Who else loves comfort food ? If so, this Vegan Meatloaf is just for you! Loaded with veggies, protein, and flavor it makes the perfect dinner recipe. Such a simple and easy recipe that I make time and time again. This recipe can also be made gluten- free.
My fiance always loved eating meatloaf and considers it to be one of his “comfort foods”. This was one of his Grandma’s specialities, and she would make it often for dinner. Knowing that this used to be one of his favorites, I knew I wanted to make a meatless version for him.
You can enjoy this meatless meatloaf as an entree and pair it with vegetables and a starch. My favorite way to eat it is with sauteed green beans and creamy mash potatoes.
The first thing you want to do after sauteing your veggies is transferring them to a food processor or high powered blender. Make sure not to turn the blender completely on but to just quickly give it a couple pulses preventing the veggies to turn into a runny paste. During this processes you will have the option to make more of a “crunchy” Vegan Meatloaf or a smooth textured Vegan Meatloaf. The only difference in both of those is how long you pulse your vegetables. For a crunchy textured meatloaf pulse the veggies 3-4 time.
This photo is below shows what the Vegan Meatloaf would look like if you prefer the texture to be a bit more crunchy instead of smooth.
After putting the veggies in the food processor you will then combine the veggies and the rest of the ingredients into a bowl and mix all together. It should form into a dough like texture.
Press the mixture into the loaf pan, add your glaze, bake and vola you just made vegan meatloaf.
If you make these Vegan Meatloaf recipe would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
This Vegan Meatloaf Recipe is:
Bursting with flavor
Loaded with veggies, protein, and flavor it makes the perfect dinner recipe. Such a simple and easy recipe that I make time and time again. This recipe can also be made gluten- free.
- 2 Tbsp cooking oil or water (I prefer avocado oil)
- 1 whole onion, chopped
- 3 carrots, peeled, chopped, and tops removed
- 3 stalks of celery, chopped
- 3 cups of mushrooms, thinly chopped
- 1 ½ cups of lentils, red or green, cooked according to the package
- 1 cup breadcrumbs
- 2 Tbsp tomato paste
- 2 Tbsp soy sauce or coconut amino acids
- 2 Tbsp of nutritional yeast
- 2 Tbsp ground flaxseed
- ¼ tsp salt
- ¼ black pepper
- 1 tsp oregano
- 1 tsp thyme
- 1 Tbsp of garlic powder
Glaze ½ cup of ketchup ½ tsp red wine vinegar (optional)
- Preheat your oven at 35o degrees. Line your loaf pan with parchment paper.
- Heat your pan over medium heat. Once hot add your oil (or water), onions, carrots, celery and mushrooms. Season with salt, pepper, garlic, oregano and thyme. Cook for about 5-7 minutes or until soft.
- Transfer your ingredients from the pan to your blender. Add the tomato paste. Pulse your ingredients about 3-4 times (do not blend). Make sure not to over blend your ingredients into a paste.
- Place your veggies into a large bowl. Add the lentils, ground flaxseed, nutritional yeast, bread crumbs, and soy sauce.
- Mix all ingredients together and transfer to your baking pan. Press the ingredients down in the pan making sure to form a loaf.
- Add your ketchup glaze. Put your vegan meatloaf in the oven for 40 minutes.
- Leftovers will last 3 to 4 days in your fridge and up to 1 month in your freezer.
- Make it Your Own
- To add a zang to your glaze add ¼ tsp of red wine vinegar.
- If you want more of a crispy loaf leave your vegan meatloaf in the oven for an additional 5-10 minutes ( keeping an eye on it).
- This vegan meatloaf can be made vegan by subbing bread crumbs for GF bread crumbs and soy sauce for coconut amino acids.