It’s one of those cozy evenings when the scent of something hearty and comforting fills the air. I found myself craving the familiar warmth of meatloaf, but with a twist that aligns with my plant-based goals. Enter my Vegan Meatloaf—a dish that not only satisfies the heart but also the appetite!
I stumbled upon this recipe when I was hunting for a way to break free from dreary fast food routines. With wholesome ingredients like lentils, quinoa, and a medley of vegetables, this vegan delight strikes the perfect balance between health and flavor. Plus, it’s a fantastic opportunity to impress friends or family who might still be skeptical about meatless meals.
This meatloaf is deceptively easy to whip up, and the unique blend of spices and a sweet-tangy glaze will have everyone asking for seconds. So, let’s dive into this delicious recipe that promises to transform your weeknight dining and leave your taste buds dancing with joy!
Why is this Vegan Meatloaf so special?
Heartwarming and wholesome, this vegan meatloaf is perfect for cozy nights in. Packed with protein-rich lentils and quinoa, it’s a nutritious alternative to traditional meatloaf. Flavorsome herbs such as thyme and rosemary add depth, while the sweet-tangy glaze provides a delightful finish. Easy to prepare, this recipe is ideal for busy weeknights or impressing guests with a plant-based twist. If you enjoy satisfying hearty meals, you’ll want to add this one to your rotation!
Vegan Meatloaf Ingredients
For the Meatloaf
• Lentils, brown or green – a protein-packed base that gives a hearty texture and flavor to the vegan meatloaf.
• Quinoa – adds a nutty taste and boosts the protein content, helping to keep you full longer.
• Water or veggie broth – using broth enhances the overall flavor profile of the dish.
• Garlic cloves, whole – they infuse a delicious aroma and depth as they meld with the other ingredients.
• Bay leaf – adds a subtle elegance to the flavor; just remember to remove it before serving!
• Dried thyme – this herb brings an earthy quality that pairs perfectly with the other ingredients.
• Dried sage – another aromatic herb that complements the heartiness of the lentils.
• Salt – enhances all the flavors; feel free to adjust to your taste preferences.
• Ground flaxseeds – serve as a binding agent for the loaf, adding healthy omega-3s.
• Walnuts, toasted and chopped – they provide a satisfying crunch and nutty richness.
• Extra virgin olive oil – helps sauté the vegetables, imparting healthy fats.
• Carrot, grated – adds natural sweetness and moisture to the meatloaf.
• Onion, diced small – builds a flavorful base and aroma as it cooks.
• Celery, diced small – contributes a touch of freshness and crunch.
• Tomato paste – gives a rich, umami flavor that enhances the overall taste.
• Soy sauce or tamari – adds a savory depth and a hint of saltiness.
• Dijon mustard or stoneground mustard – a zesty kick that brings vibrant flavor.
• Balsamic vinegar – its sweetness balances the other flavors beautifully.
• Black pepper – adds a bit of heat to the flavor profile.
• Fresh parsley – brightens the dish and contributes a herbaceous note.
• Fresh rosemary – imparts a fragrant and savory element to this Vegan Meatloaf.
• Salt (adjust to taste) – remember to taste and adjust for your preferred level of seasoning!
For the Glaze
• Tomato paste – forms the rich base for the glaze, enhancing the flavor before baking.
• Water – helps to blend the glaze smoothly, ensuring it coats evenly.
• Balsamic vinegar – adds that signature sweet and tangy finish to your vegan meatloaf.
• Maple syrup – provides natural sweetness that balances the tanginess of the vinegar.
• Sriracha or gochugaru (optional) – adds a kick of heat if you’re feeling adventurous!
• Onion powder – brings a savory depth that complements the glaze perfectly.
• Salt – fine-tunes the flavor; just a pinch can make a big difference!
With these amazing Vegan Meatloaf ingredients, you’re all set to create a delicious dish that even the meat-lovers in your life will crave!
How to Make Vegan Meatloaf
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Cook the Lentils and Quinoa: Begin by bringing 2 1/2 cups of water or veggie broth to a boil in a pot. Add the lentils, then reduce to a simmer for 5 minutes. After that, toss in the quinoa, garlic cloves, bay leaf, thyme, sage, and salt. Cover and cook for about 20 minutes until the lentils are soft and the liquid is fully absorbed. Stir in the ground flaxseeds while it’s still hot, mashing the garlic cloves for extra flavor.
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Toast the Walnuts: Preheat your oven to 325°F. Spread the walnuts on a baking sheet and toast them for 8-10 minutes, or until you can smell their nutty fragrance. Once done, let them cool and chop finely while keeping some texture for added crunch.
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Sauté the Vegetables: In a skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the grated carrots, diced onion, and diced celery, and sauté for about 5 minutes until they soften and become fragrant.
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Combine Ingredients: In a large mixing bowl, combine 2 tablespoons of tomato paste, soy sauce or tamari, Dijon mustard, balsamic vinegar, black pepper, fresh parsley, fresh rosemary, and salt. Mix well, then fold in the toasted walnuts, sautéed vegetables, and lentil mixture until everything is combined thoroughly.
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Prepare the Glaze: In a small bowl, whisk together 3 tablespoons of tomato paste, 2 tablespoons of water, balsamic vinegar, maple syrup, sriracha or gochugaru (if using), onion powder, and salt until smooth.
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Shape and Bake the Loaf: Line a 9×5-inch loaf pan with parchment paper, leaving some overhang. Grease the uncovered sides lightly. Spread a layer of glaze on the bottom, then firmly press the lentil mixture into the pan. Finally, spread the remaining glaze evenly over the top of the loaf.
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Bake: Preheat your oven to 375°F and bake the loaf covered for 20 minutes, then uncovered for an additional 15 minutes. Remove from the oven and let it rest for at least 15 minutes before lifting it out of the pan using the parchment paper overhang.
Optional: Serve with a side of mashed potatoes for a comforting meal.
Exact quantities are listed in the recipe card below.
Expert Tips for Vegan Meatloaf
- Lentil Choice: Use brown or green lentils for the best texture; red lentils may become mushy and compromise the loaf’s structure.
- Quinoa Rinsing: Always rinse quinoa before cooking to remove the bitter saponin coating, ensuring a pleasant flavor in your Vegan Meatloaf.
- Mashed Consistency: When mixing the lentil base, maintain some texture by roughly mashing the lentils—this adds a hearty bite to each slice.
- Glaze Balance: Adjust the sweetness of the glaze to your liking by varying the amount of maple syrup; this can enhance the overall flavor profile.
- Resting Time: Don’t skip the resting time after baking; letting the meatloaf sit allows flavors to meld and makes it easier to slice.
Vegan Meatloaf Variations
Feel free to put your own spin on this delicious dish and let your creativity shine!
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Gluten-Free: Substitute quinoa with cooked brown rice or gluten-free breadcrumbs for a delightful twist.
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Spicy Kick: Add 1-2 chopped jalapeños or a teaspoon of crushed red pepper flakes for some extra heat. This brings a whole new flavor experience!
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Herb-Infused: Experiment with different herbs like oregano or basil for a unique taste. Each herb can transform your meatloaf into a new delight.
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Add Beans: Swap half the lentils for black beans for an earthy richness. This not only enhances protein but also adds a satisfying texture.
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Veggie-Packed: Stir in some finely chopped bell peppers, spinach, or mushrooms into the mixture for added nutrients and flavor.
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Nut-Free: Omit walnuts and replace them with sunflower seeds or pumpkin seeds for a safe alternative, maintaining that lovely crunch!
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Smoky Flavor: Incorporate smoked paprika into the mixture for a deep, smoky essence that’ll have your taste buds dancing.
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Cheesy Bliss: Mix in 1/2 cup of your favorite vegan cheese or nutritional yeast for a cheesy touch that adds richness to this hearty dish.
Get inspired and tailor this vegan meatloaf recipe to suit your family’s taste buds and dietary needs!
Make Ahead Options
These Vegan Meatloaf are ideal for busy home cooks looking to save time during the week! You can prepare the lentil and quinoa mixture, sauté the vegetables, and even prepare the glaze up to 24 hours in advance. Simply cook the lentils and quinoa, then allow it to cool before storing it in an airtight container in the refrigerator. For optimal flavor, mix in the sautéed veggies and glaze when you’re ready to bake. When it’s time to serve, just press the mixture into the loaf pan, top with the glaze, and bake as instructed. This way, you’ll enjoy delicious, home-cooked Vegan Meatloaf with minimal effort!
How to Store and Freeze Vegan Meatloaf
Fridge: Store any leftovers in an airtight container for up to 3 days, making it easy to reheat and enjoy later in the week.
Freezer: Wrap the cooled vegan meatloaf tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.
Reheating: To reheat, thaw in the fridge overnight and warm in the oven at 350°F for 20-25 minutes, or until heated through. Enjoy your Vegan Meatloaf just as delicious as the first time!
What to Serve with Vegan Meatloaf?
Cozy evenings are perfect for pairing this comforting dish with sides that enhance its delicious flavors and textures.
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Creamy Mashed Potatoes: A classic combination, the rich potatoes bring a velvety texture that perfectly balances the heartiness of the meatloaf.
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Garlic Roasted Vegetables: Their caramelized sweetness offers a delightful contrast, while the garlicky aroma ties the entire meal together.
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Crisp Garden Salad: Fresh greens and vibrant veggies provide a refreshing crunch, brightening each bite of the delicious meatloaf.
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Savory Gravy: A rich, vegan gravy drizzled atop the meatloaf enhances its flavors and brings moisture, making each slice more indulgent.
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Homemade Bread: Serve warm, crusty bread on the side for a comforting option that can soak up any glaze left on your plate.
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Balsamic Glazed Brussels Sprouts: Their nutty flavor complements the meatloaf beautifully, while the balsamic glaze adds a tangy note that enhances the dining experience.
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Sweet Potatoes: Their natural sweetness pairs harmoniously and adds a lovely contrast to the savory elements of the meal.
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Fruit Compote: A light fruit compote or chutney on the side introduces a hint of sweetness that cuts through the richness, creating an irresistible balance.
Vegan Meatloaf Recipe FAQs
What type of lentils should I use for the Vegan Meatloaf?
Absolutely! For the best texture in your Vegan Meatloaf, use brown or green lentils. These varieties hold their shape well during cooking. Avoid red lentils, as they tend to become mushy and might compromise the loaf’s structure.
How should I store leftovers of the Vegan Meatloaf?
Very! You can store any leftovers in an airtight container in the fridge for up to 3 days. This allows you to easily reheat and enjoy a delicious meal later in the week, perfect for those busy days when time is tight.
Can I freeze the Vegan Meatloaf?
Absolutely! To freeze, wrap the cooled Vegan Meatloaf tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge, then reheat in the oven at 350°F for about 20-25 minutes.
What if my Vegan Meatloaf falls apart when slicing?
Oh no! If your Vegan Meatloaf is crumbling, it may be due to not enough binding agent. Make sure to mix in the ground flaxseeds thoroughly, as they help hold the loaf together. Also, allowing the loaf to rest for at least 15 minutes before slicing can help it hold its shape better.
Is this Vegan Meatloaf safe for pets or individuals with allergies?
Yes, but always double-check! This Vegan Meatloaf is plant-based and free from common allergens like dairy and eggs. However, if you’re cooking for pets or someone with allergies, always review the specific ingredients for any potential allergens, like nuts from the walnuts or soy from the sauce.
Can I use a different type of glaze for the Vegan Meatloaf?
Very! Feel free to get creative with the glaze! A mix of barbecue sauce or even a simple combination of honey and mustard can be tasty alternatives. Just remember that the glaze adds a lovely sweet tang to the loaf, so balancing flavors is key!
Savory Vegan Meatloaf That Even Meat Lovers Will Enjoy
Ingredients
Equipment
Method
- Cook the lentils and quinoa by boiling water or broth, then simmering with lentils for 5 minutes before adding quinoa, garlic, bay leaf, thyme, sage, and salt. Cover and cook for 20 minutes until soft, then stir in flaxseeds.
- Toast walnuts in a preheated oven at 325°F for 8-10 minutes, then cool and chop them finely for texture.
- Sauté grated carrots, diced onion, and diced celery in olive oil over medium heat for about 5 minutes until softened.
- Combine tomato paste, soy sauce, mustard, balsamic vinegar, black pepper, parsley, rosemary, and salt in a bowl. Fold in toasted walnuts, sautéed vegetables, and lentil mixture until well combined.
- Prepare the glaze by whisking tomato paste, water, balsamic vinegar, maple syrup, sriracha, onion powder, and salt until smooth.
- Shape the loaf in a lined loaf pan, pressing the lentil mixture firmly, then spread the remaining glaze over the top.
- Bake at 375°F covered for 20 minutes, then uncover and bake for an additional 15 minutes. Let it rest for 15 minutes before serving.