Favorite Meat Loaf Vegan
Discover the ultimate comfort food makeover with this "Favorite Meat Loaf Vegan" recipe, a hearty and wholesome plant-based twist on the classic dish. Packed with protein-rich lentils, colorful veggies, and savory seasonings like smoked paprika and tamari, this vegan meatloaf delivers bold flavor and satisfying texture in every bite. The secret to its perfect binding is a nutrient-dense flaxseed mixture, while a tangy, caramelized ketchup and tomato glaze adds the perfect finishing touch. This recipe is gluten-free adaptable and comes together effortlessly in just 20 minutes of prep time, making it an ideal centerpiece for a cozy family dinner or a special occasion. Pair it with your favorite mashed potatoes or a crisp green salad, and enjoy a guilt-free, plant-based classic that will impress vegans and meat-lovers alike!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils (dry)
- 3 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, grated
- 1 stalk Celery stalk, finely chopped
- 1 cup Breadcrumbs (use gluten-free if needed)
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water (for flaxseed mixture)
- 2 tablespoons Tamari or soy sauce
- 0.5 cup Ketchup
- 2 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 1 tablespoon Brown sugar
Instructions
Rinse the lentils thoroughly and place them in a medium saucepan with 3 cups of water. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes or until lentils are tender. Drain any excess water and let cool slightly.
Preheat your oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
While the lentils cook, prepare the flaxseed mixture by combining ground flaxseed with 6 tablespoons of water in a small bowl. Stir and set aside for 10 minutes to thicken.
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion, minced garlic, grated carrot, and chopped celery. Sauté for 5-7 minutes, or until vegetables are soft.
In a large mixing bowl, mash the cooked lentils with a potato masher or fork, leaving some texture.
Add the sautéed vegetables, breadcrumbs, flaxseed mixture, tamari, 1/4 cup of ketchup, nutritional yeast, smoked paprika, dried thyme, salt, and black pepper to the lentils. Mix well until all ingredients are evenly combined.
Transfer the mixture to the prepared loaf pan, pressing it down firmly and evenly.
In a small bowl, mix the remaining 1/4 cup ketchup, tomato paste, and brown sugar to make the glaze. Spread the glaze evenly over the top of the loaf.
Bake the loaf in the preheated oven for 45-50 minutes, or until the top is set and slightly browned.
Let the loaf cool in the pan for at least 10 minutes before slicing. Serve warm, and enjoy!
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5816 mg | 253% | |
| Total Carbohydrate | 291.6 g | 106% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 51.0 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2948 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
