The Best Vegan Meatloaf

Vegan meatloaf on a cutting board with a few slices cut off laying next to it.

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4.94 from 16 votes

This is the best veggie meatloaf, made with protein powerhouses such as lentils and walnuts. It's perfect for feeding a large crowd or to enjoy throughout the week. Serve alongside some creamy vegan mashed potatoes and sautéed greens to round it out!

Prep Time15

Cook Time1 10

Total Time1 15

Course: dinner

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 479kcal

Author: Michelle Cehn

Ingredients

Lentil Walnut Loaf

¼ cup ground flaxseed 60 ml
½ cup hot water 125 ml
1 cup raw walnuts 250 ml
1 medium sweet onion diced
4 ounces cremini mushrooms 115 grams, chopped
2 ribs celery finely diced
2 carrots finely diced
5 cloves garlic minced
2 tablespoons soy sauce 30 ml, or tamari for gluten-free
1 tablespoon balsamic vinegar 15 ml
salt and black pepper to taste
½ cup packed chopped curly parsley 125 ml
2 cups cooked brown lentils 500 ml
½ cup bread crumbs 125 ml, use gluten-free as needed
¼ cup nutritional yeast 60 ml
¼ cup rolled oats 60 ml
1 tablespoon pure maple syrup 15 ml
1 tablespoon vegetable oil 15 ml
1 teaspoon dried thyme 5 ml
1 teaspoon dried oregano 5 ml
1 teaspoon onion powder 5 ml
½ teaspoon garlic powder 2 ml
½ teaspoon salt and black pepper, each 2 ml

Glaze

¼ cup ketchup 75 ml
1 tablespoon soy sauce 15 ml, or tamari for gluten-free

Instructions

Make the lentil walnut loaf:

Preheat the oven to 350°F (180°C). Line a 9 × 5-inch (2 L) loaf pan with parchment paper and lightly grease it.
In a small bowl, combine the flaxseed with the hot water. Set aside to thicken.
Optional: Toast the walnuts over medium heat in a medium skillet until fragrant, about 3 to 4 minutes. Then transfer the walnuts to a food processor.
In the same skillet, heat a little oil over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and the onions start to soften and brown, about 5 to 7 minutes.
Add the celery, carrots, and garlic and cook, stirring often, until the vegetables soften, about 5 to 7 minutes. Deglaze the pan with the soy sauce and balsamic vinegar.
Remove the vegetables from the heat and allow to cool for a few minutes. Then, transfer the mixture to the food processor along with the walnuts. Add the parsley and pulse until the mixture is very finely chopped.
Transfer the vegetable mixture to a large mixing bowl. Add the lentils, breadcrumbs, nutritional yeast, flaxseed mixture, rolled oats, oil, maple syrup, thyme, oregano, onion powder, garlic powder, salt, and pepper. Mix thoroughly using your hands. Taste and adjust the salt if necessary.
Place the mixture into the prepared loaf pan, pressing down firmly to pack it in and smooth the top. Bake uncovered for 30 minutes.

Make the glaze:

While the loaf is baking, make the glaze. In a small bowl, whisk together the ketchup and tamari.
After the loaf has baked for 30 minutes, spread the glaze evenly over the loaf and continue cooking for 15 minutes, or until the edges of the loaf are lightly browned. Cool the loaf in the pan for 10 minutes, then carefully transfer to a rack to cool for 5 minutes more before slicing.

Notes

Tip: The loaf contains a lot of moisture and firms up as it cools. I recommend slicing it with a serrated knife.

Storage: Leftovers can last about 3 to 5 days in the fridge when stored in an airtight container.

How to Freeze: Allow the loaf to cool completely, then wrap it tightly in plastic wrap or foil before placing it in a freezer-safe container. It will keep for up to 6 months in the freezer. For easy reheating, thaw it in the refrigerator overnight and warm in the oven at 350°F (175°C) until heated through.

Nutrition