Classic Vegan Meatloaf
Cooked lentils, finely chopped mushrooms, oats, and herbs are combined and pressed into a loaf pan, then baked with a ketchup-based glaze until firm and sliceable. The mushrooms add an earthy, savory depth that makes the texture satisfying without any meat. Baking time is about 55 minutes, and the loaf slices cleanly once it has rested.
Equipment
- Loaf pan (9x5 inch)
- Large skillet
- Mixing bowls
- Food processor or potato masher
- Parchment paper
Ingredients
Base
- 1 cup brown lentils uncooked, rinsed and drained
- 2 ½ cups vegetable broth low sodium preferred
- 1 tablespoon olive oil extra virgin
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 cup cremini mushrooms finely chopped
- 1 cup rolled oats not quick oats
- 1 cup walnuts toasted, chopped
- 1 teaspoon thyme dried or 1 tbsp fresh
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 tablespoons flaxseed meal mixed with 6 tbsp water
- 1 tablespoon soy sauce or tamari for gluten-free
- ½ teaspoon black pepper freshly ground
- 1 teaspoon salt adjust to taste
Glaze
- ¼ cup ketchup organic preferred
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
Instructions
- In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, until tender. Drain and set aside to cool slightly.
- Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper for easy removal.
- Heat olive oil in a skillet over medium heat. Sauté onions for 5–7 minutes until translucent and golden. Add garlic and mushrooms, cooking another 5 minutes until soft and fragrant.
- In a large mixing bowl, combine cooked lentils, sautéed mushroom mixture, oats, walnuts, thyme, paprika, tomato paste, flaxseed mixture, soy sauce, salt, and black pepper.
- Use a potato masher or food processor to pulse the mixture slightly—it should be cohesive but still textured.
- Pack the mixture firmly into the prepared loaf pan and smooth the top.
- In a small bowl, whisk together ketchup, balsamic vinegar, and maple syrup. Brush over the top of the loaf.
- Bake for 50–60 minutes until firm and browned on the edges. Let the loaf rest for at least 10 minutes before slicing.
Notes
- Substitute walnuts with sunflower seeds for a nut-free version.
- For a firmer texture, allow the loaf to set overnight in the fridge before baking.
- You can prep the lentils and sautéed vegetables a day in advance to save time.
Nutrition
Calories: 467kcalCarbohydrates: 60gProtein: 18gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gSodium: 1088mgPotassium: 741mgFiber: 16gSugar: 8gVitamin A: 539IUVitamin C: 5mgCalcium: 83mgIron: 5mg
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