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There's nothing like my savory Vegan Meatloaf! Can you believe it takes just 1 hour to make? The combination of lentils, walnuts, and breadcrumbs gives it a satisfying bite, while smoked paprika, soy sauce, and herbs add rich, warming flavors to every slice. The leftovers make great lunches too!
What if I told you that all the hearty, satisfying flavors of a classic meatloaf could be enjoyed without the meat? I created this savory, protein-packed vegan version because I know how much you value meals that are both nutritious and deeply comforting. Much like my flavorful vegan wellington with lentils and mushrooms, it's an ideal choice for special occasions.
Over the years, I've noticed that so many plant-based meatloaf recipes fall short on texture or flavor, so I set out to create one that truly delivers. I'm confident that once you try it, you'll see exactly what I mean!
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🥘 Ingredients
I made this plant-based meatloaf with simple, wholesome ingredients that come together perfectly for a hearty, flavorful loaf that's easy to make and budget-friendly. Here are the key ingredients that make this vegan meatloaf irresistible:
Lentils: I love using brown or green lentils because they hold their shape and give the loaf a hearty, satisfying texture. They're the perfect plant-based protein!
Walnuts: Walnuts add richness and stability to the loaf. I sometimes toast them for an extra nutty flavor!
Breadcrumbs: I always use breadcrumbs to bind everything together and soak up extra moisture. They're my secret to keeping the loaf perfectly firm and never mushy.
Flaxseed Egg: This simple vegan substitute binds the loaf beautifully while adding a dose of healthy fats. Just mix ground flaxseed with water, and you're good to go!
Tomato Glaze: this one is my favorite part! Sweet, tangy, and made with tomato paste, balsamic vinegar, and maple syrup, it takes this meatloaf to a whole new level.
🍲 Substitutions
Lentils: I use lentils as the base, but canned beans or pre-cooked lentils are a great shortcut when I'm in a hurry.
Walnuts: Walnuts add richness, but if there's an allergy, I swap them with pumpkin seeds or sunflower seeds, and they work perfectly.
Breadcrumbs: Breadcrumbs hold everything together, but I've also used oats or garbanzo bean flour when I need a gluten-free option.
Tomato Glaze: I usually make my glaze from scratch, but if I'm short on time, my vegan bbq sauce or even my cranberry sauce from dried cranberries works beautifully as a topping.
Flaxseed: I love using ground flaxseed for binding, but chia seeds work just as well with the same seed-to-water ratio. If you only have whole flaxseeds, a quick grind in a spice or coffee grinder will do the trick!
🔪 How To Make
You won't believe how simple it is to make my vegan meatloaf. Let me walk you through it step by step so we can make it together.
Preheat Oven, Prepare Baking Pan: First, I preheat the oven to 350°F (180°C) and line a standard loaf pan with parchment paper. It's a quick step that makes cleanup so much easier, and then I set it aside while I get everything else ready!
Cook The Lentils If Not Using Canned/Prepared: To cook dried lentils, I use 1 cup of lentils to 3 cups of water. I bring it all to a boil, then simmer in a small pot until tender, stirring occasionally. For this recipe, you'll need 2 ½ cups cooked lentils, which comes from 1 cup of dried. If you're using red lentils, they cook faster than green or brown ones, so keep an eye on them! Pro tip: Don't salt the lentils until they're fully cooked, or they might turn out tough. While the lentils are cooking, I like to prep the vegetables to save time. Learn more how
Chop The Veggies & Cook: I start by dicing the garlic cloves, onion, and carrot into tiny pieces, then chop the shallot and set it aside. Next, I heat some olive oil in a large skillet over medium heat and sauté the garlic until it smells amazing. Then, I toss in the onion and carrot, stirring frequently, and cook for about 4-5 minutes until the onion turns nice and translucent.
Add The Shallot: Once the onion and carrot are softened, I add the chopped shallot to the pan. I cook it for another two minutes, stirring frequently, to bring out its sweet, savory flavor.
Make The Flaxseed Egg: I mix the ground flaxseed and water in a small bowl, making sure not to use hot water, and let it sit at room temperature for at least 5 minutes. This is the perfect time to start blending the lentil loaf mixture, as the flaxseed egg will be ready by the time I need it!
Add To A Large Bowl: I transfer the cooked vegetables into a large mixing bowl and add 2 cups of the cooked lentils, setting aside the remaining ½ cup for later. This helps create the perfect texture for the loaf!
Blend The Mixture: I use an immersion blender to process the vegetables until they form a smooth paste. Then, I add the walnuts and blend again until everything is combined. If you don't have an immersion blender, a food processor, countertop blender, or even a potato masher works just as well!
Add Seasonings And Binder: I add all the spices, the remaining ½ cup of lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce, and salt to the blended mixture. Then, I stir everything together until it's fully combined and ready to shape into a loaf.
Add To Loaf Pan: I transfer the meatloaf mixture into the prepared loaf pan, pressing it down firmly with a spoon to create a compact loaf. I make sure the top is flat and even so it bakes beautifully!
Whisk Together Glaze Ingredients: In a small bowl, I whisk together the glaze ingredients until smooth. If I'm using barbecue sauce or another prepared sauce, I skip this step and move right to topping the loaf!
Add The Glaze: I spoon the glaze over the top of the meatloaf, then use the back of the spoon to spread it evenly, making sure it reaches all the edges. This adds a delicious, glossy finish to the loaf!
Bake 40 Minutes: I place the loaf in the preheated oven and bake it at 350°F (180°C) for 40 minutes, or until the edges turn golden brown.
Rest The Meatloaf: Once out of the oven, I let the vegan meatloaf sit in the pan for 10 minutes. This short rest helps it firm up, making it much easier to slice perfectly!
Remove From Pan: I carefully lift the meatloaf out of the pan using the parchment paper edges and place it on a wire rack. For clean, even slices, I let it rest for another 10 minutes before cutting into it.
Slice The Meatloaf & Serve: I gently transfer the loaf to a cutting board or serving platter, then use a sharp knife to slice it into individual portions. Yum!
📖 Variations
My hearty vegan meatloaf is a flavorful, protein-packed dish perfect for any occasion! For a fun variation, try these:
Vegan Meatloaf Muffins: Sometimes, I like to turn my vegan lentil loaf into individual muffins using a muffin tin! They bake in half the time, freeze beautifully, and are perfect for meal prep or portion control. Plus, they're so cute!
Mini Meatloaves: Another fun twist is making mini meatloaves using small loaf pans. I bake them for about half the time, just until the edges are golden brown. My daughter and her friends love these little loaves, they're always a hit at school lunches!
Vegan Meatballs: This recipe also doubles as a fantastic base for vegan meatballs. I use a cookie scoop to shape them, roll them with my hands (adding a little extra breadcrumbs if needed), and cook them in a skillet with olive oil or bake them at 350°F/180°C until golden brown. Flipping them halfway through ensures they're perfectly cooked every time.
🍽 Serving Suggestions
My vegan meatloaf is the star of any meal, but the right sides really take it to the next level! Here are a few of my favorite pairings that I love to serve with it:
Casseroles: I love pairing my vegan meatloaf with a few hearty sides like healthy green bean casserole or my no egg sweet potato casserole, both are cozy, satisfying, and packed with flavor.
Sauce: To tie it all together, I drizzle everything with a rich, savory vegan onion gravy, it's the ultimate finishing touch!
Holidays: Whenever I make this vegan meatloaf for Thanksgiving or Christmas, I always pair it with my gluten-free cornbread stuffing. The flavors together feel so festive and comforting, it's like the holidays on a plate!
Leftovers: I love turning it into a sandwich with whole-grain bread, fresh tomatoes, baby spinach, and a dollop of mustard. Sometimes, I crumble it over my vegan farro salad for a quick and satisfying protein boost!
⏲️ Meal Prep / Make Ahead
Here's what I love to do when I'm prepping ahead:
Option 1: I batch cook the lentil loaf ingredients and store them until I'm ready to assemble. I'll cook up a big batch of lentils and keep them in an airtight container, sauté and chop all the veggies and store those separately, and even make the tomato glaze and stash it in another container. This way, everything is ready to go, and I can even double the recipe if needed. You can prep all of this up to three days in advance, then just combine the ingredients and bake on the day you're serving!
Option 2: I like to make the entire lentil and walnut loaf the day before to save time. I cook and assemble it as usual but leave off the tomato glaze, then place it in the loaf pan, cover it with plastic wrap, and store it in the refrigerator. When it's time to bake, I let it sit at room temperature for about 30 minutes, add the glaze on top, and pop it in the oven. It's such a simple way to get ahead for a busy day!
🫙 Storage Directions
Refrigerating: When I have leftover lentil meatloaf, I let it cool completely before slicing it. Then, I transfer the slices to an airtight container, and it stays fresh in the fridge for up to 5 days.
To Freeze: This vegan meatloaf freezes beautifully! I follow the same steps as refrigerating but use a freezer bag or a vacuum-sealed container instead. It keeps perfectly for up to 3 months, and I just thaw it in the fridge before reheating.
Reheating: To reheat, I simply microwave a slice on a plate or pop it on a baking sheet to warm up in the oven or toaster oven. It tastes just as good as when it's freshly made!
❓Recipe FAQs
WHY IS MY VEGAN MEATLOAF MUSHY?
I've learned that overcooked lentils can retain too much moisture, and that's usually what causes a soggy lentil loaf. Honestly, I haven't had this issue with my easy lentil meatloaf recipe, and I think it's because of the perfect balance of breadcrumbs and walnuts. This recipe gives you a loaf that's sturdy, tender, and just juicy enough, without ever being mushy!
If you do run into a soggy loaf, don't worry! Next time, try reducing the water in your flax egg from 3 tablespoons to 2 tablespoons. This is especially helpful if you're using canned lentils, so I recommend starting with less water just to be safe. It's a simple tweak that can make a big difference!
WHAT INGREDIENT KEEPS MEATLOAF FROM FALLING APART?
The flaxseed egg (made from ground flaxseed) and water (let it gel for 5-10 minutes until it is a thick gloopy paste) is the binder in this vegan meatloaf recipe. But a good vegan or vegetarian meatloaf recipe will use multiple ingredients to keep the loaf together such as a mixture of wet ingredients (like the flax egg, olive oil, and soy sauce) and dry ingredients (like the breadcrumbs and spices) to help everything stay together and make a firm loaf.
WHAT ARE THE MOST POPULAR INGREDIENTS FOR MAKING VEGAN MEATLOAF?
As a nutritionist, I often recommend starting with hearty, nutrient-rich ingredients as the base for a vegan meatloaf. Some of my go-to options include lentils, beans, quinoa, tofu, brown rice, and tempeh. These ingredients not only provide a great texture but are also packed with protein, fiber, and essential nutrients, making them a healthy and satisfying alternative to traditional meat.
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