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Vegan Meatloaf
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4.57 from 121 votes

Vegan Meatloaf

This lentil loaf is the best vegan meatloaf you will ever eat! Make it the day before, enjoy it for dinner, and make cold vegan meatloaf sandwiches for lunch! YUM! And if you love this recipe, stuff a bell pepper, portobello mushrooms, or some pasta shells with this yummy lentil mixture.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Entrees
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 servings
Calories: 92kcal

Ingredients

Lentil Loaf

  • 2 cups prepared brown lentils
  • ½ cup white or yellow onion diced (½ onion)
  • 1 large carrot diced (about ¼ cup)
  • 2 stalks celery diced (about ¼ cup)
  • ½ cup red pepper diced (half a red pepper)
  • 1 ¼ cup chopped mushrooms
  • 2 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 1 Tablespoon bbq sauce of choice
  • 1 Tablespoon yellow mustard
  • 2 Tablespoons flaxseed meal
  • 1 Tablespoon fresh parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup quick oats
  • ½ cup whole wheat bread crumbs I used Dave's Bread and made my own bread crumbs, but prepared bread crumbs is fine

Garnish

  • Extra bbq sauce for the top after cooking

Instructions

  • Pre-heat oven to 350 degrees.
  • Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
  • In a large skillet, cook onion, garlic, mushrooms, carrots, celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
  • Pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables,  tomato paste, bbq sauce, mustard, and parsley in a food processor.
  • The finished product should be chunky; do not over Pulse.
  • Use a silicone backing or place parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
  • Place dough into the loaf pan and gently press the top to form a bread shape.
  • Cover with aluminum foil.
  • Bake for 35 minutes, covered.
  • Uncover after 35 minutes, and drizzle additional bbq sauce on top.
  • Return to oven for 10 minutes, uncovered.
  • Remove from oven; recover and let stand for 10 minutes before cutting.
  • I find it easier to remove it from the pan before cutting.

Notes

  • Do not over-pulse the mixture in the food processor. 
  • Allow the loaf to set up before cutting.
  • Put the mixture inside a bell pepper and bake at 350 degrees for 30 minutes.
  • Stuff this mixture inside stuffed shells and pour your favorite marinara sauce over the top; then bake covered at 350 degrees for 30 minutes.
  • Fill large portobello mushroom caps with the lentil mixture, and drizzle BBQ sauce or marinara over the top. Bake covered at 350 degrees for 30 minutes.
  • Make meatballs by rolling the mixture into balls; bake for 30 minutes at 350 degrees.
  • Or, make lentil loaf muffins in a large pan for individual meatloaves.
  • And my favorite is a cold lentil loaf sandwich with mustard on crusty toasted bread!

Nutrition

Serving: 12g | Calories: 92kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 281mg | Potassium: 308mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1150IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 2mg