Vegan Meatloaf

Why You’ll Fall in Love With This Veggie Meat Loaf

Even if you didn’t grow up loving meatloaf, lentil loaf will become a fast favorite. Beyond the obvious brilliant flavors that will hook you after the first bite, there are plenty of reasons to add it into the regular meal rotation.

• Nostalgic. Everyone craves the familiar tastes they grew up with. You won’t be left yearning when you can recreate that same comforting experience using even better, plant-based ingredients.
• Delicious. This unique combination of ingredients makes for the most satisfying and sensational texture and flavor.
• Affordable. There’s no need to invest in fancy processed alternative meats when good old legumes can do the trick! Dry lentils and nuts are vegan pantry staples you’ll probably have on hand, too.
• Perfect for Prep. If you’re pressed for time during a busy week, prepare your loaf in advance and freeze the slices for up to 6 months. You could also double the recipe for built-in leftovers later.
• Gluten-free. By using gluten-free certified oats, breadcrumbs, and tamari, everyone can partake in this home-cooked meal! No need for those with celiac disease to be left out when it’s so easy to make without wheat.

Key Ingredients in this Vegetarian Meatloaf

To recreate a meatless replica of the original meal, it takes a delicate balance of carefully layered flavors and textures. Don’t panic at what seems like a long list of ingredients. It’s mostly a collection of spices and seasonings used in small amounts taking up the bulk of the page.

Here are the most critical players in this vegan meatloaf game:

• Lentils: Provide a hearty texture and protein, making the vegan meatloaf filling and satisfying. They also add a subtle earthy flavor. You can use cooked beans (like black beans or chickpeas) or quinoa as an alternative.
• Walnuts: Add a rich, nutty flavor and a crunchy texture that mimics the texture of ground meat. You can also swap for pecans, sunflower seeds, or pumpkin seeds in place of walnuts.
• Mushrooms: Bring moisture and umami, enhancing the savory depth of the meatloaf. Eggplant or zucchini can work as a substitute, or you can increase the amount of lentils or nuts.
• Breadcrumbs: Help bind the ingredients together, giving the meatloaf its structure and preventing it from falling apart. Rolled oats, crushed crackers, or even more ground flaxseeds can replace breadcrumbs.
• Rolled Oats: Contribute to the texture and help absorb excess moisture, ensuring the meatloaf isn’t too wet. Consider cooked quinoa or additional breadcrumbs instead of rolled oats.
• Soy Sauce: Adds a salty, umami-rich flavor that deepens the overall taste of the meatloaf. Tamari (for a gluten-free option), coconut aminos, or liquid aminos are all great substitutes for soy sauce.
• Ground Flaxseeds: Act as a binding agent when mixed with water, similar to eggs in traditional meatloaf recipes. Swap for chia seeds or a commercial egg replacer, if you’re out of flaxseeds.
• Ketchup: Adds a tangy sweetness and helps create a glossy, flavorful glaze on top of the meatloaf. Tomato paste mixed with a little vinegar and sweetener, barbecue sauce, or even a little mustard are tasty swaps.

See the recipe card for full information on ingredients and quantities.

How to Make Vegan Meatloaf

Making vegan meatloaf is easy and satisfying, with wholesome ingredients that come together to create a delicious, hearty dish. Follow these simple steps to whip up a flavorful and comforting meal that everyone will love!

Step 1: Prep the Pan and Oven – Preheat your oven to 350°F (180°C). Line a 9 × 5-inch loaf pan with parchment paper and lightly grease it.

Step 2: Make the Flaxseed Mixture – In a small bowl, mix the flaxseed with hot water and set it aside to thicken.

Then, Step 3: Cook the Veggies and Nuts – If you’d like, toast the walnuts in a skillet for 3-4 minutes until fragrant.

Then, in the same skillet, heat a little oil and cook the onion and mushrooms until they soften and brown, about 5-7 minutes.

Add the celery, carrots, and garlic, and cook for another 5-7 minutes. Stir in the soy sauce and balsamic vinegar to deglaze the pan, then let the mixture cool slightly.

Step 4: Combine Everything – Transfer the veggies and walnuts to a food processor, along with parsley, and pulse until finely chopped. Move this mixture to a large bowl and mix in the lentils, breadcrumbs, nutritional yeast, thickened flaxseed, rolled oats, oil, maple syrup, thyme, oregano, onion powder, garlic powder, salt, and pepper. Use your hands to mix everything well.

Finally, Step 5: Bake and Glaze – Press the mixture firmly into the prepared loaf pan and bake for 30 minutes. While it’s baking, whisk together ketchup and tamari for the glaze.

After 30 minutes, spread the glaze over the loaf and bake for another 15 minutes until the edges are lightly browned.