Vegan Meatloaf

This vegan meatloaf with an easy tomato glaze is the perfect comfort food! It’s super delicious, hearty, and easy to make. It makes a great Sunday dinner along with potatoes and a salad!

a vegan meatloaf cut into slices on a wooden board

And the best thing is that it’s made with only healthy ingredients! Thanks to the lentils and chickpeas it’s packed with protein, making it a great recipes for vegans and vegetarians! It’s also a good recipe for the holiday season or a festive family dinner! 

two slices of vegan meatloaf on a white plate with smashed potatoes and a set of cutlery and fresh parsley on the side

What You Need For This Vegan Meatloaf:

The ingredient list for the vegan meatloaf might seem very long at first sight, but many ingredients are just staples you probably have in your pantry anyways or dried herbs.

You need:

  • cooked brown lentils
  • cooked chickpeas
  • two onions
  • garlic
  • ground flaxseeds
  • walnuts
  • a large carrot
  • rolled oats
  • tomato paste
  • unsweetened almond or soy milk
  • soy sauce
  • Worcestershire sauce (make sure it’s vegan)
  • dried oregano, thyme, and rosemary
  • fresh parsley
  • salt and pepper

As always, you can find the full ingredient list in a separate recipe box at the end of this post. 

The recipe for this vegan meatloaf is a bit more time-consuming than most recipes on my blog. But it’s so worth it! And the preparation steps are very easy and the baking time makes up most of the time.

a collage of four step by step photos that show the preparation of a vegan meatloaf

a collage of four step by step photos that show the preparation of a vegan meatloaf

STEP 1: SautĂ© the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes.

STEP 2: Put all of the ingredients except for the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It’s very important that you make sure to not overdo it, so the vegan meatloaf will still have some texture.

STEP 3: Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley. Preheat your oven to 350 °F.

STEP 4: Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it’s easier to remove the lentil loaf once it’s done.

a collage of four step by step photos that show the preparation of a vegan meatloaf

a collage of four step by step photos that show the preparation of a vegan meatloaf

STEP 5: Bake the vegan meatloaf for 30 minutes. In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well.

STEP 6: After the 30 minutes of baking time are over, take the vegan meatloaf out of the oven and evenly spread the tomato glaze on top. Then return it to the oven and bake it for another 15 minutes at 350 °F.

a collage of four step by step photos that show the preparation of a vegan meatloaf

a collage of four step by step photos that show the preparation of a vegan meatloaf

STEP 7: Allow to cool in the pan for about 10 minutes. Then carefully lift it out with the parchment paper. Slice and sprinkle with freshly chopped parsley.

Vegan Meatloaf – Recipe Notes:

  • For a gluten-free version, use tamari instead of soy sauce.
  • You want a sticky but still chunky mixture for the vegetarian meatloaf. It’s very important that you make sure to not overdo it, so the meatloaf will still have some texture. So don’t blend it for too long!
  • Properly stored it will keep up to 5 days in the fridge and 8 weeks in the freezer.
  • Make sure to let the meatloaf cool down for a bit in the loaf pan before you slice it. This way it can firm up a bit.

a vegan meatloaf partially cut into slices on a wooden board with parchment paper underneath and fresh parsley in the background

a vegan meatloaf partially cut into slices on a wooden board with parchment paper underneath and fresh parsley in the background

Can you freeze this vegan meatloaf?

Yes, this vegan meatloaf freezes really well. Just let the loaf cool down completely and then cut it into slices. Place the slices into freezer bags and freeze them for up to 2 months.

Let them thaw at room temperature and reheat them at 275 °F for about 10 minutes or until heated through.

How long does this vegan meatloaf last?

Properly stored in an airtight container, the vegetarian meatloaf lasts for about 5 days in the fridge. You might even go up to 7 days, but make sure to check for any weird smell.

In the freezer, the vegan meatloaf lasts for up to 2 months.

What to serve with vegan meatloaf:

I hope you like this vegan meatloaf as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

Vegan Meatloaf

This vegan meatloaf with an easy tomato glaze is the perfect comfort food! It’s super delicious, hearty, and easy to make. It makes a great Sunday dinner along with potatoes and a salad!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 339 kcal
Author Sina

Ingredients

For the vegan meatloaf:

  • 2 cups cooked brown lentils (either use one can of lentils or cook them yourself)
  • 2 cups cooked chickpeas (either use one can of lentils or cook them yourself)
  • 2 onions, chopped
  • 2 large cloves of garlic, minced
  • 2 tablespoons ground flaxseeds
  • 3/4 cup walnuts
  • 1 large carrot, cut into small pieces
  • 1 cup rolled oats
  • 2 tablespoons tomato paste
  • 1/3 cup + 1 tablespoon unsweetened almond or soy milk
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 2 tablespoons fresh parsley
  • salt, to taste
  • black pepper, to taste

For the tomato glaze:

  • 1/4 cup ketchup
  • 1/4 cup tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika powder
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon maple syrup

Instructions

  1. Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes.

  2. Put all of the ingredients except for the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It’s very important that you make sure to not overdo it, so the vegan meatloaf will still have some texture.

  3. Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley. Preheat your oven to 350 °F.

  4. Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it’s easier to remove the lentil loaf once it’s done.

  5. Bake the vegan meatloaf for 30 minutes. In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well.

  6. After the 30 minutes of baking time are over, take the vegan meatloaf out of the oven and evenly spread the tomato glaze on top. Then return it to the oven and bake it for another 15 minutes at 350 °F.

  7. Allow to cool in the pan for about 10 minutes. Then carefully lift it out with the parchment paper. Slice and sprinkle with freshly chopped parsley.

Recipe Notes

  • For a gluten-free version, use tamari instead of soy sauce.
  • You want a sticky but still chunky mixture for the vegetarian meatloaf. It’s very important that you make sure to not overdo it, so the meatloaf will still have some texture. So don’t blend it for too long!
  • Properly stored it will keep up to 5 days in the fridge and 8 weeks in the freezer.
  • Make sure to let the meatloaf cool down for a bit in the loaf pan before you slice it. This way it can firm up a bit.

Nutrition Facts

Vegan Meatloaf

Amount Per Serving

Calories 339 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 1g 5%

Sodium 612mg 26%

Potassium 766mg 22%

Total Carbohydrates 45g 15%

Dietary Fiber 12g 48%

Sugars 8g

Protein 14g 28%

Vitamin A 42.5%

Vitamin C 13%

Calcium 8.7%

Iron 29.4%

* Percent Daily Values are based on a 2000 calorie diet.

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