Vegetarian Vegan Meatloaf
Perfectly hearty and packed with plant-based goodness, this Vegetarian Vegan Meatloaf is a delicious twist on a comfort food classic. Made with tender lentils, sautéed vegetables, and an array of bold seasonings like smoked paprika and cumin, it delivers a rich and savory flavor profile that will impress vegans and meat-eaters alike. The recipe swaps traditional eggs with a flaxseed “flax egg” and features gluten-free breadcrumbs for an easily adaptable dish. Topped with a tangy ketchup, maple syrup, and apple cider vinegar glaze, this meatloaf bakes to golden perfection in under an hour. Serve it alongside mashed potatoes or a crisp side salad for a wholesome, crowd-pleasing meal that’s ideal for weeknights or special occasions.
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Recipe Information
Ingredients
- 1 cup Brown or green lentils (uncooked)
- 3 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water (for flax egg)
- 1 cup Rolled oats
- 1 cup Breadcrumbs (gluten-free if needed)
- 3 tablespoons Soy sauce or tamari (for gluten-free)
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Ketchup (for glaze)
- 1 tablespoon Maple syrup (for glaze)
- 1 teaspoon Apple cider vinegar (for glaze)
Instructions
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
Rinse the lentils thoroughly and place them in a medium-sized pot along with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes until tender. Drain any excess liquid and set aside to cool slightly.
While the lentils cook, prepare the flax egg. In a small bowl, mix the ground flaxseed with 5 tablespoons of water. Let it sit for 5-10 minutes until it thickens.
Heat olive oil in a skillet over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes. Set aside to cool.
In a food processor, pulse the cooked lentils until they are partially mashed but still have some texture. Transfer to a large mixing bowl.
To the bowl with the lentils, add the sautéed vegetables, flax egg, rolled oats, breadcrumbs, soy sauce, tomato paste, smoked paprika, cumin, thyme, salt, and pepper. Mix thoroughly until everything is well combined.
Transfer the mixture into the prepared loaf pan, pressing it down evenly to remove air pockets and create a smooth surface.
In a small bowl, mix the ketchup, maple syrup, and apple cider vinegar to make the glaze. Spread the glaze evenly over the top of the loaf.
Bake the meatloaf in the preheated oven for 40-45 minutes, or until the edges are golden and the center is firm. Let it cool in the pan for 10 minutes before removing and slicing.
Serve warm as a main dish, or store leftovers in the fridge for up to 4 days. Reheat in the oven or microwave as needed.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9373 mg | 408% | |
| Total Carbohydrate | 281.8 g | 102% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 41.8 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3302 mg | 70% | |
*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.
