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A freshly baked vegan meatloaf, rich and hearty in appearance.

Ultimate Savory Vegan Meatloaf

A hearty and flavorful plant-based meatloaf made with lentils, oats, and a savory glaze, perfect for a satisfying vegan meal.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6 slices
Calories 350 kcal

Equipment

  • Loaf Pan
  • Large Skillet or Dutch Oven
  • Large Mixing Bowl

Ingredients
  

Meatloaf

  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 8 oz cremini mushrooms finely chopped
  • 2 cloves garlic minced
  • 1 ½ cups cooked brown or green lentils about ¾ cup dry
  • 1 ½ cups rolled oats not instant
  • ½ cup breadcrumbs panko or regular
  • ¼ cup flax meal mixed with ½ cup warm water (flax egg)
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • Salt
  • freshly ground black pepper to taste

For the Glaze

  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp vegan Worcestershire sauce

Instructions
 

Instructions

  • Preheat oven to 375°F (190°C) and prepare a flax egg by combining flax meal and warm water, letting it thicken for 5-10 minutes.
  • Lightly grease a standard loaf pan or line it with parchment paper for easy removal.
  • Heat olive oil in a large skillet over medium heat, then sauté chopped onion, carrots, and celery for 8-10 minutes until softened.
  • Stir in chopped mushrooms and cook for 5-7 minutes until they brown, then add minced garlic and cook for 1 minute until fragrant.
  • Combine cooked lentils, rolled oats, breadcrumbs, prepared flax egg, soy sauce, Dijon mustard, smoked paprika, dried thyme, and sautéed vegetables in a large mixing bowl.
  • Mix thoroughly with your hands until well combined and moist, then season generously with salt and pepper to taste.
  • Firmly press the mixture into the prepared loaf pan, ensuring it is evenly distributed and compacted.
  • In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and vegan Worcestershire sauce until smooth to create the glaze.
  • Bake the meatloaf for 40 minutes.
  • Remove the loaf from the oven, spread the glaze evenly over the top, and bake for an additional 15-20 minutes until caramelized and firm.
  • Let the meatloaf rest in the pan for 10-15 minutes before slicing to allow it to set and prevent crumbling.

Notes

For a smoother texture, you can process the ingredients in a food processor after sautéing the vegetables. Make sure to compact the loaf well in the pan to ensure it holds its shape during baking and slicing. This meatloaf is delicious served with mashed potatoes and roasted vegetables.