Herbed Lentil Loaf with Tomato Glaze

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty, savory lentil loaf with fresh herbs and a tangy tomato glaze, perfect for meal prep or a meatless main. This vegetarian recipe (gluten-free), ready in about 60 minutes, pairs brown lentils, oats, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, cooked brown lentils
• 1/2 cup, rolled oats
• 1/2 cup, finely grated carrots
• 1/4 cup, finely diced onion
• 2 cloves, minced garlic
• 1 tbsp, chopped fresh thyme
• 2 tbsp, chopped fresh parsley
• 1/4 cup breadcrumbs
• 1/4 cup tomato sauce
• 1 tsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. In a bowl, combine 1 cup cooked brown lentils, 1/2 cup rolled oats, 1/2 cup grated carrots, 1/4 cup diced onion, 2 minced garlic cloves, 1 tbsp chopped thyme, 2 tbsp chopped parsley, 1/4 cup breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
2. Step 2: Press mixture firmly into a greased 8x4-inch loaf pan. Bake for 35-40 minutes until golden and firm to the touch.
3. Step 3: While loaf bakes, whisk together 1/4 cup tomato sauce and 1 tsp balsamic vinegar for the glaze. Brush glaze over the loaf during the last 5 minutes of baking.
4. Step 4: Let loaf rest 10 minutes before slicing. The center should feel firm when gently pressed, and the glaze should be glossy.