The Best Veggie Meatloaf {Made With Lentils, Mushrooms, & Walnuts}
This is the best veggie meatloaf, made with protein powerhouses such as lentils and walnuts. It's perfect for feeding a large crowd or to enjoy throughout the week. Serve alongside some creamy vegan mashed potatoes and sautéed greens to round it out!
1tablespoonfresh thyme leaves 15 ml (or 1 teaspoon/5 mL dried thyme)
1teaspoondried oregano5 ml
1teaspoononion powder5 ml
½teaspoongarlic powder2 ml
½teaspoonsalt, plus more for seasoning2 ml
GLAZE
⅓cupketchup75 ml
1tablespoongluten-free tamari15 ml
Instructions
Make the lentil walnut loaf:
Preheat the oven to 350°F (180°C). Grease a 9 × 5-inch (2 L) loaf pan with olive oil and line with parchment paper.
Whisk the flaxseed with the hot water in a small bowl. Set aside.
In a medium skillet, toast the walnuts over medium heat until fragrant, 3 to 4 minutes. Toss the walnuts into a food processor.
In the same skillet, heat 1 tablespoon (15 mL) of the olive oil over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the mushrooms release their water and the onions start to soften and brown, 5 to 7 minutes. Add the celery, carrots, and garlic and cook, stirring often, until the carrots are soft, 5 to 7 minutes. Deglaze the pan with the tamari and balsamic vinegar, stirring, for 30 seconds. Season the vegetables generously with salt and pepper. Remove from the heat and let cool for a few minutes, then transfer the mixture to the food processor with the walnuts. Add the parsley and pulse until very finely chopped and the mixture starts to come together. Scrape the vegetable mixture into a large bowl. Add the lentils, bread crumbs, nutritional yeast, flaxseed mixture, rolled oats, remaining 1 tablespoon (15 mL) olive oil, maple syrup, thyme, oregano, onion powder, garlic powder, salt, and pepper. Using your hands, mix until well blended. Taste and add more salt, if needed. Scrape the mixture into the prepared loaf pan. Press down firmly to pack it together and smooth the top. Bake, uncovered, for 30 minutes.
Meanwhile, make the glaze:
In a small bowl, whisk together the ketchup and tamari.
Spread the glaze evenly over the loaf and continue cooking until the edges of the loaf are lightly browned, about 15 minutes more. Cool the loaf in the pan for 10 minutes, then carefully transfer to a rack to cool for 5 minutes more before slicing.
Notes
Tip: The loaf contains a lot of moisture and firms up as it cools. I recommend slicing it with a serrated knife.