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Spicy Bean & Lentil Loaf

A great vegetarian alternative to meatloaf. Works great as leftovers as well. If you don't have a food processor, you can mash up the beans with a potato masher.

Ready In:
1hr 25mins



  • Preheat the oven to 350°F Lightly grease a 9"x5"x3" loaf pan.
  • Heat the oil in a frying pan, add the onion, garlic & celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly.
  • Rince and drain the beans and lentils. Place in a food processor with the onion mixture and egg and process until smooth.
  • Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt & pepper to taste.
  • Spoon the mixture into the prepared loaf pan and level the surface. Bake for about 1 hour, then remove from the pan and cut into slices to serve.
  • Can be eaten hot or cold.
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@Moor Driver
@Moor Driver
"A great vegetarian alternative to meatloaf. Works great as leftovers as well. If you don't have a food processor, you can mash up the beans with a potato masher."
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  1. LotusPrins
    This was my first try and the taste is exquisite and very satisfying. As I read in the other reviews it will probably set better after leaving it overnight in the refrigerator and then re-heating it. I think when I put it in the oven, my hand knocked the knob accidentally and the temperature was at 325 instead of 350, so I ended u having to cook long but the insides were still too mushy and soft. I turned it up back to 350 and let it run another 40 minutes after the 60 and it still was mushy inside, but the outside was crispy. No idea why, but I will try again because I am a lentil loaf lover!! I added some thyme to it, but I don't think I will do that the next time. I found most of the reviews very helpful in how I should bake it in the future. Thank you. 12/27/2020 - I had forgotten I had tried this recipe and that it was a disaster. I tried it all over again without knowing. Sure enough it baked outside but inside was liquid, horrible. Something has to be done with this recipe. The ingredients are wonderful, but something is definitely wrong, now that I've had the same results twice. Liquid inside, crispy outside. Perhaps one should add more bread crumbs. I am not an expert to know that.
  2. Judy R.
    I'm allergic to dairy. Can anyone let me know if there is a good non-dairy substitute for the cheddar cheese (besides vegan cheese). Can I just omit it entirely? Or will that compromise the taste/texture of the recipe?
  3. Lucky in Bayview
    This was a quick, simple, and healthy meal to prepare. For whatever reason my loaf turned out pretty mushy, the texture of refried beans. but the flavor was nice. Hopefully the leftovers will hold together a bit better for wraps and sandwiches. Thanks for posting the recipe.
  4. jewelsf
    from the cookbook "Vegetarian: the best ever recipe collection" by Linda Fraser. This recipe is fantastic!!! It has been a fav of mine for a number of years. I made it for dinner tonight and meat-eater hubby said it tasted just like regular meatloaf. picky eater son said "YUM!" and gobbled it up.
  5. bayandem360
    YUMMY! I added 2 more cloves of garlic and I sauteed the carrot with the onions, etc. I don't ever have ketchup in the fridge, so I used 2 tbs of tomato paste instead of one. Also, I used tablespoons instead of teaspoons for the spices. Nice and hot! Haven't had it cold yet, but I'm looking forward to it for lunch tomorrow!
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