Easy Vegan Meatloaf
The Best Vegan Meatloaf recipe, packed with plant-based protein, and easy. Make freezer-friendly mini meatloaves for meal prep. Gluten-free.
Servings: 4 people
Calories: 387kcal
Ingredients
- 1 cup dry green or brown lentils (or 2 ½ cups canned lentils)
- 2 ½ 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 ¾ teaspoon dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ¼ to ½ teaspoon cayenne pepper (optional)
- ¾ cup rolled oats
- ½ cup oat flour (or flour)
- 1 tablespoon vegan Worcestershire sauce (Annie's or The Wizard) optional
- Salt and pepper to taste
For the Balsamic Glaze:
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon tomato paste
Instructions
- Cook lentils: Rinse the lentils and add to a medium saucepan with the vegetable broth. Bring to a boil before reducing the heat. Simmer covered for about 30 minutes, or until just tender. Do not drain.
- Make flax egg: Mix the flaxseed meal with ⅓ cup water in a medium bowl. Place in the refrigerator for at least 10 minutes.
- Preheat the oven to 350ºF.
- Cook aromatics: Heat a drizzle of olive oil or vegetable broth in a large skillet over medium-high heat. Cook the onion, carrot, celery, and garlic for about 5 minutes, or until the onion is translucent. Add the tomato paste, thyme, garlic powder, onion powder, cumin, and cayenne and cook for another minute, stirring constantly.
- Mash lentils: Use an immersion blender to blend about three quarters of the lentils. (Or use the side of a spatula to mash them instead.)
- Combine: In a large bowl, 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.
- Make the balsamic glaze: Heat the balsamic vinegar, maple syrup, and tomato paste in a small skillet over medium high heat. Cook for about 3 minutes, or until sizzling. Stir well. Remove from the heat.
- Pack the meatloaf mixture into 4 (1-cup) oven-safe containers, or into one standard 9x5 inch nonstick loaf pan. Brush with the glaze.
- Bake for 25 minutes for the mini meatloaves, and about 35 minutes for one standard loaf, or until heated through.
Video
Notes
- 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.
- For a sweeter glaze, omit the tomato paste and use ketchup instead of balsamic vinegar.
- Make smaller single serve 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 meatloaf, thaw in the refrigerator overnight before reheating.
Nutrition
Calories: 387kcal | Carbohydrates: 66g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 132mg | Potassium: 890mg | Fiber: 21g | Sugar: 9g | Vitamin A: 2974IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 7mg