The Best Vegan Meatloaf
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.
Equipment
- Mixing Bowls
- Food processor (optional)
- Small saucepan
- Loaf pan
- Parchment paper
- Measuring cups and spoons
- Spatula or spoon
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
Instructions
- Preheat the oven – Set it to 375°F (190°C). Line a loaf pan with parchment paper for easy removal.
- 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.
- 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.
- Mash the lentils – In a large mixing bowl, mash the cooked lentils with a fork or potato masher, leaving some texture.
- 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.
- Shape the meatloaf – Transfer the mixture into the prepared loaf pan, pressing it down evenly.
- 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.
- Bake – Place in the oven and bake for 40–45 minutes, until the top is caramelized and the loaf is firm to the touch.
- Cool before slicing – Let the meatloaf sit for at least 10 minutes before slicing. This helps it hold its shape.
Notes
Nutritional Value (Per Serving)
- Calories: ~220
- Protein: ~9g
- Carbohydrates: ~28g
- Fiber: ~6g
- Fat: ~9g
- Saturated Fat: ~1g
- Sodium: ~300mg (varies based on soy sauce and ketchup used)
- Sugar: ~5g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.