Lynn’s Meatloaf

This is a great “meat” loaf recipe from one of the Engine 2 Pilot Study participants, Lynn Jocelyn. Lynn brought this to the Engine 2 pot-luck awards banquet and it disappeared before everyone could get a bite. She graciously brought two loaves over for Jill and me one week after Kole was born.

This meatloaf is wonderful the next day pan-fried on whole-grain bread with mustard, pickles, and ketchup.

  • Prep Time 20 minutes
  • Cook Time 60 minutes
  • Serves 6 to 8


2 stalks celery, chopped

½ onion, chopped

2 cloves garlic, minced or pressed

10 ounces firm tofu, drained

¼ cup walnuts, finely ground

1 1/2 cups cooked brown lentils

1 ¼ cups quick-cooking oats

3 tablespoons soy sauce

2 tablespoons ketchup (additional for topping)

1 tablespoon Dijon mustard

2 teaspoons dried parsley

½ teaspoon each thyme, sage, and rosemary

Ketchup, to taste



Pre-heat oven to 350

Spray loaf pan (or use non-stick silicone bake-ware)

Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.

Remove from heat and cool.

Mash tofu in large bowl.

Stir in cooked mixture and remaining ingredients, and combine well.

Spoon mixture into loaf pan. Top with a layer of ketchup.

Bake for 55 to 60 minutes, or until a toothpick comes out clean.


  • Kirsten
    Posted at 17:07h, 30 September

    i made this love and absolutely loved it. Its very easy to make with easy to find ingredients.

  • kally
    Posted at 08:43h, 02 October

    This is my Go To meal when I have guests over. I serve it with gravy from Forks Over Knives and cranberry sauce. Thanks Lynn.

  • Susan
    Posted at 19:06h, 11 October

    This is amazing! My office mates were astounded that it wasn’t “meat” loaf!

  • Teresa
    Posted at 16:19h, 19 October

    Love this recipe! Smells wonderful, tastes great & even really good the next day!

  • Brenda Murray
    Posted at 21:46h, 10 November

    I made this over the weekend and although it tasted great, it did not bind together – I followed the recipe but cut everything in half like I usually do whenever I try a recipe for the first time – what did I do wrong, it was like a dry meatloaf crumble 🙁

    • Tre
      Posted at 18:34h, 16 November

      Did you try pressing the mixture firmly into the pan? I know it only says to spoon it in, but you can improve your loaf density by pressing out the air gaps by hand prior to baking.

  • Kim Côté
    Posted at 16:29h, 13 November

    This is now a family favorite! I have also found that ingredients 1-10 act as a great “meat substitute” in recipes. I made some awesome faux Italian sausage meatballs with this. I serve them with spaghetti squash and our favorite store-bought tomato sauce. It rocks! We call them “Neat Balls” LOL! My husband hates the name, but he loves the meatballs!

    • Susan Myers
      Posted at 08:35h, 01 December

      I’d love to hear what you add to make the Italian sausage meatballs.

  • Elizabeth Sellers
    Posted at 18:13h, 14 November

    Love this recipe. I am allergic to soy so I use garbanzo bean tofu. You can find a recipe online-which is very easy to make. I am trying this using Mexican spices and cilantro for a taco filling

    • Wende Landt
      Posted at 16:24h, 20 November

      Elizabeth did you substitute 10 oz garbanzo bean for the tofu?

  • TeeGeePee
    Posted at 13:35h, 18 November

    What would be a good replacement for Walnuts? I can’t eat Walnuts, but I can eat other nuts.

    • His Mother
      Posted at 15:21h, 20 November

      You can use Pecans.

    • JZM
      Posted at 10:58h, 17 September

      My son is allergic to all nuts….what can be used instead of walnuts…or could I just leave out the nuts all together?

  • Veronique Blommaart
    Posted at 04:16h, 19 November

    Could this be frozen?

    • Susan
      Posted at 21:24h, 07 December

      yes I have frozen it and it reheats nicely

  • chrissy
    Posted at 12:37h, 24 November

    Making this for Thanksgiving this year. Has anyone had luck making it the night before, and baking it the next day?

    • Kacey Elmore
      Posted at 14:06h, 24 November

      I was curious about this, too! We had leftovers when we made it and they were great after reheating the next day (maybe even better). So I was planning on baking the night before and warming before serving – The only thing is I used our steam oven to reheat last time, so I’m not sure what reheating in our host’s oven would mean!

    • Sharon Dudgeon
      Posted at 15:23h, 17 September

      It should be fine. Just put in the loaf pan and refrigerate until you’re ready to bake it.

  • Yoko
    Posted at 07:56h, 25 November

    In the recipe printed in the Engine 2 Diet, 12 oz. of soy faux meat crumbles are used instead of the lentils.

    • KatieLoss
      Posted at 14:28h, 26 November

      I always use lentils. We serve this on holidays as our main course. Omnivores love it too.
      I suspect the recipe was updated on the website to use lentils (a whole food) to replace the highly processed soy faux meat crumbles after it was originally published in the book Engine 2 Diet back in 2009.

  • Janet Winikoff
    Posted at 20:20h, 03 December

    I made this tonight and really liked it.

  • Zteel
    Posted at 14:29h, 21 December

    E2D should include nutritional values with the recipes. I am plant strong, and also in a body building phase where I’m counting my macros.

  • LA
    Posted at 20:41h, 22 December

    I am the same as Zteel. Need the nutritional values for bodybuilding. Thank you!

  • Heather N
    Posted at 18:49h, 28 December

    This is great! I’m going to add some fresh cranberries and and cut up apples next time. It almost tastes like a hearty stuffing to me. I had to use basil and oregano instead of the parsley (not sure if they’re similar at all but this came out great). I was very skeptical as Tofu and I have not had the greatest relationship but this one was a win and will be a regular. Thank you!!!

    • Ralar
      Posted at 21:07h, 18 June

      I also think it tastes like stuffing. Nom nom.

  • Cindy R
    Posted at 05:34h, 04 January

    Made this for dinner last night for non-vegetarians and they all loved it. Even asked for the recipe. This will become one of my go to meals. Thanks so much for sharing.

  • Michelle
    Posted at 22:44h, 12 January

    I love this! I couldn’t get it to hold together as well as I would have liked, but it was very tasty! Made great sandwiches the next day, too!

  • Cin Madrid
    Posted at 22:10h, 13 January

    Sounds Yummy!

  • Amy
    Posted at 17:47h, 20 January

    Made this substituting a can of white beans for the tofu (drained & rinsed). I put them in my food processor along with the lentils & seasonings. Then I mixed everything together in a bowl before putting into a pan for baking. TURNED OUT AMAZING!

  • disqus_jd6famZ0IA
    Posted at 02:19h, 28 January

    Wow! It looks like something I’d want every day!

  • Linda
    Posted at 11:19h, 20 February

    I always make two smaller loafs, as we are a smaller family these days, and freeze one for a future dinner. Delicious! I love the next-day sandwich as much as dinner.

  • Spiritwalker
    Posted at 15:55h, 28 February

    The best I have ever tasted.

  • rachel
    Posted at 17:35h, 10 March

    Do you need to cook the oats first?

    • Mark Hunneyman
      Posted at 21:18h, 07 May

      No, they cook inside of the loaf as it’s baking.

  • Anna
    Posted at 10:26h, 20 March

    Awesome recipe! I finely chop a few button mushrooms and sautée them as well (and my mushroom phobic family has no idea) a lilt ground flax can’t hurt either 🙂

  • Shirley
    Posted at 11:00h, 20 March

    This meatloaf was the best ever. My two doggies each got a taste and you would have thought I gave them a hunk of steak the way they ate this down and wanted more LOL!. I’m making more today ~ we loved it!

  • Alejandro
    Posted at 04:12h, 29 March

    Soo yummy! 4 years and only just FINALLY trying my first veggie/vegan loaf!
    Definitely recommend giving this one a go =D

  • Rachel
    Posted at 07:24h, 29 March

    You should never give dogs onions, they cause haemolytic anaemia (the breakdown of red blood cells) and dogs cannot deal with soya either, so please never give your dog tofu or other soya products (soy sauce)etc.

  • Natalie
    Posted at 20:09h, 06 April

    THIS WAS INCREDIBLE! Thank you so much for the great recipe! I’m a vegan teenager so I typically don’t eat the same thing as my family. But I made this for dinner tonight! I thought it was fantastic and my meat obsessed family really enjoyed it!

  • Chris
    Posted at 13:19h, 05 July

    This is sort-of surprisingly delicious. I didn’t have thyme, but it didn’t matter. Tastes great reheated too.

  • DrDZ
    Posted at 13:04h, 14 August

    Haven’t made this one yet, but prepped the BBQ Lentil/Oat loaf in the book the other day. Used Texas muffin pans for individual servings and then cooked them in my electronic smoker. I’m thinking a similar approach would work for this (I’d also swap out the ketchup for BBQ sauce).

  • Sue Roderus
    Posted at 15:40h, 20 August

    I love this recipe. It is one of my favorites. I usually mix the condiment and herb part together, add that to the tofu and then add the remaining ingredients. Very forgiving to adjustments as the tofu I buy is 14 oz.. I just ajdust all other ingredients up. I have even added spinach to the onion,celery, garlic mixture. Tastes great cold too.

  • missa5
    Posted at 08:57h, 17 September

    Can’t eat any nuts, what should I use in place of them.

    • Sarah Pauline
      Posted at 12:00h, 17 September

      I would leave it out. I make something very similar to this and have never used nuts.

  • jen
    Posted at 11:51h, 17 September

    Instead of lentils would a can of drained black beans works as a substitute?

    • Sharon Dudgeon
      Posted at 15:20h, 17 September

      Yes! It would give a different flavor, but if you like it that way it would be fine.

      • jen
        Posted at 11:48h, 18 September

        Thanks Sharon! I made the veggie meatloaf last night using black beans and it was really good! Next time I think I would use a whole onion and add BBQ sauce instead of ketchup for a little more zing. Great recipe!

  • Cristian Marie
    Posted at 18:50h, 17 September

    Does the tofu need to be pressed for 24 hrs to drain all the liquid first?

    • Michael Stultz
      Posted at 18:00h, 22 September

      Not if you use a firm tofu. Simply pat it dry with a paper towel. If your using softer consistencies of tofu then you will have to do the pressing.

      • Highland Fashionista
        Posted at 15:14h, 16 October

        I threw a little rice in with mine in a pinch to soak up the water. Seemed to work.

  • amend09
    Posted at 18:02h, 26 September

    I recommend not using a loaf pan. I do free form on a baking sheet lined with parchment paper. It really helps with the texture!

  • Marcy Burt
    Posted at 16:38h, 02 October

    Made this the other night, it was delicious. Will definitely be making it again. Quite filling too.

  • Lisa O' Shea
    Posted at 13:07h, 07 November

    I’m just wondering how everyone feels in the soy debate recently, id rather avoid it, but what to use instead

  • Tamara Berg
    Posted at 19:21h, 07 November

    Maybe a stupid question, but 1-1/2 cups of lentils, cooked? OR 1-1/2 C Cooked lentils?? (my 1-1/2 cups of lentils ended up being 4 cups! So I’m hoping it’s of my cups cooked, 1-1/2 cups used.) Same with the walnuts — 1/4 cup before or after grinding? Thanks! #AdventuresInNewRecipes !! 😉

Post A Comment

Plant Strong Tips

  • E2 Approved Foods Categorized list of brands and products that feature whole grains, natural sweeteners, and no added oils.
  • Kitchen Overhaul Foods to clear from your pantry and useful supplies to help transform the way you eat forever.
  • Pantry Plan Kitchen Must-Haves featuring meat, veggie and milk alternatives to create filling, plant-strong meals.
Copyright 2017 Engine 2 Diet | Terms Of Use | Privacy Policy | Disclosures