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best vegan meatloaf recipe

Best Vegan Meatload Recipe

The easiest vegan meatloaf recipe on the internet. Every vegan who wants to try something new and unique but still filling and satisfying, then this vegan meatloaf recipe is what you want.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6 Slices

Equipment

  • Loaf pan (8x4 or 9x5 inch)
  • Large skillet
  • Food processor (optional, for smoother texture)
  • Mixing bowls
  • 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
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