Vegan Meatloaf (Lentil Loaf)
This vegan meatloaf is hearty, flavorful, and nourishing! It’s packed with plant-based protein and fiber from tofu, lentils, and walnuts.
I make this vegan meatloaf every year for Thanksgiving. It’s super hearty, comforting, protein-packed, and tastes amazing! It’s perfect for holiday gatherings, but I also like to make it as meal prep for the week since it’s so filling and easy to pack into lunch boxes. Serve with rice, mashed potatoes, or throw it in a sandwich with a side salad or roasted/steamed veggies on the side for a complete meal.
Key Ingredients
- Mushrooms, Lentils, Tofu, and Walnuts ⟶ This is the “meaty” base that’s hearty, chewy, and packed with plant protein!
- Onions, Carrots, and Celery ⟶ For flavor and texture! Be careful not to overcook them since you want to retain a bit of crunch.
- Ground Flax, Oats, and Chickpea Flour ⟶ To soak up excess moisture and hold the loaf together.
- Tomato Paste, Ketchup, and Worcestershire Sauce ⟶ These make up the sweet and savory glaze that really makes the meatloaf shine. I highly recommend Japanese Worcestershire/Chuno Sauce if you can find it. Be sure to check the ingredients as some brands contain anchovy/fish extract.
- We also add a bunch of spices for flavor and a tiny bit of miso for some umami.
Tips for Success
Coarsely chop mushrooms, lentils, and tofu ⟶ You don’t want them finely chopped otherwise your meatloaf will turn out mushy. They need to retain some shape and texture. Use a food processor to save time, just be careful not to over-process them.
Cook down veggies to remove liquid ⟶ Briefly cook the veggies to take out the raw flavor and release some of the liquid. This will help ensure your meatloaf doesn’t turn out mushy. However, be careful not to overcook them – they should retain some crunch – otherwise this can make the meatloaf too soft.
Use frozen and thawed tofu ⟶ Freeze a block of firm tofu overnight, then thaw before using (for a quick thaw you can microwave or boil it). Press out excess liquid from the tofu (there will be quite a bit). Freezing and thawing the tofu will remove a lot more liquid than just pressing firm tofu.
Rest mixture for 30 minutes ⟶ Place the meatloaf mixture in the fridge for at least 30 minutes (and up to 24 hours). This gives the mixture time to thicken, so your meatloaf will hold together better.
Pack the mixture tightly in the pan ⟶ Really press down on the mixture to pack it into the loaf pan so there aren’t any air gaps. This will also help your meatloaf hold together and make it firm and hearty.
Rest after baking ⟶ Let the meatloaf rest for 20 minutes after baking, during which time it will firm up more and be easier to slice. If you try to slice it right out of the oven, it will fall apart.
Vegan Meatloaf FAQ
More Hearty Vegan Mains
- Chickpea Noodle Casserole
- Hearty Vegan Lasagna
- Lentil and Tempeh Bolognese
- Meaty Vegan Chili
- Japanese-Style Sweet and Sour Meatballs
- Japanese Cabbage Rolls
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Meatloaf
Ingredients
Vegetables
- 200 grams shiitake mushrooms1 roughly chopped
- 1 tbsp olive oil
- 1 small onion roughly chopped
- 1 celery roughly chopped
- 2 carrots roughly chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
Filling
- 2 tbsp ground flax
- 5 tbsp water
- 1 cup rolled or quick oats
- ⅓ cup (40g) walnuts
- 16 oz firm tofu frozen and thawed (press out excess liquid)
- 2 cups cooked lentils
- ¼ cup chickpea flour
Spices and Seasonings
- 1 tsp dried thyme
- ¾ tsp dried oregano
- ½ tsp paprika
- ½ tsp coriander
- ½ tsp cumin
- ⅛ tsp nutmeg
- ⅛ tsp pepper
- 2 tbsp nutritional yeast
- 1 tbsp mustard
- 2 tsp miso or soy sauce
Glaze
- 5 tbsp ketchup
- 5 tbsp
Japanese Worcestershire/Chuno Sauce*2
Instructions
- Make flax egg: Mix the ground flax with water in a small bowl and set aside.5 tbsp water, 2 tbsp ground flax
- Pulse mushrooms: Add mushrooms to food processor and pulse a few times but not too fine.200 grams shiitake mushrooms1
- Pulse veggies: Add onions, carrots, and celery to food processor and pulse a few times until crumbly but not too fine.1 small onion, 1 celery, 2 carrots
- Parcook veggies: Heat olive oil in a skillet over medium heat. Add onions, celery, carrots, garlic, and a pinch of salt and cook just until the veggies are crisp-tender, about 5 minutes. Be careful not to overcook the veggies – they should retain some crunch.1 tbsp olive oil, 3 cloves garlic
- Toast tomato paste: Add tomato paste and stir for 30 seconds, then remove from heat. Transfer the veggie mixture to a bowl to cool.2 tbsp tomato paste
- Cook mushrooms: Add mushrooms to the same skillet and cook down for a few minutes to release the liquid. Continue cooking until most of the liquid has evaporated.
- Pulse oats and walnuts: Add oats to food processor and pulse to form a flour. Add walnuts and pulse a few times until crumbly but not finely ground. Transfer to a large mixing bowl.1 cup rolled or quick oats, ⅓ cup (40g) walnuts
- Pulse tofu and lentils: Add tofu and lentils to food processor and pulse a few times until crumbly but not finely ground. Add to the mixing bowl.16 oz firm tofu, 2 cups cooked lentils
- Combine mixture: To the same mixing bowl, add the flax egg, chickpea flour, cooked veggies, and all the spices and seasonings.¼ cup chickpea flour, 1 tsp dried thyme, ¾ tsp dried oregano, ½ tsp paprika, ½ tsp coriander, ½ tsp cumin, ⅛ tsp nutmeg, ⅛ tsp pepper, 2 tbsp nutritional yeast, 1 tbsp mustard, 2 tsp miso
- Make glaze: Mix ketchup and Worcestershire sauce together. Add a splash of water if needed to thin the sauce to a pourable consistency. Add about half of the glaze to the meatloaf filling, and mix until everything is well combined.5 tbsp ketchup, 5 tbsp Japanese Worcestershire/Chuno Sauce*2
- Rest: Cover the bowl and rest in the fridge for at least 30 minutes to allow the mixture to thicken.
- Prep oven and pan: Preheat oven to 350°F/180°C. Line a 9×5-inch loaf pan with parchment paper hanging over the sides for easy removal. Other pan sizes: Two 8×4-inch loaf pans, one 8×4-inch loaf pan plus two mini loaf pans (5.5×3-inch), or 12 muffins.
- Add mixture to pan: When ready to bake, press the mixture into your prepared loaf pan(s). Pack it down tightly.
- Bake and glaze: Bake for 45 minutes uncovered. Brush half the remaining glaze on top. Bake for 10 minutes, brush the rest of the glaze on, and bake for another 10 minutes.For mini loaves, bake 30 minutes uncovered, glaze, and bake another 10 minutes. For mufins, bake 25 minutes uncovered, glaze, and bake another 5 minutes.
- Rest: Remove the meatloaf from the oven and let it rest for at least 20 minutes (10 minutes for mini loaves or muffins) before slicing.
Notes
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