Vegan Meatloaf

4.16 from 13 votes

This vegan meatloaf is hearty, comforting, and entirely gluten-free. It has a base of lentils and odds, and is topped with a sticky, sweet, and sour glaze.

Prep Time15

Cook Time55

Total Time1 10

Course: Dinner

Cuisine: American

Keyword: lentil meatloaf, vegan lentil recipes, vegetarian meatloaf

Servings:

Calories: 211kcal

Author: Alyssa

Ingredients

For the Meatloaf:

1 tablespoon olive oil
1 cup carrots , diced
1 cup mushrooms , finely chopped
¼ cup shallot (or red onion), diced
2 garlic cloves , minced
1 teaspoon kosher salt , divided
3 tablespoons ground flaxseed meal
1 ½ cups cooked green or brown lentils (about ½ cup dry), divided
1 cup gluten-free breadcrumbs
½ cup walnut pieces
1 cup quick-cooking oats
3 tablespoons nutritional yeast
½ cup tomato paste
2 tablespoons gluten-free tamari , low-sodium preferred
1 tablespoon maple syrup
1 teaspoon hot sauce (optional)
1 teaspoon dried oregano
1 teaspoon dried basil (or substitute 2 teaspoons dried Italian seasoning for both the basil and oregano)
½ teaspoon fennel seeds (optional)

For the Glaze:

2 tablespoons tomato paste
2 teaspoons apple cider vinegar
1 teaspoon maple syrup
½ teaspoon ground mustard
½ teaspoon gluten-free tamari

Instructions

Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment and set aside.
In a large skillet, heat the oil over medium heat. Sauté the carrots, mushrooms and shallot until carrots are tender, and the mushrooms have released their liquid, about 10 minutes. Add the garlic and ½ teaspoon salt and sauté until fragrant, about 1 minute.
Meanwhile, combine the flaxseed meal with ⅓ cup of water and let sit for 10 minutes to gel.
Add the cooked vegetables, 1 cup lentils, flax egg, and remaining ingredients, including the remaining ½ teaspoon salt, to a food processor. Process until a dough starts to form, scraping down the sides as necessary so everything is fully incorproated. Some larger pieces of carrots are ok, it doesn’t have to be completely uniform. Pulse in the remaining ½ cup lentils.
Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top. Let the mixture sit in the loaf pan for 15 minutes to allow the liquids to absorb.
Whisk all glaze ingredients together then pour over the loaf.
Bake for 45 minutes, then cool in the pan for 10 minutes before removing from the dish. Cool on a wire rack for at least 10 minutes before slicing and serving. You can serve at room temperature or warm. Remaining slices can be frozen or kept in the fridge for 2 - 3 days.

Notes

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 4 months. Reheat in the oven at 350F for 10 minutes if in the fridge, and for 15 minutes if in the freezer.

Nutrition