Vegan Meatloaf
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.There’s nothing like my savory Vegan Meatloaf! Can you believe it takes just 1 hour to make? The combination of lentils, walnuts, and breadcrumbs gives it a satisfying bite, while smoked paprika, soy sauce, and herbs add rich, warming flavors to every slice. The leftovers make great lunches too!
What if I told you that all the hearty, satisfying flavors of a classic meatloaf could be enjoyed without the meat? I created this savory, protein-packed vegan version because I know how much you value meals that are both nutritious and deeply comforting. Much like my flavorful vegan wellington with lentils and mushrooms, it’s an ideal choice for special occasions.
Over the years, I’ve noticed that so many plant-based meatloaf recipes fall short on texture or flavor, so I set out to create one that truly delivers. I’m confident that once you try it, you’ll see exactly what I mean!
👩🏽🍳 Why I Love This Recipe
I love this recipe because it brings back all the cozy, comforting vibes of the meatloaf I grew up with, but in a plant-based way that feels wholesome and satisfying.
Meatloaf was always a staple at family dinners, but when I went plant-based, I wanted to recreate that same hearty, comforting dish without the meat. I didn’t want to rely on store-bought substitutes like Impossible burger, I wanted something wholesome and homemade. That’s how I ended up with this vegan meatloaf, and let me tell you, it’s become a go-to in my kitchen. It’s packed with protein, healthy fats, and so much flavor, I promise you won’t miss the meat!
At first, I wasn’t sure if lentils could hold up to the comforting texture of a classic meatloaf. But the combination of lentils and walnuts completely won me over. They give the loaf a hearty, satisfying bite, while smoked paprika and herbs bring in those rich, savory flavors I always loved. Paired with creamy dairy-free mashed potatoes and my roasted pumpkin salad, it’s pure comfort food and a dish my whole family looks forward to.
If you’re new to vegan cooking, this is the perfect recipe to try. It only takes 20 minutes of prep, and the oven does the rest. Sometimes I even make it gluten-free, swapping in gluten-free breadcrumbs and works beautifully for both weeknight meals and special gatherings. Trust me, once you try my vegan meatloaf, you’ll see why it’s my favorite and why I keep coming back to it again and again!
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🥘 Ingredients
I made this plant-based meatloaf with simple, wholesome ingredients that come together perfectly for a hearty, flavorful loaf that’s easy to make and budget-friendly. Here are the key ingredients that make this vegan meatloaf irresistible:
Lentils: I love using brown or green lentils because they hold their shape and give the loaf a hearty, satisfying texture. They’re the perfect plant-based protein!
Walnuts: Walnuts add richness and stability to the loaf. I sometimes toast them for an extra nutty flavor!
Breadcrumbs: I always use breadcrumbs to bind everything together and soak up extra moisture. They’re my secret to keeping the loaf perfectly firm and never mushy.
Flaxseed Egg: This simple vegan substitute binds the loaf beautifully while adding a dose of healthy fats. Just mix ground flaxseed with water, and you’re good to go!
Tomato Glaze: this one is my favorite part! Sweet, tangy, and made with tomato paste, balsamic vinegar, and maple syrup, it takes this meatloaf to a whole new level.
🍲 Substitutions
Lentils: I use lentils as the base, but canned beans or pre-cooked lentils are a great shortcut when I’m in a hurry.
Walnuts: Walnuts add richness, but if there’s an allergy, I swap them with pumpkin seeds or sunflower seeds, and they work perfectly.
Breadcrumbs: Breadcrumbs hold everything together, but I’ve also used oats or garbanzo bean flour when I need a gluten-free option.
Tomato Glaze: I usually make my glaze from scratch, but if I’m short on time, my vegan bbq sauce or even my cranberry sauce from dried cranberries works beautifully as a topping.
Flaxseed: I love using ground flaxseed for binding, but chia seeds work just as well with the same seed-to-water ratio. If you only have whole flaxseeds, a quick grind in a spice or coffee grinder will do the trick!
🔪 How To Make
You won’t believe how simple it is to make my vegan meatloaf. Let me walk you through it step by step so we can make it together.
Preheat Oven, Prepare Baking Pan: First, I preheat the oven to 350°F (180°C) and line a standard loaf pan with parchment paper. It’s a quick step that makes cleanup so much easier, and then I set it aside while I get everything else ready!
Cook The Lentils If Not Using Canned/Prepared: To cook dried lentils, I use 1 cup of lentils to 3 cups of water. I bring it all to a boil, then simmer in a small pot until tender, stirring occasionally. For this recipe, you’ll need 2 ½ cups cooked lentils, which comes from 1 cup of dried. If you’re using red lentils, they cook faster than green or brown ones, so keep an eye on them! Pro tip: Don’t salt the lentils until they’re fully cooked, or they might turn out tough. While the lentils are cooking, I like to prep the vegetables to save time. Learn more how
Chop The Veggies & Cook: I start by dicing the garlic cloves, onion, and carrot into tiny pieces, then chop the shallot and set it aside. Next, I heat some olive oil in a large skillet over medium heat and sauté the garlic until it smells amazing. Then, I toss in the onion and carrot, stirring frequently, and cook for about 4–5 minutes until the onion turns nice and translucent.
Add The Shallot: Once the onion and carrot are softened, I add the chopped shallot to the pan. I cook it for another two minutes, stirring frequently, to bring out its sweet, savory flavor.
Make The Flaxseed Egg: I mix the ground flaxseed and water in a small bowl, making sure not to use hot water, and let it sit at room temperature for at least 5 minutes. This is the perfect time to start blending the lentil loaf mixture, as the flaxseed egg will be ready by the time I need it!
Add To A Large Bowl: I transfer the cooked vegetables into a large mixing bowl and add 2 cups of the cooked lentils, setting aside the remaining ½ cup for later. This helps create the perfect texture for the loaf!
Blend The Mixture: I use an immersion blender to process the vegetables until they form a smooth paste. Then, I add the walnuts and blend again until everything is combined. If you don’t have an immersion blender, a food processor, countertop blender, or even a potato masher works just as well!
Add Seasonings And Binder: I add all the spices, the remaining ½ cup of lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce, and salt to the blended mixture. Then, I stir everything together until it’s fully combined and ready to shape into a loaf.
Add To Loaf Pan: I transfer the meatloaf mixture into the prepared loaf pan, pressing it down firmly with a spoon to create a compact loaf. I make sure the top is flat and even so it bakes beautifully!
Whisk Together Glaze Ingredients: In a small bowl, I whisk together the glaze ingredients until smooth. If I’m using barbecue sauce or another prepared sauce, I skip this step and move right to topping the loaf!
Add The Glaze: I spoon the glaze over the top of the meatloaf, then use the back of the spoon to spread it evenly, making sure it reaches all the edges. This adds a delicious, glossy finish to the loaf!
Bake 40 Minutes: I place the loaf in the preheated oven and bake it at 350°F (180°C) for 40 minutes, or until the edges turn golden brown.
Rest The Meatloaf: Once out of the oven, I let the vegan meatloaf sit in the pan for 10 minutes. This short rest helps it firm up, making it much easier to slice perfectly!
Remove From Pan: I carefully lift the meatloaf out of the pan using the parchment paper edges and place it on a wire rack. For clean, even slices, I let it rest for another 10 minutes before cutting into it.
Slice The Meatloaf & Serve: I gently transfer the loaf to a cutting board or serving platter, then use a sharp knife to slice it into individual portions. Yum!
💭 Expert Tips
My #1 Secret Tip for making the best vegan meatloaf is to avoid overcooking the lentils! I’ve found that perfectly cooked lentils, not too mushy, are the key to getting a firm, hearty texture without needing to overload on breadcrumbs. It makes all the difference in keeping the loaf balanced and delicious!
Other Tips To Keep In Mind:
- Reduce Excess Moisture: If the veggies are too moist after cooking, I simply drain them or blot with a paper towel. This keeps the loaf from turning mushy.
- Drain Lentils: I always make sure to thoroughly drain cooked or canned lentils before adding them to the mixture. Extra liquid can throw off the texture!
- Too Wet?: If the mixture feels too wet, I add a little more breadcrumbs to balance it out. It works like a charm every time.
- Too Dry?: If the mixture seems dry or crumbly, I add a splash of olive oil, soy sauce, or an extra flaxseed egg. Just give the flaxseed egg a few minutes to set before mixing it in!
- No Loaf Pan?: No problem! I shape the loaf with my hands and bake it on a parchment-lined baking sheet.
📖 Variations
My hearty vegan meatloaf is a flavorful, protein-packed dish perfect for any occasion! For a fun variation, try these:
Vegan Meatloaf Muffins: Sometimes, I like to turn my vegan lentil loaf into individual muffins using a muffin tin! They bake in half the time, freeze beautifully, and are perfect for meal prep or portion control. Plus, they’re so cute!
Mini Meatloaves: Another fun twist is making mini meatloaves using small loaf pans. I bake them for about half the time, just until the edges are golden brown. My daughter and her friends love these little loaves, they’re always a hit at school lunches!
Vegan Meatballs: This recipe also doubles as a fantastic base for vegan meatballs. I use a cookie scoop to shape them, roll them with my hands (adding a little extra breadcrumbs if needed), and cook them in a skillet with olive oil or bake them at 350°F/180°C until golden brown. Flipping them halfway through ensures they’re perfectly cooked every time.
🍽 Serving Suggestions
My vegan meatloaf is the star of any meal, but the right sides really take it to the next level! Here are a few of my favorite pairings that I love to serve with it:
Casseroles: I love pairing my vegan meatloaf with a few hearty sides like healthy green bean casserole or my no egg sweet potato casserole, both are cozy, satisfying, and packed with flavor.
Sauce: To tie it all together, I drizzle everything with a rich, savory vegan onion gravy, it’s the ultimate finishing touch!
Holidays: Whenever I make this vegan meatloaf for Thanksgiving or Christmas, I always pair it with my gluten-free cornbread stuffing. The flavors together feel so festive and comforting, it’s like the holidays on a plate!
Leftovers: I love turning it into a sandwich with whole-grain bread, fresh tomatoes, baby spinach, and a dollop of mustard. Sometimes, I crumble it over my vegan farro salad for a quick and satisfying protein boost!
⏲️ Meal Prep / Make Ahead
Here’s what I love to do when I’m prepping ahead:
Option 1: I batch cook the lentil loaf ingredients and store them until I’m ready to assemble. I’ll cook up a big batch of lentils and keep them in an airtight container, sauté and chop all the veggies and store those separately, and even make the tomato glaze and stash it in another container. This way, everything is ready to go, and I can even double the recipe if needed. You can prep all of this up to three days in advance, then just combine the ingredients and bake on the day you’re serving!
Option 2: I like to make the entire lentil and walnut loaf the day before to save time. I cook and assemble it as usual but leave off the tomato glaze, then place it in the loaf pan, cover it with plastic wrap, and store it in the refrigerator. When it’s time to bake, I let it sit at room temperature for about 30 minutes, add the glaze on top, and pop it in the oven. It’s such a simple way to get ahead for a busy day!
🫙 Storage Directions
Refrigerating: When I have leftover lentil meatloaf, I let it cool completely before slicing it. Then, I transfer the slices to an airtight container, and it stays fresh in the fridge for up to 5 days.
To Freeze: This vegan meatloaf freezes beautifully! I follow the same steps as refrigerating but use a freezer bag or a vacuum-sealed container instead. It keeps perfectly for up to 3 months, and I just thaw it in the fridge before reheating.
Reheating: To reheat, I simply microwave a slice on a plate or pop it on a baking sheet to warm up in the oven or toaster oven. It tastes just as good as when it’s freshly made!
❓Recipe FAQs
WHY IS MY VEGAN MEATLOAF MUSHY?
I’ve learned that overcooked lentils can retain too much moisture, and that’s usually what causes a soggy lentil loaf. Honestly, I haven’t had this issue with my easy lentil meatloaf recipe, and I think it’s because of the perfect balance of breadcrumbs and walnuts. This recipe gives you a loaf that’s sturdy, tender, and just juicy enough, without ever being mushy!
If you do run into a soggy loaf, don’t worry! Next time, try reducing the water in your flax egg from 3 tablespoons to 2 tablespoons. This is especially helpful if you’re using canned lentils, so I recommend starting with less water just to be safe. It’s a simple tweak that can make a big difference!
WHAT INGREDIENT KEEPS MEATLOAF FROM FALLING APART?
The flaxseed egg (made from ground flaxseed) and water (let it gel for 5-10 minutes until it is a thick gloopy paste) is the binder in this vegan meatloaf recipe. But a good vegan or vegetarian meatloaf recipe will use multiple ingredients to keep the loaf together such as a mixture of wet ingredients (like the flax egg, olive oil, and soy sauce) and dry ingredients (like the breadcrumbs and spices) to help everything stay together and make a firm loaf.
WHAT ARE THE MOST POPULAR INGREDIENTS FOR MAKING VEGAN MEATLOAF?
As a nutritionist, I often recommend starting with hearty, nutrient-rich ingredients as the base for a vegan meatloaf. Some of my go-to options include lentils, beans, quinoa, tofu, brown rice, and tempeh. These ingredients not only provide a great texture but are also packed with protein, fiber, and essential nutrients, making them a healthy and satisfying alternative to traditional meat.
🌱 More Vegan Recipes!
- Vegan Wellington
- Vegan Bolognese
- Vegan Eggplant Parmesan
- Vegan Schnitzel
- Vegan Recipes For Beginners
Love this vegan entree recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
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🎥 Watch How to Make It
Vegan Meatloaf
There’s nothing like my savory Vegan Meatloaf! Can you believe it takes just 1 hour to make? The combination of lentils, walnuts, and breadcrumbs gives it a satisfying bite, while smoked paprika, soy sauce, and herbs add rich, warming flavors to every slice. The leftovers make great lunches too!
Servings: 10 slices
Calories: 180kcal
Ingredients
For the Lentil Meatloaf
- 2 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2½ cups cooked brown or green lentils
- 2 shallots or green onions, diced
- ½ cup walnuts
- ¾ cup whole wheat breadcrumbs
- 1 flax egg (1 tbsp flaxseed + 2.5-3 tbsp water)
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
- ½ tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp cumin
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp ground pepper
- ½-1 tsp salt
For The Tomato Glaze
- 3 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tbsp maple syrup
- ½ tsp sweet paprika
- ¼ tsp salt
Instructions
- Line a loaf pan with parchment paper and set aside.
- Chop garlic cloves, onion and carrot in very small pieces.
- Sauté garlic and 1 tbsp olive oil in a large pan over medium heat until fragrant. Then add onion and carrot and sauté for 4-5 minutes or until onion is translucent.
- Chop shallots and add it to the other vegetables. Cook for two more minutes.
- Place the cooked vegetables in a big bowl and add 2 cups of the cooked lentils. Using a hand blender, puree the vegetable/lentil mixture until it forms a smooth paste. Then add walnuts and blend again. This can be done with a food processor as well.
- Add all the spices, the rest of the lentils, breadcrumbs, the flaxseed egg, 1 tbsp olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
- Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
- For the glaze, whisk all the ingredients together and spread it with a spoon over the top of the loaf.
- Bake for 40 minutes at 350 degrees F, or until golden brown on the edges.
Notes
- Avoid overcooking the lentils! I’ve found that perfectly cooked lentils, not too mushy, are the key to getting a firm, hearty texture without needing to overload on breadcrumbs. It makes all the difference in keeping the loaf balanced and delicious!
- If the veggies are too moist after cooking, I simply drain them or blot with a paper towel. This keeps the loaf from turning mushy.
- I always make sure to thoroughly drain cooked or canned lentils before adding them to the mixture. Extra liquid can throw off the texture!
- If the mixture feels too wet, I add a little more breadcrumbs to balance it out. It works like a charm every time.
- If the mixture seems dry or crumbly, I add a splash of olive oil, soy sauce, or an extra flaxseed egg. Just give the flaxseed egg a few minutes to set before mixing it in!
- No problem! I shape the loaf with my hands and bake it on a parchment-lined baking sheet.
Nutrition
Serving: 1slice | Calories: 180kcal | Carbohydrates: 22g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 644.5mg | Potassium: 371mg | Fiber: 6g | Sugar: 5.5g
The texture and flavor were incredible, and I couldn’t believe it wasn’t real meat. It’s a perfect alternative for anyone looking for a delicious and cruelty-free option.
Thanks so much Gianne!
I love the idea of making these in muffin tins so the portions are already done and looks nice when serving. Thanks!
Yes!! Super easy and great for feeding a crowd!
I love cooking with lentils and to turn them into a “meatloaf” is so so smart! This is absolutely delicious and better than traditional meatloaf in my opinion. Thanks for the great recipe!
Yes! So glad you liked this recipe Angela!
I love that this has such rich, savory flavors. So good.
Yay! Thanks Katherine!
Really enjoyed the flavours in this meatloaf and felt really full afterwards. Great for feeding a crowd too.
Thanks so much Amanda! So happy to hear that!
Really good, I need better kitchen tools to mush it but it was delicious. Trying to go vegetarian lately and this was a great tasting substitute for real meatloaf! the flavors tasted just like it! I substituted raw Cashews for the Walnuts, as I am allergic to walnuts. Will make again.
Aw yay!! So happy to hear you loved this recipe Carol – thanks for letting me know!
This looks like beef meat loaf! I love it! And I love lentils so I think this is a brilliant way to have a hearty, healthy veggie fest. Thanks for this!
Totally!! It has a great texture too – just like traditional meatloaf! I’ve had meat eaters try this recipe and they love it too!
What an absolutely delicious loaf! I love finding different meat substitute recipes
Thanks Lauren!! Enjoy!
I am always looking for new ways to eat more lentils and this looks delicious. Total comfort food too.
Totally!! Hope you enjoy this recipe as much as we did Dannii!
I love the bold flavours in this meatloaf , along with the crunch of walnuts too. So satisfying.
Thanks Amanda! So glad you liked it!
A great healthy and vegan dish to serve friends and family. A really exciting taste for vegan food too.
Thank you so much Sisley! So glad you liked it!
I love having a vegan option of a family favorite dinner!
Totally!!
Meatloaf is actually one of my favorite things to “veganize” and this recipe is so good! So much hearty texture and flavor you’d never guess the meat is missing!
Yay! I’m so happy to hear that Gina! 🙂
This came out awesome! The flavors were incredible and I love that it’s so good for you 🙂
Yay! I’m so happy to hear that Danielle!
That looks lush! I make something similar with lentils and veggie haggis. They are such a satisfying and tasty meal.
Oh nice!! I didn’t even know veggie haggis existed! That’s awesome!