Our vegan meatloaf packs in the umami flavor of mushrooms and tamari, and takes less than an hour to make. It’s also high in protein and fiber-rich. This loaf is the perfect family dinner that will satisfy even the pickiest of eaters.
If you’re a new vegan. you may be a bit upset about missing out on certain comfort foods, like meatloaf! For those who aren’t meatloaf fans in the first place, it’s not a loss. But, if you love meatloaf, it can be hard to think that you have to say goodbye to one of your favorite dishes.
Fortunately, this doesn’t have to be the case! Our vegan loaf is moist and full of flavor. The earthy, richness from mushrooms and lentils, combined with flaxseed, will satisfy even the staunchest of meatloaf fans.
It’s also extremely good for you. Brown lentils are a good source of protein for vegans and also contain fiber. Mushrooms have many health benefits. So much so that they’re close to being called a superfood by many.
And, of course, flaxseeds are one of the top sources of Omega-3 Fats for vegans and they have been shown to help combat health issues like high blood pressure and can possibly play a role in improving heart health.
Are you new to plant-based living? Find out more at How to Become Vegan
What’s the difference between vegan and vegetarian meatloaf?
Vegetarian meatloaf usually uses egg as a binder, but did you know that flaxseeds are a great egg alternative? Our recipe uses ground flaxseed which binds all the ingredients and also traps in the moisture. If you are vegetarian, this recipe will work for you too!
You might also like: Best Vegan Egg Substitutes
How to make this vegan meatloaf
The steps to this recipe are almost the same as for traditional meatloaf. The only difference is that all the ingredients are entirely plant-based. Here are a few tips that will make the process easier.
Precook the lentils, rinse and drain them
This recipe uses a cup of cooked brown lentils. You can cook the lentils ahead of time or use leftovers. Always remember to rinse and drain the cooked lentils otherwise the meatloaf might turn out watery.
Let the onion cook for about 10 minutes until golden
The first step in this recipe is to sauté the onion in the olive oil. It may be tempting to take a shortcut and leave out this step. But if you want to get a vegan meatloaf that is rich in color and flavor, let the onion cook until golden. Then add the garlic, and mushrooms, and lastly the lentils.
Line the loaf pan with parchment paper with extra on the sides
To prevent the meatloaf from sticking to the loaf pan, line the pan with parchment paper. Be sure to leave the edges standing up so that you can remove the cooked meatloaf.
Let the meatloaf stand for 10 minutes before serving. Serve it with mashed potatoes and fresh arugula or mixed greens.
- 2 T olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 cup brown lentils, cooked, rinsed, and drained
- ½ cup vegan breadcrumbs
- ¼ cup ground flaxseed
- 1 cup mushrooms, finely chopped
- 2 T tamari
- 2 T nutritional yeast
- 1 T apple cider vinegar
- 1 T oregano
- ½ t thyme
- ½ t dry mustard
- Salt and pepper to taste
- ¼ cup ketchup
- 2 T balsamic vinegar
- 2 T maple syrup
To make the meatloaf
- Preheat the oven to 350°F.
- In a skillet, over medium-high, heat the olive oil. Add the onion and cook until it turns a little golden (about 10 minutes).
- Add the garlic and mushrooms, and continue cooking for 5 minutes.
- Add the lentils to the mushroom mixture, and cook for 3 minutes.
- Place the mushroom lentil mix into a bowl and add the rest of the ingredients. Use a spoon to mix everything together.
- Line a loaf pan with parchment paper. Be sure to leave the sides of the paper sticking up. Fill the loaf pan with the "meat" mixture.
To make the tomato topping
- In a small bowl, mix the sauce ingredients and then pour evenly over the top of the meatloaf. Bake at 350°F for 40 minutes. Let stand for 10 minutes before serving.