Lentil Meatloaf with Sun-dried Tomatoes and Basil

  • Author: Contentedness Cooking
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Dinner
  • Cuisine: Vegan


Here is my new Lentil Meatloaf with Sun-dried Tomatoes and Basil. If you look for a delicious, easy, vegan, gluten free, satisfying, drool worthy, finger-licking good, recipe which is full of healthy protein, this one is perfect for you.



  • 2 14 oz (400 g) cans lentils or 1 cup uncooked lentils
  • 1 14 oz (400 g) white beans
  • 1/4 cup (60 ml) water
  • juice of 1 lime, optional
  • 1 cup breadcrumbs (gf)
  • 3 cloves garlic
  • salt, pepper
  • 1 large handful sun-dried tomatoes, chopped
  • fresh basil
  • Cashew Tzatziki, optional, recipe here


  1. Preheat oven to 390°F/200°C.
  2. If you use dried lentils, cook them according to the manufacturer’s directions.
  3. Combine the white beans, water, and lemon juice in a food processor or blender and process until smooth, then set aside.
  4. Pulse the lentils in a food processor but do not over-process. You want to keep some chunky texture. Combined all the ingredients in a bowl and let sit for around 10 minutes.
  5. Bake for 40 minutes. While the Lentil Meatloaf is baking, you can use the time to make the Cashew Tzatziki