reduce your paper consumption, I at least recommend one sheet on the bottom, and then you can use your knife to run it along the sides to loosen the loaf, but it still might be sticky

  8. After pressing into the loaf tin, score the top diagonally with a knife, about a 1/4 inch deep

  9. Prepare the glaze by mixing the ketchup, dijon, garlic powder, hot sauce, steak seasoning, and salt

  10. Generously brush the glaze on top of the loaf, making sure to get the glaze into the scoring

  11. Bake for 60 minutes. Let cool for 10 minutes before turning it out onto your serving surface. Slice into 8 equal parts and serve



  • I prefer salt & sugar-free seasoning blends. There's a few pre-made options available at grocery stores and online. If you can't find one that's salt and sugar free, I recommend making your own blend! You can buy spices in bulk and make a bunch of different seasoning blends to have on hand. I'm thinking about doing a whole blog post dedicated to this

  • When shopping for sugar-free ketchup, avoid any kinds made with artificial sweeteners. Stick to unsweetened or naturally sweetened. I've seen popular brands now with stevia sweetened ketchup, and date sweetened ketchup! There's also a ton of homemade ketchup recipes online that you can make using tomato paste or crushed tomatoes. Of course, it is ideal to stick as closely to the whole food as possible, but it's not always the most practical. That's why I suggest reading the label closely, to avoid any undesirables like corn syrup or sucralose (splenda)

  • Green lentils should be a fine substitute for brown. I don't think I would recommend red lentils, as they would be too soft

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