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The Best Vegan Meatloaf

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This Vegan Lentil Meatloaf is a hearty, Tex-Mex-inspired twist on classic comfort food. Made with lentils, walnuts, mushrooms, and bold spices, it’s packed with flavor and perfect for a plant-based main dish. Topped with a tangy BBQ glaze, this loaf pairs beautifully with creamy mashed potatoes and roasted vegetables.
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The Best Vegan Meatloaf

Ushering in the New Year with a classic comfort dish remixed Tex-Mex style; say hello to the ultimate vegan meatloaf! I teamed up with Chris Diebel, owner of Bubba Southern Comforts, to reimagine his favorite classic meatloaf recipe, Tex-Mex style to prove just how flavorful plant-based can be. This hearty dish is so easy to make, feeds 6-8 people depending on their hunger and is packed with flavor. Made with a hearty mix of lentils, walnuts, mushrooms, and veggies, this loaf is smoky, zesty, and packed with all the comforting flavors you’d expect. 

Chris and I spent an evening in the kitchen perfecting it, talking about layering bold flavors without animal products. We served it up with fluffy, buttery mashed potatoes (vegan, of course!) and a rich, cheesy creamed spinach that might just steal the show. This is comfort food, redefined! Whether you’re looking for a gluten-free, high-protein recipe or a dish to celebrate Veganuary, this vegan lentil meatloaf has you covered.

Vegan Meatloaf Ingredients

Here’s what you’ll need to make the best vegan lentil loaf:

  • Brown or Green Lentils: Lentils form the hearty base of this vegan meatloaf. They offer a meaty texture and a boost of plant-based protein and fiber.
  • Ground Flaxseed + Warm Water: This combination acts as a vegan egg substitute which will bind all the ingredients together.
  • Vegan Butter, Cooking Oil, or Vegetable Broth: Any of these ingredients will work to sauté the vegetables and enhance their flavor.
  • Garlic Cloves: Add a robust and aromatic depth, infusing the meatloaf with savory, umami-rich flavor.
  • Yellow Onion: Onions provide a foundational sweetness and enhance the overall flavor profile of the meatloaf.
  • Mushrooms: A primary ingredient for this meatloaf as they bring earthiness and a rich, meaty texture that complements the lentils and walnuts.
  • Red Bell Pepper: For a touch of sweetness and a pop of color, while also contributing to the moisture of the loaf.
  • Celery: Adding the perfect amount of crunch. Celery also provides a slightly peppery flavor that goes well with the other loaf ingredients. 
  • Worcestershire Powder: This vegan alternative to Worcestershire sauce adds smoky, tangy, and slightly sweet notes for extra depth.
  • Smoked Paprika: Smoked paprika contributes a bold, smoky flavor that ties together the Tex-Mex inspiration of this recipe.
  • Chili Powder: Chili powder adds a zesty, slightly spicy kick, making the loaf flavorful and vibrant.
  • Walnuts: Walnuts contribute to the meaty texture of the meatloaf. Walnuts also offer a slightly nutty flavor, healthy fats and protein.
  • Green Chiles: Green chiles add a mild heat and a touch of tanginess, complementing the Tex-Mex theme.
  • Panko Breadcrumbs: Breadcrumbs help bind the loaf together, giving it structure and a light texture.
cooked green lentils in a wooden bowl

Sauce Ingredients

  • Gluten-Free BBQ Sauce: This tangy and smoky sauce is the perfect glaze for the meatloaf, adding a caramelized sweetness during baking.
  • Spicy Ketchup: Spicy ketchup brings a zesty, sweet, and slightly spicy layer of flavor to the glaze. You could also make your regular ketchup spicy by adding a few pepper flakes or sriracha.
  • Spicy Mustard: The mustard adds tang and a bit of heat, creating a bold and well-balanced topping.

What is Meatloaf?

Traditionally, meatloaf is a savory loaf-shaped dish made with ground meat, breadcrumbs, and seasonings. This vegan meatloaf recipe swaps meat for plant-based ingredients like lentils, walnuts, and veggies, creating a flavorful and wholesome alternative. It’s also totally gluten free if you use gluten free planko breadcrumbs.

How to Make Vegan Lentil Loaf

Making this lentil loaf recipe is simple, start by preheating your oven to 375°F (190°C).

Cook the Lentils

Rinse the lentils thoroughly to remove any debris. Add them to a pot of salted boiling water and reduce the heat to a simmer. Let the lentils cook for 15–20 minutes until tender but not mushy. Once done, drain and set them aside to cool slightly. Properly cooked lentils are key to achieving the perfect texture in your loaf.

Sauté the Veggies

Heat your choice of vegan butter, cooking oil, or vegetable broth in a large skillet over medium-low heat. Add minced garlic, chopped onion, mushrooms, bell pepper, and celery, and sauté until they become soft and fragrant, about 8-10 minutes. Season the veggies with Worcestershire powder, smoked paprika, chili powder, salt, and black pepper to enhance their flavor. Transfer the cooked vegetables to a paper towel-lined plate to absorb any excess moisture.

Pulse in a Food Processor

Place the walnuts in a food processor and pulse until finely minced but not completely smooth; this adds a satisfying texture to the loaf. Then, add the cooked lentils and sautéed veggies. Pulse the mixture a few times until it’s well-combined but still has some chunkiness. Avoid over-processing, as the loaf should retain a bit of texture.

Mix and Shape

Transfer the mixture to a large mixing bowl. Add the breadcrumbs and diced green chiles, then mix thoroughly to create a cohesive yet manageable consistency. If the mixture feels too wet, add a bit more breadcrumbs until it holds together. Line a loaf pan with parchment paper or lightly grease it, then shape the mixture into a loaf and place it in the pan.

Bake

Spread 2/3 of your BBQ sauce mixture evenly over the top of the loaf, reserving the rest for serving. Cover the pan with aluminum foil and bake for 45–60 minutes, removing the foil for the last 10 minutes to allow the edges to brown and caramelize. Once baked, let the loaf rest for at least 10 minutes before slicing into thick pieces. This resting time helps the loaf firm up for easier slicing.

What to Serve with Vegan Meatloaf

This vegan meatloaf pairs beautifully with classic, comforting sides. Think creamy and buttery mashed potatoes, a simple garden salad, or your favorite roasted veggies. When I made mine, I served it with a cheesy creamed spinach that added the perfect texture and adds a touch of indulgence. This meatloaf is also incredible for meal prepping! It holds up well in the fridge and the recipe provides 8 servings which means you can totally have it for lunches all week long!

Storing Vegan Meatloaf

Leftover vegan meatloaf is easy to store and enjoy later. In the refrigerator, keep slices in an airtight container for up to four days. For longer storage, wrap individual slices in parchment paper, place them in a freezer bag, and freeze for up to three months. When you’re ready to eat, simply reheat in the oven or microwave for a quick and delicious meal.

Vegan Meatloaf Tips

  • Use parchment paper to prevent the meatloaf from sticking to the pan.
  • Don’t over-process the mixture; a little texture goes a long way.
  • Let the loaf rest after baking for easy slicing.

Vegan Meatloaf Recipe FAQs

Can I make this gluten-free?

Yes! Use gluten-free breadcrumbs and BBQ sauce.

What can I use instead of walnuts?

Try sunflower seeds or almonds for a nut-free version.

Can I freeze the loaf before baking?

Absolutely! Prepare the loaf, freeze it in the pan, and bake when ready. Your bake time may vary but the flavor will not!

Why You’ll Love This Vegan Meatloaf

You’ll love this vegan meatloaf because it’s completely plant-based, made with wholesome, delicious ingredients that are free of animal products. It’s easy to adapt to gluten-free diets, making it perfect for a variety of dietary needs. Packed with protein from lentils and walnuts, this recipe is both satisfying and nutrient-dense. Plus, it’s the ultimate comfort food to kick off your plant-based journey during Veganuary or any time of year!

Did you like this recipe?

Don’t forget to leave a comment and review below and try these recipes next:

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Sliced vegan meatloaf topped with mustard drizzle, and chopped parsley
Jackie Akerberg

The Best Vegan Meatloaf

5 from 3 votes
Print Recipe Pin to Pinterest!
This Vegan Lentil Meatloaf is a hearty, Tex-Mex-inspired twist on classic comfort food. Made with lentils, walnuts, mushrooms, and bold spices, it’s packed with flavor and perfect for a plant-based main dish. Topped with a tangy BBQ glaze, this loaf pairs beautifully with creamy mashed potatoes and roasted vegetables.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Course
Calories: 323

Equipment

  • stove, oven
  • Food Processor

Ingredients
  

Meat Loaf Ingredients
  • 1 cup dry brown or green lentils, cooked
  • 3 tbsp ground flaxseed + 6 tbsp warm water
  • 1 tbsp vegan butter, cooking oil, or vegetable broth
  • 5 garlic cloves, minced
  • 1 yellow onion, chopped
  • 8 oz mushrooms, sliced
  • 1 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 tbsp Worcestershire powder
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 cup walnuts
  • 5 oz diced green chiles, drained
  • 1¼ cup panko breadcrumbs
Sauce Ingredients
  • ¾ cup gluten free BBQ sauce
  • ¼ cup spicy ketchup
  • ¼ cup spicy mustard

Method
 

  1. Add lentils to a pot of salted boiling water and reduce to a simmer. Cook for 15-20 minutes until tender. Drain and set aside.
  2. Mix the ground flaxseed with the water and set aside to thicken.
  3. Add the butter, oil, or broth to a large skillet over medium low heat. Sauté the garlic, onion, mushrooms, bell pepper and celery until tender. Season with the Worcestershire, salt, pepper, smoked paprika and chili powder. Transfer to a paper towel lined plate to drain excess moisture.
  4. Add walnuts to a food processor and pulse until minced, but not mushy. Add in the cooked veggies, flax egg and lentils and pulse until it’s well combined, but not mushy.
  5. Transfer to a bowl and combine with the breadcrumbs, chiles, and 2/3 cup of the sauce. Add additional breadcrumbs if the mixture feels too wet.
  6. Transfer to a lined or greased loaf pan, and top with 1/3 cup of the remaining sauce. Cover and Bake at 375 for 45-60 minutes until golden brown on the edges.
  7. Remove from the oven and let the loaf rest for at least 10 minutes. Drizzle with spicy mustard and use a knife to decoratively spread the mustard.
  8. Slice into 1” thick pieces and serve hot, with extra sauce on the side if desired.

Nutrition

Serving 1servingCalories 323kcalCarbohydrates 41gProtein 12gFat 13gSaturated Fat 2gPolyunsaturated Fat 9gMonounsaturated Fat 2gTrans Fat 0.01gSodium 841mgPotassium 609mgFiber 11gSugar 13gVitamin A 837IUVitamin C 29mgCalcium 85mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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11 Responses

  1. 5 stars
    Tried the Vegan meatloaf. Nice flavors but you need to complete your recipe. The 3 Tbsp of Ground Flax mixed with the 6 Tbsp of water would still be sitting on my countertop if I had followed your recipe to the letter.
    Thanks for sharing, it has been years since I made a lentil loaf. We really enjoyed it.

    Reply

  2. 5 stars
    Where does the flaxseed go in? I added some when I mixed it all in the bowl, assuming that’s when I should, but I didn’t know how much or if that was when I should add it for sure.

    The recipe on your app does not include a temp for the oven. Luckily I guessed at 375! 👍

    Reply

      1. 5 stars
        By the way, I forgot to mention how delicious this was. It’s “the best” vegan meatloaf I’ve made to date!!! Thank you for the recipe!

  3. Looks delicious! Thank you for sharing. If I can’t find Worcestershire powder, would liquid do? Also, could you please recommend a substitute for the walnuts? Would any of the following work: cashews, almonds, pistachios, or some sort of seed? Thanks again!

    Reply
5 from 3 votes

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