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Vegan meatloaf with tomato glaze, sliced and served on a white plate.
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5 from 18 votes

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
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Vegan
Diet: Vegan, Vegetarian
Servings: 10 slices
Calories: 180kcal
Author: Anjali Shah

Ingredients

For the Lentil Meatloaf

For The Tomato Glaze

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.

Video

https://youtu.be/3E1cFuVIvYc

Notes

  • 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.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 22g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 644.5mg | Potassium: 371mg | Fiber: 6g | Sugar: 5.5g