Vegan Meatloaf (Lentil Loaf)
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 slices
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Calories
186 kcal
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Course
Main Course
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Cuisine
American
Vegan Meatloaf (Lentil Loaf)
Description
The Lentil Loaf blends cooked lentils, chopped walnuts, oats, and sautéed onions, carrots, and celery bound together with ground flax and tamari. The mixture is pulsed in a food processor to a crumbly yet sticky texture, then pressed into a loaf pan and baked. The glazing of tomato paste, balsamic vinegar, maple syrup, and optional smoked paprika adds a layered savory and tangy flavor.
This meatless loaf offers a dense but tender texture with a slightly nutty and sweet-savory profile due to the lentils, oats, and glaze. The slow baking yields a firm exterior and moist interior, comparable to traditional meatloaf.
Serve the lentil loaf sliced alongside vegetables or mashed potatoes for a satisfying vegan entrée. It provides a protein-rich and flavor-complex alternative to meat.
Notes advise the option to substitute fresh vegetables, canned lentils, or use a bowl and masher instead of a food processor. Adjusting ingredients or omitting oil may influence loaf texture and slicing ease.
Ingredients
Lentil Loaf:
- 2 tablespoons olive oil , divided
- 1 cup yellow onion chopped
- ½ cup carrot , chopped
- ⅓ celery , chopped
- 2 cloves garlic , minced
- 1 teaspoon thyme or 1 tablespoon fresh, dried
- ½ cup walnuts chopped
- 1 ½ cups lentils green or brown; see notes, cooked
- 1 cup oats certified gluten-free, if needed, quick-cooking
- 2 tablespoons flax seeds ground
- 2 tablespoons tamari (gluten-free soy sauce)
- ⅛ teaspoon ground cayenne pepper (optional)
- ½ teaspoon salt fine sea salt
- ¼ teaspoon black pepper ground
Glaze:
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar (or apple cider vinegar)
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- ¼ teaspoon smoked paprika (optional)
Instructions
- Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to use a spray oil on the pan first, so that the parchment paper will stick in place.)
- In a large skillet over medium heat, add 1 tablespoon of olive oil, onion, carrot and celery. Stir occasionally until softened, about 8 minutes, then add in the garlic and thyme and stir for 1 more minute.
- Add the walnuts to the bowl of a large food processor fitted with an "S" blade, and briefly process them into a crumbly texture. Then add the cooked lentils, oats, flax, tamari, cayenne, salt, and several grinds of black pepper. When the vegetables are tender, add them in, along with the remaining tablespoon of olive oil. (The oil will help make the loaf easier to slice, but you can omit this if you prefer.)
- Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don't want it totally smooth, for the best texture. (See the photos in this post for reference.)
- Transfer the mixture to the prepared loaf pan, then press firmly to pack it together. Bake uncovered at 375ºF for 20 minutes.
- While the loaf is baking, stir the glaze ingredients together in a small bowl. When the timer goes off, remove the loaf from the oven and spread the glaze over the top. Return the pan to the oven to bake for 10 more minutes.
- Let the loaf cool in the pan for at least 15 minutes, then use the parchment paper to lift it out of the pan. Slice and serve warm.
- Leftover slices can be stored in an airtight container in the fridge for up to 5 days, but the leftover loaf will be a little more dry in texture when you reheat it, so you might want to serve it with gravy for added moisture.
Notes
- Substitute vegetables like mushrooms for carrots and celery to vary flavor.
- If no food processor is available, mash ingredients with a potato masher to achieve a sticky texture.
- Using canned lentils can save time; measure 1 1/2 cups cooked lentils drained for the recipe.
- The added olive oil aids slicing but can be omitted for a firmer loaf.
- Smoked paprika in the glaze adds depth but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Sodium | 526mg | 22% |
| Potassium | 331mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1585IU | 32% |
| Vitamin C | 4mg | 4% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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