Best Vegan Meatloaf

Name: Easy Vegan Meatloaf
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 1 cup dry green or brown lentils ((or 2 1/2 cups canned lentils)); 2 1/2 cups vegetable broth; 3 tablespoons flaxseed meal; Drizzle of olive oil ((optional)); 1 small onion (small dice); 1 medium carrot (small dice); 1 large celery rib (small dice); 4 cloves garlic (minced); 1 tablespoon tomato paste; 1 tablespoon fresh thyme leaves ((about 6 sprigs) or about 1/2 teaspoon dried); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; 1/4 to 1/2 teaspoon cayenne pepper ((optional)); 3/4 cup rolled oats; 1/2 cup oat flour ((or flour)); 1 tablespoon vegan Worcestershire sauce ((Annie's or The Wizard) optional); Salt and pepper (to taste); 3 tablespoons balsamic vinegar; 1 tablespoon maple syrup; 1 tablespoon tomato paste

👩🏼‍🌾 Ingredients

Tomato paste, carrot, seasonings, oat flour, maple syrup, garlic, celery, onion, lentils, flaxseed meal, vegetable broth, vegan Worcestershire sauce, balsamic vinegar, and rolled oats in glass containers on white marble.

Ingredients for Best Vegan Meatloaf.

Green or brown lentils work well in this meatloaf recipe. You can cook your own, or use canned lentils to save time. Lentils are high in protein and fiber, and packed with iron.
Vegan Worcestershire sauce is optional but a great pantry condiment to keep on hand. Use it in soups, stews, and chilis to add umami. I use Annie's or The Wizard's brands.
Flaxseed meal is used to make a flax eggs which acts as a binder for this Best Vegan Meatloaf. It's high in omega 3s and fiber.
Oat flour is gluten-free and keeps the lentil loaf batter together. Make your own from rolled oats, or use store bought oat flour.
Balsamic vinegar, maple syrup, and tomato paste make the glaze for the vegan meatloaf.

See recipe card for quantities.

🍅 Substitutions

Lentils - use green or brown dry or canned lentils

Balsamic vinegar - for a sweeter glaze, use ketchup instead of balsamic vinegar and omit the tomato paste

Oat flour - substitute with all-purpose or wholewheat flour instead

Vegan Worcestershire Sauce - omit as desired

Fresh thyme - use dried thyme instead or other fresh herbs you have on hand

For more high-protein lentil recipes, visit my Vegan Lentil Recipes page. Try my Best Tofu Bolognese for another plant-based protein-rich main.

📖 Instructions

Step 1. Make the flax egg. Mix the flaxseed meal with water and place in the refrigerator. Preheat the oven to 350ºF.

Cooked green lentils mostly blended in a small white saucepan with an immersion blender inside.

Step 2. Cook the lentils in vegetable broth or water until tender. Use an immersion blender or spatula to mash about three quarters of the lentils.

Sautéed chopped onion, garlic, carrot, and celery in a white skillet with a dollop of tomato paste, garlic powder, thyme, and ground cumin.

Step 3. Cook the onion, carrot, celery, and garlic. Add the tomato paste, thyme, garlic powder, onion powder, cumin, and cayenne and cook for another minute, stirring constantly.

Blended green lentils and cooked diced aromatics in a glass bowl.

Step 4. Combine the mashed lentils, sautéed vegetables, flax egg, oats, oat flour, and Worcestershire sauce. Use your hands to incorporate the ingredients. Add salt and pepper to taste.

Balsamic vinegar, maple syrup, and tomato paste in a white skillet with a silver handle.

Step 5. Make the balsamic glaze. Heat the balsamic vinegar, maple syrup, and tomato paste in a small skillet over medium high heat until sizzling. Stir well. Remove from the heat.

Mini vegan meatloaves in turquoise one cup soupercube freezer tray with balsamic glaze on top.

Step 6. Pack the meatloaf mixture into 4 (1-cup) oven-safe containers, or into one standard sized nonstick loaf pan (9x5 inch). Brush with the glaze.

Vegan meatloaf popping out from a one cup sized turquoise soupercube freezer tray.

Step 7. Bake for 25 minutes for smaller sizes, and about 35 minutes for a standard lentil loaf, or until heated through.

💡 Expert Tips

Do not drain the cooked lentils. The liquid will be absorbed into the loaf and when blending. For a quicker cooking time, use canned lentils instead.

Make smaller single serve vegan meatloaf for a quicker cooking time.

Storage: Refrigerate any remaining Best Vegan Meatloaf for up to 5 days, or freeze in a freezer-safe container for up to 3 months. Reheat in the oven at 350ºF or in a microwave until warmed through. For frozen lentil meatloaf, thaw in the refrigerator overnight before reheating.

Equipment: Freezer and oven-safe Souper Cubes are perfect for baking and freezing vegan meatloaf in single portion sizes (paid affiliate link).

🙋🏽‍♀️ Recipe FAQs

What is vegan meatloaf made of?

The most popular base ingredients in making vegan meatloaf are lentils, beans, chickpeas, quinoa, tofu, brown rice, and tempeh.

Can I freeze Vegan Meatloaf?

Yes! Make these lentil meatloaf ahead of time and refrigerate for up to 5 days, or freeze in a freezer-safe container for up to 3 months.

What is good to serve with vegan meatloaf?

Enjoy these lentil loaf with Crispy Roasted Potato Bites, roasted veggies, salads, Buddha bowls, vegan gravy and mashed potatoes, or pasta. Or slice thin for sandwiches.

📖 Recipe