Vegan Lentil Meatloaf

4.86 from 47 votes

The Best Vegan Lentil Meatloaf Recipe is hearty, flavorful, and easy to make! Packed with protein-rich lentils, savory mushrooms, and comforting spices, it bakes up perfectly with a sticky, caramelized glaze. Serve it with mashed potatoes and gravy for the ultimate comfort food meal!

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: 6

Author: Sam Turnbull

Ingredients

For the Vegan Lentil Mealoaf:

2 tablespoons ground flax or ground chia
5 tablespoons warm water
2 tablespoon olive oil (or use water/broth for oil-free)
1 cup (3 oz/ 85 g) finely chopped mushrooms (any kind)
1 small yellow onion finely diced
4 garlic cloves minced or pressed
1 ½ cups (1 15oz can) cooked brown lentils drained and rinsed
2 tablespoons tomato paste
1 tablespoon soy sauce (gluten-free if preferred)
1 ½ teaspoon smoked paprika
1 ½ teaspoon Italian seasoning
¾ teaspoon salt
¼ teaspoon black pepper
1 cup breadcrumbs plus more if needed (gluten-free if preferred)
½ cup walnuts chopped
4 tablespoons plant-based milk or as needed (such as oat or soy)

For the Glaze:

⅓ cup ketchup
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
½ teaspoon garlic powder
Chopped fresh parsley (optional, for garnish)

US Customary - Metric

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper.
Make the Flax Egg: In a small bowl, combine the ground flax or chia and water. Stir and set aside to thicken.
Cook the Aromatics: Heat the olive oil (or water/broth for oil-free) in a skillet over medium-high heat. Add the mushrooms, onion, and garlic. Sauté until softened and just beginning to brown, about 5 minutes. Remove from heat and set aside.
Mash the lentils: In a large bowl, mash about ¾ of the lentils with a fork or potato masher, leaving the rest whole for texture.
Combine the Ingredients: To the bowl with the lentils, add the cooked mushroom mixture (including any juices), the prepared flax egg, tomato paste, soy sauce, smoked paprika, Italian seasoning, salt, and pepper. Mix well. Stir in the breadcrumbs and walnuts, then mix again.
Adjust: If the mixture is too dry, add plant-based milk 1 tablespoon at a time (I usually add 4 tablespoons of plant-based milk). If it's too wet, add more breadcrumbs 1 tablespoon at a time until the meatloaf mixture is moist but not soggy and holds together well, as seen in the photos.
Shape and Bake: Transfer the mixture to the prepared baking sheet or loaf pan. Shape it into a loaf with your hands or press it evenly into the pan. Bake for 25 minutes, unglazed.
Prepare the Glaze: While the loaf is baking, mix the ketchup, brown sugar, apple cider vinegar, and garlic powder in a small bowl.
Glaze and Finish Baking: After the loaf has baked for 25 minutes, remove it from the oven and spread the glaze evenly over the top. Return to the oven and bake for an additional 15-20 minutes until the glaze is sticky and slightly caramelized around the edges.
Serve: Allow the loaf to rest for 10 minutes before slicing to ensure it holds together. Serve hot with your favorite sides.

Notes

Make Ahead: Prepare the loaf up to a day ahead and refrigerate before baking. Reheat at 350°F (175°C) for 10-15 minutes.

Freezer-Friendly: Freeze the baked loaf in slices wrapped in plastic wrap, then foil. Store for up to 2 months. Reheat at 350°F (175°C) until warmed through.

Gluten-Free: Use gluten-free breadcrumbs and swap the soy sauce for tamari or coconut aminos.

Mushroom-Free: Replace mushrooms with finely diced zucchini, eggplant, or extra lentils.

Nut-Free: Swap the walnuts for sunflower seeds, pumpkin seeds, or omit them for a nut-free version.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/best-vegan-lentil-meatloaf-recipe/

Scan the QR code for updates, tips, and to ask me any questions!