Vegan Meatloaf Recipe

Here’s a delicious and hearty recipe for a Vegan Meatloaf that’s full of flavor and satisfying!

Vegan Meatloaf Recipe

Ingredients:

For the meatloaf:

• 1 cup cooked lentils (green or brown)
• 1 cup breadcrumbs (use gluten-free breadcrumbs if needed)
• 1/2 cup grated carrot
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped bell pepper (optional)
• 1/2 cup chopped mushrooms (optional)
• 1/4 cup ground flaxseed + 1/4 cup water (flax “egg”)
• 1/4 cup tomato paste or ketchup
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp Worcestershire sauce (make sure it’s vegan if using)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

For the glaze:

• 1/4 cup ketchup
• 1 tbsp maple syrup (or agave)
• 1 tbsp mustard (optional)

Instructions:

1. Prepare the Flax Egg:
   • In a small bowl, combine 1/4 cup ground flaxseed with 1/4 cup water. Stir well and let it sit for 5 minutes to thicken. This will act as a binder for the meatloaf.
2. Cook the Lentils:
   • If you’re not using pre-cooked lentils, rinse 1/2 cup dried lentils, add them to a pot with 1.5 cups of water, and cook for about 20–25 minutes, or until tender. Drain any excess water and set them aside to cool.
3. Prepare the Veggies:
   • In a pan over medium heat, sauté the chopped onions, carrots, bell peppers (if using), and mushrooms (if using) with a splash of oil or vegetable broth until softened (about 5–7 minutes). Set aside to cool.
4. Mix the Meatloaf:
   • In a large bowl, mash the cooked lentils with a fork or potato masher until they are mostly broken down, but some texture remains.
   • Add the sautéed veggies, breadcrumbs, flax egg, tomato paste, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, thyme, salt, and pepper. Mix everything well until fully combined. If the mixture feels too wet, add more breadcrumbs; if it’s too dry, add a splash of plant-based milk.
5. Shape and Bake:
   • Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
   • Transfer the meatloaf mixture into the prepared loaf pan and press it down to form an even loaf shape.
6. Prepare the Glaze:
   • In a small bowl, mix together the ketchup, maple syrup, and mustard (if using). Spread this glaze evenly over the top of the meatloaf.
7. Bake:
   • Bake the meatloaf for about 45–50 minutes, or until it is firm and browned on top. You can check it by inserting a toothpick into the center—it should come out clean when done.
8. Serve:
   • Let the meatloaf cool for 5–10 minutes before slicing. Serve with mashed potatoes, roasted vegetables, or your favorite side dishes.

Tips:

• Make it Gluten-Free: Use gluten-free breadcrumbs or oats instead of regular breadcrumbs.
• Add Variety: Feel free to add in other veggies like spinach, zucchini, or corn to customize the flavor and texture.
• Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

This vegan meatloaf is rich in flavor, packed with protein, and perfect for a cozy dinner!