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Vegan Lentil Meatloaf

The Best Vegan Lentil Meatloaf Recipe is hearty, flavorful, and easy to make! Packed with protein-rich lentils, savory mushrooms, and comforting spices, it bakes up perfectly with a sticky, caramelized glaze. Serve it with mashed potatoes and gravy for the ultimate comfort food meal!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6
Ingredients
For the Vegan Lentil Mealoaf:
  • 2 tablespoon(s) ground flax or ground chia
  • 5 tablespoon(s) warm water
  • 2 tablespoon(s) olive oil (or use water/broth for oil-free)
  • 1 cup(s) (3 oz/ 85 g) finely chopped mushrooms (any kind)
  • 1 small yellow onion finely diced
  • 4 garlic cloves minced or pressed
  • 1 1/2 cup(s) (1 15oz can) cooked brown lentils
  • 2 tablespoon(s) tomato paste
  • 1 tablespoon(s) soy sauce (gluten-free if preferred)
  • 1 1/2 teaspoon(s) smoked paprika
  • 1 1/2 teaspoon(s) Italian seasoning
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1 cup(s) breadcrumbs (gluten-free if preferred)
  • 1/2 cup(s) walnuts chopped
  • 4 tablespoon(s) plant-based milk or as needed (such as oat or soy)
For the Glaze:
US Customary - Metric
Instructions
  • Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper.
  • Make the Flax Egg: In a small bowl, combine the ground flax or chia and water. Stir and set aside to thicken.
  • Cook the Aromatics: Heat the olive oil (or water/broth for oil-free) in a skillet over medium-high heat. Add the mushrooms, onion, and garlic. Sauté until softened and just beginning to brown, about 5 minutes. Remove from heat and set aside.
  • Mash the lentils: In a large bowl, mash about 3/4 of the lentils with a fork or potato masher, leaving the rest whole for texture.
  • Combine the Ingredients: To the bowl with the lentils, add the cooked mushroom mixture (including any juices), the prepared flax egg, tomato paste, soy sauce, smoked paprika, Italian seasoning, salt, and pepper. Mix well. Stir in the breadcrumbs and walnuts then mix again. Add plant-based milk 1 tablespoon at a time until your lentil meatloaf mixture is moist but not soggy and holds together well. I usually add all 4 tablespoons of plant-based milk, but you may need less depending on your breadcrumbs and how much moisture they absorb.
  • Shape and Bake: Transfer the mixture to the prepared baking sheet or loaf pan. Shape it into a loaf with your hands or press it evenly into the pan. Bake for 25 minutes, unglazed.
  • Prepare the Glaze: While the loaf is baking, mix the ketchup, brown sugar, apple cider vinegar, and garlic powder in a small bowl.
  • Glaze and Finish Baking: After the loaf has baked for 25 minutes, remove it from the oven and spread the glaze evenly over the top. Return to the oven and bake for an additional 15-20 minutes until the glaze is sticky and slightly caramelized around the edges.
  • Serve: Allow the loaf to rest for 10 minutes before slicing to ensure it holds together. Serve hot with your favorite sides.
Notes
Make Ahead: Prepare the loaf up to a day ahead and refrigerate before baking. Reheat at 350°F (175°C) for 10-15 minutes.
Freezer-Friendly: Freeze the baked loaf in slices wrapped in plastic wrap, then foil. Store for up to 2 months. Reheat at 350°F (175°C) until warmed through.
Gluten-Free: Use gluten-free breadcrumbs and swap the soy sauce for tamari or coconut aminos.
Mushroom-Free: Replace mushrooms with finely diced zucchini, eggplant, or extra lentils.
Nut-Free: Swap the walnuts for sunflower seeds, pumpkin seeds, or omit them for a nut-free version.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 299kcal | Carbohydrates: 36g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 764mg | Potassium: 502mg | Fiber: 7g | Sugar: 9g | Vitamin A: 451IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 4mg

Find it online:

https://www.easyveganmealplan.com/recipe/vegan-lentil-meatloaf/