Buffalo Lentil and Veggie Loaf

Buffalo Lentil and Veggie Loaf

This buffalo lentil and veggie loaf is packed with fiber-rich lentils for a healthy dinner that’s packed full of flavor. Get the recipe now.

I think I have an obsession with adding buffalo sauce to vegetarian meals. Which is so strange, as I was always more of a BBQ wings kind of girl. But hey, if it tastes good, why question it?

Originally this recipe was supposed to be a BBQ lentil and veggie loaf, but when I went to add the BBQ sauce on top, I realized that I had accidentally bought teriyaki sauce instead of BBQ.

Luckily, I had a bottle of buffalo sauce sitting in my pantry.

Buffalo Lentil and Veggie Loaf

This Buffalo Lentil and Veggie Loaf is Packed with Flavor

Just like my buffalo lentil “meatballs,” the heat of the buffalo sauce works so well with the earthiness of the lentils.

But what makes this recipe stand out from the lentil meatballs is the pieces of diced veggies that add texture and a bit of sweetness. I

This Healthy Buffalo Lentil Loaf is easy to prepare

This loaf is much faster than making lentil “meatballs” as all you have to do mix everything together and then press into a pan.

Traditionally, meatloaf is made in a loaf pan, but as I was also making a quick bread that day, I ended up using a 7.5-in x 5.5-in glass container.

While you don’t end up with a loaf shape, I actually liked using the glass container better as the slices were easier to get out, I was able to store the leftovers in the same container that I baked them in, and clean up was a breeze as I could just throw it in the dishwasher.

If you don’t have a set of glass containers yet, I highly recommend them!

This buffalo lentil and veggie loaf can be made vegan

As with a lot of my recipes lately, this would be an awesome vegetarian-friendly entrée for watching football!

It can also be made vegan friendly:

  • Coconut oil instead of butter
  • Chia or flax egg instead of an egg

Note: Frank’s RedHot Buffalo sauce is vegan as the butter flavor is not actually from milk or butter. However, if you use a different hot sauce, be sure to read the ingredient label carefully!).

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Buffalo Lentil and Veggie Loaf

Buffalo Lentil and Veggie Loaf

Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Keyword: Buffalo Sauce, Lentils, Vegetarian
Servings: 4
Calories: 270kcal
Author: Kelli


  • 2 cups water
  • 1 cup green lentils uncooked
  • 2 tsp olive oil
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 carrot peeled and diced
  • 1/2 jalapeno seeded and diced
  • 1 egg
  • 1 cup rolled oats separated
  • 1/2 tsp dried basil
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • Pinch salt and pepper
  • 1/2 cup Buffalo hot sauce
  • 1 Tbsp butter melted


  • Place two cups of water in a small saucepan and bring to a boil. Rinse lentils well adn then place in boiling water. Reduce heat and simmer for 35 minutes, or until softened.
  • While lentils are cooking, place oil in a medium skillet over medium-high heat. Add minced garlic and diced vegetables. Cook until slightly soft, about 5 minutes. Set aside.
  • place egg in medium mixing bowl and lightly whisk. Place 1/2 cup of oats in a food processor and pulse into a flour. Pour oat flour and remaining 1/2 cup of whole rolled oats in mixing bowl with egg. Add basil, cumin, chili powder, salt and pepper to the bowl and stir to combine.
  • Once lentils are cooked, place half in food processor and pulse 2-3 times. Add pulsed and whole lentils as well as sauteed veggies to mixing bowl and stir to combine.
  • Pour lentil mixture into a loaf pan or a 7.5-in x 5.5-in baking pan. Stir together melted butter and buffalo sauce, then spread on top of lentil mixture.
  • Bake for 40 minutes and let cool for 3-5 minutes before serving. Enjoy!


Nutrition for 1/4 of recipe: 270 calories, 3 g saturated fat, 46 g carbohydrate, 19 g fiber, 6 g sugar, 17 g protein

Adapted from Ambitious Kitchen

Buffalo Lentil and Veggie Loaf

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About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

Please contact me at kelli@thehealthytoast.com to request a copy of my resume or media kit, or to inquire about rates and services.

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