Vegan Meatloaf

This vegan meatloaf is insanely easy to make and hearty enough for a main dish. Packed with protein, it's a stick-to-your-bones kind of meal reminiscent of that American favorite.

Course Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 45

Servings

Calories 173kcal

Author Cindy

Ingredients

1 cup cooked lentils
½ small yellow onion, diced
1 cup quick-cooking oats
¾ cup dairy-free cheddar cheese
1 flax egg (mixture of 1 Tablespoon ground flax seed and 3 Tablespoons water)
8 ounces tomato sauce
1 teaspoon garlic salt
1 teaspoon dried basil
¼ teaspoon black pepper
½ cup prepared barbecue sauce

Instructions

Preheat oven to 350°F. Spray a loaf pan with non-stick spray and set aside.
In a large bowl, add cooked lentils, onion, oats, dairy-free cheese, flax egg, tomato sauce, and seasonings. Mix really well until it's combined, smashing some of the lentils with the back of a fork or mixing spoon. It may work best to use your hands to be sure everything gets worked together.
Add the lentil mixture into the prepared loaf pan, mashing down into the pan evenly.
Spread barbecue sauce on top of the mixture and place in the oven for 45 minutes or until the loaf seems dry on top and cooked through.
Let sit for about 5 minutes before cutting into and serving.

Nutrition