Vegan Classic Meatloaf with Onions and Tomatoes
Craving the comforting flavors of a classic meatloaf but looking for a plant-based twist? This Vegan Classic Meatloaf with Onions and Tomatoes delivers all the nostalgic goodness you love, with a hearty, savory taste that’s completely meat-free. Crafted with protein-packed lentils, aromatic onions, and a medley of herbs and spices, this recipe is bound together with a flaxseed "egg" and topped with a tangy, slightly sweet ketchup glaze that caramelizes to perfection in the oven. Perfect for a cozy family dinner or a crowd-pleasing holiday dish, this vegan meatloaf is easy to prepare, packed with rich umami flavor from soy sauce and vegan Worcestershire, and wonderfully satisfying. Serve it alongside mashed potatoes, roasted veggies, or a fresh green salad for a wholesome, comforting meal that everyone—even meat-lovers—will adore.
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Recipe Information
Ingredients
- 2 cups canned brown lentils, drained and rinsed
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes, drained
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce (vegan)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups bread crumbs
- 0.5 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it with oil.
In a small bowl, combine flaxseed meal and 5 tablespoons of water. Mix well and let sit for about 5 minutes to thicken, creating a flax egg.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5-7 minutes until translucent.
Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.
In a large bowl, mash the drained lentils with a fork or potato masher until mostly homogeneous but with a few whole lentils remaining for texture.
Add the cooked onion mixture, drained diced tomatoes, soy sauce, vegan Worcestershire sauce, thyme, oregano, paprika, salt, pepper, and the flax egg to the lentils.
Mix in the bread crumbs until everything is well incorporated and holds together when pressed.
Transfer the mixture into the prepared loaf pan, pressing it down firmly and evenly.
In a small bowl, mix ketchup, brown sugar, and apple cider vinegar. Spread this glaze evenly over the top of the loaf.
Bake in the preheated oven for 45 minutes, or until the loaf is set and the glaze is bubbly.
Let the meatloaf cool in the pan for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6826 mg | 297% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 78.5 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3194 mg | 68% | |
*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.
