🌱 Vegan Meatloaf

This hearty Vegan Meatloaf is packed with lentils, vegetables, oats, and walnuts, then topped with a sweet and tangy glaze. It’s perfect for dinner, meal prep, or holiday gatherings.

Ingredients

For the Meatloaf

• 2 cups cooked brown lentils, drained
• 1 cup rolled oats
• ½ cup walnuts, finely chopped (or pecans)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, finely diced
• 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
• 2 tbsp tomato paste
• 2 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp oregano
• ½ tsp black pepper
• ½ tsp salt

Glaze

• ⅓ cup ketchup
• 1 tbsp maple syrup or brown sugar
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.
2. Prepare the flax egg: Mix the ground flaxseed with water and let it sit for 5–10 minutes until gel-like.
3. Cook the vegetables: Heat olive oil in a skillet over medium heat. Sauté the onion, carrot, celery, and garlic for 5–7 minutes until softened.
4. Make the mixture: In a large bowl, lightly mash the lentils, leaving some texture. Stir in the oats, walnuts, cooked vegetables, flax egg, tomato paste, soy sauce, smoked paprika, thyme, oregano, salt, and pepper. Mix until well combined.
5. Shape the loaf: Press the mixture firmly into the prepared loaf pan.
6. Prepare the glaze: Whisk together the ketchup, maple syrup, Dijon mustard, and apple cider vinegar. Spread half over the loaf.
7. Bake: Bake for 40 minutes. Brush with the remaining glaze and bake for another 15–20 minutes, until firm and lightly browned.
8. Rest: Let the loaf cool for 10 minutes before slicing.

Serving Suggestions

• 🥔 Creamy mashed potatoes
• 🥦 Steamed broccoli or green beans
• 🥕 Roasted carrots
• 🥗 Fresh garden salad
• 🍄 Mushroom gravy

Storage

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Wrap slices individually and freeze for up to 3 months. Reheat in the oven or microwave until warmed through.

Tip: For a firmer texture, chill the meatloaf for 20–30 minutes before slicing. It also makes excellent leftovers for sandwiches.