Description
The Best Vegan Lentil Meatloaf
This hearty lentil meatloaf is packed with protein, vegetables, and savory spices – perfect for a comforting meal that everyone will love, even meat-eaters! Made with lentils, toasted walnuts, fresh veggies, and topped with a tangy balsamic ketchup glaze, this dish is ideal for both special occasions and everyday dinners. Not only delicious, but it also makes great leftovers for sandwiches or quick meals.
Ingredients:
1 cup dried green lentils (or 2 ½ cups cooked)
3 tbsp ground flaxseed meal
2 tbsp grapeseed oil
1 cup yellow onion, finely diced
1 cup celery, finely diced
3 garlic cloves, minced
1 cup shredded carrot
10 oz baby bella mushrooms, minced
1 tsp dried thyme
1 tsp fennel seeds
2 tbsp nutritional yeast
1 cup toasted walnuts, chopped
1 cup breadcrumbs
1 ½ tsp salt
1 tsp black pepper
Red chili flakes, to taste
3 tbsp balsamic vinegar
3 tbsp ketchup
Directions:
1. Cook lentils and set aside.
2. Prepare flaxseed mixture, let thicken.
3. Sauté veggies, add spices, and combine all ingredients.
4. Transfer to loaf pan, spread glaze, bake for 30 minutes.
Prep Time: 30 mins
Kcal: 250
Step-by-Step Guide
1. Cook the Lentils: Rinse 1 cup dried green lentils. In a saucepan, combine lentils with 3 cups water. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until tender but not mushy. Drain any excess water and set aside to cool. (You should have about 2 ½ cups cooked).
2. Make the Flax Egg: In a small bowl, whisk 3 tbsp ground flaxseed meal with ½ cup warm water. Let it sit for 10-15 minutes to thicken into a gel-like consistency.
3. Sauté the Vegetables: Preheat oven to 375°F (190°C). In a large skillet, heat 2 tbsp grapeseed oil over medium heat. Add the diced onion and celery, cooking for 5-7 minutes until softened. Add minced garlic, shredded carrot, and minced mushrooms. Cook for another 8-10 minutes until the mushrooms have released their moisture and the mixture is fairly dry. Stir in dried thyme, fennel seeds, salt, pepper, and chili flakes. Remove from heat.
4. Combine the Meatloaf: In a large mixing bowl, add the cooked lentils, sautéed vegetable mixture, thickened flax mixture, nutritional yeast, chopped toasted walnuts, and breadcrumbs. Use a potato masher or a large fork to mash and mix everything thoroughly until it holds together when pressed.
5. Bake: Lightly grease a 9×5 inch loaf pan. Press the lentil mixture firmly into the pan. In a small bowl, mix 3 tbsp balsamic vinegar with 3 tbsp ketchup. Spread this glaze evenly over the top. Bake for 30-35 minutes, until the edges are browned and the top is slightly caramelized. Let it cool in the pan for 15 minutes before slicing.
Serving Suggestions
Serve thick slices of this hearty meatloaf with classic comfort sides. Creamy mashed potatoes and roasted green beans make a perfect plate. For a lighter option, pair with a crisp garden salad dressed with a simple vinaigrette. The leftovers are fantastic cold in a sandwich with lettuce, tomato, and a smear of vegan mayo.
How-to Summary
This vegan meatloaf comes together by cooking lentils, creating a flax “egg,” and sautéing a savory vegetable base. All components are mashed together with walnuts and breadcrumbs for binding, pressed into a loaf pan, glazed, and baked until firm and caramelized on top.
Frequently Asked Questions
Can I use canned lentils? Yes, you can substitute with 2 ½ cups of canned brown or green lentils, drained and rinsed thoroughly to reduce sodium.
What can I use instead of walnuts? Toasted pecans or sunflower seeds make excellent nut-free alternatives, providing similar texture and richness.
How do I store and reheat leftovers? Store cooled slices in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through to maintain texture.
Why is my meatloaf too crumbly? This is often due to insufficient binding. Ensure your flax mixture has fully gelled and that you are mashing the lentils well enough to create a sticky base. Letting the mixture rest for 10 minutes before baking can also help.
Can I make this gluten-free? Absolutely. Use certified gluten-free oats pulsed into crumbs or a gluten-free breadcrumb alternative in place of regular breadcrumbs.
Common Mistakes to Avoid
Avoid using undercooked or overly wet lentils, as this will prevent proper binding. Do not skip the step of toasting the walnuts, as it deepens their flavor significantly. Ensure your sautéed vegetable mixture is cooked until most of the liquid has evaporated; a wet mix will lead to a soggy meatloaf. Finally, allow the loaf to rest after baking—slicing too soon will cause it to fall apart.
Conclusion
This Vegan Lentil Meatloaf proves that plant-based comfort food can be deeply satisfying, protein-packed, and full of flavor. With its savory vegetable base, hearty lentils, and crunchy walnuts, it’s a crowd-pleasing centerpiece for any meal. Mastering the simple binding technique and avoiding common pitfalls will guarantee a perfect, sliceable loaf every time. Enjoy this delicious, versatile dish that celebrates wholesome, nourishing ingredients.