BBQ Vegan Lentil Meatloaf by Plant Based Stride
Quick and Easy Vegan Lentil Meatloaf
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Dinner, Lunch
Servings: 8 slices
Author: Plant Based Stride
  • 1 cup dry brown lentils - cooked according to package instructions (about 2 cups cooked)
  • 1 cup quick cooking (not instant or rolled) oats
  • 1/2 an onion - chopped
  • 1/4 cup hulled hemp seeds
  • 1/4 cup water or veggie broth
  • 1 tbsp garlic powder
  • 1 tbsp liquid aminos (soy or coconut version) or soy sauce/tamari
BBQ sauce: try this homemade refined sugar free version below OR use about 3/4 cup of your favorite store-bought version
  • 1/2 cup tomato paste
  • 2 tbsp yellow or spicy dijon mustard
  • 2 tbsp molasses
  • 2 tbsp maple syrup
  1. Preheat oven to 375F and line a rectangle loaf pan with a sheet of parchment paper to cover the base and the two longer sides of the pan (makes pulling the loaf out of the pan easier).

  2. In a small bowl, add and mix all the BBQ sauce ingredients together with a spoon until smooth and well combined. 

  3. In a large bowl, roughly mash the cooked lentils, just to break them up, with a fork or potato masher. Add the oats, chopped onion, garlic powder, liquid aminos or soy sauce and all the bbq sauce EXCEPT 2 tbsp (to save for the glaze topping) and mix everything together until well combined. 

  4. Transfer the lentil meatloaf mixture to the baking pan and push down to evenly spread it out in the pan. Cover the top of the loaf with the 2 tbsp of the BBQ sauce. Place the loaf into the oven center rack to bake for 25 minutes. 

  5. Allow to cool down for 5 to 10 minutes before slicing and eating and store leftovers in fridge for up to 2 weeks.