Vegan Barbecue Lentil Loaf

Vegan Barbecue Lentil Loaf

This Vegan Barbecue Lentil Loaf is oat-free, sturdy, hearty and not mushy. This loaf is bursting with barbecue flavor! The homemade BBQ sauce 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!

Sliced vegan barbecue lentil loaf on wood platter

I am SO excited about this Vegan Barbecue Lentil Loaf 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 with very little flavor, 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 tried them with oats, with nuts, sunflower seeds, chickpeas, you name it.

Slice of vegan barbecue lentil loaf

So, it hit me....cornbread is very sturdy and chewy and hearty. Duh, I'll add cornmeal instead of oats or flour. 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 light bulb went off to try adding coarse cornmeal!

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

bowl of vegan barbecue sauce

I decided on barbecue sauce as being a star flavor. I absolutely LOVE barbecue sauce.

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

Slices of vegan barbecue lentil loaf with bbq sauce on top

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.


Just cook your lentils, mix your batter, spread in loaf pan, top with sauce and bake!

how to make vegan lentil loaf images sequence

So, to recap on this vegan lentil loaf: Oil-free, not mushy, sturdy, hearty, flavorful, addicting and perfectly spicy.

As always, you only need 8 total ingredients (+ salt & water) to make this oil-free Vegan Lentil Loaf:

  • Lentils
  • Onion
  • Garlic
  • Cornmeal
  • Bbq sauce (You can use storebought or make my listed BBQ sauce listed, recommended! It's nice and spicy and what really gives amazing flavor to the loaf and is the ONLY BBQ Sauce tested on the loaf)
  • Flaxseed
  • Chipotle pepper spice
  • Corn

Pretty much the perfect side dish with this vegan lentil loaf is my Vegan Fluffy Mashed Potatoes. The best mashed potatoes you've ever had, guaranteed.

Other Vegan Dinner Recipes:

5 from 26 votes

Vegan Barbecue Lentil Loaf

This Spicy Vegan Barbecue Lentil Loaf is oat-free, sturdy, hearty and not mushy. This loaf is bursting with barbecue flavor! The homemade BBQ sauce 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!
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 8 slices
Author Brandi Doming


My homemade BBQ sauce below and the chipotle chile pepper are what make this loaf spicy. If you SUB either of those, the loaf will NOT be spicy and I cannot vouch for the flavor outcome!

    For the lentils

    • 1 cup dry green lentils 193 g, do not use red lentils, too mushy
    • 1/2 teaspoon fine sea salt

    For the loaf

    • 1/2 heaping cup 80g finely chopped white onion
    • 1 packed tablespoon minced fresh garlic
    • 1/4 teaspoon fine sea salt
    • 1/4 cup water for cooking the veggies in
    • 1 cup 240g barbecue sauce, separated plus extra for serving OR I highly recommend my homemade version below as that is the ONLY BBQ sauce tested in the recipe
    • 1/2 cup MEDIUM GRIND coarse cornmeal it MUST be medium grind, not corn flour or regular cornmeal (I use Bob's Red Mill, if you use regular cornmeal, it will result in a dry crumbly loaf)
    • 3 tablespoons ground flaxseed
    • 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

    5 minute homemade barbecue sauce. This sauce is STRONG, as I created it to stand out in a loaf, which it does perfectly. Reduce the spices if desired for a milder version to be used for other recipes. (Makes 1 1/2 cups, plenty for the loaf and for dipping!)

    • 1/2 cup 120g tomato paste, not sauce
    • 1/2 cup 120g water
    • 1 teaspoon fine sea salt
    • 1/2-1 tablespoon garlic powder per preference
    • 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 unsulphured regular molasses


    • 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.


    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. It will really knock off some time.
    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. This bbq sauce was created specifically for the loaf, so it WILL taste strong, but very yummy in this loaf!
    3. For the lentils, rinse them off and add them with 2 cups water and the 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 warm. 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.

    Recipe Notes

    Vegan, gluten-free, oil-free, soy-free, oat-free, nut-free

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



    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?
        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!
        • Hi! Mu husband and I just decided, TODAY, to go onto a plant based diet for our family of 6. My son and I are already GFSFCF.I need recipes my bids will eat, when they don't even want to eat carrots or green beans! I'm overwhelmed! What is wet mustard!?!?
            That just means regular mustard and not the dry spice kind. I would suggest these following recipes as they are huge crowd-pleasers with vegans, non-vegans, meat-eaters, kids, etc. and taste like total comfort food and are nothing weird.This Cheesy Mexican Tortilla Bake is just fabulous and so cheesy and easy to make., this Garlic Alfredo has been my most popular recipe for years. Tomato Bisque is better than any dairy version and I'm sure you all will love it. You will probably have to double the recipe though. is another great recipe kids love! Taco Bowls!
            • Thanks SO MUCH! God bless you and your family! I’m not the best cook, and my 3 kiddos who are not already GFSFCF aren’t going to like this one bit. I’m stressed!
              You are so welcome! I wouldn't let it stress you too much. It is just regular food. I just use normal everyday ingredients like potatoes, beans, rice, veggies, etc. Stuff I'm sure they already eat and if the food tastes good, people don't really care what it's called. A large amount of my readers are not even vegan, they just love my recipes, so don't worry too much!
        • can i use blackbeans instead?
            Hi Katie, I wouldn't recommend it for this loaf, as lentils have a very different texture and moisture level. If you are wanting to use black beans, then I would suggest making my black bean burgers instead!Here is the recipe:
    2. Now that looks like pure comfort food!
        Thank you so much Cindy!! Definitely comfort food...I wanted to hog the whole loaf myself, lol!
    3. Nummers, girl! It looks so moist!
        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.
        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!
          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...
        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 :)
        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 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.
        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
        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.
        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. Oh boy, this looks incredible - I can't wait to try it!
        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!
        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
        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.
        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! :)
        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
        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!
        Aww thanks Gigi! xo
    18. this looks phenomenal, brandi!
        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...
        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?
            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!
        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.
        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!
        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! :)
        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. 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!
        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.
        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?
        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!!
            Awesome! I am so glad it worked out! Thank you so much for letting me know!!
    31. 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!
        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!!!
        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!
        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?
        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... :)!
        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!
        Yay! Thank you so much for making it and the review Michelle! So glad it was hubby approved!!
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    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 :)
        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!!!
        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.
        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!
        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?
            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!
          • 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?
        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?
        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
        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!!
        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 :)
        Wow! That is so awesome to hear! Thank you so much for the feedback, I'm so thrilled you enjoyed it that much!
    51. [...] Get the Recipe: [...]
    52. 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!
        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!
    53. [...] 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 [...]
    54. 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.
        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!
    55. 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.
    56. This is the next recipe I want to try next! :) .....Do you have another suggestion to place the 1/2 cup of corn??? TIA!! :)
        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!
    57. 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
        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!
    58. 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)
        You can just use extra chili powder if you want or more black pepper since chipotle is spicy! Sorry I just saw this message!
    59. 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.
        So glad to hear you loved this Hannah, thank you!
    60. 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.
        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!
    61. It is delicious! Thank you very much. Tried and bookmarked!
        I am so glad you loved it, thank you so much for the feedback!!
    62. 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.
        Wonderful Danielle! I'm so happy to hear that, thank you so very much for making it!!
    63. 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.
        Wonderful Madelaine! I'm so happy to hear you all loved this lentil loaf so much, thank you so much for the awesome feedback!
    64. 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.
        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!
    65. 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!
        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!
    66. Does this lentil loaf freeze well ?
        I've never tried freezing it, so I'm not sure! If you try it, let me know.
    67. I already have some lentils cooked up. How many cooked lentils would you use in this recipe?
        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!
    68. 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.
        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 :)
    69. 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!
        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:
    70. 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?
        Hi Kristen! Oh yes, I've done that before myself and it works out just fine!
          I did wait until the day of to mush the lentils
        • 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!
            So happy to hear that Kristen! So glad the method you did worked well too, thank you so much for the wonderful feedback!
        • I am eager to try this recipe (barbecue lentil loaf) but am on a low sodium diet. Can you tell me the sodium content on this dish?
            I’m not sure! When I did the nutritional stat for this that was 3 years ago and it was before I did sodium. You can always plug the ingredients into in their nutritional calculator to see or my fitness pal.
    71. 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. :)
    72. 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?
        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!
    73. 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!
          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!!
    74. 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!!!!!
        So wonderful to hear Christy! Thank you so much for the wonderful feedback!!
    75. 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.
        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!
    76. 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!
        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!
    77. 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.
        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.
    78. Love the recipe! Wondering if it could be used/converted to make lentil "meat"balls?
        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.
    79. 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 !
        Yay! SO, so happy to hear that Carolyn! Thank you so much for the wonderful feedback! I really appreciate it!
    80. This is my fav dish to make so filling, yummy, delicious , just cook lentils, mix throw in oven, stuff it!!! Yummy!
        SO glad to hear that Tiffany, thank you for the feedback!
    81. 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.
        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!
    82. We made this last weekend and loved it! The texture and flavors are great! Thank you!
    83. 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. ?
        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.
    84. 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.
        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!
    85. 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!
        So happy to hear that Barb! Thank you so much for the wonderful feedback, it really means a lot to me!!
    86. 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.
        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!
    87. OH THANK YOU SO VERY MUCH FOR YOUR RECIPE. I'm allergic to; mustard, oil, wheat. Your recipe is greatly appreciated
        You are so welcome Paula! I'm so glad you love it!
    88. 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.
        SO wonderful to hear Mikkel! So happy you loved this recipe, thank you so much for the feedback!
    89. 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?
        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!
    90. Very tasty but took me hours the first time- thanks so much for your hard work!
    91. Used masher and standard corn meal and it worked fine- tad dry but held together well. The parchment is a great tip- no cleanup!
        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 :)
    92. I made this today and it is delicious! Thank you again for posting the wonderful recipe!
        I'm so happy to hear that, thank you so much Valerie for the feedback!
    93. 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.
        So happy to hear it was a hit, thank you so much for the feedback!
    94. 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
    95. 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
        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. has a calculator if you want to punch it in.
    96. Quick question...about how long is the prep/cooking time? I'm trying to figure out when to start making it! Thanks!
        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/ will save a lot of prep time. This is what I do sometimes. Otherwise, give yourself at least a couple of hours.
    97. 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!
        Yay! So happy it was such a hit friend, thank you so much to your sweet Mom for making it!!
    98. 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.
        SO glad you love this so much, thank you for the feedback!!
    99. 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.
        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!
    100. 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
        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.
    101. 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!
        Hi Crystal! That is so wonderful to hear you loved the recipe, thank you so much for the feedback!!
    102. 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!
        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!
    103. Oops. I totally forgot to leave the link for you to check out. about that.
    104. 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!!!!
        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!
            I'm so happy to hear you loved the loaf Susan, thank you so much for coming back and letting me know!
    105. 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.
        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 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. 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.
            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!
        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.
    106. 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.
        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.
    107. 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.
        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 least I have the credit now. Too bad I wasn't credited properly on the live show, huh?! LOL!
    108. 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!
        So happy to hear that, that's so great! Glad this one was the one, thank you so much for the amazing feedback!
    109. Hi, I am having problems finding medium grind coarse cornmeal. Would polenta work as well? Thanks!
    110. 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?
        Hi Amanda! Oh, I would definitely serve it with these buttermilk mashed potatoes, they are a huge hit with everybody!
    111. 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 :)
        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!
    112. 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!!!
        I'm so glad to hear it was such a hit, thank you Susan for the feedback!
    113. 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!
        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!
    114. 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?
        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.
    115. Thanks for the creative and delicious recipe. I am so glad it is different from the traditional ones with oats. Always good to try something new. I didn't have corn or flax. I added in some chis seeds and 1/4 cup of barley because I only had ground cornmeal, and to make up some texture for the lack of corn. Everything else was the same and it came out so good. I absolutely love the homemade sauce recipe. My husband and I always use our own homemade sauce, but I wanted to try your and I will definitely add it in to the rotation. I shared pictures and linked to your page on all my social media. :)
        Thank you so much Niki! I'm so very happy to hear you all loved this so much, thank you for the feedback!
    116. Hey Brandi! Have you ever made this and let it sit overnight before putting it in the oven? It's a little time intensive for me to put together and have for dinner on a weeknight. I'd like to try making it this week but I'd have to put it together one night and stick it in the oven next.
        Hi Lara-Kay! I have actually never tried that. I would think it would work just fine though. The cornmeal will soak up the liquids more though overnight, so it may cook quicker, hopefully it won't make it more dry. So just keep an eye on it :)
        • Last night I ended up putting it all together with the intentions of cooking it but ran out of time, so currently it's in my fridge ready to go. I'll let you know how it turns out.
        • Success!! Making this on Monday evening and putting it in the fridge to cooke the next night worked out perfect. I took another sheet of parchment paper and pressed it down on the top of the loaf to keep it from getting dry overnight worked out as well. The loaf turned out firm and very tasty. A few night later we took the leftover loaf, sliced it and cooked it on the oven on a sheet pan until crispy on the edges.. Perfect! I will make this again and highly recommend it. Thanks for sharing Brandi!
        Actually a better idea might be to just prep the veggies and cook the lentils one day and then just throw it all together and cook. I have done that and it works the same and I do know other readers have, as well.
    117. This is the second time I made this. It's really great. Perfect lentil loaf! The homemade barbecue sauce is my favorite part!
    118. I just made this last night. It's so good, and the texture is wonderful. The BBQ sauce is THE BEST!!
        Wonderful Cat, thank you so much for the amazing feedback! I really appreciate it!
        Thank you Cat for the feedback, I appreciate it so much!!
    119. DH can't have canned tomato products, so I pureed some figs instead of the tomato paste. Amazing! Any ideas for subs for the cornmeal? We're on a restricted diet around here. No nuts, wheat, corn, rice or soy. We can and do eat eggs though. Would I still need the cornmeal if I used eggs instead of flaxseed?
        Hi Debbie! Great idea with the figs! Hmmm, that's a tough one because the cornmeal is crucial in getting that meaty texture and also is what helps to bind the loaf and so it's not mushy like typical lentil loafs. Don't use eggs, that will just add more liquid. You need a grain like cornmeal in order for it to work. I would try subbing dry couscous or grits and see how that works. I have not tried this, so I can't vouch if it will work, but if you try it, please let me know!
    120. Made this last night. Had leftovers today. Extremely delicious! Holds together great. BBQ sauce to go with it was very good too. Made your mashed potatoes and thyme gravy with it. Also fantastic! Thanks again for these delicious recipes. I'm new to eating fat free vegan and so your recipes are so helpful. My husband hasn't completely joined me so I'm also happy to find recipes he's enjoying.
        Oh wow, that is so wonderful to hear Mim!! Thank you so much for such a fantastic review and for taking the time to let me know!
    121. This is it!! Right here folks, THE Meatloaf: I'm not sure if it's a "southern thang" or just my family, but in our home its sacred stuff. Meatloaf with mashed potatoes & gravy, peas....and apple pie for dessert. I've been trying to find the perfect vegan recipe for years. I used to have a standby (won't mention names) because although it lacked in flavor, it held up like a loaf should. Then recently came across another recipe (from a new vegan book out, again, no names mentioned :) ) in which I LOVED the flavor but could NOT get it to hold up. It was mushy no matter HOW many times I tried it. Yesterday we fixed Vegan 8's recipe for folks coming over and it, without question, is our new favorite. Now I admit, at first I was a bit turned off with the "wait 30 minutes" here and "wait 30 minutes there" but DO NOT let that alarm you from trying....It's actually just a matter of timing and it worked in fine with preparing the rest of my meal. But the bottom line is: the end, its well worth it, I promise. The taste was phenomenal, the texture was spot on & it plated beautifully. (I wish I'd gotten a picture before is was devoured! When your carnivore daughters give it a "thumbs up", this becomes your new Family Vegan Meatloaf recipe! <3 Thanks again Vegan 8 for another cruelty free HEALTHY recipe!
        Thank you SO MUCH for such a well written, kind and thoughtful review on the lentil loaf Beth! IT seriously is one of the best reviews ever and really made me smile! You basically described EVERY detail of what I went through as well when trying other recipes, which is why I was SO determined to create this one. Just like you, even the popular ones I tried were either WAY too bland in flavor or were so mushy, it was hard to finish it. So, thank you for making it as written and leaving such a wonderful review!!
    122. Tried this tonight. I had a bag of Tru Roots Sprouted Trio Lentils. The were green, brown and black. I also added 2 mini bell peppers and used store bought bbq sauce since I had it on hand. This was delicious. Looking for to a sandwich with leftovers tomorrow the lentils I used cook very quickly since they are sprouted. About 6 minutes. Thanks for the awesome recipe!
        So wonderful to hear Bess, so happy you loved it! Thank you for the feedback!
    123. Can I swap cornmeal for oat flour? I have a corn allergy. But I will totally make this with some swaps if possible :)
        Hi Gina! Unfortunately, as I've noted, the cornmeal is the magical ingredient in this loaf that gives it structure, a meaty texture and binds it so well. Oat flour would just make it mushy. You would need an ingredient very similar to the medium-grind cornmeal. Perhaps, grits or millet would work? I have no idea since I haven't tested either of those, but you could try it!
    124. I cannot wait to try this! I have tried dozens of recipes only to be disappointed by texture. Morningstar Farms used to make a lentil loaf that had the perfect flavor and texture and I have been trying to recreate since with no luck. I am making this over the weekend and will let you know how it goes. Thank you so much!
        Just make sure to use the right cornmeal and it will be great! It is very meaty and hearty with that cornmeal!!
    125. I tried this recipe and while I liked the flavor, mine turned out dry and crumbly. Any idea where I might've gone wrong? Thanks!
        Hi Kim, yes, that would only happen if you used too fine of a cornmeal, therefore making it soak up all the liquid and make it dry. As noted, you must use the Bob's Red Mill medium grind coarse cornmeal. It is much grittier than the standard fine cornmeal in the regular bags at the store and it makes the loaf very meaty and it is a very moist loaf. As you can see from all the reviews above, it's a yummy loaf, so just make sure to use the right cornmeal and follow the steps and you should be good! :)
    126. When I told my carnivore husband that I was making this, I knew that in his mind he was like "Uggghhhhhh". After dinner, he applauded the Loaf and said to be sure to save the recipe as he wanted to make it again! Win! Perfect texture and firmness. Thank you!
        Aww yay, that is so awesome to hear! Thank you so much for the wonderful feedback Tawnya!
    127. This is hands down THE best lentil loaf recipe I've tried, and I have tried many! It is so much like the traditional meat loaf I remember from my old meat-eating days and really satisfied the craving and was a hit with the whole family. This will be added to a regular rotation for sure. Thanks so much for creating and sharing this recipe!
        Thank you so very much Amy for taking the time to leave this glowing review! I'm just so happy to hear you loved it so much, as well as your whole family! Thank you very much!
    128. Is it possible to use brown lentils with this recipe instead of green?
        Hi Rachel, I believe so! I think they are fairly similar to green. I have only tried green personally, but I think they should work. Let me know! What's most important is the cornmeal.
    129. Just put it in the oven next to a tray with sliced potatoes, can't wait to try it, it smells divine! I added some miso and vegan Worcester sauce to the BBQ sauce recipe, and swapped the sweeteners for dates and it turned out great ! Thank you for another wonderful recipe! :)
        Wonderful Karoline!!
    130. My dad made this last night for dinner and it was amazing He wanted to make sure I let you know thank you for sharing your awesome recipes

        Oh yay! That makes me so very happy to hear! Thank you to him and you for letting me know. Thank you for rating the recipe as well!
    131. Hi Brandi! I think I'm going to cook my lentils tonight. How should I store them so they are ready for the next steps?
        Hi Michelle, just store them in the fridge in a bowl with a lid and you'll be fine. I do that all the time and it makes it much faster!
    132. You are amazing. Thank you for sharing this recipe. Since becoming vegan I have tried so many loaf recipes with chickpeas, mushroom, walnuts, oats, lentils and all dismal mushy failures. The texture is awesome as well as being delicious. Again thank you 👏👏

        That is so very awesome to hear this one was the one that you loved! Yay! I agree, I've tried them all and yes, too mushy! The cornmeal here is the magic for sure! Thank you for the feedback!
    133. Wonderful, delicious, tasty!! Only thing is that I used the regular cornmeal, and like you said, it was on the dry side.....Can I just cut back on the amount of cornmeal, if I only have the regular cornmeal? I love your recipes!
        Hi Gerri! So glad you enjoyed it! Yes, that is why I specify clearly not to use it, haha. Honestly, I don't know since I use only the medium. Since the medium grind is much gritter and coarser, it gives a much more "meaty" texture and not mushy. You could try just using a little less but I can't say since I've only made and recommend the medium grind :)
    134. Hi Brandi,Can the entire dish be made ahead of time, stored in the refrigerator until cooking time or just the lentils and BBQ sauce? - Thanks, Lisa
        Hi Lisa! You can try it, I've never done that, but if it's the same day, I think it'd be okay. My only concern would be if the cornmeal soaks up too much liquid and makes it dry, but I'm just not sure since I've never done it that way.
    135. THIS WAS SOOOO DELICIOUS! Just as satisfying as meat! I used to love meatloaf before I went vegetarian and this recipe made me feel like I could enjoy that similar flavor again. Will definitely make again! THANK YOU!

        Yay! So very happy you loved the loaf Michelle! Thank you so much for making it and rating it, I really appreciate it!
    136. I'm dying to try your recipe! I do have a couple of questions, however. I would like to substitute jalapeno mustard for the yellow mustard. Have you ever tried this to possibly pump up the flavor and spiciness of your lentil loaf? Also, I want to serve this as a second main course for a large crowd and those who are vegetarian/vegan and have food allergies (100 people--a birthday party for my husband) I'm going to host. Instead of using the traditional loaf pan, I'd like to use a 9" x 13" pan or larger. I know I'd have to double the recipe for a 9 x 13 pan, but how much longer would I need to bake the loaf to achieve the desired result? Another question/suggestion: Have you ever thought of partially baking your loaf and adding the BBQ sauce the last half of your baking time, thereby removing the chance of burning the sauce around the edges? Thanks for listening. I look forward to your reply.
        Hi Gloria! No, I've never seen or tried that kind of mustard. The spicy level is nice from the chipotle powder already but if you like a really strong kick, that is up to you if you want to use a jalapeno mustard! As far as using a larger pan, I have only tested this as a loaf, so I can't say what the adjustment baking time would be. It may be shorter in that size pan so it may be equal or less baking time, I'm not sure. I would suggest doing a trial run before your big day to ensure you don't have any issues the day of. No, I've never had any issues of burning the sauce. It makes it thicker and caramel-like, but never burned. If yours starts to look more cooked than you like, you can always place a loose piece of foil over the top towards the end of baking. No reader has ever complained of it burning.
    137. Omg, you’re a genius with recipe making! This is so yummy!! I didn’t make this before because I don’t get almond butter often. I love it with unsweetened vanilla almond milk, too! 😍
      • Oops! I meant to type this on your Cinnamon Apple Pie Granola recipe! I’m making this lentil loaf now. ❤️
          Oh gosh, so sorry Jessica I missed this review before!! Yay, so very happy you loved it the granola so much! That stuff is crazy good, right?!
    138. I absolutely LOVEEEE this recipe. I've made it at least five times already for my family and my church and they totally love it!!!! It tastes delicious.
        Oh wow, that is the best news ever, thank you so much Celia!!
    139. So many reviews already. The loaf and it's sauce component are delicious. I couldn't get medium grind corn but had both corn meal and Bob's Red Mill Polenta. I debated trying to grind down the polenta a little but was afraid I'd get it too fine, so went with the polenta as purchased. It worked, though I'll use the medium when I get some. I scanned all these reviews because I wanted to see if anyone had used your pizza sauce in lieu of the BBQ sauce for an alternate flavoring. I think it would work because that quick pizza sauce recipe of yours is also very flavorful. Probably not many people will read this, but if you do, Brandi, maybe you'd like to try using your pizza sauce and if it's as good as I think it would be, you could add a note about that to the recipe on the website. I suspect I'll be making it both ways many times in the future. And btw, I didn't mind the time investment in making this for the first time because I trust you!

        Thank you so much Carol! I'm so glad you enjoyed this! Yes, the medium grind works SO well in this! The pizza sauce sounds like a great idea too, I will definitely have to try that. The pizza sauce is a big reader favorite as well! Thank you Carol!
    140. I just made this tonight -- flavors are fantastic and I really like the sweetness of the corn that cuts through the spice. It seems like it takes a bit of time to make, but I just made the lentils in the morning and had everything ready to mix together and assemble at dinner time. You're literally just putting ingredients into a bowl, mix, bake and enjoy. I made garlic mashed potatoes while the loaf baked :) Thank you for a great recipe, I'm sure to make again!
        Wonderful!! I'm so happy to hear you loved it, thank you so much Amanda for the amazing review!
    141. Hi, I am soooo excited to try your loaf ... I just made it (it's in the tin) and just realized that I'd prefer to cook it tomorrow night. My question is - what will happen to the loaf if I leave it 24 hours rather than 20 mins before I cook it?Thank you Bron
        Hi Bronwen! Hmmm, I'm not too sure that would work out well because what will happen is the cornmeal will soak up all the liquid and then the loaf will turn out rather dry I'm afraid. I actually believe another reader did that and it turned out really dry/crumbly so I would put it in the oven now. This comment came through in the middle of the night so it's already sat out several hours so I hope it's not ruined because it's a really delicious and moist loaf when baked right away!
    142. Hi!I happened across this recipe and your pages. I love the 8 ingredient thing so much because sometimes I just don't want to get 20 things out ;)Brilliant idea!I am new to the foodie blog/FB/IG stuff and am finally going to start posting on my actual website.I made this last night and it turned out great! I made it spicier ;)Today I cut up some leftovers and put it in a tortilla w/avocado and some of the extra sauce.I plan on sharing on my site and pages so I will tag you for sure :)Cheers!

        Thank you so much Cindy! So happy to hear you love the 8 ingredient concept and this loaf! Thank you so much for the wonderful feedback!
    143. Absolutely delicious!! A great option for anyone that’s vegan or on plant based diet. Super filling and tasty.Thanks TheVegan8 for the recipe. I’ll definitely give this another go for dinner soon.

        Thank you so much Megan for taking the time to leave a lovely review! I'm so happy to hear you loved the lentil loaf!
    144. I’m wondering is there any substitute for cornmeal and the corn? I have a slight corn allergy and would love to be able to make this.
        Hi Joy! I have no idea since I have only tested it with cornmeal. You could try another grain with a similar texture, like millet or grits even? This is a guess but it might work, I just have no idea without having tested it myself. As far as the corn, yes, I think carrots, diced very small (similar to corn size) would be delicious as well!
    145. I'm looking forward to trying this. I just found you tw9 days ago, and I'm making the chickpea burgers tonight. But a note on this excellent-looking lentil loaf: If Joy can't have corn, she can't have grits, which most commonly are corn grits (very coarse meal). I'd suggest barley flour (just zap some barley for that small amount) -- that is, only if she is not gluten free; if she is, maybe sweet (glutinous, but not the gluten-avoiding type) rice flour.
      • Thanks for your recommendation Susan and Brandi. I ended up using the carrots chopped really small and tapioca and it was FANTASTIC. I used Stubb's BBQ Sauce Sweet Heat flavor because it has some of the ingredients on your homemade one and I was in heaven. Thank you for this excellent recipe!
          So so happy to hear that Joy, thank you!!
        Hi Susan, it has to be the gritty coarse texture so I don't think barley flour would work well here and rice flour isn't nearly large/gritty enough, it's too fine. The only thing I can think at this point is maybe millet but I really can't say without testing it and since the cornmeal is such a crucial ingredient to the amazing meaty (non-mushy)texture, any other flour could drastically alter the result. It's a tough one!
    146. In Australia I've never seen anything other than regular cornflour, not a course one, which as u said would be too fine. How would brown rice flour work instead? A reply would be appreciated. When I comme t on other blogs I never get replies. Like literally never
        Hi Susan! Brien rice flour is too fine. I found the exact cornmeal I use on amazon in Australia. You can pretty much find anything on amazon if you can’t find it in the stores. Here is the one to use:
    147. Brandi, thanks for the great recipe! I bought the ingredients a few weeks ago & finally got to make the loaf tonight. It came out great & my family loved it! It does take some time to make (& I'm slow in the kitchen which added time) but it was worth the wait! I served it with potato salad & broccoli salad...I know, lots of salads but they worked great tonight on this warm summer evening.
        So happy it was a hit Kim! Thank you so much for making it! Yes, this is probably my longest recipe on the blog, Haha. I usually make the lentils the day before to save time. :)
    148. When you say medium corneal, would grits work? Thanks in advance. Cheers.
        Hi Paula, they might, Ive just never tried it!
    149. Hi Brandi,This recipe sounds's my issue....I'm having a thyroid issue and my doctor has got me off all grains, even corn.....what could be substituted for the cornmeal....I tought about chickpeas, but you said that you had already tried that.....I'm having a hard time coming up with things to eat....with a thyroid issue and being vegan....Thanks in advance for any feedback!Kathy
        Hi Kathy! Hmm, that's really tough because the cornmeal is absolutely essential to the amazing texture. Even other items that could work like grits or millet are grains also. It has to be something gritty and coarse, as it is what makes it firm up and have a meaty texture. It will be mush otherwise. It might be best to find a grain-free loaf because I can't really suggest anything other than those without really sacrificing the integrity of the recipe. So sorry!
    150. Hi, Brandi. I love this recipe and I have made it a couple of times now. Do you think I could make it ahead and freeze it uncooked?
        Hi Sherry, I’ve never tried that but I don’t think it would work well freezing it uncooked since the cornmeal will soak up the liquids too much. I’d cook it first and then try freezing it.
    151. Just made this and wow!! The texture and taste are amazing even though I forgot to add the corn. And can we talk about this BBQ sauce??! I’ll definitely be making this instead of buying it!

        Yippee! So thrilled to hear that Monique, so glad you loved the loaf and the bbq sauce!!
    152. Just made this for the first time and it came out great! Did take a while to make, but so worth it, I laid the pieces on a bed of edamame noodles to give a protein filled meal. So pleased, thank you. James

        Wonderful James, so glad to hear how much you enjoyed this loaf! Haha, yes this is probably the longest recipe to make on my blog, everything else is rather quick, but like you said, definitely worth it!
    153. I have used this recipe to make vegetarian onion bombs when we go camping. It is really good!
        Awesome Cindy!
    154. Hi! I've been printing a few of your recipes today. This recipe's Print Recipe button isn't working.Thanks!Patty :)
        Hi Patty, yeah I have no idea why this is the only recipe that don’t print, so sorry about that!
    155. Hi Brandi, Man this looks good. How much does one cup of dried lentils yield when cooked? Can I used brown lentils in a can if I'm pressed for time or would that make it taste not as good? If not canned can I use brown lentils instead of green? What's the difference? Thanks for all you do.
        Hi Deborah! I'm honestly not sure how much it yields, I've never used canned here so I hate to say and then you use the wrong amount and it affect the end result. Google tells me about 3 cups worth. I typically just make the lentils the day before and it saves so much time. Green lentils take much longer to cook versus brown and tend to be more firm so I'm not sure how well brown would do here, sorry!
    156. Hi Brandi. Would like a clarification on the cornmeal. Recipe says MEDIUM GRIND coarse cornmeal by Bob's Red Mill. I found Medium Grind Cornmeal by Bob's RM...but it does not state coarse. I called the company and they said they offer both Medium Grind and Coarse but not as a single product. Which one should I use? Thank you!
        Hi Morgan, get the one that says medium grind :) They may have changed the writing on their package but definitely medium grind. If you click the red highlighted link on the ingredients, it will actually take you to the exact brand pic :)
    157. Can you substitute medium grind cornmeal in the magic skillet cornbread, so, I wouldn't have to buy both medium and coarse?
        The medium is coarse so it’s the same. I used the same Bobs red mill for each recipe :)
    158. I was wondering if this could be prepped and frozen to use later on? I am so excited to try it and if it goes well I'd love to be able to have one stored in the freezer in the pan ready to go! Thoughts? Erica
        Erica, I have never tried freezing this so I honestly can’t say, but if you do, it would definitely need to be Baked first, not just prepared. Wrap very tightly several times and then reheat low heat in the oven.
    159. The texture is spot on, not crumbly or mushy. In fact it's the only loaf I've made that didn't fall apart on me. Flavor of the sauce is delicious and pairs nicely with the texture of the loaf. 5 stars!

        Such awesome feedback Carrie, thank you so much! I'm so glad you loved it!
    160. This is a favorite recipe. I've got a loaf sitting, ready to go in the pre-heated oven right now.

        So happy to hear that Linda, thank you for the lovely feedback!
    161. I have ORGANIC Medium grind cornmeal (Bobs Red Mill) will this be ok to use?
        Yes! :)
    162. Think i could use a glass loaf pan?
        Never tried glass, but I think so, hopefully the outsides don’t brown too quickly.
        • Thanks for reply. Ill reduce baking temp and watch. Happy Thanksgiving!
    163. This recipe is not printable. I can't even save it. Can you please fix. Thanks
        I apologize Susan but this is the only recipe on my blog where, for some weird reason, the print button doesn’t work. It’s a fault with the recipe plugin and I have had them and my tech guy look into it and have not been able to get it fixed. I just look on my phone or iPad when following the recipes or you can copy and paste it into word document and print it that way. I wish they could fix it but since I didn’t create the recipe plugin, I have no way of fixing it.
    164. This lentil loaf was a hit! Perfect texture and flavor, and delicious barbecue sauce. Will definitely make again.

        So happy you loved this loaf Diane, thank you for the lovely feedback!
    165. I have made this a few times and I have to say- it is the best meatloaf recipe on the planet. When I was a meat eater I loved my meatloaf, it is one of the few things that I miss. But, this recipe is insanely delicious and I think it's better! It is certainly healthier. I love it!

    166. I'm making this right now, but could NOT find medium corn meal. We eat eggs, so I'm curious if using 2 eggs in place of the flaxseed will help keep it moist. HELP! Anyone try this? I'm desperate to not have to cook a steak for my husband!
        Hi Molly, I linked to the cornmeal in the post. It is sold on Amazon or it is sold usually at several grocery stores, but I know some areas are different so that's why I link to Amazon, since that saves the hassle of driving everywhere to look. Regular cornmeal is going to make it dry and change the texture. Other readers have used it and not had good results. As far as eggs, since I don't use eggs I have no idea what it would do to the loaf! You'll just have to experiment and see. It may work, I just don't know.
        • Just popped it in the oven. I added finely chopped carrots and 3TBS unsweetened applesauce in hope's to deter some of the drying due to regular cornmeal! Here's to hoping the applesauce does the trick! I'll check back in after dinner!!
    167. Made this last night, I must admit I used finer cornmeal than the medium coarse as listed (it was the only cornmeal I had) and it didn’t turn out mushy at all. Was very pleased with the texture and the taste was great. It really slices like a meatloaf, hoping to fool my family 😊 Thanks for another great recipe.

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