Lentils: I used dried green lentils but you can also use dried brown lentils instead. Alternatively, you may also use canned lentils for convenience instead. If using canned lentils, use 2 cups canned lentils. Make sure to save the water from the cans (you’ll be using it later).

Olive Oil: I like using extra virgin olive oil, but you can also use other vegetable oils such as sunflower oil, avocado oil, or coconut oil if you prefer. You can also use melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.

Veggies: I like using a mix of onions, carrots, celery, bell peppers and garlic.

Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats.

Oat Flour: Likewise, if you are Celiac or gluten-intolerant, make sure to use certified gluten-free oat flour.

Seasonings: I like using a mix of garlic powder, Italian seasoning, ground pepper and salt for this meatless meatloaf to really amp up the flavor. However, you may also add other seasonings such as ground paprika, onion powder, or other spices that you prefer.

Flax Egg: I used a flax egg to keep this recipe vegan, but if you are not allergic to eggs, you may also use a normal egg instead.

Maple Syrup: I’ve used maple syrup as a sweetener to keep this recipe vegan. You may also use agave nectar if you prefer. Alternatively, if you are not vegan, you may also use honey instead.

Apple Cider: You can also use apple juice instead of apple cider if you prefer.

Ketchup: If you don’t have tomato ketchup, you can use tomato sauce instead.

Chipotle: You can add a chipotle pepper for a spicier flavor, but feel free to leave it out if you’re not keen on heat.

Storing: To store, cover the meatless meatloaf with plastic wrap or place it in an airtight container. You can easily store the leftovers for up to 5 days in the fridge.