Hearty Lentil Meatloaf: A Vegetarian Cast Iron Meatloaf Recipe

This lentil meatloaf is really a meatloaf only by name and appearance. The recipe itself contains no meat at all and is completely vegetarian, and with a few small adjustments it can also be made gluten free. Lentils are a delicious and economical ingredient. They are high in protein for a plant-based food, packed with nutrients, and widely available at a very affordable price. It is made in a 10-inch cast iron pan and makes 8 servings so it feeds a crowd.

I was especially excited to work with them when one of our local Right to Food centers mentioned they had a surplus of lentils for the month and asked if we could incorporate them into our food preparation during our week participating in the Everyone Eats program.

Estimated Nutritional Information

Important note: Not all bread crumbs are gluten free. This recipe is gluten free only because we have intentionally used gluten free bread crumbs to make that way.

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

• Serving Size: 1/8th of pan

• Calories: 266

• Protein: 18 g

• Fat: 5 g

• Net Carbohydrates: 38 g

  
  

Ingredients

Lentil Meatloaf

• 1 lb of dried lentils (1 package yields around 3 cups cooked)

• 5-6 small onions (diced)

• 3-4 stalks of celery (thinly sliced)

• 3-4 whole carrots (shredded)

• 8 oz of cleaned mushrooms (diced)

• 3-4 garlic cloves (minced)

• 1/2 cup gluten free breadcrumbs

• 1/4 cup tomato ketchup

• 2 eggs

• 1 Tbl Worcestershire sauce

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp chili powder

• 1/2 tsp cumin

The seasonings in this recipe are very conservative. Adjust to your individual taste preferences.

Glaze

• 1/2 cup tomato ketchup

• 2 tbl Splenda brown sugar

Optionally a teaspoon of applecider vinegar could be used to balance the acid profile of the glaze and make it tangier.

Equipment

• Parchment paper

• Cast iron pan (10-inches)

• Box grater

• Large pot

• Large frying pan

Instructions- Lentil Meatloaf

Cooking the Lentils

Start by rinsing the dried lentils under fresh running water. This washes off any dust or dirt that may be in the package and also gives you a chance to visually inspect them for small stones, bits of stem, or anything else you do not want ending up in your lentils.

Once they are rinsed, add them to a large pot. The lentils will expand as they cook and rehydrate, so make sure there is plenty of room for them in the pot. Then add water. The general ratio is about 3 cups of water for every 1 cup of dried lentils. Since we are cooking an entire one-pound bag, we have roughly 2½ to 3 cups of dried lentils, which means we will need about 9 cups of water.

Bring the lentils and water to a full boil. Once boiling, reduce the heat to a simmer, cover the pot, and continue cooking for 15–20 minutes. The lentils are finished when they are fully rehydrated and tender. You can test this by tasting one or pressing a lentil between your fingers. If they still feel firm, allow them to cook for a few more minutes.

When the lentils are finished cooking, turn off the heat and strain off any excess water. Return the lentils to the pot and sprinkle them lightly with salt. Then use a potato masher or a heavy spoon to partially mash the lentils together. You do not want to mash them until they look like mashed potatoes. If they reach that point, you have gone too far. The goal is simply to break some of the lentils so they add body to the loaf and help hold everything together.

These are only lightly mashed lentils, you can keep mashing a little more from here!

Preparing the mirepoix

A mirepoix is a mixture of onions, celery, and carrots diced at a ratio of two parts onion to one part each celery and carrot. It is then cooked over a lower heat with a fat that is usually butter until the vegetables become soft.

To prepare this we will start by dicing the onions. These onions are small, so we are going to use about six of them. Trim the stem and root ends and peel off the papery skin. Then lay the onion flat side down on your cutting board. Make horizontal slices followed by vertical cuts to create small square pieces of diced onion.

For the celery, rinse any dirt off the stalks and trim the leafy tops and hard white bottoms. Then slice the stalk lengthwise down the middle to create two thinner sections. From there, thinly slice the celery across the stalk. If you have an especially thick celery stalk, you may want to cut it into thirds instead of halves before slicing.

For the carrots, rinse the outside to remove any dirt and trim off the stem ends. You can peel them if you prefer, but for this recipe I did not. Instead of dicing the carrots, we are going to use a box grater to shred them. The smaller pieces of shredded carrot help the lentil meatloaf hold together better than diced pieces would, and this will help it hold it's shape and not crumble when it is sliced to serve.

Once the vegetables are prepared, the mirepoix will cook over medium-low heat with a pinch of salt and a fat such as a few tablespoons of butter or olive oil. In this recipe we are using olive oil to keep the dish dairy free as well as gluten free. Stir everything well so the oil coats the vegetables evenly as they cook.

Mushrooms, Garlic, and Bread Crumbs

While the mirepoix is cooking, it is a good time to prepare the mushrooms. Inspect the mushrooms and brush or wipe away any remaining dirt. Then finely dice them into small pieces.

Once the mirepoix vegetables have softened and the onions begin to look translucent, add the mushrooms to the pan. At the same time, add several cloves worth of frozen garlic (or minced fresh garlic if you are using whole bulbs) along with the breadcrumbs.

As the mushrooms cook they will release moisture. The mirepoix will still contain some moisture as well, and the breadcrumbs will absorb much of that liquid. This helps the mixture come together and will later help the lentil meatloaf hold its shape.

If the pan begins to look dry or the vegetables start sticking to the bottom, add a little more oil or butter.

At this stage we will also begin building flavor by adding the Worcestershire sauce. Let it cook with the vegetables so the breadcrumbs absorb it along with the other juices in the pan.

Building and Baking the Lentil Meatloaf

Once the vegetables have finished cooking, remove them from the heat and we can begin preparing the lentils to form the meatloaf mixture. To help bind everything together, crack two eggs into the pot of lentils and mix thoroughly.

Now is also the time to add the rest of the seasonings. Start with about ½ cup of ketchup, followed by salt, pepper, onion powder, garlic powder, chili powder, and cumin. The ketchup, chili powder, and cumin are what provide the subtly warm flavor that makes this taste familiar and reminiscent of a traditional meatloaf.

Give the lentils a light mix, then add the cooked vegetables from the pan. Mix everything together thoroughly so the vegetables and seasonings are evenly distributed throughout the lentils.

This meatloaf will be baked in a 10-inch cast iron pan. To prevent sticking, line the pan with parchment paper before adding the lentil mixture. Once the mixture is in the pan, spread it out evenly and smooth the top.

Place the pan uncovered in a 375°F oven and bake for 30–45 minutes. The total cooking time will be closer to an hour, but once the loaf has begun to set and the top just starts to darken, it is time to prepare the glaze.

To make the glaze, mix together ½ cup ketchup and 1–2 tablespoons brown sugar until fully combined. Spread the glaze evenly over the top of the loaf and return it to the oven for another 10–15 minutes.

The lentil meatloaf is finished when the glaze has thickened and tightened on the surface. You may also notice the edges of the loaf browning slightly and the parchment paper beginning to darken.

Remove the pan from the oven and allow the loaf to rest before cutting. If the loaf is sliced while it is still very hot it may fall apart. Allowing it to cool slightly and serving it while warm helps the loaf set and hold its shape.

A single 10-inch cast iron pan of lentil meatloaf like this makes eight servings. It pairs well with mashed potatoes and vegetables for a classic meatloaf dinner, only made with lentils for a vegetarian and gluten-free version of the traditional dish.

From Recipe to Community Meal and Food Access

At around two dollars per pound, lentils are an extremely affordable ingredient. The price shown in this screenshot was taken on 03/09/2026, in case prices change in the future, but this is roughly what they cost near me in the New England area right now. Compared to the price of ground beef, you can often purchase several pounds of lentils for the cost of a single pound of meat.

This price also refers specifically to dried lentils. Much like rice, they expand when cooked and rehydrated, meaning a single pound can stretch into a large amount of food.

Lentils can also replace or supplement ground beef in many recipes, helping meals go farther while lowering the overall cost. Because they are so economical, lentils are a staple item often purchased in bulk by many food shelves and food pantries.

Recipes like this lentil meatloaf can help people using those services turn those ingredients into meals that are healthy, filling, and still taste good. Also this recipe was one that was prepared and served to the community, distributed through a local Right to Food Center as a local continuation of the Everyone Eats program. We paired the lentil meatloaf with mashed potatoes made with butter and parsley, and sweetcorn kernals. You can see in the image that each of these containers came in at well over a pound of food, that by chance was both vegetarian and gluten free. So, when we say "Food Supporting Food", this is an example of both the content and meals that support food access to our communities.

If this isn't your style, but you are still in the mood for meatloaf, check out our BBQ Chicken Meatloaf recipe!