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