Description
Moist, savory, and beautifully caramelized, The Best Vegan Meatloaf delivers classic comfort with lentils, mushrooms, oats, and walnuts—no compromises.
Ingredients
1 cup (200g) dried green or brown lentils, rinsed
3 cups (720ml) water or vegetable broth
1 tbsp olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 cups (200g) cremini or button mushrooms, finely chopped
1 cup (100g) walnuts (or sunflower seeds), pulsed to coarse crumbs
1 cup (100g) old-fashioned rolled oats (GF if needed)
2 tbsp tomato paste
2 tbsp tamari or soy sauce (GF tamari for gluten-free)
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
2 tbsp ground flaxseed + 6 tbsp water (flax “egg”)
1/2 cup (120g) ketchup or thick tomato sauce for glaze
Optional: 1 tbsp balsamic vinegar for glaze depth
Fine sea salt and black pepper to taste
Instructions
1. Cook lentils in water/broth until just tender, 20–25 minutes; drain well and cool slightly.
2. Mix ground flaxseed with water; set aside 5 minutes to thicken.
3. Sauté onion in olive oil over medium heat until translucent, 3–4 minutes; add garlic and cook 30 seconds.
4. Add mushrooms; cook until browned and most moisture evaporates, 6–8 minutes. Season lightly with salt and pepper. Cool 5 minutes.
5. Pulse walnuts and oats to coarse crumbs (do not overprocess).
6. In a large bowl, combine lentils, mushroom mixture, walnut-oat crumbs, tomato paste, tamari, Dijon, smoked paprika, thyme, oregano, and flax mixture. Mix until cohesive; lightly mash some lentils for binding while keeping texture.
7. Line a 9×5 in (23×13 cm) loaf pan with parchment. Pack mixture firmly and evenly into the pan.
8. Stir ketchup with optional balsamic; spread evenly over the top.
9. Bake at 375°F (190°C) for 45–50 minutes until set at center and edges caramelize.
10. Rest 10–15 minutes in pan; lift out, slice with a serrated knife, and serve.
Notes
Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate, then bake.
Freezer-friendly: Slice, wrap individually, and freeze up to 2 months. Reheat covered at 350°F (175°C) for 12–15 minutes.
Nut-free: Use sunflower seeds instead of walnuts.
Gluten-free: Use certified GF oats and tamari.
Serving ideas: Pair with creamy mashed potatoes, roasted carrots, and a simple arugula salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner; Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 235
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: The Best Vegan Meatloaf, vegan meatloaf, lentil loaf, plant-based comfort food