Vegan Lentil Meatloaf

 

A hearty, satisfying lentil meatloaf that is moist, flavorful, and glazed with a smoky-sweet tomato topping. The ultimate comforting vegan main dish for Sunday dinners and meal prep alike.

Prep Time: 20 mins | Cook Time: 55 mins | Total Time: 75 mins | Servings: 6

Ingredients

• 2 cups cooked green or brown lentils (from about 1 cup dry)
• 1 cup rolled oats (pulsed into coarse flour)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 cup mushrooms, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce (vegan)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ cup fresh parsley, chopped

Glaze:

• 3 tablespoons ketchup
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• ½ teaspoon smoked paprika

Instructions

1. Preheat and prep: Preheat oven to 375°F (190°C). Lightly oil a 9x5 inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
2. Cook the vegetables: Heat olive oil in a skillet over medium heat. Sauté onion for 4 minutes until soft, add garlic and cook 1 minute, then add mushrooms and cook 5 minutes until moisture evaporates. Remove from heat and cool slightly.
3. Mix the loaf: In a large bowl, roughly mash the lentils (leaving some whole for texture). Add cooked vegetables, pulsed oats, tomato paste, soy sauce, vegan Worcestershire, smoked paprika, thyme, black pepper, and parsley. Mix until combined — the mixture should hold together when pressed.
4. Make the glaze: Stir together ketchup, maple syrup, apple cider vinegar, and smoked paprika.
5. Assemble and bake: Press the lentil mixture firmly into the prepared loaf pan. Spread the glaze evenly on top. Bake for 50–55 minutes until the top is set and deeply caramelized.

Tip: Let the meatloaf cool in the pan for 15 minutes before slicing — this prevents it from crumbling apart.

1. Slice and serve: Use the parchment overhang to lift out the loaf. Slice with a sharp knife and serve with mashed potatoes and roasted vegetables.

Notes

• Storage & Meal Prep: Refrigerate for up to 5 days. Freezes beautifully — wrap individual slices in foil and freeze for up to 2 months. Reheat in the oven at 350°F for 15 minutes.
• Binding Tip: If the mixture seems too wet, add 2 tablespoons more oats. If too dry, add a splash of vegetable broth.
• Serving Ideas: Serve with roasted garlic mashed potatoes, steamed green beans, or a simple green salad.

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