Mushroom Lentil Loaf

Mushroom Lentil Loaf

This Mushroom Lentil Loaf is completely gluten-free and packed with nutrients. This dish takes a bit of prep and the proper equipment, such as a food processor or blender. However, this recipe is delicious and can be enjoyed by all. Perfect for a holiday potluck or a Friendsgiving dinner!


Time: 1 hour 10 minutes Serves: 8

Mushroom Lentil Loaf

  • 3/4 cup dry green lentils
  • 1 3/4 cup vegetable broth
  • 1 Tbs olive oil
  • 1/2 yellow onion, diced
  • 1 large carrot, diced (about 1/2 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 8 oz. white mushrooms, sliced
  • 2 Tbs tomato paste
  • 1 Tbs barely-free Worcestershire sauce
  • 2 Tbs tamari
  • 1 cup gluten-free oats (divided into 2)
  • 1/2 cup gluten-free bread crumbs or almond meal
  • 1 tsp ground thyme
  • 1 tsp ground sage
  • 1/2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt

Loaf Glaze

  • 1/2 cup ketchup
  • 1/2 Tbs brown sugar
  • 1 tsp dijon mustard
  • 1 tsp apple cider or white vinegar


  1. In a medium stove top pot, add a dash of olive oil and set heat to medium high.
  2. Once hot, add in the lentils and stir for 2 minutes.
  3. Then, add the vegetable broth.
  4. Cover the pot with a lid and allow it to reach a boil. Once boiling, reduce heat to low and simmer for about 20-25 minutes or until lentils are softened and fully cooked.
  5. Meanwhile, prepare your remaining vegetables by finely dicing the onion, carrot, and celery.
  6. Once chopped, drizzle olive oil in a large skillet over medium-high heat.
  7. Sauté the onion and cook for 5 minutes.
  8. Then add the carrot, and celery for about 7-10 minutes until tender. Add in the sliced mushrooms and cook for another 5 minutes.
  9. Remove the vegetables from the heat.
  10. Then, combine your glaze ingredients in a small mixing bowl and set aside.
  11. After the lentils have cooked, transfer about 1 cup of the cooked lentils and 1/2 cup of the oats into a food processor or blender. Add in the tomato paste, tamari, Worcestershire, thyme, sage, garlic powder, salt, and pepper. Then add in the cooked vegetables.
  12. Pulse the mixture a few seconds at a time to achieve a chunky, but not puréed, texture. Then transfer the mixture to a large bowl.
  13. By hand, mix in the remaining lentils, oats, and the bread crumbs or almond meal until fully combined.
  14. Once mixed, transfer the loaf to a baking sheet lined with a non-stick mat or parchment paper, shaping it into an even, rectangular loaf by hand.
  15. Top the loaf with half of the glaze ingredients, place in the oven and bake for 30 minutes.
  16. After 30 minutes, remove the loaf from the oven, top it with the rest of the glaze, and return to the oven to bake for another 15 minutes.
  17. Remove from the oven once cooked and allow it to cool for at least 5 minutes before serving.

Pair with roasted brussels sprouts, asparagus, or green beans and a side of creamy mashed sweet potatoes. Save the leftovers for a meatloaf sandwich! Serve a slice between lightly toasted bread and add a thinly sliced pickle.

Nutrition Information

Nutrition Disclaimer

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