Vegan Meatloaf

This post may feature affiliate links. Please read our disclosure policy.

This vegan meatloaf is hearty, comforting, and satisfying! It’s brimming with flavor from cremini mushrooms, lentils, savory veggies, and a tangy homemade glaze. Serve this meatless masterpiece alongside warm mashed potatoes or a crisp salad.

❤️ Why you’ll love this recipe

• Layers of flavors: Every bite unveils a complex flavor profile, from earthy mushrooms and hearty lentils to rich walnuts and slightly sweet carrots.
• Cruelty-free: Even though this meatloaf is plant-based, it doesn’t skimp on traditional flavors we all know and love!
• Versatile: It’s perfect for festive dinners, potlucks, or a simple weeknight dinner.
• Nutrition-packed: Loaded with protein-rich lentils and wholesome ingredients, vegan meatloaf is not just delicious, but also nourishing.

If you love vegan meatloaf, you should really check out our other plant-based meat replacements like vegan chicken, vegan sloppy Joes, vegan meatballs, cauliflower steaks, and vegan fish. 

🍞 What is vegan meatloaf?

Meatloaf is a staple in households around the globe, especially during the holiday season. Well, what if we told you there’s a way to enjoy the same richness without any meat?

Enter vegan meatloaf. 

This dish boasts a deep, umami-packed flavor, thanks to the mushrooms and lentils, while walnuts give it a slightly crunchy texture. The homemade glaze adds a tangy and sweet touch, perfectly complementing the loaf’s savory tones.

Try serving this at your next holiday meal and watch your family go nuts! Plus, it pairs incredibly well with all the other festive dishes like mashed potatoes and roasted veggies.

Have we mentioned how delicious this loaf is in leftover sandwiches? Throw a slice between two pieces of bread with a dollop of vegan mayo and mustard to make a perfect on-the-go snack.

🛒 Ingredients & substitutions

• Olive oil: Adds moisture and richness. You can also use avocado, sunflower, safflower, or canola oil if you prefer.
• Yellow onion: Provides a sweet-savory base. If you don’t have yellow onion available, use white onion or even shallots as an alternative.
• Cremini mushrooms: Provide an earthy, umami flavor and meaty texture. Button or shiitake mushrooms also make good substitutes.
• Carrot & celery: Further contribute to the savory, umami notes. Plus, carrots add natural sweetness to balance the other savory ingredients.
• Garlic: Imparts a pungent zestiness. Use garlic powder if fresh isn’t available.
• Vegetable bouillon: Deepens the savory flavor of this vegan meatloaf. Homemade or store-bought vegetable stock or broth all work.
• Lentils: Green or brown lentils provide a tender, hearty texture. We don’t suggest using red lentils for this recipe as they are too soft. Chickpeas or black beans will work in a pinch, but the flavor and texture will vary.
• Walnuts: Add a crunchy, umami-rich touch. If you don’t have walnuts on hand, pecans are the next best substitute followed by almonds.
• Binding agents: We use oat flour, panko, and flaxseed meal to bind the mixture together. You can also use almond flour or regular breadcrumbs, depending on your preferences or what you have available.
• Tamari: Gives a savory, salty depth of flavor. If gluten is not a worry, soy sauce is a great alternative. Or, you can use liquid aminos.
• Seasonings: For a hearty, comforting taste, we like to use a mixture of dried thyme, oregano, and smoked paprika. Feel free to play around with the ratios, or try rosemary, sage, etc.
• Glaze: For a tangy-sweet topping, we use a combination of ketchup, barbecue sauce, apple cider vinegar, and maple syrup. You can also use agave or brown sugar if you don’t have maple syrup.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan meatloaf

Step 1: Cook the lentils

To start off with, you’ll need to prepare your lentils. We highly recommend pre-cooking the lentils if you are making them from scratch to help prevent a soggy loaf. Alternatively, you can use canned lentils to save more time (just remember to rinse them).

Step 2: Sauté the veggies

In a skillet, combine the diced onions, mushrooms, carrots, and celery with vegetable bouillon. This will help release all the umami flavors that make this loaf so delicious.

Step 3: Process the mixture

Once the vegetables are tender, add them along with the lentils (minus about ½ cup), tamari, walnuts, binding agents, and seasonings to a large food processor.

Pulse everything together, making sure to leave some chunks for texture. Pulsing the ingredients ensures they meld but still retain texture.

Step 4: Shape & glaze the loaf

Transfer the mixture to a large bowl and stir in the rest of the lentils. After your taste test (a very important step), firmly press the lentil mixture into a parchment-lined loaf pan. Prepare the glaze by mixing all ingredients in a bowl, then brush over top of the unbaked loaf.

Step 5: Bake to perfection

Bake your loaf uncovered until the glaze appears matte. Once you take it out of the oven, let the lentil loaf cool for about 15 minutes before slicing it. Happy eating!

If you have questions about this vegan meatloaf recipe, check out our FAQs or leave a comment down below!

🥗 What to serve with vegan meatloaf

Elevate your vegan meatloaf with toppings and sides like these:

• Red skin mashed potatoes
• Vegan gravy
• Stewed potatoes
• Potatoes and green beans
• Air fryer baby potatoes

🌡️ Storage & reheating

If you have leftover vegan meatloaf, the good news is that it keeps well! Just follow these storage and reheating tips:

• Fridge: Transfer leftover slices to an airtight container and keep them for up to 5 days in the refrigerator.
• Freezer: Individually wrap slices, then keep them in an airtight container or freezer-safe bag for up to 2-3 months.
• Reheating: Reheat individual slices in the microwave or oven at 350F for 5-10 minutes. Oven-reheating ensures the meatloaf retains its crust. The microwave is quicker but less crispy.
• Prep ahead: You can prepare the loaf mixture a day ahead, refrigerate it, and bake it the next day.

♻️ Variations

• Spicy: Add crushed red pepper flakes or cayenne for a kick of heat.
• Nut-free: Replace walnuts with sunflower seeds.
• Gluten-free: Make sure to use tamari and gluten-free panko or breadcrumbs.
• Mediterranean: Add olives, sundried tomatoes, and vegan feta.
• Tex-Mex: Incorporate corn, black beans, and taco seasoning for a Text-Mex version of vegan meatloaf.
• Herb-infused: Use fresh herbs, like basil or rosemary, for a refreshing twist.

🧑‍🍳 Top tips

• Don’t overmix: By not over-pulsing the meatloaf mixture, you’ll retain some texture to give it more of a meat-like mouthfeel.
• Resting time: Let the vegan meatloaf cool slightly before slicing for cleaner cuts.
• Adjust the glaze: You can adjust the glaze based on personal preference. We like ours a little thicker, but you can make a thinner consistency if you like.
• Create the right consistency: Ensure the meatloaf mixture is sticky enough to hold together, but not too wet that it turns out soggy.
• Line the pan: Lining the pan with paper will ensure you can easily remove the meatloaf without it breaking apart.
• Serve it warm: The flavors pop more when the loaf is served warm, whether fresh or reheated.

💬 FAQ

🍴 More meat replacements

If you loved this vegan meatloaf, explore some more popular meat dishes made plant-based like these:

• Vegan Fried Chicken: Protein-packed seitan coated in a Cajun-infused breading. 
• Vegan Chicken Tenders: Spicy chicken tenders tossed in Frank’s Red Hot sauce.  
• Vegan Buffalo Cauliflower Wings: Soft and tender inside with a crispy outside and a side of ranch dressing.
• Vegan Pot Pie: All the comforting flavors without the need for chicken.
• Vegan Fajitas: Bold Tex-Mex flavors with umami-rich mushrooms.

Note: We’ve updated this post to include new information and helpful tips about the recipe.