Hands down the best vegan lentil “meat” loaf you’ll ever make. No oats needed! This hearty lentil loaf is topped with a homemade smoky sugar-free BBQ sauce. You’re going to want to bookmark this recipe for the holidays!
Prep Time
30 mins
Cooking Time
80 mins
Ingredients
Servings
4
BBQ Sauce
Lentil Loaf
Instructions
- Make BBQ sauce by combining all BBQ sauce ingredients in a bowl until smooth. Set aside.
- Heat up oil in a nonstick skillet over medium-low heat. Add onion and sauté until very soft, about 10 minutes. Remove from heat and set aside.
- Add half the lentils to a food processor and puree until smooth. Alternatively, you can puree it with a stick blender or mash with a potato masher.
- Add pureed lentils, the other half of the lentils, cooked onion, and the rest of the ingredients except for corn kernels in a large mixing bowl. Mix until well combined, then stir in corn kernels.
- Line a bread tin with parchment paper and transfer mixture into it. Let it rest for 15 minutes while you preheat your oven to 180°C / 356°F.
- After 15 minutes, spread 4-5 tbsp BBQ sauce on top of the loaf. Transfer to oven and bake for 60 minutes. If the top starts to burn before the loaf is done, cover it with a piece of aluminum foil. The loaf is done when an inserted stick comes out clean.
- Remove lentil loaf from the oven and let cool for at least 20 minutes before slicing.
- Slice and serve with more BBQ sauce on the side. Enjoy!
Notes
- Make sure to drain your lentils well otherwise your mixture will get too wet.
- Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
- If you don't want to make your own sugar-free BBQ sauce, you can also use store-bought. But be sure the check the ingredients and opt for one without too much sugar or additives!
- It's best to use a coarse cornmeal for this recipe. Fine cornmeal will not work.
