The Best Vegan Lentil Meatloaf
The Best Vegan Lentil Meatloaf is the ultimate comfort food, made with hearty lentils, toasted walnuts, plenty of veggies, and a homemade balsamic ketchup glaze. Great for special occasions or as an anytime main dish!
Servings: 6
Ingredients
- 1 cup dried green lentils sorted and rinsed (or 2 1/2 cups cooked)
- 3 tbsp ground flaxseed meal
- 2 tbsp grapeseed oil
- 1 cup finely diced yellow onion
- 1 cup finely diced celery
- 3 minced garlic cloves
- 1 cup shredded carrot
- 10 oz baby bella mushrooms minced (about 2 cups)
- 1 tsp dried thyme
- 1 tsp fennel seeds
- 2 tbsp nutritional yeast
- 1 cup finely chopped toasted walnuts
- 1 cup breadcrumbs
- 1 1/2 tsp salt plus more to taste
- 1 tsp freshly ground black pepper plus more to taste
- Red chili flakes to taste
- 3 tbsp balsamic vinegar
- 3 tbsp ketchup
Instructions
Cook the Lentils
- Bring 2 1/2 cups water to a boil in a medium saucepan over high heat. Add the lentils, partially cover the pan with a lid, and cook until tender, 30 to 45 minutes, stirring halfway through. Drain and set aside.
Make the Vegan Lentil Loaf
- In a small bowl, stir the flax seed meal and ½ cup water together. Set it aside to thicken for at least 3 minutes.
- Heat the oil in a large skillet over medium-high heat. Add the onion, celery, and garlic, and sauté until the onion softens, stirring frequently, about 3 minutes.
- Add the shredded carrot and mushrooms, sautéing until the mushrooms begin to soften and release their liquid, about 5 minutes.
- Stir in the thyme and fennel seeds and cook for 5 minutes, stirring the mixture occasionally.
- Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.
- Once the mushrooms are soft, remove the pan from the heat and transfer the contents to a large mixing bowl. Add the nutritional yeast, cooked lentils, flax mixture, minced walnuts, breadcrumbs, salt, pepper, and chili flakes. Stir well to combine all the ingredients. Add more salt and pepper to taste if desired.
- The mixture should stick together, but if it doesn’t, place about 1 cup into a food processor and pulse until it’s a thick mush. Stir that back into the skillet. You can also add an immersion blender to the mixture and blend for 5-10 seconds or until a small portion is blended.
- Scoop the mixture into the prepared loaf pan and press firmly into the pan.
Make the Glaze and Bake
- Mix the balsamic vinegar and ketchup in a bowl until combined. Spread it evenly over the top of the loaf.
- Cover the loaf pan tightly with aluminum foil and bake for 30 minutes, or until the top feels firm to the touch.
- Cool the loaf for 10-20 minutes before slicing. Enjoy hot!
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Video
Notes
Storage Directions
- Refrigeration: Allow the meatloaf to cool completely to room temperature, then wrap the entire loaf or individual slices in plastic wrap, aluminum foil, or an airtight container. Refrigerate for up to 7 days.
- Freezing: Tightly wrap cooled meatloaf or individual slices in a freezer-safe airtight container or a large freezer bag and freeze for up to 3 months. Thaw frozen meatloaf overnight in the refrigerator.
- Reheating: Warm the whole loaf or leftover slices in the oven on a baking sheet covered with foil or parchment at 350ºF for 15-20 minutes or in the microwave for 1-2 minutes until heated.
- Properly cook the lentils. Be careful not to overcook them, as they will become mushy. They should hold their shape and be tender.
- Soak the flaxseed meal. Allow the flaxseed meal and water mixture to gel together for at least three minutes to thicken properly. This helps bind the meatloaf together for the best texture.
- Finely dice the veggies. Ensure that all vegetables are uniformly diced and evenly distributed throughout the loaf. This helps form a uniform texture when baked.
- Blend part of the meatloaf mixture. The meatloaf mixture should stick together when combined, but if it seems too crumbly, place about one cup of the mixture into a food processor then stir the mash back into the skillet. Or use an immersion blender for 5-10 seconds or until a small portion is blended to create a thicker consistency.
- Let it cool. The loaf should cool for 10-20 minutes before slicing to firm up the texture. This will make it easier to slice without falling apart.