Vegan Meatloaf
Vegan meatloaf is a comforting, hearty dish that’s bursting with flavors and perfect for gatherings. This recipe combines lentils, vegetables, and spices into a delicious loaf, topped with a tangy glaze that will have everyone asking for seconds. Enjoy it warm for cozy dinners or cold in sandwiches for a delightful lunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 6 slices 1x
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup cooked lentils (green or brown)
- 1 medium onion, chopped
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 1 cup rolled oats
- 1/2 cup ketchup
- 1/4 cup vegetable broth (low-sodium)
- 1 tsp soy sauce or tamari
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Sauté onions and garlic in a skillet until translucent; add shredded carrots and cook until softened.
- In a large bowl, mix cooked lentils, sautéed vegetables, oats, ketchup, vegetable broth, soy sauce, thyme, basil, chili powder, salt, and pepper until combined.
- Transfer the mixture to the loaf pan and press down firmly.
- Bake for 45–50 minutes until golden on top; spread additional ketchup during the last 10 minutes for extra flavor.
- Allow cooling slightly before slicing.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 180
- Sugar: 7g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added texture, consider swapping lentils for chickpeas. Enhance flavor with a mix of herbs like oregano or rosemary. Serve with mashed potatoes or as a sandwich filling.