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Vegan Meatloaf

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A hearty and comforting vegan meatloaf made with lentils, vegetables, and savory seasonings, topped with a sweet and tangy glaze. Perfect for family dinners, meal prep, or a satisfying plant-based main dish.

Ingredients

  • 2 cups cooked lentils
  • 1 cup breadcrumbs
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, grated
  • 1 celery stalk, finely chopped
  • 2 tablespoons ketchup
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper or lightly grease it.
  2. In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes to form a flax egg.
  3. Heat olive oil in a skillet over medium heat and sauté the onion, garlic, carrot, and celery until soft and fragrant.
  4. In a large bowl, mash the cooked lentils slightly using a fork or potato masher.
  5. Add the sautéed vegetables, breadcrumbs, ketchup, tomato paste, soy sauce, smoked paprika, dried thyme, salt, and black pepper to the lentils.
  6. Add the prepared flax egg and mix everything until well combined.
  7. Transfer the mixture into the prepared loaf pan and press it down evenly to form a loaf.
  8. In a small bowl, mix ketchup, maple syrup, and apple cider vinegar to prepare the glaze and spread it evenly over the loaf.
  9. Bake for 40 to 45 minutes until the top is slightly caramelized and the loaf is firm.
  10. Allow the meatloaf to rest for 10 minutes before slicing and serving.

Notes

  • Adding chopped mushrooms or walnuts can create a deeper flavor and meatier texture.
  • You can substitute breadcrumbs with rolled oats, crushed crackers, or cooked quinoa.
  • Let the meatloaf rest after baking so it slices cleanly and holds together.
  • Store leftovers in the refrigerator for up to 4 days in an airtight container.
  • Reheat slices in the oven at 350°F (175°C) for about 10–15 minutes or warm them in a skillet.

Nutrition

Find it online: https://cookedbymaya.com/vegan-meatloaf/