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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 minutes
Cook Time 45 minutes
Servings 6
Calories 173kcal
Author Cindy


  • 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


  • 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.


Calories: 173kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 991mg | Potassium: 358mg | Fiber: 5g | Sugar: 11g | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 4mg