The Best Vegan Lentil Meatloaf

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Serving Size: 1 slice
• Number of Servings: 8

Ingredients for Vegan Lentil Meatloaf

For the Meatloaf:

• 1 cup dried green or brown lentils

• 2 1/2 cups vegetable broth (for cooking lentils)

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 cup carrots, grated

• 1 cup breadcrumbs (use gluten-free if needed)

• 1/2 cup ground flaxseed

• 1/4 cup chopped walnuts (optional, for texture)

• 1/4 cup fresh parsley, chopped

• 1 tablespoon soy sauce or tamari (for gluten-free)

• 1 teaspoon smoked paprik

• 1 teaspoon dried thyme

• 1/2 teaspoon cumin

• Salt and pepper to taste

For the Glaze:

• 1/4 cup ketchup

• 1 tablespoon maple syrup

• 1 teaspoon Dijon mustard

How to Make Vegan Lentil Meatloaf

1. Cook the Lentils: Rinse lentils under cold water. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 25-30 minutes until the lentils are tender. Drain any excess liquid and let cool.
2. Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add onions and garlic, cooking until softened (about 3-5 minutes). Stir in grated carrots and cook for another 2 minutes. Remove from heat.
3. Prepare the Meatloaf Mixture: In a large mixing bowl, mash the cooked lentils with a fork or potato masher until about half of them are smooth. Add the sautéed vegetables, breadcrumbs, flaxseed, walnuts, parsley, soy sauce, smoked paprika, thyme, cumin, salt, and pepper. Mix until well combined.
4. Shape the Meatloaf: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it. Press the lentil mixture firmly into the pan, ensuring it’s evenly packed.
5. Add the Glaze: In a small bowl, whisk together ketchup, maple syrup, and Dijon mustard. Spread the glaze evenly over the top of the meatloaf.
6. Bake the Meatloaf: Bake for 45-50 minutes until the edges are firm and the top is slightly caramelized. Let the meatloaf cool in the pan for 10 minutes before slicing.

Tips for Perfect Vegan Lentil Meatloaf

• Consistency is Key: Ensure the lentils are well-mashed and the mixture is firm. If it’s too wet, add more breadcrumbs; if it’s too dry, add a splash of vegetable broth.
• Customize the Flavor: Add your favorite herbs or spices to personalize the recipe. Basil, oregano, or even chili powder can add a unique twist.
• Make it Nut-Free: Omit the walnuts and replace them with sunflower seeds or simply skip them.
• Use a Food Processor: For a finer texture, pulse the mixture in a food processor before shaping it.

Creative Variations

• BBQ Lentil Meatloaf: Swap the glaze for your favorite BBQ sauce for a smoky flavor.
• Italian-Style Meatloaf: Add sun-dried tomatoes, fresh basil, and vegan Parmesan cheese to the mixture.
• Southwest Twist: Incorporate black beans, corn, and taco seasoning into the lentil mixture for a spicy kick.

Serving Suggestions

Pair the lentil meatloaf with mashed potatoes, roasted vegetables, or a fresh green salad. Serve with mushroom gravy, vegan béchamel, or extra ketchup on the side.

FAQs About Vegan Lentil Meatloaf

Can I make this ahead of time?

Yes! Prepare the meatloaf up to 24 hours in advance, cover it tightly, and store it in the refrigerator. Bake it just before serving.

Can I freeze the leftovers?

Absolutely! Wrap individual slices tightly and freeze for up to 3 months. Reheat in the oven or microwave.

What type of lentils should I use?

Green or brown lentils work best as they hold their shape and texture well. Avoid red lentils, which are too soft.

Can I substitute flaxseed?

Yes, you can replace ground flaxseed with chia seeds or a store-bought egg replacer.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.