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Holiday Lentil Loaf

What you need: 

nonstick spray
1 small onion, chopped finely
1 clove garlic, crushed
2 stalks celery, chopped finely
2 teaspoons sage
3 cups cooked lentils
3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)
1/2 cup chopped walnuts
1/4 cup whole wheat breadcrumbs
2 tablespoon vinegar
2 egg equivalents (
2 tablespoons whole wheat flour
fresh ground black pepper and sea salt, to taste

What you do: 

1. Preheat oven to 350 degrees F. Spray a fraying pan with nonstick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well.
2. Spray a loaf pan with nonstick spray and fill the loaf pan with the mixture. Press down.
3. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


This was really good!  It was a little bland so I'll try adding some mushrooms and peppers and increase the onions next time.  I'll also try the spicy mustard others have suggested.  My omnivore boyfriend said with a little tweaking it would definitely replace real meatloaf for him. Thanks for the recipe!

Also, for those that have asked about egg replacers, I used applesauce and it didn't alter the flavor or make it sweet or anything.


I really REALLY expected to like this but have to admit I was kinda underwhelmed. It goes fantastically with mushroom gravy but the only way I would make it again would be with way more sauteed onions and mushrooms or such to give it a bit more flavor. I used plenty of garlic and added mustard, but perhaps not enough.

As a main dish for a holiday, I'd rather go with a quiche or tofu steaks if the crowd was receptive to that sort of thing...this was fine, but a little boring as a holiday main dish.

It did hold together really well for me, and I didn't even use any egg equivalents because we hadn't any, so I just made sure the lentils were mushy and the rice was sticky.

I did not find that it made too much for my loaf pan at all - it was the perfect size in fact. Perhaps people aren't using 3 cups cooked rice and lentils each?

I did also end up cooking it quite a bit extra, but I'm sure it would have been fine either way.


I made this for Thanksgiving and it was amazing! Even my Dutch uncle and brother's foodie girlfriend loved it! I agree, however, with previous reviews. It does make too much for the standard loaf pan. Great none the less!


It is really nice way to spend your holiday. Thanks for sharing nice recipes. There are many different ways to enjoy your holiday. You can also get unique ideas to plan your holidays in better way from Hank Freid .


This was good, but definitely needs to be eaten with either gravy or ketchup or some other flavor-enhancer; it's a bit bland by itself.  I thought it was really good with ketchup.


that was great!
my family loved it



I had to substitute a long grain/wild rice mix since that was all I could find at the grocery store, but I had the brown rice and everything else. I purposefully overcooked my lentils to make them softer because my boyfriend HATES anything similar to a bean. It was perfect! I had a simple brown gravy with a little sage on top and it tasted DELICIOUS.

Very moist and could go well with almost any gravy or side dish. This is NOT just a holiday dish, I'm going to make it all the time!


This was great. I made it for dinner tonight and everyone loved it. I served it with an onion gravy.....delicious!


This is pretty good. It's definitely hearty! I can't believe how dense the loaf is. I just had the leftovers for lunch and I am *stuffed* LOL Mine came out a teensy bit on the dry side, but some veggie gravy definitely helped. I subbed pine nuts for the walnuts, wheat germ for the breadcrumbs, and lemon juice for the vinegar. I used a wild/brown rice mixture. It was good with some roasted potatoes, peas, and asparagus. I put it in a normal sized glass loaf dish and packed it in good, and it was filled to the top. One loaf could easily feed 6 people at least. For the record, I didn't think it tasted like stuffing at all. It definitely tasted like lentils (which I love, by the way). I think I might omit the nuts next time.


This is pretty good and hearty. It is in good company with mushroom gravy and whole cranberry sauce. I served it to my non-veg mom for Xmas and she liked it enough to take some home with her.

My "alterations" were using apple cider vinegar (since the recipe was a little vague about what type to use), 4 "flax eggs", 1 tps. sage and 1 tsp Italian seasoning, and cooking it an extra 40-50 minutes. I didn't give it extra time on purpose, but it did hold together well so maybe that combined with the extra eggs is key.



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