Best Vegan Meatloaf Recipe PETA Approved and Delicious

Looking for a hearty, comforting dish that’s completely plant-based but delivers all the flavor and satisfaction of a classic meatloaf? You’re in the right place!

This Best Vegan Meatloaf Recipe inspired by PETA-approved ingredients and methods is perfect for vegans, vegetarians, or anyone wanting to reduce meat consumption without sacrificing taste. Made with wholesome ingredients like lentils, mushrooms, and walnuts, this meatloaf boasts a rich texture and savory depth that will have everyone asking for seconds.

Whether you’re cooking for a family dinner, meal prepping for the week, or just looking to try something new, this recipe is straightforward, delicious, and nutritious. Plus, it’s easy to customize with your favorite herbs and spices.

Let’s get cooking and create a vegan meatloaf that even the most devoted meat lovers will adore!

Why You’ll Love This Recipe

This vegan meatloaf offers the perfect blend of flavors and textures. The combination of lentils and walnuts provides a meaty bite, while mushrooms add umami richness.

It’s naturally gluten-free if you opt for gluten-free oats or breadcrumbs, and packed with protein and fiber to keep you full and satisfied.

Unlike many vegan meatloaf recipes that rely on processed ingredients, this one uses mostly whole foods for a nutrient-rich meal. The tangy tomato glaze on top caramelizes beautifully, adding a delicious sweet-savory finish.

Best of all, it reheats wonderfully and freezes well for quick meals any day of the week.

Ingredients

• 1 cup dry brown lentils (rinsed and drained)
• 2 ½ cups water or vegetable broth
• 1 cup finely chopped mushrooms (cremini or button)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• ¾ cup walnuts, finely chopped
• 1 cup rolled oats (use gluten-free if needed)
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• ¼ cup tomato paste
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt (adjust to taste)
• For the glaze: ½ cup ketchup, 2 tbsp maple syrup, 1 tbsp apple cider vinegar

Equipment

• Medium saucepan
• Large skillet
• Mixing bowls
• Food processor or knife for chopping walnuts
• Measuring cups and spoons
• 9×5 inch loaf pan or baking dish
• Oven
• Spatula or wooden spoon
• Brush for glazing

Instructions

1. Cook the lentils: In a medium saucepan, combine lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.
2. Sauté vegetables: While lentils cook, heat a tablespoon of oil in a large skillet over medium heat. Add diced onions and sauté for 3-4 minutes until translucent. Add mushrooms and garlic, cooking another 5-6 minutes until mushrooms release their moisture and soften. Remove from heat.
3. Prepare flax egg: In a small bowl, mix ground flaxseed with water and let it thicken for 5 minutes. This will help bind the meatloaf.
4. Mix the meatloaf base: In a large bowl, combine cooked lentils, sautéed vegetables, chopped walnuts, oats, tomato paste, soy sauce, maple syrup, smoked paprika, thyme, salt, and pepper. Add the flax egg and mix thoroughly until the mixture holds together well. If it feels too wet, add a few more oats; if too dry, splash in a little water or broth.
5. Preheat oven: Set your oven to 375°F (190°C) and lightly grease your loaf pan.
6. Shape and bake: Transfer the lentil mixture into the loaf pan and press down firmly to shape it evenly. In a small bowl, whisk together ketchup, maple syrup, and apple cider vinegar for the glaze. Brush the glaze generously over the top of the loaf.
7. Bake: Place the loaf in the oven and bake for 45-50 minutes. Halfway through baking, brush another layer of glaze on top. The loaf should be firm to the touch and glazed beautifully.
8. Cool and serve: Let the meatloaf cool for 10 minutes before slicing. This helps it set and makes for cleaner slices.

Tips & Variations

“For a nut-free version, substitute walnuts with sunflower seeds or pumpkin seeds. You can also add finely grated carrots or zucchini for extra moisture and nutrients.”

• Use lentils of any color you prefer, but brown or green lentils hold their shape best.
• Swap rolled oats for gluten-free breadcrumbs if desired.
• Add fresh herbs like parsley or rosemary for an herbal twist.
• If you prefer a smokier flavor, add a dash of liquid smoke or extra smoked paprika.
• Make mini meatloaves using muffin tins for individual portions – perfect for lunches or parties!

Nutrition Facts

Serving Suggestions

This vegan meatloaf pairs wonderfully with creamy mashed potatoes or cauliflower mash for a comforting meal. Roasted seasonal vegetables like carrots, Brussels sprouts, or green beans add color and crunch.

For a lighter option, serve it with a crisp green salad tossed in lemon vinaigrette.

Don’t forget to drizzle any leftover tomato glaze over your slices for extra flavor. It also makes a tasty sandwich filling the next day—try it with vegan mayo and fresh lettuce on whole grain bread.

Conclusion

This Best Vegan Meatloaf Recipe is a delicious, wholesome alternative to traditional meatloaf that doesn’t compromise on flavor or texture. It’s easy to prepare, packed with nutrients, and suitable for a variety of dietary preferences.

Whether you’re a vegan veteran or new to plant-based cooking, this recipe is sure to become a staple in your kitchen.

Feel free to experiment with different nuts, vegetables, and spices to make it your own. For more inspiring vegan dishes, check out our Jamaican Minced Beef Recipes for another tasty plant-based twist, or try the sweet and comforting Marzipan Challah Recipe for a delightful bread option.

Looking for a versatile dough to bake other goodies? The Magic Dough Recipe has you covered!

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