Lentil Beyond Loaf on a platter with one slice cut
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5 from 1 vote

Black Lentil & Beyond Meatloaf With Shiitake Stuffing

Black Lentil and Beyond Meat Vegan Meatloaf is a fun twist on the classic lentil loaf and is filled with the most delicious shiitake mushroom stuffing. If you're looking for a meaty, satisfying entree that will please vegans and omnivores alike, look no further! Nut-free, gluten-free.
Shiitake stuffing lightly adapted from Isa Chandra's Seitan Roast recipe.
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course: Entree
Cuisine: American
Keyword: Beyond Meat meatloaf, lentil loaf, vegan holiday roast
Servings: 6 servings
Calories: 318kcal
Author: Lori Rasmussen


For the shiitake stuffing:

  • 1 Tbsp olive oil
  • 1/2 large onion, diced
  • 8 ounces shiitake mushrooms, stems removed, sliced
  • 1/2 tsp sea salt
  • black pepper
  • 4 cloves garlic, minced
  • 1 1/2 Tbsp chopped fresh thyme
  • 1/3 cup panko or breadcrumbs of choice, regular or gluten-free
  • 1/4 cup vegetable broth
  • 1 Tbsp lemon juice

For the lentil meat mixture:

  • 1/2 cup rolled oats GF certified if needed
  • 1 3/4 cups cooked black lentils, excess water removed by lightly squeezing in a tea towel or paper towels
  • 1 1/2 tsp sweet paprika
  • 1 1/2 tsp rubbed sage
  • 1 1/2 tsp chopped fresh rosemary
  • 1 Tbsp olive oil
  • 2 Tbsp tamari (or soy sauce if not gluten-free)
  • 1 pound Beyond Meat's Beyond Beef (1 package)

For the glaze:

  • 1 tsp tamari (or soy sauce if not gluten-free)
  • 1 Tbsp maple syrup
  • 1 Tbsp balsamic vinegar
  • 2 tsp ketchup


Prepare the stuffing:

  • Preheat a large saute pan over medium heat. Add the oil and onion, and cook until translucent, about 5 minutes. Add sliced shiitakes, and cook until soft, about 7 minutes more.
  • Add salt, pepper, garlic, and thyme and cook for about 2 minutes, stirring often. Add the breadcrumbs and toss to coat. Stir occasionally, and cook until the breadcrumbs are slightly toasted. Add the broth and stir to combine.
  • Remove from heat, drizzle in the lemon juice, and stir again. Set aside.

Make the loaf mixture:

  • Preheat oven to 375 degrees F, and line a standard 9x5-inch loaf pan with parchment. Trim the parchment so that it overhangs the long sides of the pan but not the ends. This allows you to easily lift the finished loaf from the pan, but prevents bunched up paper in the corners from affecting the shape of the loaf.
  • Pulse oats in a food processor 4 to 5 times to break them up slightly. Make sure excess water has been removed from lentils, and add 1 cup lentils to the food processor. Pulse to combine.
  • Add paprika, sage, rosemary, olive oil, and tamari to food processor, and pulse several more times. Pinch off large chunks of Beyond Beef, and drop into the food processor. Pulse 5 or 6 times to incorporate.
  • Transfer lentil-meat mixture to a large bowl, and add remaining 3/4 cup lentils. Use a sturdy spoon or spatula to incorporate the lentils and make sure the Beyond Beef is fully blended.
  • Scoop half of the meat mixture into prepared pan. Use your hands or the back of a spatula to firmly press the mixture down and smooth the surface. Use a spoon to dig a long, oval boat down the center (see photos in post for reference). You can also use your hands to widen and shape the trough, pressing the meat mixture firmly against the sides and bottom of the pan. 
  • Fill the trough with shiitake stuffing, packing it down as you go. Once the stuffing is level with the meat mixture, continue to mound it on top, but within the trough's vertical boundaries. Dollop the rest of the meat mixture around the pan, and carefully press it down so that the stuffing is now completely encased. Smooth the top.
  • Bake uncovered loaf for 30 minutes. Meanwhile, stir together ingredients for the glaze.
  • Remove loaf from oven, and baste the top with the glaze. Return to oven, and bake for an additional 25 to 30 minutes or until hot in the center. Allow loaf to cool in the pan for 5 to 10 minutes, then use the parchment paper to lift onto a cutting board.


Store leftover lentil-Beyond loaf in the refrigerator for up to 4 days. Reheat by lightly steaming or microwaving individual slices.
I haven't tried freezing the leftovers yet, so if you try freezing and reheating please let us know in the comments.
Nutrition Facts
Black Lentil & Beyond Meatloaf With Shiitake Stuffing
Amount Per Serving
Calories 318 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Cholesterol 0mg0%
Sodium 788mg33%
Carbohydrates 34g11%
Fiber 7g28%
Sugar 4g4%
Protein 20g40%
Vitamin A 313IU6%
Vitamin C 4mg5%
Calcium 29mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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