The Best Vegan Meatloaf
This vegan meatloaf is hearty, comforting, and satisfying! It’s brimming with flavor from cremini mushrooms, lentils, savory veggies, and a tangy homemade glaze.
Equipment
- 9x5 loaf pan
- Parchment paper
- Large skillet
- Food processor
- Large mixing bowl
- Chef's knife
Ingredients
Loaf
- 1 tablespoon olive oil
- ½ medium yellow onion (chopped)
- 2 ½ cups cremini mushrooms (chopped)
- 1 large carrot (chopped)
- 2 stalks celery (chopped)
- 3-4 cloves garlic
- 1 teaspoon vegetable bouillon
- 2 cups cooked lentils (green or brown)
- 2 tablespoons ground flaxseed
- 2 tablespoons tamari or liquid aminos
- 1 cup walnuts (chopped)
- ½ cup oat flour
- ½ cup panko (or breadcrumbs)
- 1 teaspoon dried thyme
- ½ tablespoon dried oregano
- ½ teaspoon smoked paprika
- Sea salt & pepper to taste
- 5-6 drops liquid smoke (optional)
Glaze
- ¼ cup ketchup
- 2 tablespoons barbecue sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 375°F and line a 9x5 loaf pan with parchment paper.
- Heat the olive oil in a large skillet over medium. Then, add the onions, mushrooms, carrots, celery, garlic, and bouillon. Sauté, stirring occasionally until tender, about 8-10 minutes.
- In a large food processor, pulse together the cooked veggies, lentils (reserve ½ cup), flaxseed, liquid aminos, walnuts, oat flour, panko, thyme, oregano, smoked paprika, salt, pepper, and liquid smoke (optional).
- Pulse until the mixture starts to stick together when you press it between your fingers. For the best texture, don't overmix. Transfer everything to a large mixing bowl and stir in the rest of the whole lentils.
- Pack the lentil mixture firmly into the prepared loaf pan. Stir the ketchup, barbecue sauce, apple cider vinegar, and maple syrup together in a bowl and brush the glaze evenly on top of the loaf.
- Bake the loaf, uncovered, for 40-45 minutes, or until the glaze appears matte. Let the vegan meatloaf cool in the pan for 10-15 minutes, then use the parchment paper to lift it out of the pan. Slice and serve warm. Happy eating!
Notes
- 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.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1slice | Calories: 253kcal | Carbohydrates: 22.7g | Protein: 10g | Fat: 12.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 7.9g | Monounsaturated Fat: 2.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 481.3mg | Potassium: 492.9mg | Fiber: 5.9g | Sugar: 4.2g | Vitamin A: 1621.3IU | Vitamin C: 2.8mg | Calcium: 51.2mg | Iron: 2.7mg
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