Best Vegan Lentil Meatloaf Recipe for Easy Healthy Meals

If you’re searching for a hearty, comforting dish that’s completely plant-based and packed with flavor, look no further than this best vegan lentil meatloaf recipe. This recipe transforms humble lentils into a savory, satisfying meatloaf that rivals its traditional counterpart in taste and texture.

Perfect for family dinners or meal prepping, it’s loaded with wholesome ingredients like lentils, vegetables, and oats, all bound together with flaxseed “eggs” to keep it vegan-friendly.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, this lentil meatloaf is a fantastic choice. It’s naturally gluten-free if you use gluten-free oats and soy sauce, and it’s rich in protein, fiber, and essential nutrients.

Plus, the tomato glaze on top adds a tangy sweetness that perfectly complements the savory base. Prepare to impress even the most skeptical meat-eaters at your table!

Why You’ll Love This Recipe

This vegan lentil meatloaf is a crowd-pleaser that’s both nutritious and delicious. It’s incredibly easy to make, using pantry staples and minimal fuss.

The lentils provide a meaty texture and rich protein, while the oats and flaxseed help to keep it moist and hold it all together. The addition of finely chopped vegetables like carrots, onions, and mushrooms adds depth of flavor and a satisfying bite.

Unlike many vegan meatloaf recipes that can be dry or crumbly, this version strikes the perfect balance of firmness and tenderness. The sweet and tangy tomato glaze on top caramelizes beautifully during baking, adding a glossy finish and extra flavor.

Plus, it reheats well, making it ideal for leftovers or even freezing for later. This recipe proves plant-based meals can be just as comforting and hearty as traditional dishes.

Ingredients

• 1 cup dry green or brown lentils, rinsed
• 2 1/2 cups water or vegetable broth
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 cup mushrooms, finely chopped
• 3/4 cup rolled oats (use gluten-free if needed)
• 1/4 cup tomato paste
• 2 tablespoons soy sauce or tamari
• 1 tablespoon nutritional yeast (optional for umami)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• For the glaze:
• 1/3 cup ketchup
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar

Equipment

• Medium saucepan
• Large mixing bowl
• Skillet or frying pan
• 9×5-inch loaf pan
• Measuring cups and spoons
• Mixing spoon or spatula
• Food processor (optional, for chopping mushrooms and onion finely)

Instructions

1. Cook the lentils: In a medium saucepan, combine the rinsed lentils with water or vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for about 25-30 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside to cool.
2. Prepare the flax egg: In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Let it sit for 5-10 minutes until it thickens to an egg-like consistency.
3. Sauté the vegetables: Heat a little oil or water in a skillet over medium heat. Add the chopped onion, garlic, grated carrot, and mushrooms. Cook, stirring occasionally, for about 7-10 minutes or until vegetables are softened and most of the moisture has evaporated. Remove from heat.
4. Mix the meatloaf base: In a large bowl, combine the cooked lentils, sautéed vegetables, rolled oats, tomato paste, soy sauce, nutritional yeast, thyme, smoked paprika, flax egg, salt, and pepper. Use a spoon or your hands to mix everything thoroughly. The mixture should hold together when pressed; if too wet, add a little more oats.
5. Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
6. Shape and bake: Transfer the lentil mixture into the loaf pan, pressing it down firmly and shaping the top evenly.
7. Prepare the glaze: In a small bowl, whisk together ketchup, maple syrup, and apple cider vinegar. Spread half the glaze evenly over the top of the meatloaf.
8. Bake: Place the loaf pan in the oven and bake for 40 minutes. Remove from the oven, spread the remaining glaze on top, and bake for an additional 10-15 minutes until the glaze is caramelized and the loaf is firm to the touch.
9. Cool and serve: Let the lentil meatloaf cool in the pan for 10 minutes before slicing. This helps it firm up and makes slicing easier.

Tips & Variations

For a mushroom lover’s twist, pulse the mushrooms in a food processor to create a finer texture that mimics ground meat even more closely.

If you prefer a spicier loaf, add a teaspoon of chili powder or a dash of cayenne pepper to the mixture.

Swap rolled oats for cooked quinoa or cooked rice if you want a different texture.

Try topping the loaf with barbecue sauce instead of the tomato glaze for a smoky, tangy variation.

Leftovers can be sliced and pan-fried for a crispy crust or crumbled into vegan sloppy joes or pasta sauce.

Nutrition Facts

Serving Suggestions

This vegan lentil meatloaf pairs beautifully with classic sides like mashed potatoes and steamed green beans for a traditional comfort meal. For a lighter option, serve it alongside a fresh garden salad or roasted Brussels sprouts.

For an extra touch, drizzle with vegan gravy or your favorite mushroom sauce. Crusty bread or garlic bread also complements the meatloaf perfectly, soaking up any extra glaze or sauce.

Looking for other delicious vegan main dishes? Check out our Jamaican Minced Beef Recipes for exciting plant-based twists or try the popular Julie Marie Eats Recipes for more inspiration.

Conclusion

This best vegan lentil meatloaf recipe is a wonderful way to enjoy a classic comfort food without any animal products. It’s hearty, flavorful, and packed with nutrients that will satisfy both vegans and meat-eaters alike.

With simple ingredients you probably already have on hand, it’s an easy recipe to whip up for a weeknight dinner or special occasion.

Plus, the versatility of this loaf means you can customize it to your taste preferences, making it a staple in your plant-based cooking repertoire. Don’t forget to explore other creative recipes like the Lump Of Coal Recipe or the delightful Marzipan Challah Recipe to continue your culinary adventure.

Enjoy crafting this delicious dish and savor every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Lentil Meatloaf”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful lentil meatloaf that’s perfect for a comforting vegan meal. Packed with protein and wholesome ingredients, it\u2019s easy to prepare and delicious.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT65M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup dried brown lentils, rinsed”, “2 1/2 cups vegetable broth”, “1 tablespoon ground flaxseed mixed with 3 tablespoons water”, “1 cup finely chopped onion”, “2 cloves garlic, minced”, “1 cup grated carrot”, “1/2 cup rolled oats”, “1/2 cup breadcrumbs”, “2 tablespoons tomato paste”, “1 tablespoon soy sauce or tamari”, “1 teaspoon dried thyme”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cook lentils in vegetable broth until tender, about 25 minutes; drain excess liquid.”}, {“@type”: “HowToStep”, “text”: “Mix ground flaxseed with water and let sit for 5 minutes to thicken.”}, {“@type”: “HowToStep”, “text”: “In a pan, saut\u00e9 onion, garlic, and carrot until soft.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine cooked lentils, saut\u00e9ed vegetables, flax mixture, oats, breadcrumbs, tomato paste, soy sauce, thyme, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Press mixture firmly into a loaf pan.”}, {“@type”: “HowToStep”, “text”: “Bake for 45 minutes until firm and golden on top.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before slicing and serving.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “14 g”, “fatContent”: “3 g”, “carbohydrateContent”: “35 g”}}