Vegan Meatloaf
Hearty, comforting, weeknight classic
Serves: 4–6 | Time: 1 hour
You’ll need
• 1 tbsp olive oil or water (for sautéing)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked lentils (brown or green)
• 1 cup cooked quinoa or rolled oats
• ½ cup walnuts, finely chopped
• 2 tbsp tomato paste
• 2 tbsp ketchup or BBQ sauce (plus more for topping)
• 1 tbsp low-sodium tamari or soy sauce
• 1 tbsp Worcestershire-style vegan sauce
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp dried thyme or oregano
• ½ tsp black pepper
• Salt, to taste
Optional add-ins:
• ½ cup finely diced bell pepper or carrot
• 1 tbsp ground flax mixed with 2½ tbsp water (for extra binding)
Let’s Make It
Preheat oven to 375°F. Line a loaf pan with parchment or lightly grease.
Sauté onion and garlic in oil or water over medium heat until soft, 5–7 minutes.
Mash lentils lightly in a large bowl, leaving some texture.
Mix in quinoa or oats, walnuts, tomato paste, ketchup, tamari, Worcestershire, spices, and sautéed onion mixture. Stir until well combined.
Transfer mixture to loaf pan and press down firmly.
Top with a generous spread of ketchup or BBQ sauce.
Bake uncovered for 40–45 minutes, until set and lightly caramelized on top.
Rest 10 minutes before slicing for clean cuts.
Serve It With
• Mashed potatoes
• Green beans or kale
• Roasted carrots
• Leftover slices make great sandwiches
Pro Tip
For firmer slices, chill leftovers overnight — this meatloaf gets even better the next day.
