The Best Vegan Meatloaf Recipe

Meatloaf is a classic comfort food, but did you know you can make a delicious plant-based version that’s just as satisfying? This vegan meatloaf is packed with flavor, has the perfect texture, and makes a fantastic main dish for family dinners, holidays, or meal prep. Whether you’re serving it for Thanksgiving, a cozy weeknight meal, or just craving something hearty, this recipe will hit the spot.

Unlike traditional meatloaf, this version is completely plant-based but still holds together beautifully. It’s made with wholesome ingredients like lentils, walnuts, and oats, giving it a rich, meaty texture without any animal products. Plus, it’s topped with a deliciously tangy glaze that caramelizes in the oven, making every bite irresistible.

If you’ve ever tried a dry or crumbly vegan meatloaf, don’t worry—this recipe has the perfect balance of moisture and structure. It slices beautifully and pairs wonderfully with mashed potatoes, roasted veggies, or even a fresh salad. You won’t miss the meat at all!

Why You’ll Love This Vegan Meatloaf

• Hearty and satisfying – Thanks to lentils, walnuts, and oats, this meatloaf has a meaty texture without any actual meat.
• Full of flavor – A mix of spices, sautéed onions, and a tangy-sweet glaze gives it an amazing taste.
• Holds together perfectly – No more crumbly or falling-apart vegan meatloaf!
• Great for meal prep – It tastes even better the next day and makes fantastic leftovers.
• Perfect for holidays or weeknight dinners – A show-stopping dish for special occasions or an easy dinner option.

Ingredients

For the Meatloaf

• 1 cup cooked lentils (brown or green)
• ½ cup walnuts, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 medium carrot, grated
• ½ cup rolled oats
• ½ cup breadcrumbs
• 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt

For the Glaze

• ¼ cup ketchup
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar

Kitchen Tools Needed

Before you start, gather these kitchen tools to make the process smooth and easy:

• Mixing bowls – For combining the ingredients.
• Food processor (optional) – Helps blend some ingredients for a smoother texture.
• Small saucepan – For sautéing the onions and garlic.
• Loaf pan – To shape and bake the meatloaf.
• Parchment paper – For easy removal from the pan.
• Measuring cups and spoons – To ensure accurate ingredient amounts.
• Spatula or spoon – For mixing and spreading the glaze.

Instructions

1. Preheat the oven – Set it to 375°F (190°C). Line a loaf pan with parchment paper for easy removal.
2. Prepare the flax egg – In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes until it thickens.
3. Cook the aromatics – In a small pan over medium heat, sauté the diced onion and garlic for 3–4 minutes until softened. Add the grated carrot and cook for another 2 minutes. Remove from heat.
4. Mash the lentils – In a large mixing bowl, mash the cooked lentils with a fork or potato masher, leaving some texture.
5. Combine the ingredients – Add the walnuts, oats, breadcrumbs, sautéed veggies, flax egg, tomato paste, soy sauce, and seasonings to the lentils. Mix everything until well combined.
6. Shape the meatloaf – Transfer the mixture into the prepared loaf pan, pressing it down evenly.
7. Make the glaze – In a small bowl, mix together the ketchup, maple syrup, and apple cider vinegar. Spread it evenly over the top of the meatloaf.
8. Bake – Place in the oven and bake for 40–45 minutes, until the top is caramelized and the loaf is firm to the touch.
9. Cool before slicing – Let the meatloaf sit for at least 10 minutes before slicing. This helps it hold its shape.

Tips and Tricks for Success

• Don’t skip the flax egg – This helps bind the ingredients together and keeps the loaf from crumbling.
• Let it cool before slicing – Cutting too soon can make it fall apart. Letting it rest helps it firm up.
• Adjust seasoning to taste – Add more smoked paprika for a deeper flavor or a pinch of red pepper flakes for spice.
• Make it ahead – This meatloaf tastes even better the next day! Store leftovers in the fridge and reheat as needed.
• Serve with delicious sides – Pair with mashed potatoes, roasted veggies, or a fresh green salad for a complete meal.

This vegan meatloaf is a game-changer, whether you’re plant-based or just looking for a healthier twist on a classic dish. Give it a try and enjoy every hearty, flavorful bite!

Ingredient Substitutions and Variations

• Lentils – If you don’t have lentils, you can use cooked chickpeas or black beans for a different texture and flavor.
• Walnuts – Swap with pecans, sunflower seeds, or leave them out for a nut-free version.
• Flax Egg – Chia seeds mixed with water work the same way as flaxseeds for binding.
• Oats & Breadcrumbs – If you’re gluten-free, use gluten-free oats and breadcrumbs, or replace breadcrumbs with almond flour.
• Soy Sauce – Tamari or coconut aminos work well for a soy-free alternative.
• Glaze – Instead of ketchup, try barbecue sauce or a mix of tomato paste and maple syrup for a unique twist.

Variations

• Spicy Kick – Add a pinch of cayenne pepper or hot sauce to the mixture for extra heat.
• Italian Style – Mix in some dried basil and oregano, and top with marinara sauce instead of the glaze.
• BBQ Version – Use BBQ sauce instead of ketchup for a smoky, tangy flavor.

Serving Suggestions

This vegan meatloaf pairs wonderfully with classic comfort foods. Here are some great serving ideas:

• Mashed Potatoes & Gravy – A must-have for a cozy, comforting meal.
• Roasted Vegetables – Carrots, Brussels sprouts, or sweet potatoes add a great balance.
• Steamed Greens – Sautéed spinach, kale, or green beans make a nutritious side.
• Crispy Garlic Bread – Perfect for soaking up extra sauce.
• Side Salad – A fresh salad with a tangy vinaigrette cuts through the richness.

For a sandwich option, place a slice of leftover meatloaf between two pieces of toasted bread with lettuce and vegan mayo for a delicious next-day meal!

Storage and Reheating Instructions

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months.
• Reheating:
  • Oven: Warm slices in a 350°F (175°C) oven for about 10–15 minutes.
  • Microwave: Heat on medium power for 1–2 minutes.
  • Stovetop: Lightly pan-fry slices for a crispy outside.

FAQ

1. Can I make this ahead of time?
Yes! You can prepare the mixture and store it in the fridge for up to 24 hours before baking.

2. Why is my vegan meatloaf crumbly?
If it’s falling apart, try adding more flax egg, oats, or breadcrumbs to help it bind better. Letting it cool before slicing also helps.

3. Can I use canned lentils?
Yes! Just drain and rinse them well before using.

4. Can I make this in muffin tins?
Absolutely! Scoop the mixture into a greased muffin tin and bake for 20–25 minutes for mini meatloaf portions.

5. What can I use instead of walnuts?
Pecans, sunflower seeds, or pumpkin seeds work well as a substitute.

This vegan meatloaf is not only packed with flavor but also easy to customize and perfect for meal prep. Whether you’re making it for a holiday feast or a simple dinner, it’s sure to impress! Let me know if you try it—I’d love to hear how it turns out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!