Mushroom Lentil Loaf

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Mushroom lentil loaf is a healthy vegetarian meatloaf. It a perfect meat-free holiday dish. It is delicious with mushroom gravy! This loaf is loaded with fiber and protein. When I made this last Thanksgiving, even the meat-eaters couldn't get enough of this. There were NO leftovers!!


  • 2 cups cooked lentils
  • 1 package mushrooms (button or portobello), washed,chopped
  • 1 yellow onion, chopped
  • 1 cup wild rice mix (I use Tru Roots rice trio)
  • 3 cloves garlic, minced
  • 1/2 cup oat bran or rolled oats (or gluten-free oats)
  • 1/2 cup bread crumbs ( use 4 slices toasted Ezekiel bread and pulse with seasonings in blender!)
  • 1/4 cup water
  • 1 small can tomato paste
  • sea salt, pepper, dried thyme, sage & parsley ( about 1 tsp. each or more to taste) 1 tsp. minced fresh rosemary (optional)
  • 4 tbsp. arrowroot
  • 2 tbsp. Bragg Liquid Aminos (or low-sodoium soy sauce or tamari)
  • Walnuts, toasted & chopped or shredded carrots (Optional)

This makes approximately 4-6 servings, you can double the recipe if cooking for more people


  1. Cook rice and lentils according to package. Set aside.
  2. Add 1 tsp. coconut oil (or olive oil) to skillet over medium heat. Add mushrooms, onions, garlic and some of the dried seasonings. Cook until mushrooms and onions are soft, but not overcooked.
  3. Add 3/4 of the mushroom mixture to a blender. Add tomato paste, Braggs, 1/2 the cooked lentils, and arrowroot (or cornstarch). Blend and slowly pour in the water until smooth.
  4. Pour the mixture into a large mixing bowl. Add oat bran, bread crumbs, remaining lentils, mushroom mixture and seasonings. Stir well to combine.
  5. Pour the mixture into a lightly oiled 8X8 baking dish, preferably glass (I use coconut oil). Pat down and smooth out.
  6. Bake at 350F until loaf is firm and top is lightly browned, approximately 40 min.
  7. Slice and serve with mushroom gravy!

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