Vegan Meatloaf
This classic vegan meatloaf, loaded with walnuts, lentils, carrots, shallots, and savory spices for a blend of flavors that’s sure to impress. Topped with a slightly sweet tomato glaze, it’s the perfect vegan or vegetarian entree. The leftovers make great lunches too!
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American, Vegan
Diet: Vegan, Vegetarian
Servings: 10 slices
Calories: 180kcal
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.
- Make sure your lentils aren't wet when you combine them with the rest of the ingredients! That will result in a soggy meatloaf!
- If you don't have a food processor or hand blender, you can chop the walnuts fine with a chef''s knife and use a potato masher to mash the lentils with the other ingredients in a large mixing bowl.
- When blending the ingredients for the lentil loaf, blend until the ingredients are still slightly chunky - you don't want it to be fully pureed.
- Feel free to make extra glaze! It's fun to use as a dipping sauce for the meatloaf once it comes out of the oven (this is especially fun for kids!)
- If you want to add some heat, try adding some cayenne, crushed red pepper, or chipotle chili powder into the lentil mixture before baking.
- Feel free to use pre-steamed or canned lentils instead of dry to save time.
Serving: 1slice | Calories: 180kcal | Carbohydrates: 22g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 644.5mg | Potassium: 371mg | Fiber: 6g | Sugar: 5.5g