ObiIf you’ve ever thought vegan meatloaf couldn’t compete with classic non-vegan meatloaf, this my vegan meatloaf recipe will change your mind. It’s filling, satisfying, flavorful, and packed with healthy ingredients that come together in the most delicious way. This recipe is for you irrespective of whether you’re a seasoned vegan or an someone taking their vegan lifestyle journey seriously, in fact, I made this recipe for the latter group since most seasoned vegan already have a way they make vegan meatloaf.
Made with hearty lentils, brown rice, oats, and finely chopped vegetables, this loaf is the perfect blend of texture and taste. The mixture holds together beautifully and slices like a dream. Every bite is savory, slightly smoky from the paprika, and full of satisfying, down-to-earth flavor. You won’t miss the meat at all. Without wasting your time, below is my recipe.
Best Vegan Meatload Recipe
Equipment
- Loaf pan (8x4 or 9x5 inch)
- Large skillet
- Food processor (optional, for smoother texture)
- Spatula or wooden spoon
- Parchment paper (optional)
Ingredients
For the Meatloaf:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup carrots finely grated
- 1 celery stalk finely chopped
- 1 can 15 oz lentils drained and rinsed (or 1.5 cups cooked lentils)
- 1 cup cooked brown rice or quinoa
- 1/2 cup rolled oats
- 1/4 cup ground flaxseed
- 1/4 cup tomato paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Glaze:
- 1/4 cup ketchup
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
Instructions
Preheat & Prep:
- Preheat your oven to 375°F (190°C).
- Line a loaf pan with parchment paper or lightly grease it.
Sauté the Veggies:
- Heat olive oil in a skillet over medium heat.
- Sauté onion, garlic, carrot, and celery for 5–7 minutes, until soft and fragrant. Remove from heat.
Mash & Mix:
- In a large bowl, mash lentils with a fork or potato masher until mostly broken down (or pulse in a food processor for a finer texture).
- Add sautéed veggies, cooked rice/quinoa, oats, flaxseed, tomato paste, soy sauce, balsamic vinegar, and seasonings.
- Mix thoroughly until everything holds together. Let it sit for 5 minutes to firm up.
Shape the Loaf:
- Press the mixture firmly into the prepared loaf pan, smoothing the top.
Add the Glaze:
- In a small bowl, mix ketchup, maple syrup, apple cider vinegar, and Dijon mustard.
- Spread the glaze evenly over the loaf.
Bake:
- Bake uncovered for 50–60 minutes, until firm and browned on top.
- Let cool in the pan for 10–15 minutes before slicing
Jessica
Obi
