Vegan Meatloaf (Lentil)
I love this lentil meatloaf because it's hearty, satisfying, and packed with flavor – perfect for cozy family dinners or meal prep for the week. Plus, the aroma while it's baking is simply divine!
When I first went vegan, finding comfort foods that felt familiar was a game changer for me.
This lentil meatloaf became one of my go-to recipes because it’s not only delicious but also a great way to sneak in some extra veggies.
I remember making it for my friends one chilly evening, and they were blown away by how hearty it was—just like the meatloaf we grew up with, but so much better for our bodies and the planet!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Lentils are a fantastic source of protein and fiber, and they really hold their shape in this meatloaf. If you're gluten-free, just swap in gluten-free oats. You can also play around with different vegetables or spices based on what you have on hand—this recipe is super adaptable!
Tips & Notes
- •I like to serve mine with a side of mashed potatoes and gravy for that classic comfort food vibe.
- •If you want a bit more texture, consider adding some chopped walnuts or sunflower seeds to the mix!
Recipe Variations
- •Sometimes I add a handful of spinach or kale for a pop of color and extra nutrients.
- •If I'm feeling adventurous, I might mix in some BBQ sauce instead of ketchup for a smoky twist!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 5 days. I usually reheat slices in the oven or on the stovetop to keep them nice and crispy.
Frequently Asked Questions
Can I freeze leftover meatloaf?
Absolutely! Just let it cool completely, then wrap it tightly in foil or store it in an airtight container. It should be good for about 2-3 months in the freezer.
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I love this lentil meatloaf because it's hearty, satisfying, and packed with flavor – perfect for cozy family dinners or meal prep for the week. Plus, the aroma while it's baking is simply divine!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low and simmer for about 25 minutes, or until the lentils are tender. Drain any excess water.
- 3
While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté for about 5-7 minutes, until the veggies are softened.
- 4
In a large bowl, combine the cooked lentils, sautéed veggies, rolled oats, tomato paste, soy sauce, flax flax egg, nutritional yeast, smoked paprika, black pepper, and salt. Mix well until everything is combined.
- 5
Transfer the mixture to a loaf pan and press it down firmly. Spread the ketchup evenly on top.
- 6
Bake in the preheated oven for about 45 minutes, or until it's firm and slightly crispy on the outside.
- 7
Let the meatloaf cool for about 10 minutes before slicing. Serve warm and enjoy!
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