Oat-Free Spicy Vegan Barbecue Lentil Loaf

Oat-Free Spicy Vegan Barbecue Lentil Loaf

I am SO excited about this recipe! I have worked on it so much...trial after trial, to get it to my liking. Nailing the flavor was fairly easy, but texture wise, it took a few trials. I have tried several lentil loaf recipes online, even the ones that claimed to be the best. The problem I found with a few of them that I tried, was that they were on the bland side, but the main issue was texture.

If you have never heard of a lentil loaf, basically it is a vegetarian version of meatloaf and they are wildly popular in the vegan/vegetarian blogging world.

Every single one I have seen uses oats and they all were just so mushy and well, too oaty. I love oats, but in the lentil loaf, it just was not working for me personally with the ones that I tried. Or, they don't hold together and crumble into a mess. I want a combo of tender, but sturdy. I'm super duper finicky when it comes to textures, so I decided I needed to create one from scratch the way I would like it. I tried them with oats, with nuts, sunflower seeds, chickpeas, you name it. The texture was just not holding together and was too mushy everytime.

So, it hit me....cornbread is very sturdy and chewy and hearty. Duh, I'll add cornmeal instead of oats or flour, which every other lentil loaf recipe has called for. Many people can't have oats or avoid them, so, my loaf to the rescue. Seriously, have you ever seen a loaf recipe without oats? I haven't. The day before, my mom and I had been talking about her making my Magic Skillet Cornbread to bring to our Christmas gathering and a lightbulb went off to try adding coarse cornmeal!

OMG. It worked brilliantly. The cornmeal not only made the lentil loaf hold it's shape so much better, it gave it substantial heartiness and believe it or not, a meaty texture. It gets well cooked within all the moist lentil-goodness, but gives it much more chew instead of oaty mushiness, haha!

This Oat-free Spicy BBQ Lentil Loaf is vegan, gluten-free, oil-free, nut-free, tender, great texture and super easy to make!

I decided on barbecue sauce as being a star flavor. My 2 favorite flavors to use in my cooking are Mexican and barbecue. I absolutely LOVE barbecue sauce. So, I decided what better way to make a lentil loaf, than to have the flavor profile be centered around that?

Guess what, it is so dang delicious, I nearly ate the whole loaf myself! The flavor of barbecue sauce in the loaf, on top of the loaf and then as a dipping sauce, was a true barbecue loaf slice of heaven!

Because of cornmeal being the magical ingredient here, a sub will just not work, so just make it as is and I think you will love it as much as we did! My 3 year old even gobbled it up! Adding actual corn really further enhances the barbecue flavor as well. I imagine some red bell peppers would be super delicious as well.

It is seriously probably the easiest loaf ever too...no crazy amount of steps. Just cook your lentils, mix your batter, spread in loaf pan, top with sauce and bake!

So, to recap on this lentil loaf: Not mushy, sturdy, hearty, flavorful, addicting and perfectly spicy.

SO many of you expressed on Instagram that you would be making this for Christmas, so I can't wait to hear what you think of it! Please let me know below and after you make them, leave feedback in the comments below. You can also tag me on Instagram @thevegan8 and don’t forget to use my hashtag #thevegan8, or otherwise I may miss it!

Oat-Free Spicy Barbecue Lentil Loaf

Yields 8 slices

Finally, an oat-free vegan lentil loaf that is sturdy and hearty and not mushy. This loaf is bursting with barbecue flavor! It is baked into the loaf, on top of the loaf and used as a dipping sauce after it is baked. If you love barbecue sauce, then this loaf is for you!

30 minPrep Time

1 hr, 40 Cook Time

2 hr, 10 Total Time

Save Recipe

Ingredients

    To make the lentils
  • 1 cup dry green lentils (193 g, do not use red lentils, too mushy)
  • 1/2 teaspoon fine sea salt
  • Lentil batter remaining ingredients
  • 1/2 heaping cup finely chopped white onion (80 g)
  • 1 packed tablespoon minced fresh garlic (4 cloves, depending on size)
  • 1/4 teaspoon fine sea salt
  • 1/4 cup water (for cooking the veggies in)
  • 1 cup your favorite storebought barbecue sauce, separated plus extra for serving OR I highly recommend my homemade version below
  • 1/2 cup medium grind coarse cornmeal, not corn flour or finely ground cornmeal (I use Bob's Red Mill Medium Grind , do not use corn flour or a finely ground cornmeal, this will result in a dry loaf)
  • 3 tablespoons ground flaxseed
  • 1/4-1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
  • 1/2 cup corn (can or frozen, just drain any excess water, I used frozen)
  • My 5 minute homemade barbecue sauce (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
  • 1/2 cup tomato paste, not sauce
  • 1/2 cup water
  • 1 teaspoon fine sea salt
  • 1 tablespoon + 1 teaspoon garlic powder (for a less intense garlic flavor, use only 1/2 tablespoon)
  • 1 tablespoon + 1 teaspoon chili powder (use LESS if you are sensitive to spicy)
  • 1 tablespoon + 1 teaspoon yellow wet mustard
  • 1 tablespoon + 1 teaspoon pure maple syrup
  • 2 tablespoons + 2 teaspoons dark balsamic vinegar (Use a strong quality like Alessi, as this will affect the taste)
  • 2 tablespoons + 2 teaspoons regular molasses, not blackstrap
  • Note
  • Please note that I used my homemade barbecue sauce recipe for this loaf. It's the only flavor that I can vouch for. Just as the title of the recipe suggests, it is spicy and has a nice kick of heat, so expect that. If you are sensitive to heat, then decrease the amount of chili powder. I would suggest making it the day before to save time, so the lentil loaf comes together even quicker. You can certainly use a storebought version to keep it strictly at 8 ingredients, but if you use a storebought version, just make sure it is a barbecue sauce that you really love! But, it is best to use the homemade version, as mine has no fillers and contains water and I'm not sure what effect a commercial version would do to the texture, since there is a large amount used.

Instructions

  1. This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below.
  2. If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf.
  3. For the lentils, rinse them off and add them with 2 cups water and 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
  4. While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
  5. After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
  6. Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
  7. Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
  8. Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
  9. It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still very warm when serving. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

Notes

Nutrition per slice: 129.9 calories, 1.7 g fat, 5.7 g protein, 29.3 carbs, 7.3 g sugars

If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes. 

225 Comments

  1. This looks absolutely divine!!
    I’m a bbq addict too so I can’t wait to try it!

    For the yellow wet mustard, is there anything you could think of that could sub it? Or if the sauce would be okay without it?

    • brandi.doming@yahoo.com

      Awesome! BBQ addicts unite 🙂
      Do you have dry mustard spice, if so then just add just 1/2 teaspoon of dry mustard instead and add an additional teaspoon of water. It packs much more of a punch than wet mustard, so much less is needed. The mustard definitely helps with the bbq sauce flavor. I think that should work just fine. Please let me know how it turns out!

  2. Now that looks like pure comfort food!

    • brandi.doming@yahoo.com

      Thank you so much Cindy!! Definitely comfort food…I wanted to hog the whole loaf myself, lol!

  3. Nummers, girl! It looks so moist!

    • brandi.doming@yahoo.com

      Thank you so much Annie!! Definitely nummers and super moist, without an ounce of oil! Yeehaw!

  4. Great call on the corn meal, I use it a lot in baked savoury dishes when I want structure without meat or eggs and it works wonders. This loaf looks wonderful. Merry Christmas to you and your loved ones. xo Nissrine

  5. Wow, Brandi that looks like meatloaf, love it. It looks perfect, absolutely perfect. I can just imagine how delicious it is.

    • brandi.doming@yahoo.com

      Aww thanks so much Suzanne! I wanted it to be as close to traditional meatloaf as possible, as far as textures go, so I really appreciate the compliment. I wouldn’t say it’s 100%, but it’s pretty darn close with the cornmeal!

      • brandi.doming@yahoo.com

        Also, most people in a lot of families are NOT vegan or are transitioning and it’s important to have food that they feel satisfied with and it be hearty enough and not feel so dainty. Bottom line, so many non-vegans follow my blog or have hubbies that want a “meaty” dish and this satisfies. This loaf is a great texture and full on flavor with the bbq sauce and super quick to prep…unlike many loaf recipes out there. Nobody wants a mushy loaf!! lol!

  6. You had me at spice…

    • brandi.doming@yahoo.com

      Haha! I know right! I am thinking I will be making this quite often!

  7. I cannot wait to try this lentil loaf – the use of cornmeal is such a brilliant idea, Brandi! I am a big fan of lentil loaves in general (they make the best leftover sandwiches!) so I am sure this is going to be a staple around here 🙂 Hope you are having a great holiday!! Merry Christmas 🙂

    • brandi.doming@yahoo.com

      You are so sweet Ceara! Yes, I was amazed when it actually worked…I was so tired of failed attempts, but it really has a close texture to actual meatloaf…it was sooo delicious! Merry Christmas to you too my friend! xo

  8. I have been dying to make a good lentil loaf!! This one is now at the top of my list.

    • brandi.doming@yahoo.com

      Thank you Brittany! It’s so good!

  9. Brandi-

    The lentil loaf was a hit with the family for xmas eve dinner! I added 1/2 cup carrots and 10oz sliced mushrooms to the onion and garlic mixture. I pulsed this mixture in the food processor before mixing in with the lentils. It turned out great!

    The barbecue sauce is amazing! I will be making it more often.

    Happy Holidays!
    Katie

    • brandi.doming@yahoo.com

      Thank you so much Katie for the wonderful feedback! I’m so happy and thrilled to hear you and your family all loved it and so glad the barbecue sauce was a great hit as well! I really appreciate hearing from you! The carrots sound like a wonderful addition! We can’t eat mushrooms in my household, but I bet they gave great flavor too. I’m going to add some bell peppers next time as well!

  10. This loaf made my day today! Easy to make, simple ingredients, and a perfect consistency. The BBQ sauce is absolutely the best sauce I have ever had. This will absolutely become a part of my family’s monthly rotation, possibly added to the weekly staples! Thank you again for this delicious recipe.

    • brandi.doming@yahoo.com

      Well Regina, your feedback made MY day! I’m so happy to hear it was a success and that it is the “best” sauce you’ve ever had, wow! We love it here too, thank you again for taking the time to let me know 🙂

  11. Jen

    Oh boy, this looks incredible – I can’t wait to try it!

    • brandi.doming@yahoo.com

      Wonderful Jen! Please let me know when you do, I’d really love to hear!

  12. I made this & it turned out PERFECTLY! Also made your red wine gravy for the mashed potatoes and it was divine. Thank you SO much! Making vegan xmas dinner for a family of non vegans was a bit nerve wracking but they all cleared their plates and went back for seconds 🙂 My mum has now asked me for the recipe! Thanks for helping our little Scottish Christmas to be a big success!

    • brandi.doming@yahoo.com

      Thank you so much Claire for the amazing feedback!!! I’m so happy to hear you loved this loaf and also my thyme cabernet gravy! SO happy to hear everybody cleared their plates and went back for seconds!! I can’t tell you how grateful I am you made my recipes and left feedback, I really appreciate it 🙂

  13. Can you specify what you mean by ‘corn’, from the photos that could be whole corn kernels ie from a tin or frozen? Thanks xx

    • brandi.doming@yahoo.com

      Hi Sunny, just regular corn kernels. I used organic frozen corn from a bag and let them thaw slightly before adding it, but canned would work too, as long as it is drained first.

  14. I just made your recipe and it is delicious, the best lentil loaf I’ve ever had the pleasure of eating. Bravo.

    • brandi.doming@yahoo.com

      Annie, that is so awesome!! Wow, what wonderful feedback, thank you so much for letting me know. I truly appreciate it! 🙂

  15. Finally! A loaf that didn’t fall apart! Loved the flavor of the sauce too. The best part was that my very picky meat eater husband had a second helping! 🙂

    • brandi.doming@yahoo.com

      I’m thrilled to hear that Brenda! Thank you so much for letting me know! So glad it is hubby approved too!

  16. omg YUM YUM YUMM!!!! And thank goodness – no oats! This will be so beautiful with some roasted veggies and gravy on the side…going to pin this for when my husband comes back from his vacation =)

    Happy New Year to you and your family, Brandi!

    Amrita

    • brandi.doming@yahoo.com

      Haha! Yes, I’ve been surprised by how many people have loved the “no oats” part! This is seriously the best loaf I’ve had and the bbq sauce just drives it home, hope you try it sometime!

  17. If anyone can make VEGAN BBQ, it’s YOU! 😉 You GENIUS!

    • brandi.doming@yahoo.com

      Aww thanks Gigi! xo

  18. this looks phenomenal, brandi!

    • brandi.doming@yahoo.com

      Thank you so much Caitlin!

  19. […] the success of my Oat-Free BBQ Lentil Loaf, I figured an oat-free (grain-free) cake was in order. So many of you expressed you can’t […]

  20. Do you think the batter has enough ‘oomph’ to become meatballs? Looking for a BBQ meatball appetizer. Would they fall apart too easily if I put them in a crockpot? Hmmm…. May try it…

    • brandi.doming@yahoo.com

      Hi Aleta! The batter definitely is too wet for meatballs, but I think just increasing the cornmeal to thicken it up some more to mold-able balls would work great. I actually have on my to do list to make veggie burgers next using cornmeal since it worked so well! If you try it, please let me know how it turns out!

      • I make this lentil loaf regularly now but want to know if I can make it into balls for appetizers?

        • brandi.doming@yahoo.com

          Hi there! I think the batter is too wet to be able to form into balls. You would likely have to chill them in the fridge or freezer for the mixture to be stiff enough to form balls. You could try that or add a little bit of flour to make them hold, I have never tried it so that’s a guess. I have been meaning to make some veggie balls for the blog. Let me know how they turn out!

  21. Oh WOW! Meatloaf has always been such a comfort food to me and I love that your recipe is meatless (obviously) and it looks even yummier! I LOVE barbeque sauce too and your recipe looks Ahhhhmazing!

    • brandi.doming@yahoo.com

      Thank you so much Melanie! It is so delicious and has a wonderful texture…even the meat lovers are enjoying it! And it’s basically fat-free, so much healthier than typical meatloaf, win-win!

  22. What a perfect recipe for me to make for myself and my vegetarian family.. this lentil loaf just looks so delicious and I bet its a massive protein hit too!

  23. I have been toying with an idea of using barley, grapenuts and lentils. I will try your recipe. I have always had the same problems with texture etcetera, that you described. I think the texture of Barley may work well in a loaf. I haven’t seen that! If you have tried Barley I would like to hear about it. Thank you.

    • brandi.doming@yahoo.com

      Hi Linda! No, I haven’t tried barley yet. I have never even bought it I don’t think! I have used grapenuts though to make cookies awhile back, haha, but since they aren’t gluten-free, I don’t use them anymore. Lentil loaves are pretty popular but they are notoriously mushy, so the secret ingredient I used here was the cornmeal…that is what made all the difference. It gives it a much more meaty texture and better hold too, as lentil loaves tend to fall apart. Hope you let me know if you try it!

  24. Although I’ve been vegan for four years, this is my first lentil loaf and it will be our go-to recipe. The texture is great and as firm as I’d hoped. I suspect I didn’t bake it quite long enough since the interior slices are a bit softer than the end slices, but I can correct that with future efforts. I especially like that we typically have all these ingredients on hand. Can’t wait for lentil loaf leftovers!

    • brandi.doming@yahoo.com

      Wonderful Linda! I’m so glad to hear that! Yes, you can just simply bake it a few minutes longer to make it firmer. I like mine really firm too and I know some ovens vary. Thanks again for the feedback!

  25. Girl. This is so good. SO. GOOD. The barbecue sauce sends it over the top. Holy wow. I’ve never had lentils before and now I’ll eat them all the time. Such a delicious way to end my long weekend. Thank you for another amazing recipe! 🙂

    • brandi.doming@yahoo.com

      Meredith, you are SO sweet! Thank you so much for the kind words and I am beyond thrilled you loved it so much and thank you for tagging me on IG and Twitter!! I can’t believe you’ve never had lentils before! SO glad they were a hit and thanks for the feedback. xo

  26. I made this last night, using our go-to BBQ sauce, since I had it on hand. It was wonderful! My husband, who still eats SAD but tries to eat “my food,” then complains because my food tastes “all the same,” loved it! I will have to only do this once in a while, as I am not a domestic goddess (I have labeled the recipe with prep, cooking and sit times–a total of 3 hours), but this was definitely worth my Sunday!

    I am looking forward to trying the BBQ sauce recipe sometime, as well.

  27. Liz

    Oh, Brandi, I don’t know where to start. I’ve had quite a few delicious lentil loaves using oats, but I love to mix things up and do things differently sometimes. But WITHOUT oats, lentil loaves are so hard to keep sturdy and NOT mushy.

    And 2 minute BBQ sauce with NO sugar and only 4 tsp of sweetener?? Where do I sign up? Rocketing to the top of my to-make list now. 🙂

    PS After all of your “brainwashing” LOL, I am now the owner of 4 jars of Dastony’s raw tahini. Can’t wait to put them to use in your recipes!

    • brandi.doming@yahoo.com

      Thank you so much Liz! I agree, lentil loaves can be tricky! The ones I’ve tried have been dissapointing in either taste, or specifically texture. So, I had to come up with an alternate type of base and the cornmeal just WORKS! I have so many other ideas now! I can’t wait to hear what you think of it, so let me know! Oh, and I’m so glad you love the Dastony raw tahini, there really is no better brand on the market in my opinion. I have made homemade tahini at home, but it just doesn’t taste nearly as fresh or smooth.

  28. Excellent recipe. Delicious lentil loaf.

    • brandi.doming@yahoo.com

      Thank you so much Katie, I’m so glad you enjoyed it! Thank you for the feedback!

  29. Absolutely delicious!!! We loved it, so filling and the BBQ sauce was so good my girlfriend and I started thinking about everything we could put the sauce on!! Definitely a recipe to keep!

  30. Hi there,

    I was wondering if I could use physsilym (sorry about spelling!) husk instead of the cornflour? I have no corn flour but heaps of the husk?

    • brandi.doming@yahoo.com

      Hi Ronni! I wouldn’t recommend that since the coarse cornmeal is the magic ingredient here that gives it such a wonderful texture. Subbing that will definitely alter the result. Also, it’s really hard for me to say without testing it and I don’t want to take a chance and ruin the recipe. I have actually never even used phsyllium husk either. The good news is that cornmeal is super cheap, so it’d be best to use that so you get the best results from the recipe. Thank you!

      • Hi again!
        So I have given it a go! I’ve used the husks in another bread before and it was awesome!
        Anyway, I tried the husks and it worked! My husband and I aren’t vegans or vegetarians and we plan on having this again!
        Oh, and I had no molasses so used 2 teaspoons of honey and a table spoon of muscavo sugar! SOOOOO GOOD!!!
        Thank you!!

        • brandi.doming@yahoo.com

          Awesome! I am so glad it worked out! Thank you so much for letting me know!!

  31. Liz

    I made this for dinner for my family on Sunday. I’m plant based, my husband and 16 year old son are not. They both tried it and liked it, my picky hubby even said the texture was spot on for “bean loaf” LOL. I brought left over “lentil loaf sandwich” to work for lunch on Monday. While enjoying my left overs a “meat eater” coworker jokingly asked if I had given up “that whole vegan thing” When I explained what I was eating his response ” I thought that was actual meat loaf! It looks like meat!” I had brought enough and invited him to try some. He asked for the recipe to make for his fiancee! 🙂 Made me feel great to share the recipe and the response I had to it.

  32. I never made a lentil loaf nor are we vegans but this loaf was awesome. 2 out four kids really liked it and my husband like it as well. I did add some cilantro and I also sauté the oinion and garlic in olive oil. 😉 For sides I made roasted sweet potoato and broccoli. I also made your spicy tahini sauce last week and that was the bomb as well 🙂 I think I just found my new favorite site:)

  33. The amazing smells of this loaf are wafting through my kitchen as I type…can’t wait to taste it!!
    I doubled the recipe, as so many loaf recipes are chincy and end up too small for our family, but your recipe was the perfect size to fill a loaf pan so now I have TWO! 🙂
    Do you think it would freeze well?
    And do you think it would reheat well without a microwave?
    Thanks for dinner tonight!

    • brandi.doming@yahoo.com

      Hi Bianca! Wonderful! I’m so glad to hear that! Yes, it reheats very well. I would just slightly reheat it in the oven on a very low setting until just warm. I haven’t tried freezing it, so I can’t say, but I would see why not and then just reheat it on low in the oven. 🙂

  34. Hi, I saw this on facebook, not sure which page, someone suggested it. A little time involved, but sooo worth it!!!! Thank you for sharing, I will make this often!!!

    • brandi.doming@yahoo.com

      Wonderful Cindy!! I’m so glad to hear that! Yes, it’s super simple but does take some time, since you have to cook the lentils first (they are better than canned), but yes, I find it so worth it too! So glad you enjoyed the loaf and thank you for the feedback, I really appreciate it!

  35. Josh was just telling me today that he was craving a lentil loaf with mashed potatoes…this is perfect! Sounds amazing, Brandi! And of course looks delicious!

    • brandi.doming@yahoo.com

      It’s super flavorful and the best loaf I’ve had, I hope you like it! But you gotta like bbq sauce and a spicy kick! 🙂

  36. This looks amazing!! I have an allergy to flaxseed and was wondering if I could sub the flaxseed with eggs?

    • brandi.doming@yahoo.com

      Hi Angela! Thank you! If you try it, just do one egg because the flaxseed is not mixed with any water, it is just there to help bind the loaf. I have not of course tried it with egg, so I don’t know if it will be too much liquid, maybe add another 2 tablespoons cornmeal to compensate. The batter should be thick and wet, but not stiff. Please let me know how it turns out! 🙂

  37. Hi Brandi – my mom made this for a Sunday night dinner about a month or so ago. My whole family LOVED it and I am excited to try my hand at it! Do you think I could use a can of lentils? I’m just wondering if the amount would be the same. I have two busy little boys and like to cut down on time if I can. Someday I’ll get around to cooking a large batch and freezing them….but until then… :)!

    • brandi.doming@yahoo.com

      Hi Katie! I’m so happy to hear your family loved the loaf so much!! I haven’t tried it with lentils from a can…they tend to be a little wetter than cooking them yourself. But it should still totally work, just if anything, you may need to add another tablespoon or so of cornmeal. You want the batter to be thick and sticky, but not stiff. Let me know how it turns out!

  38. I’m the only vegan in my house so I usually cook two meals every night. Tonight I made your lentil meatloaf, with a few of my own tweaks, and unbelievably my husband ate 2 huge pieces. Loved it. I didn’t tell him what it was until after. LOL. Thanks!

    • brandi.doming@yahoo.com

      Yay! Thank you so much for making it and the review Michelle! So glad it was hubby approved!!

  39. […] ja mõnuledes. Eriti just pühapäeviti. Seekord mõtlesin, et teen proovi ja katsetan üht läätsevormi retsepti, mis mulle on silma jäänud, keedan ära olemasolevad kikerherned ning teen hummust. Ülejäänud […]

  40. Hi! I had a quick question… I am new to your sight and I’m not sure what the ‘+’ sign means. For example 1 tablespoon + 1 teaspoon garlic powder.. does that mean two tablespoons?? Hope to hear back from you 🙂

    • brandi.doming@yahoo.com

      Hi Alaia! That is the plus sign, so it just means “plus”, so it’s 1 tablespoon plus 1 teaspoon 🙂

  41. Brandi this lentil loaf is wonderful! I cooked the lentils and made your barbecue sauce the day before to save time. The loaf came together in minutes and looked so pretty! I used corn kernels I had cut from cobs and froze last summer. While I was making it, my husband kept saying ewwww I hate lentils – guess who was licking his plate?! It was nice and firm but still very moist. Your barbecue sauce was killer! I left the hot spices out of both the loaf and the sauce since we are wimps and it still tasted great! I cut it in slices and plan on making sandwiches this weekend at our arts and crafts show. I’ll let you know how the cold sandwiches taste and I bet the answer will be fantastic!!!

    • brandi.doming@yahoo.com

      Yay! Diana, I am so happy to hear you loved the loaf so much and the barbecue sauce! The barbecue sauce is my favorite too! Thank you very much for leaving feedback, I truly appreciate it!

  42. We had this for dinner tonight and it was amazing! It tastes divine and the texture is perfect. Thanks so much for coming up with this.

    • brandi.doming@yahoo.com

      Wonderful Diana!! I’m so happy to hear you loved it so much! I really appreciate the feedback! Thank you!

  43. This was one of the BEST dishes that I have ever made! It did take a little while from start to finish, but it was well worth every minute!! I used a 9X4 loaf pan and cooked it for the full hour and it turned out perfectly! Even after letting it sit for half an hour it was still hot! I did have to strain out some of the excess water from the lentils. I will definitely cook this dish again and it is sure to please meat lovers too!

    • brandi.doming@yahoo.com

      Yay Reagan!! I’m so happy to hear you loved it so much! Your feedback made my day!! We love it at my house so I am glad to hear it was such a hit with you as well!

      • Okay, since me and my husband loved the lentil loaf SOOO much, we are sharing it with my sister and her boyfriend. We are all early eaters, and since this dish takes a while, do you have any suggestions for how to “speed things up?” Is there a possibility to cook the lentils ahead of time?

        • brandi.doming@yahoo.com

          Hi Reagan! Yes, I would just prepare the lentils the day before and that should work just fine! Just check the consistency of the batter and if it is a bit stiff (after sitting in the fridge overnight), just add a tad more bbq sauce!

        • http://thriftathome.blogspot.com/2013/07/sunday-dinner-multitasking-slow-cooker.html

          Here is a method for cooking a lentil loaf in a slow cooker (with baked potatoes!). I tried it once (not with this recipe) and it worked well.

  44. […] Oat-Free Spicy BBQ Lentil Loaf […]

  45. can I make more than one loaf and freeze one?

    • brandi.doming@yahoo.com

      Sure, if you don’t mind doing the extra work! I haven’t tried freezing one personally, but I don’t see why it wouldn’t work. It doesn’t have any odd starches in it, so I think just reheating it at a low temperature in the oven would work fine. 🙂

  46. I am in process of making this now and have a question. My package of lentils says to not use salt while cooking as it toughens the skin and takes longer to cook. I went ahead and cooked it without the salt but I wonder if you did that on purpose to give it more texture? Have you tried it both ways?

    • brandi.doming@yahoo.com

      Hi Laura! The salt is added to flavor the lentils. The texture doesn’t matter since you’re mashing part of them. The salt cooks into the lentils so they are more balances in flavor. Just taste the batter after everything is mixed and add more salt if necessary. Thanks!

  47. This was such a great recipe. I had to tweak some of he ingredients for what I had/could find. My 10 month old LOVED this, so I used the left over BBQ and a very similar recipe to make lentil sloppy joes. Thanks so much for the recipes!

  48. I have got to try this! I’m sure hubby will even like this one, and he’s a meat eater unfortunately

    • brandi.doming@yahoo.com

      Please let me know if you try it Julie! Thank you so much!

  49. I made this tonight and just had to let you know how AMAZING this turned out!! I can’t wait to make this for my family when I get home from school. Thank you for sharing this!!

    • brandi.doming@yahoo.com

      Yay! So happy to hear that is was such a hit, I truly appreciate the feedback, thank you so much!!

  50. Thank you for posting! This tasted just like the barbecue meat loaf I used to make. The only difference is a slight starchy texture, but I expected that, being that it’s made with lentils 🙂

    • brandi.doming@yahoo.com

      Wow! That is so awesome to hear! Thank you so much for the feedback, I’m so thrilled you enjoyed it that much!

  51. Just made this. It came out exactly as you promised! THANKYOU for so many amazing recipes. I haven’t found a dish yet in your collection I don’t absolutely ADORE!

    • brandi.doming@yahoo.com

      Yay! So happy to hear that Carol! SO glad it was such a hit and thank you so much, I’m thrilled you are loving all of my recipes, that means so much to me!

  52. […] E per gli amici vegani? Ho trovato questo delizioso polpettone di lenticchie, perfetto da grigliare! Oat free spicy barbeque lentil loaf: perfect for vegans and so yummy! via thevegan8 […]

  53. Hi Brandi. I was curious to know if you have tried subbing the molasses with either maple syrup or honey? I don’t have molasses at home and don’t use it much in recipes so I wanted to hear your thoughts about an alternative.

    • brandi.doming@yahoo.com

      Hi Sasha! Actually, no I haven’t. Since there is already syrup in the recipe, I wouldn’t add more or it will be too sweet. I would just simply leave it out. It will taste a little less like barbecue, but should still be really tasty. You could maybe add a teensy more of maple syrup in place of it, but not equal parts. The molasses does help the texture since it’s so thick and sticky, so maybe scale back on the water as well. I would just tinker with it a bit. Let me know how it turns out! I hope it still tastes alright without the molasses! Thank you Sasha!

  54. Omg! I had three slices with your yummy enchilada fries and I’m very happy full! I luved regular meatloaf long time ago but I gave up eating, ciw, pork meat and now going vegan to jump start my weight loss. I’m sure happy you made this recipe along with the others. Thank you so much for helping me with my nutrition.

  55. This is the next recipe I want to try next! 🙂 …..Do you have another suggestion to place the 1/2 cup of corn??? TIA!! 🙂

    • brandi.doming@yahoo.com

      Hi Kelly! Sure, you can use peas or finely chop some carrots into similar sizes as corn and that will work as well! Let me know how it turns out!

  56. Brandi, this was my 1st time making a lentil loaf and I have to say that your recipe is awesome. I am new to the vegan neighborhood and you made me very excited about your recipes and I am looking forward in making another dish from this blog

    • brandi.doming@yahoo.com

      Thank you so much Shed for such wonderful feedback and your kind words! I truly appreciate it and am so glad you loved this recipe!

  57. Can i sub the chipotle spies? We don’t have that’s Spice blender in The Netherlands and i woud love to try the recipe (and i don’t like food that lacks flavor)

    • brandi.doming@yahoo.com

      You can just use extra chili powder if you want or more black pepper since chipotle is spicy! Sorry I just saw this message!

  58. This was very good too. I did switch up the veggies in it. I used orange pepper and peas, and I omitted the corn and cornmeal. I eyeballed the texture as I used coconut flour instead.

    • brandi.doming@yahoo.com

      So glad to hear you loved this Hannah, thank you!

  59. This was one of the most delicious lentil loafs I’ve tried and my first time making it. I used Trader Joes BBQ, left out the corn and hand mashed the lentils. The hand mashing made the difference it was not too moist but not dry and perfectly mushed. The corn meal was too grainy so I will leave it out next time. It only needed to be baked for 30 minutes because I hand mashed the lentils in the heated pot which helped dry up the excess water. I cooked some peas to eat with the loaf and it was the best meal.

    • brandi.doming@yahoo.com

      Thank you so much Angie! So glad you loved this so much! The cornmeal shouldn’t be grainy at all…since you hand mashed the lentils, that means there was less moisture when adding the other ingredients, so that’s why it sounds like the cornmeal didn’t soak up the moisture. I make this all the time and the cornmeal is undetectable, it just gives more sturdiness to the loaf. If you puree the lentils more next time, you will notice a difference. Sounds like you had a lot less liquid because mine always takes close to an hour, otherwise it would be too wet and mushy. Regardless though, like you said, you loved it so I’m thrilled! Thank you so much for the feedback!

    • brandi.doming@yahoo.com

      I am so glad you loved it, thank you so much for the feedback!!

  60. Made this last night and had it for dinner today. Man, this is delicious! This is definitely going to be in my regular menu rotation.

    • brandi.doming@yahoo.com

      Wonderful Danielle! I’m so happy to hear that, thank you so very much for making it!!

  61. I’ve never tried a lentil loaf, but this was amazing, and my family just loved it. I cooked it the full hour, and let it sit like you suggested. I actually put it into a deeper casserole dish, and it came out very well with serving. I also added the red bell peppers. I had made my own barbecue sauce, and well, hardly had left-overs. Will be making this again. So good. Thanks.

    • brandi.doming@yahoo.com

      Wonderful Madelaine! I’m so happy to hear you all loved this lentil loaf so much, thank you so much for the awesome feedback!

  62. Are you sure this is gluten free? Most tomato paste brands I have seen do not list the wheat flour used to thicken it but I always get sick form it. Only takes 1/8 tsp of wheat for me to be sick. I’m going to try this recipe without the barbecue sauce and see what happens. Haven’t found a gluten free barbecue sauce yet.

    • brandi.doming@yahoo.com

      Hi Esse! I buy an organic tomato puree, the only ingredient is tomatoes and salt. I’ve also seen some at Whole Foods where the only ingredient is tomatoes. I have never heard of wheat being added to tomato sauce! If you leave out the barbecue sauce, it will be dry and lack flavor, so I wouldn’t recommend that. If you make my homemade barbecue sauce and find a tomato sauce that just lists tomatoes, I would think you would be fine. Or another option is to just buy tomatoes and puree them yourself into sauce and then make the barbecue sauce and then you will know for certain there is no wheat. You really need the sauce in the recipe. Thanks so much!

  63. Made this tonight! Soooo good. We gave you a shout out on our Facebook page, if you want to see the pictures. Search for “The Everyday Vegan” page. There are a few by that name, but only ours features the meat loaf. 🙂 It is just a page for family and friends…but let me tell you…they oooh’d and ahhhh’d over this! We’ve always used oats in our lentil loaves, but this was a great idea! We used what we had on hand, so store bought bbq sauce and jiffy cornbread mix. The rest we followed! Verrrryyyyyy good. Our favorite meatloaf to date, including the real meat loaves in the past!

    • brandi.doming@yahoo.com

      So sweet of you, thank you so much for sharing and for the feedback!! I tried looking for your page but couldn’t find one with the loaf on it! Darnit! I’ll look again. So happy to hear this is your favorite loaf to date, thank you so much! Really appreciate it!

  64. Does this lentil loaf freeze well ?

    • brandi.doming@yahoo.com

      I’ve never tried freezing it, so I’m not sure! If you try it, let me know.

  65. Cin

    I already have some lentils cooked up. How many cooked lentils would you use in this recipe?

    • brandi.doming@yahoo.com

      Hi Cin! You’ll need about 2-2/12 cups lentils. Hard to say exactly, but I would purée about a cup of the lentils and add at least a cup or more unmashed to the mixture. If after you’ve mixed everything together it’s too wet, meaning soupy, then add more. It should definitely be moist, but thick too, kind of like a batter. You don’t want it too stuff or it’ll get dry, but not too wet either or it’ll be too mushy. I’m just not 100% sure how much you’ll need since I’ve never used canned, but I know you need at least 2+ cups cooked. Let me know how it turns out!

  66. Really tasty and good texture…but, I accidentally dumped the lentils into the bowel w/ everything else before blending any of them, so the loaf was slightly dry. Won’t make that mistake again, needs the puree to soften the cornmeal. Regarding the sauce: the spice kick was perfect but 1 TBSP + 1 tsp garlic was wayyy overboard for us. Six hours later we are all breathing a cloud of garlic. Not a typo?? Next time will only use 1 teaspoon! Thanks for your inventiveness and do love your photos.

    • brandi.doming@yahoo.com

      Hi Bonnie, oh yes, you definitely need to puree a good part of them for the loaf to hold and be moist! 😉 As far as the garlic, no not a typo, haha! You are the first person to ever mention the strong garlic, but if you don’t like strong garlic, then definitely decrease it to your liking. I know we all have different tastes 🙂

  67. I have never commented on a recipe before but I have to say this was wonderful! I made it over the weekend and my husband and I both loved it. We are newly plant based (2 months) so am in the process of trying new things that aren’t too weird. I messed up on the sauce though as all I had was Dijon mustard and it wasn’t the best of taste, so I had to improvise and come up with something else. Thank you!

    • brandi.doming@yahoo.com

      So, so happy to hear you and your husband both loved it! Thank you so much for taking the time to leave feedback Linda, I really appreciate it! As far as the BBQ sauce, next time you can try my even easier sauce if you like and I would suggest adding some chili powder to it, so the lentil loaf has that depth of flavor. Here it is: http://thevegan8.com/2015/06/06/smoky-barbecue-sweet-potato-chickpea-burgers/

  68. I plan on trying this out for Thanksgiving this year! Any idea if this will cook well if I do all the prep the night before and then leave the baking for the day of?

    • brandi.doming@yahoo.com

      Hi Kristen! Oh yes, I’ve done that before myself and it works out just fine!

      • brandi.doming@yahoo.com

        I did wait until the day of to mush the lentils though…fyi.

      • This was wonderful for Thanksgiving! A huge hit, even with my strictly carnivorous husband. I baked just slightly undone the night before and reheated in the oven the next day. Texture and taste were still great!

        • brandi.doming@yahoo.com

          So happy to hear that Kristen! So glad the method you did worked well too, thank you so much for the wonderful feedback!

  69. This has so much flavor and is delicious! I love it! I think it’s great to have for lunch, dinner, or Thanksgiving. Cruelty-free and healthy is what matters to me, and all of your recipes both of those. Thanks for this one, Brandi! You never disappoint. 🙂

  70. I, too, am planning on making this for Thanksgiving (our first ever plant-based Thanksgiving). I made the chickpea burgers with the BBQ sauce to try it and it was really good! However, it seems a little thin for the top of the loaf. Is there anything I can do to thicken it up? I used sauce–maybe puree or paste? Also, we have a balsamic vinegar store here which we love. They have a maple syrup/balsamic vinegar. How do you think that would do in place of the maple syrup?

    • brandi.doming@yahoo.com

      Hi Linda! So glad to hear you loved the BBQ burgers! I would suggest adding 1 tablespoon of cornstarch to the bbq sauce to thicken it up slightly and think that should work. I haven’t tried it but think it should be fine. I’m not sure about the balsamic vinegar since I have no idea about that product or how it would cook up since I’ve only tried the molasses bbq sauce. If it’s thick and you like the flavor, you can try it, I just don’t know since I’ve never tried one! Let me know what you decide!

  71. Hi!!!
    I’m so excited to make this gorgeous recipe for thanksgiving this year!
    Do you know if it freezes well? I wanted to make it the day before thanksgiving:):)
    Thank you!!

    • Ooooh just read a comment that you haven’t tried freezing it. Do you have any tips for prepping it the day before? I guess I’m nervous it will get mushy.
      Thank you!

      • brandi.doming@yahoo.com

        Hi Anne! I honestly would just make it the day before and then keep it stored in the fridge, not the freezer, and then just reheat it in the oven on low. I haven’t tried it personally, but A LOT of my readers bake the loaf and reheat it for lunch the next day, so I would think it would be just fine. Let me know how it turns out!

        • Will do! Thank you so much!!

  72. Thank you very much for this recipe. I’ve made it twice now using my homemade BBQ sauce and both came out perfectly. It’s difficult to overcook this, as it seems to get better the firmer it gets. So meaty! I added cooked brown rice and peas to my second one and it was marvelous. I will be sure to share this recipe with my fellow vegan friends. Thank you thank you thank you!!!!!

    • brandi.doming@yahoo.com

      So wonderful to hear Christy! Thank you so much for the wonderful feedback!!

  73. I made this AGAIN the second time this week tonight. Great recipe. The longer cooked the better texture in my opinion. I used trader Joe Sriracha BBQ sauce because I like heat and it was perfect. I recommend this recipe to everyone.

    • brandi.doming@yahoo.com

      So awesome to hear Brianna!! So glad you love this recipe so much and I agree, I like the really firm texture too! I also love spicy! My bbq sauce is quite spicy as well. Thank you so much for the awesome feedback!

  74. I made this last weekend and it is the best lentil loaf I ever made! I doubled the recipe and am eating it every day for lunch this week! I put some in an 8 x8 square pan and the rest in muffin tins. I added some green pepper & mushrooms, and used dried chipotle chiles ground in my spice grinder and it was so spicy/yummy/smoky! I made your BBQ sauce recipe as well! I loved the way it tasted after it cooked. Thank you so much!

    • brandi.doming@yahoo.com

      SO so happy to hear that Gira! Thank you so much for such wonderful feedback and I love how you doubled and made them, very creative to do as muffins! Thanks again!

  75. I made this tonight; my first attempt at a Lentil Loaf. Served it with mashed potatoes and “Creamy Mushroom Gravy” from another site. This lentil loaf recipe is a keeper, but I am not sure about the BBQ sauce. It tastes weird to me, but that may be because of the vinegar. I will definitely put this in my “to try again” folder.

    • brandi.doming@yahoo.com

      Hi Nancy! So glad you enjoyed it! Hmm, that’s the first I’ve heard that, but if you prefer less vinegar, then just use less next time. Where I grew up, barbecue sauce always has a good dose of vinegar and I really wanted it to stand out within a lentil loaf. But that is certainly personal, so use less next time if you like. Also, make sure you use a good quality dark balsamic vinegar, as some have a really cheap vinegar taste because they have a stronger percentage of acidity, so that may be the case with your vinegar, so just use a little less.

  76. Love the recipe! Wondering if it could be used/converted to make lentil “meat”balls?

    • brandi.doming@yahoo.com

      I’m so sorry Ali, I missed this comment! Unfortunately, the mixture is way too wet to form into balls! It’s fairly wet so the loaf stays moist but firms up a ton while cooking.

  77. I made the lentil loaf last night and it was a BIG win ! I was expecting it to be a little on the moist side with the difference in standard liquid measurements between US and Australia. It was perfect. The barbeque sauce just made it. I also used Bob’s Red Mill cornmeal and used the Tabasco brand of chipotle sauce – what a fantastic flavour the chipotle is (first time I have used it). Awesome Brandi. This recipe is now on repeat !

    • brandi.doming@yahoo.com

      Yay! SO, so happy to hear that Carolyn! Thank you so much for the wonderful feedback! I really appreciate it!

  78. This is my fav dish to make so filling, yummy, delicious , just cook lentils, mix throw in oven, stuff it!!! Yummy!

    • brandi.doming@yahoo.com

      SO glad to hear that Tiffany, thank you for the feedback!

  79. Hey Brandi! Greetings from Belgium 🙂 I’ve just recently started eating vegan, and I absolutely love your site. Here it’s very weird if you decide to no longer eat animal products, people treat you like you’ve gone crazy haha, and after a period will go back to eating meat and dairy! I’ll show them 😉 Anyway, since every meat-sub here has gluten in it and I have to eat gluten-free, I will make this recipe tonight! I love lentils, but my husband doesn’t although meatloaf is his favorite so I hope it’s gonna be a succes. Also, we don’t really eat bbqsauce so much like you guys so that’s definitely something new 🙂 Just love your site! I’m also making the granola! Can’t wait to try it.

    • brandi.doming@yahoo.com

      Oh wow, I can imagine how difficult it must be for you Emily! Hang in there and just remember how much better you are doing for your health and animals and stay motivated! This has been one of my most popular recipes, even with meat-eaters so I hope you all enjoy it. I would use less chili powder and add to taste if you are not used to bbq sauce, that way it’s not too spicy. Let me know!

  80. Meg

    We made this last weekend and loved it! The texture and flavors are great! Thank you!

  81. I was so looking forward to this recipe. I even sent my boyfriend to get the special corn meal. We were both so disappointed. Lots of work for a mediocre lentil loaf. ?

    • brandi.doming@yahoo.com

      Hi Cathy. Sorry to hear that. You are the only person I have ever received a negative comment from, so I’m a bit baffled, as you can see from all of the above 100+ rave reviews. It’s been a huge reader favorite for the past year, so I’m sorry to hear something didn’t work out right on your end. Did you use a storebought barbecue sauce? The sauce I created specifically for this recipe has a very deep, wonderful flavor so if you used a store brand, that doesn’t have the best flavor, that will impart to the loaf.

      • Hi Brandi,

        Yes, all the comments are so positive! I did make your barbecue sauce, which is very sweet, rich and flavorful. I guess we just have different tastes.
        I appreciate all the effort you put into creating the recipe.

  82. Brandi, I have been vegetarian for 6 years and have always wanted to try making a lentil loaf. I found your recipe yesterday while searching for one online. A lot of the recipes had ingredients that didn’t sound good or unappetizing photos. This one looked and sounded delicious. I made it last night (used store bought bbq due to time constraints) and it was awesome! I even rushed a little through a few steps (letting the loaf sit before and after) only because I was running out of time and it was still wonderful. Great taste and texture. My meat-loving husband liked it, too! I am going to try it again in a few weeks exactly as outlined. This is especially exciting because my dad is vegan (a fairly recent diet change due to heart disease) and is always looking for new things to eat and try. He’s doing a good job of creating his own recipes, but he also does not eat refined flour, refined sugar or oils, which can make it a little more challenging. I am going to make this for him when I see him next month and I’m so happy it is all ingredients he can have, and I don’t have to modify the recipe at all. I am going to let him know about your website, I think it would be a really good source for other recipes.

    • brandi.doming@yahoo.com

      Woohoo! Love it when the meat-eating hubby loves it too! Thank you so much for such wonderful feedback! I’m so happy to hear it was loved by all! Thank you so much for sharing!

  83. Dropping you a note let you know I used your recipe for my 1st ever lentil loaf – it was absolutely AMAZING. I’ve been a vegetarian for years and have begun dabbling in the vegan world. I can’t wait to make your chili cheese fries next 🙂 Thank you so very much for sharing!

    • brandi.doming@yahoo.com

      So happy to hear that Barb! Thank you so much for the wonderful feedback, it really means a lot to me!!

  84. I made this last night, but saved to re-heat and eat today. This is hands down the best lentil loaf on the planet. It had the right texture, and even made a great lentil loaf sandwich :0 Thank you , thank you, so much . I can’t wait to try your Mexican Black Bean Burger. I can’t wait to try your other recipes.

    • brandi.doming@yahoo.com

      Thank you so much Pamela! I’m so happy to hear this is the BEST lentil loaf on the planet, haha! Made my day! We love it too!

  85. OH THANK YOU SO VERY MUCH FOR YOUR RECIPE. I’m allergic to; mustard, oil, wheat. Your recipe is greatly appreciated

    • brandi.doming@yahoo.com

      You are so welcome Paula! I’m so glad you love it!

  86. Hi Brandi! It sounds easy and healthy recipe. I tried this it was soo good . I also made my mind now this will be my weekends dinner menu also . Thanks for sharing the recipe with us.

    • brandi.doming@yahoo.com

      SO wonderful to hear Mikkel! So happy you loved this recipe, thank you so much for the feedback!

  87. I would love to try this on my SAD eating husband…I don’t have an immersion blender though for half the lentils; can I just use a potato masher or pastry blender or a fork or whatever else you recommend?

    • brandi.doming@yahoo.com

      You really want to make sure half is really pureed and smooth, so the loaf doesn’t get too dry. You could try a food processor, otherwise, I would just try a fork and really mash it well repeatedly. I think that should work ok!

  88. Very tasty but took me hours the first time- thanks so much for your hard work!

  89. Used masher and standard corn meal and it worked fine- tad dry but held together well. The parchment is a great tip- no cleanup!

    • brandi.doming@yahoo.com

      Hi Mark! So glad to hear it worked out, thank you! Yes, standard cornmeal is too finely ground and will soak up more moisture, making the loaf dry. That’s why I’ve noted that it’s imperative to use the medium grind coarse cornmeal. It turns out much more moist that way 🙂 And yes, this is the probably the only recipe on my blog that takes the longest prep work. It saves time to make the lentils the day before 🙂

  90. I made this today and it is delicious! Thank you again for posting the wonderful recipe!

    • brandi.doming@yahoo.com

      I’m so happy to hear that, thank you so much Valerie for the feedback!

  91. I just made this and it was super good. I used a less than course grind corn meal (only one I could find) so it was a bit mushy but still delicious. I’ll make it with coarse grind next time. Nice little no boil BBQ sauce too. Thanks for posting. I will try your other recipes too.

    • brandi.doming@yahoo.com

      So happy to hear it was a hit, thank you so much for the feedback!

  92. Thank you so much! My daughter is actually allergic to oats, and so many good foods are using it. I’ve never quite found a good substitute, although rolled spelt came close! I may try your idea in other recipes containing oats.
    — Kristie

  93. These look so yummy, but could you please tell me how many grams of sodium are in this recipe.
    It would be great to have the sodium content with and without your barbeque sauce. Thank you so much

    • brandi.doming@yahoo.com

      I’m not sure, I calculated the nutrition above for the recipe but this was way back before I started doing the sodium content. It takes a lot of time to calculate it all, but there are online calculators that can give you that info if you are needing just the sodium. I don’t have all of these ingredients currently to tell you exactly. Caloriecount.com has a calculator if you want to punch it in.

  94. Eva

    Quick question…about how long is the prep/cooking time? I’m trying to figure out when to start making it! Thanks!

    • brandi.doming@yahoo.com

      Hi Eva! This is one of the few recipes on my entire blog that takes a bit of time, which is necessary for the loaf. I’d say give yourself a couple of hours or so. It takes 40 minutes to cook the lentils and an hour to cook the loaf, and of course there is some time to gather and prep the ingredients. What I would suggest is cooking the lentils before the day you want to eat the loaf, that way you only need to mash them and cook the onions/veggies…it will save a lot of prep time. This is what I do sometimes. Otherwise, give yourself at least a couple of hours.

  95. My mom made this for our Easter brunch yesterday and it was amazing!!! That BBQ sauce is heavenly and while I didn’t assist with the process, I certainly enjoyed eating it! Ha! I love that it was oat-free, too…oh, and the texture of this loaf is perfect! My mom sent me home with some leftovers and I’m tempted to make a lentil loaf sandwich, with extra BBQ!

    • brandi.doming@yahoo.com

      Yay! So happy it was such a hit friend, thank you so much to your sweet Mom for making it!!

  96. I have made this twice now and it is great. I do no thave flax on hand so used chia and have a kick butt bbq sauce of my own that I use…. I did add loads of fresh herbs to mine as well. It is outstanding! Thanks so much for a great recipe.

    • brandi.doming@yahoo.com

      SO glad you love this so much, thank you for the feedback!!

  97. Brandi,

    This recipe is amazing! Although parts of it seemed strange and new, I followed the directions to the letter and made the best vegan loaf we’ve ever had. We managed to keep from devouring the whole thing only because we wanted leftovers for sandwiches.

    I have only just found your blog, but shall carry on cooking enthusiastically. Thank you so much for all of the hard work and generosity that has to go in to writing and sharing a blog of this quality.

    • brandi.doming@yahoo.com

      Wow, thank you so much for your sweet words Molly! I’m so very happy this is the best loaf you’ve ever had! Yay! Thanks for the feedback, it is so appreciated!

  98. Peg

    I tried freezing the loaf after it cooked but it got crumbly. I’m the only vegetarian in my household so I can’t eat this whole thing at a few sittings. Any tips? I’m going to freeze half uncooked so wish me luck Great recipe have made it twice (this is time #3) and follow you on instagram

    • brandi.doming@yahoo.com

      Hi Peg! So happy to hear you love this loaf! I’ve never tried freezing this, but my guess is since there is basically no fat in this, that is why it gets crumbly after freezing. Will your other members not eat it just because it’s vegan, haha?! I have so many meat-eaters love this, regardless of it being vegan, so maybe they would like it too 🙂
      But my only guess would be to try what you stated, about freezing half uncooked, although I think that would add extra moisture, so would possibly take longer to cook. Otherwise, after cooking it, slice them into individual pieces and wrap each piece tightly with saran wrap, then place them all into a ziplock bag and freeze it that way. I think it would work best that way.

  99. Wow – this was so good – thank you for this recipe. I made mine not as spicy and used a bottle of sauce rather than homemade. Also – no immersion blender so I just pulled out half of the lentils and mashed them with a potato masher. I am not a huge lentil fan but this loaf is fantastic!

    • brandi.doming@yahoo.com

      Hi Crystal! That is so wonderful to hear you loved the recipe, thank you so much for the feedback!!

  100. Oh my goodness. I just made this recipe for my husband and daughter (who doesn’t usually like stuff like this) and they both loved this.. and so did I!!

    I made a video of the process and linked your recipe to it. I hope you don’t mind, but totally understand if you do.. let me know and I’ll remove it.

    Thanks for such an awesome recipe!

    • brandi.doming@yahoo.com

      Thank you so much Mikki! I’m so happy to hear it was such a hit and I LOVED your video, so thank you so much for creating it!! I shared it on my FB page as well, that meant a lot you did that, thank you!

  101. Oops. I totally forgot to leave the link for you to check out.

    https://www.youtube.com/watch?v=sf5H4ZZdwVk

    Sorry about that.

  102. hi Brandi!

    Got the loaf in the oven!! can’t wait to try 🙂 curious where you got the long shaped wood bowl/dish that the load is in in the pics? beautiful !!

    Oh, and I love the bbq sauce. was afraid i might not have enough left for the loaf cuz I kept eating it on other things ….yum!!!!

    • brandi.doming@yahoo.com

      Hi Susan! I’m so happy you love the bbq sauce so much, it is my favorite too! I’m 99% sure I got that wood piece from Home Goods. I get a lot of my decor from there because the prices are super affordable and I love wood and they have lots of options 🙂

      • Hi!

        Thank you Brandi for the info! I’m going to have to shop there more often 🙂 I loved the Lentil loaf …can’t wait to make more of your recipes. I have quite a list going of ones to try! thanks for what you do!

        • brandi.doming@yahoo.com

          I’m so happy to hear you loved the loaf Susan, thank you so much for coming back and letting me know!

  103. Hi, I was watching the Wendy Williams show today and saw a chef prepare a barbecue lentil meatloaf. I went to Wendy’s site to get the recipe. Then, I searched Pinterest for it and found YOUR recipe. Too bad the chef on the show didn’t give credit where credit was due. Thought you might like to know. Anyway, it sounds delicious and I plan on making it this week.

    • brandi.doming@yahoo.com

      Hi Mary Beth! Wait, whattt? It was actually my exact recipe the chef did on the show?? How did you find it on Pinterest? Do you have the link..which board was it on? Thank you so much for telling me!

      • Yes, it was the exact same recipe. I can’t seem to paste the link to it, but if you go to http://www.wendyshow.com and look for food makeovers, I think you will be able to find it. I found your recipe on Pinterest by searching barbecue lentil meatloaf. Then I compared the two recipes, and they’re identical. Let me try to paste the link again.

        http://www.wendyshow.com/2016/05/19/food-makeovers/#.Vz6i0dT3arU

        I hope the link works. Check it out. BTW, Wendy loved it!!!

        • Will wonders never cease? I just went back to the recipe on Wendy’s website, and the chef changed a few things to make the recipe different from yours. Or, someone changed it. Anyway, at the end of the recipe he states that the recipe was inspired by thevegan8. Glad you got your credit.

        • brandi.doming@yahoo.com

          Yes, I found it all, more than one of you awesome readers recognized my exact recipe! It’s pretty “funny” how they changed the whole recipe and now linked to me after they were caught. Sad that nobody emailed me to apologize or even ask for my permission before printing my recipe word for word. I would have been totally cool with that, in this particular case, it was all just a complete lack of respect and unethical the way they did it all. Now the recipe they have printed on there is so different from what he made on the segment, haha. Thanks again for looking out and letting me know!

    • brandi.doming@yahoo.com

      I just found it on her youtube channel and her website…unbelievable. Downright stole it..he is a chef and should have more class and dignity than that! I wouldn’t care if he used it, but give credit and don’t claim it as your own.

  104. Hi
    I have been following the wheat belly way of eating for 2 years and I dont consume any products made with corn. Could the cornmeal be substituted with the wheat belly all purpose baking mix? It consists of almond meal. coconut flour and flax meal.

    I enjoy your blog as I have moved recently and dont have acess to organic poultry and meats like I did previously so I am looking to add some vegan dishes to my diet because I would rather not eat non organic meats.

    • brandi.doming@yahoo.com

      Hi Cotton! I have never tried that baking mix and my only concern is the coconut flour in it, that is very highly absorbent and I think would make the loaf very dry. So, I can’t say how it would work, having never used it. I would suggest trying to use maybe millet or another grainy flour in place of the cornmeal, maybe even try oats. It is definitely going to change the texture though, so I can’t vouch for anything other than the cornmeal since that is what I loved so much about the texture of the recipe, but I’m sure if you find another grainy textured flour, it could work. I even think couscous could work well, but it is derived from wheat, so not sure if you use that at all or not.

  105. I have been DYING for lentil loaf. As in obsessed with making my own for the first time and geeking out over different recipes all while searching for the perfect one.

    This is IT!!!!! Yea!!!!

    While I’m sorry the recipe was stolen by jerk who will remain unnamed…, I am GLAD to have found this site and the lentil loaf recipe. I am not a vegan, but I love incorporating vegan (and soon raw) dishes to my diet on a regular basis.

    • brandi.doming@yahoo.com

      Hi Anita! So glad you found me, and what a sweet comment! Yes, very unfortunate they copy and pasted it, no class, BUT there was so many readers that were upset and commented on their site, that they have changed the recipe now and credited and linked to me, so at least I got something out of it…at least I have the credit now. Too bad I wasn’t credited properly on the live show, huh?! LOL!

  106. Just got finished making the meatloaf! Followed the directions to a T and it turned out awesome! I’ve never gotten a real meatloaf to stay together as well as this “meat” loaf did, and darn tasty too! Will attempt to make the BBQ sauce next time! Fantastic recipes all around and as a new vegan I am excited to try as many of these as I can!

    • brandi.doming@yahoo.com

      So happy to hear that, that’s so great! Glad this one was the one, thank you so much for the amazing feedback!

  107. Hi, I am having problems finding medium grind coarse cornmeal. Would polenta work as well? Thanks!

  108. Alright, I have made this before. It was super yummy. However, now I am making it for someone I don’t know and their family. What sides do you think I should bring with this meal?

  109. Hi Brandi, thank you so much for taking the time to put this together and share it. I’ve been looking for a long-prep recipe to share with my nieces next time I’m out to see them. They always love to help cook, and are always asking me about veganism…this is perfect 🙂

    • brandi.doming@yahoo.com

      Hi Tim! Thank you, I really hope it turns out to be a big hit with you all, just like with my other readers. Let me know!

  110. Delicious!!! I put in a loaf pan and cooked it in crock pot low 4 hours- perfect. I omitted chipotle- that’s just gross to me in any form and used regular. Than omitted balsamic vinegar for apple cider vinegar just my personal preference. Still excellent! !!!! Well done!!!

    • brandi.doming@yahoo.com

      I’m so glad to hear it was such a hit, thank you Susan for the feedback!

  111. Hi Brandi,
    Love your recipes and love love vegan meatloaves. I collect recipes for them! My husband is allergic to corn however so I am wondering if semolina would be a good replacement? I use that to replace cornmeal in baking recipes with good results? Just wanted your expert opinion before I try. Thanks!

    • brandi.doming@yahoo.com

      Hi Esther, I have never tried it, so it’s hard to say, but if it is the similar texture and size of cornmeal, I think it would. I also think grits would probably work well. Let me know how it turns out!

  112. I have a question. I don’t have any medium cornmeal. I looked and mine is finely ground. Is there anything you suggest I could use with my cornmeal to make the recipe work?

    • brandi.doming@yahoo.com

      Hi Angie, I believe another reader made it with blanched almond flour instead and it worked. I have not tried this so I can only vouch for the cornmeal, or maybe dried grits or millet or something to a similar texture like a coarse cornmeal. These are just suggestions since I haven’t tried them, but I “think” they would work.

Leave a comment