Lentil Loaf with Spicy Barbecue Sauce

This recipe was inspired by The Vegan 8's Oat-Free Spicy Barbecue Lentil Loaf. I made a few minor changes to make it more like the traditional "meatloaf" I knew growing up - and I have to say, this is DELISH! Very flavorful and filling - it will satisfy veggies and omnis alike, I promise!


  • 1 cup brown lentils

  • 1/2 cup yellow onion, chopped

  • 1/2 cup green bell pepper, chopped

  • 4 cloves garlic, chopped

  • 1-2 tablespoons extra virgin olive oil

  • 1 cup Sweet and Spicy Barbecue Sauce, divided*

  • 1/2 cup cornmeal (medium grind)

  • 3 tablespoons ground flax seeds

  • 1/4 teaspoon chipotle powder

  • salt and pepper to taste


  1. First, cook the lentils. Put the lentils and two cups of water in a pot, add 1/2 teaspoon salt, and bring to a boil. Cover, turn down to medium-low heat, and simmer for 35-40 minutes.

  2. While the lentils are simmering, saute the onion, bell pepper, and garlic over low heat until the onions are translucent and the peppers and garlic are softened.

  3. Let the lentils cool after cooking. In a large bowl, mix lentils, veggie mixture, cornmeal, flax seeds, chipotle powder, 3/4 cup of barbecue sauce, and salt and pepper until thoroughly combined.

  4. Grease a loaf pan with a little olive or coconut oil and pack it with the lentil mixture.

  5. Let the loaf sit for about 15 minutes for the cornmeal to soak up some moisture.

  6. While the loaf is resting, preheat the oven to 350 degrees.

  7. Top the loaf with the remaining 1/4 cup of barbecue sauce.

  8. Bake for about an hour - until a toothpick inserted in the center of the loaf comes out clean.

  9. Let the loaf sit for a few minutes to firm up prior to serving.

  10. Serve with barbecue sauce and enjoy!

Tip: You might want to double the barbecue sauce recipe to make sure you have plenty! 

Popular posts from this blog

Soy Yogurt in the Instant Pot

Sage and Pepper Gravy Mix

Easy Teriyaki Sauce