Vegan Meatloaf 1
Savor the ultimate comfort food with this hearty and flavorful Vegan Meatloaf 1, a plant-based twist on the classic dish that's perfect for family dinners or meal prep. Made with protein-packed lentils, finely chopped mushrooms, and wholesome rolled oats, this recipe boasts a rich and satisfying texture without the need for animal products. Aromatic garlic, onions, and grated carrots infuse every bite with savory depth, while a touch of smoked paprika and dried thyme elevate the flavor profile. Topped with a glossy ketchup and maple syrup glaze for the perfect balance of tangy and sweet, this vegan meatloaf bakes to golden perfection in just under an hour. Serve it alongside creamy mashed potatoes and seasonal vegetables for a wholesome, crowd-pleasing meal. Whether you’re vegan or simply looking for a healthier comfort food option, this delicious recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups Cooked lentils
- 1 cup Mushrooms, finely chopped
- 1 cup Rolled oats
- 1 medium Onion, finely diced
- 1 large Carrot, grated
- 3 cloves Garlic, minced
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 cup Breadcrumbs
- 3 tablespoons Soy sauce or tamari
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Ketchup
- 1 tablespoon Maple syrup
Instructions
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
In a small bowl, combine the ground flaxseed and water to make a flax egg. Stir well and let it sit for 5-10 minutes until it thickens.
In a large skillet over medium heat, sauté the onions, garlic, mushrooms, and grated carrot for 5-7 minutes until softened. Add a pinch of salt to help them release their moisture.
In a large mixing bowl, mash the cooked lentils with a fork or potato masher until mostly smooth but with some texture remaining.
Add the sautéed vegetables, rolled oats, breadcrumbs, flax egg, soy sauce, tomato paste, smoked paprika, dried thyme, salt, and black pepper to the bowl with the mashed lentils. Mix until well combined.
Transfer the mixture into the prepared loaf pan and press it down firmly to ensure it holds together during baking.
In a small bowl, mix the ketchup and maple syrup to create the glaze. Spread this mixture evenly over the top of the loaf.
Bake in the preheated oven for 45-50 minutes, or until the loaf is firm and the edges are slightly golden.
Remove the meatloaf from the oven and let it cool in the pan for 10 minutes. Then, carefully lift it out using the parchment paper. Let it cool for an additional 5 minutes before slicing.
Serve warm, paired with mashed potatoes, steamed vegetables, or a side salad. Store leftovers in the refrigerator for up to 4 days or freeze for later.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 298.0 g | 108% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 53.0 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 351 mg | 27% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3773 mg | 80% | |
*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.
