Vegan Meatloaf Recipe

Vegan Meatloaf Recipe

Ingredients (Serves 6–8)

For the Meatloaf

• 2 cups cooked lentils, drained
• 1 cup rolled oats
• 1 cup mushrooms, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 2 tbsp ground flaxseed
• 5 tbsp water
• 2 tbsp soy sauce or tamari
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp dried oregano
• ½ tsp black pepper
• ½ tsp salt

For the Glaze

• ¼ cup ketchup
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease or line a loaf pan with parchment paper.
2. Mix the ground flaxseed and water in a small bowl. Let it sit for 5 minutes to form a flax egg.
3. Heat the olive oil in a skillet over medium heat. Sauté the onion, mushrooms, garlic, and grated carrot for 5–7 minutes, until softened and most of the moisture has evaporated.
4. In a large bowl, mash the lentils, leaving some texture. Stir in the oats, cooked vegetables, flax egg, soy sauce, tomato paste, nutritional yeast, smoked paprika, thyme, oregano, salt, and pepper. Mix until well combined.
5. Press the mixture firmly into the prepared loaf pan and smooth the top.
6. In a small bowl, whisk together the ketchup, maple syrup, Dijon mustard, and apple cider vinegar. Spread half of the glaze over the loaf.
7. Bake for 35 minutes.
8. Remove from the oven, spread the remaining glaze over the top, and bake for another 15–20 minutes, until the loaf is firm and lightly browned.
9. Let the meatloaf rest for 10 minutes before slicing.

Serving Suggestions

Serve with:

• Mashed potatoes
• Roasted vegetables
• Steamed green beans
• Gravy
• Fresh salad

Tips

• Add chopped walnuts or sunflower seeds for extra texture.
• For a firmer loaf, chill leftovers before slicing.
• Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.