Vegan Meatloaf Recipe
This Vegan Meatloaf is hearty, tender, and full of classic comfort food flavors with a savory blend of vegetables, legumes, herbs, and seasonings. Finished with a tangy ketchup glaze, it slices beautifully and makes a satisfying centerpiece for weeknight dinners or holiday meals.
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Calories: 295kcal
Servings: 8
Equipment
- 9x5-inch loaf pan
- Large Skillet
- Large mixing bowl
- Food processor or potato masher
- Parchment paper (optional)
Ingredients
For the Meatloaf
- 2 cups cooked brown lentils well drained
- 1 (15 ounces) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 8 ounces cremini mushrooms finely chopped
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup rolled oats
- ½ cup plain breadcrumbs
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 tablespoons chopped fresh parsley
For the Glaze
- ⅓ cup ketchup
- 1 tablespoon brown sugar or maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 375°F. Lightly grease a loaf pan or line it with parchment paper for easier removal.
- In a small bowl, stir together the ground flaxseed and water. Let it sit for 5 to 10 minutes until it thickens into a flax egg.
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and mushrooms. Cook for 8 to 10 minutes until the vegetables are softened and most of the moisture has evaporated.
- Stir in the garlic, tomato paste, smoked paprika, thyme, Italian seasoning, garlic powder, onion powder, salt, and pepper. Cook for another minute until fragrant.
- In a large bowl, mash the chickpeas with a potato masher, leaving some texture. Add the cooked lentils and mash lightly so the mixture still has some whole lentils for the best consistency.
- Add the sautéed vegetables, soy sauce, vegan Worcestershire sauce, Dijon mustard, flax egg, oats, breadcrumbs, and parsley. Mix thoroughly until everything is evenly combined. The mixture should hold together when pressed. If it feels too wet, stir in a few extra breadcrumbs.
- Transfer the mixture into the prepared loaf pan and press it down firmly into an even layer.
- In a small bowl, whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Spread half of the glaze evenly over the top of the loaf.
- Bake for 40 minutes.
- Remove the loaf from the oven, spread the remaining glaze over the top, and return it to the oven for another 15 minutes until the glaze is caramelized and the loaf is firm.
- Let the meatloaf rest for at least 10 minutes before slicing to help it hold its shape.
- Serve warm with your favorite sides.
Notes
- Allow the cooked vegetables to cool slightly before mixing them into the loaf.
- Do not over-process the chickpeas or lentils, as some texture helps create a firmer loaf.
- Letting the meatloaf rest before slicing prevents it from crumbling.
- Leftovers make excellent sandwiches the next day.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices for up to 3 months.
Nutrition
Calories: 295kcal