Vegan Meatloaf

This easy vegan meatloaf replaces ground beef with lentils! It has the best tender texture and comforting savory taste, perfect for weeknights and holidays.

Course Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 118kcal

Author Louisa

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.

Nutrition