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If you are hosting vegetarian guests this Thanksgiving, a lentil walnut loaf is the main course that makes everyone at the table feel looked after. It is a savoury, sliceable “meatloaf” made from brown lentils, mushrooms, toasted walnuts and herbs, finished with a sticky sweet-tangy glaze. It tastes earthy and rich, slices cleanly, and can be made a full day ahead, which frees up your oven and your attention on the big day.
Why a lentil loaf works for Thanksgiving
Thanksgiving is on November 26 this year, so now is the time to plan the menu. A vegetarian main needs three things: real savoury depth, a firm texture that holds a slice, and a look that feels festive. Lentils give body and protein, mushrooms and soy sauce supply deep umami, and walnuts add richness and a pleasant bite. Everything else on the table, from mashed potatoes to cranberry sauce and gravy, goes beautifully with it.
Tips for a loaf that slices
- Cook the vegetables until most of their moisture has gone. Wet filling is the number one reason a loaf falls apart.
- Mash about a third of the lentils before mixing. This creates a “glue” while the rest stay whole for texture.
- Press the mixture firmly into the pan and let the baked loaf rest for 15 minutes before slicing.
- Line the pan with parchment paper with a little overhang so you can lift the loaf out cleanly.
Variations
- Vegan: replace the eggs with two “flax eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested 5 minutes).
- Extra festive: fold in a handful of dried cranberries or finely chopped roasted chestnuts.
- Different glaze: swap the ketchup glaze for a mix of cranberry sauce and Dijon mustard.
Serving ideas for your Thanksgiving menu
Serve slices with creamy mashed potatoes, mushroom or onion gravy, maple-roasted carrots and a spoonful of cranberry sauce. Add a crisp green salad or roasted Brussels sprouts to balance the richness. Leftover slices make excellent sandwiches the next day, with a little mustard and lettuce.
Make ahead and storage
Bake the loaf up to two days ahead, cool it completely, wrap it well and refrigerate. Reheat covered with foil at 175 °C (350 °F) for 20 to 25 minutes. It also freezes well for up to three months: freeze whole or in slices, then thaw overnight in the fridge. Keep the glaze separate and brush it on before reheating.
Note: this recipe contains nuts, eggs, wheat and soy. If anyone at your table has an allergy, please check with them before serving.
Recipe
Lentil Walnut Loaf for Thanksgiving: Hearty, Sliceable, Make-Ahead
- Prep
- 25 min
- Cook
- 1 h 30 min
- Total
- 1 h 55 min
- Calories
- 300
Ingredients
Loaf
Glaze
Method
Heat the oven to 190 °C (375 °F). Line a 9 by 5 inch (23 by 13 cm) loaf pan with parchment paper, leaving an overhang on the long sides.
Simmer the lentils in the broth, covered, for 25 to 30 minutes until tender but not falling apart. Drain any extra liquid and let them cool for 10 minutes.
While the lentils cook, toast the walnuts in a dry pan over medium heat for 4 to 5 minutes, then chop them.
Heat the olive oil in a large pan. Cook the onion, carrot and celery for 6 minutes, then add the mushrooms and garlic and cook for another 8 to 10 minutes until the moisture has evaporated.
Stir in the tomato paste, soy sauce, thyme, paprika, salt and pepper and cook for 1 minute.
Mash about a third of the lentils with a fork, then combine them in a large bowl with the remaining lentils, the vegetables, walnuts, breadcrumbs and beaten eggs. Mix until the mixture holds together when pressed.
Press the mixture firmly into the lined pan and smooth the top.
Stir the ketchup, maple syrup and balsamic vinegar together and spread half over the loaf. Bake for 30 minutes.
Brush with the remaining glaze and bake for another 20 to 25 minutes until firm and lightly browned at the edges.
Let the loaf rest in the pan for 15 minutes, then lift it out and slice with a sharp knife.
Tips
- Cook the vegetables until dry, because moisture makes the loaf crumble.
- Bake up to two days ahead and reheat covered with foil.
- For a vegan loaf use two flax eggs instead of the eggs.
Nutrition per serving
- Calories
- 300
- Protein
- 14 g
- Carbs
- 33 g
- Fat
- 14 g
- Fiber
- 8 g
Estimated values, for information only.
Vitamins and minerals per serving
- Folate43%
- Iron18%
- Vitamin A17%
- Zinc17%
Share of an adult’s daily value (FDA). Estimated from the main ingredients using USDA data, ignoring cooking losses; for information only. What do I need each day?
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