The Best Vegan Meatloaf
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.
Servings 8 servings
Calories 323kcal
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
Instructions
- 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.
- Mix the ground flaxseed with the water and set aside to thicken.
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice into 1” thick pieces and serve hot, with extra sauce on the side if desired.
Nutrition
Serving: 1serving | Calories: 323kcal | Carbohydrates: 41g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 841mg | Potassium: 609mg | Fiber: 11g | Sugar: 13g | Vitamin A: 837IU | Vitamin C: 29mg | Calcium: 85mg | Iron: 4mg
