The Best Vegan Meatloaf Recipe
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This easy vegan meatloaf replaces ground beef with lentils! It has the best tender texture and comforting savory taste, perfect for weeknights and holidays.
If you’ve been looking for a vegan version of the American favorite but don’t want a mushy or crumbly loaf, look no further than this vegan lentil meatloaf.
Slathered with BBQ sauce, it’s the perfect centerpiece for your gatherings!
Bonus: It’s all done in one bowl and doesn’t require a food processor, so it also suits busy weeknights.
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After a long day, you deserve a thick slice of vegan loaf topped with barbecue sauce and a generous serving of vegan mashed potatoes on the side. This comfort food also pairs well with our vegan tomato soup!
Why You’ll Love This Vegan Meatloaf Recipe
- This easy vegan meatloaf recipe uses cooked lentils, which means less prep work! Everything is also done in one bowl—no food processor needed.
- This plant based meatloaf is an affordable and filling main dish, perfect for gatherings or ordinary weeknights.
- This non meat meatloaf has a hearty texture and flavor similar to a hamburger that even meat eaters will love.
Ingredients And Substitutions
Lentils – This is a super easy vegan meatloaf recipe, so you only need canned lentils, which are already cooked. However, if you want to cook lentils from scratch, make sure to drain and cool them down first. I also recommend using green or brown lentils, as the red ones tend to get mushy after cooking.
Yellow onion – White onion‘s sweeter flavor will also be delicious for this vegan meatloaf.
Quick-cooking oats – Act as a binding agent together with a flax egg. We haven’t tried the mixture with rolled oats, but you can pulse them in a food processor and use them as a substitute for quick-cooking oats.
Dairy-free cheddar cheese – Makes the eggless meatloaf extra comforting and yummy.
Flax egg – Binds everything together.
Tomato sauce – For that classic meatloaf taste.
Garlic salt, dried basil, and black pepper – Feel free to substitute or add other herbs and seasonings to customize your plant based meatloaf! You can give it a bit of kick with red pepper flakes, or add a smoky flavor with liquid smoke!
Barbecue sauce – You can also top your meatless meatloaf with a sweet and tangy mixture of ketchup, red wine vinegar, and brown sugar!
Non-stick cooking spray – For easier clean-up of the loaf pan.
Tips For Making This Recipe
Drain the Lentils Well
To avoid a mushy vegan meatloaf, make sure your lentils are dry and firm. Drain them well to avoid adding excess liquid to the mixture.
Make-Ahead Tips
You can prepare the meatloaf mixture and store it in the fridge earlier in the day. Since it will be cold, add around 10 minutes of baking time to ensure it gets cooked through. As for refrigerated leftovers, you can reheat them in the oven at 350°F.
Make Individual Meatloaves
For smaller portions (which will be convenient for those who prefer single-serve meals), you can bake the plant based meatloaf mixture in mini loaf pans or even a muffin pan! Just reduce the cooking time for these smaller loaves.
Vegan Lentil Meatloaf Recipe FAQs
What is vegan meatloaf made of?
There are many vegan meatloaf recipes, and the most popular base ingredients are lentils, tofu, quinoa, chickpeas, tempeh, oats, and brown rice.
What is the best binder for a meatloaf?
Eggs and breadcrumbs are the best binders to keep the meatloaf from falling apart. For this vegan version, you’ll use a flax egg and oats.
Why does my plant based meatloaf falls apart?
Allow your meatless meatloaf to sit in the pan for at least 5 minutes before slicing so it has time to set. Vegan meatloaf recipe also needs enough binders, such as flax egg and oats.
What pairs well with vegan meatloaf?
Of course, it’s hard to beat the classic pairing of meatloaf and mashed potatoes, but it will also go well with other potato dishes like vegan scalloped potatoes. Peas, roasted broccoli, and vegan mac and cheese will also be delicious with meatloaf.
How long is leftover non meat meatloaf good in the refrigerator?
You can store your leftover meatloaf in an airtight container in the fridge for up to 5 days.
More Delicious Vegan Main Dish Recipes
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Vegan Meatloaf
Equipment
Ingredients
- 1 cup cooked lentils
- 1/2 small yellow onion, diced
- 1 cup quick-cooking oats
- 3/4 cup dairy-free shredded cheddar cheese
- 1 flax egg (mixture of 1 tbsp ground flaxseed and 3 tbsp water)
- 1 8-oz can tomato sauce
- 1 tsp garlic salt
- 1 tsp dried basil
- 1/4 tsp black pepper
- 1/2 cup barbecue sauce
- Non-stick cooking spray
Instructions
- Preheat the oven to 350°F and spray the loaf pan with non-stick cooking spray.
- Add the lentils, onion, oats, dairy-free cheese, flax egg, tomato sauce, and seasonings to a large bowl.
- Mix until combined, smashing some of the lentils with the back of the wooden spoon. Feel free to use your hands to mix the ingredients to ensure everything gets worked together.
- Add the lentil mixture to the prepared loaf pan, mashing it down evenly. Then, spread barbecue sauce on top.
- Place the vegan meatloaf in the oven and bake for 45 minutes or until cooked through and the top looks dry.
- Allow the meatloaf to sit in the pan for about 5 minutes before slicing. Enjoy!
Notes
- To avoid a mushy vegan meatloaf, make sure your lentils are dry and firm. Drain them well to avoid adding excess liquid to the mixture.
- You can prepare the meatloaf mixture and store it in the fridge earlier in the day. Since it will be cold, add around 10 minutes of baking time to ensure it gets cooked through. As for refrigerated leftovers, you can reheat them in the oven at 350°F.
- For smaller portions (which will be convenient for those who prefer single-serve meals), you can bake the plant based meatloaf mixture in mini loaf pans or even a muffin pan! Just reduce the cooking time for these smaller loaves.
