Lentil & Walnut Mini “Meat” Loaves

Okay, I have to know. Does this actually sound tasty to anyone? It sounds sort of like something my mother would have had to force me to eat when I was a kid. And yes, my mother definitely did serve us food that was not super kid-friendly. Remember the turnip cake?

I’m not saying that this recipe tastes unappealing. Quite the opposite, I promise. It really does taste amazing. But I really struggled with trying to find a good name for it that was descriptive enough and not lame sounding. I didn’t have much success in the naming department, obviously. Oh well.

veggie meat loaves

You might be skeptical about these sticking together because of the lack of things like bread crumbs, or eggs, or whatever else most lentil faux meatloaves usually seem to contain. But I am telling you, this actually works! Just make sure you stir the mixture vigorously like indicated in Step 4.

I made them into 8 mini-loaves with my new mini-loaf pan. It was a bit of an impulse buy. Really, you could just put the mixture into one single large meatloaf. It just won’t be as adorable. Those widdle cutesy … okay I’ll stop.

lentil walnut loaf


4.0 from 1 reviews

Lentil & Walnut Mini “Meat” Loaves
  • 1 cup dry brown/green lentils, washed
  • ½ cup sprouted brown rice
  • ¼ cup wild rice
  • ¼ cup mixed rice medley (red, brown, wild, black)
  • 3½ cups vegetable broth
  • 1 tablespoon olive oil
  • 2 carrots, grated
  • 1 cup grated broccoli slaw mix
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • ¾ cup chopped walnuts, toasted
  • ¼ cup hemp hearts
  • ¼ teaspoon dried thyme
  • Salt and pepper
  1. In a large saucepan, combine lentils, brown rice, wild rice, mixed rice and vegetable broth. Cover and bring to a boil over medium heat. Reduce heat to minimum until rice and lentils are soft. The mixture should be slightly mushy and not totally dry.
  2. Meanwhile, heat olive oil in skillet over medium heat. Saute carrots, broccoli slaw mix, onion, and garlic.
  3. Once the rice and lentils are cooked, mix in the sauteed vegetables.
  4. Add toasted walnuts and hemp hearts. Stir vigorously to mix well and help the mixture get sticky.
  5. Add dried thyme and season with salt and pepper as needed.
  6. Tightly pack into an oiled loaf pan (or mini-loaf pan).
  7. Bake 45 minutes in a preheated 350°F oven until top is browned and crunchy.

Lentil & Walnut Veggie Loaf

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12 Responses to “Lentil & Walnut Mini “Meat” Loaves”

  1. Erica
    April 12, 2012 at 10:48 am #

    The ingredients all look delicious, but to get my texture freak, meat loving family to eat it, I’d pulse most of the ingredients (not onion and garlic, though), stick some tomato puree in there, and add Italian seasoning to make it more like the traditional loaf recipe. I can’t wait to try it. What healthy ingredients! :)

    • Megan
      April 12, 2012 at 11:13 am #

      Hey I love that idea!! I think I might have to try it that way too. Let me know how yours turns out. :)

  2. Janell
    April 16, 2012 at 11:08 pm #

    hey- I am VERY new to this and I realize I am about to sound very ignorant. But how do you get sprouted brown rice???and Erica could you please post the recipe if it turned out! I’m going home for the summer- and I’m worried about my family (that only eats meat maybe a few green beans smothered in bacon grease!!! )I am trying to promote healthy eating with them and I don’t have much room to err because then they won’t try again :)

    • Megan
      April 17, 2012 at 7:09 am #

      Hey Janell, Thanks for stopping by and for asking questions! You don’t sound ignorant at all, believe me. I only discovered sprouted brown rice about a year ago myself. :) I buy it at Costco for what I think is a fairly decent price at about $8.99 a bag (64 oz size). It’s the Wild Roots brand found here: http://wildrootsfoods.com/products/Grains_seeds/sprouted_brown_rice.html

      If you can’t find sprouted brown rice where you live, you can certainly use regular brown rice. You may need to cook the rice/lentil mixture a bit longer and adjust with a bit more water.

      I can totally appreciate where you’re coming from with regard to promoting healthy eating with family members who aren’t really into trying new healthy things. It can be a challenge if they’re not adventurous. If you think your family might be into some ethnic foods there are some great curry (both Indian and Thai) recipes I’ve got posted which are packed with all kinds of veggies – and you can substitute just about any veggies in them. Check out the Recipe Archives for some additional ideas: http://www.theglutenfreevegan.com/recipes/

      And lastly, I posted a sort-of recipe round-up a while ago with some of the ‘easier’ recipes that take less time to prepare which might come in handy. http://www.theglutenfreevegan.com/2012/04/the-busy-gluten-free-vegan-tips-for-eating-well/

      Okay one more thing … I’m curious to know if you’ve had any success asking your family to select from a list of say 5 recipes that are healthy which one they’d be willing to try? Would they go for that? I’ve had to do that before with friends and family who were skeptical and it worked!

      Best of luck and please let me know how it goes when you return home this summer. Contact me if you need any more tips/advice/ideas. :)

  3. Sharon
    April 17, 2012 at 5:06 pm #

    AMAZING recipe! Its soo delicious and filling. I subbed quinoa instead of rice, artichoke hearts instead of hemp hearts, and almond slices instead of walnuts. Worked out well! So happy and full.

    • Megan
      April 17, 2012 at 5:21 pm #

      That’s awesome Sharon! I love the substitutions you made and I’m totally going to try what you did too. Glad it worked and was a hit. :)

  4. Anne
    January 27, 2013 at 1:10 am #

    Howdy! Haven’t made it yet but was just in San Francisco at a wonderful little restaurant called “Ananda Fuara” and had something called a “Neatloaf” that was really good. Thought it was a great name, I’m sure they wouldn’t mind if you borrowed it. ;-)

    • January 28, 2013 at 10:09 pm #

      What a cute name!! Wish I thought of that first. I totally want to borrow it now. :)

  5. Shannon
    August 25, 2013 at 5:45 pm #


    I made a few changes to your recipe too… I used Vidalia onions rather than red, chopped pecans rather than walnuts and I mashed it with my potato masher then topped it with your smoky barbeque sauce mixed with the thyme! It’s in the oven cooking right now.

  6. Sue
    November 3, 2013 at 11:48 pm #

    Hi…I am writing from Australia and loved the sound of your little loaves. I am glad you answered the question on sprouted brown rice, but I want to know what the broccoli slaw mix is….not sure we have that here.

    • November 4, 2013 at 11:06 am #

      Hi Sue, We can buy broccoli slaw in the packaged salad section of our supermarkets here in Canada (an example here) and basically what it contains is shredded broccoli stalk, a bit of carrot, and a tiny bit of purple cabbage I believe. You could easily just shred up some peeled broccoli stalks and carrots on your own!


  1. ‘Beefy’ Vegan Mushroom Gravy | The Gluten Free Vegan - October 10, 2013

    […] much anything and everything. In the photos I made a version of my Lentil & Walnut ‘Meat’ Loaves with mashed potatoes. This gravy went over top of it […]

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