Vegan Meatloaf Recipe

Why You'll Love This Recipe:

- This lentil loaf uses a base of lentils and mushrooms which I choose for their meaty flavors and textures. - It's hearty and delicious! - It's incredibly easy to make!


Wow it was delicious. Had it was garlic mash potato and green peas. Great meal for a cool night. Thanks for the recipe.


Great recipe! I made it today with double amount of ingredients because I have a bigger tin. This vegan meatloaf is delicious! I served it with steamed broccoli and your mushroom gravy which is also yummy! Thanks for sharing your recipes!

Ingredients You'll Need:

Olive oil Onion Garlic, Carrot Celery Cremini mushrooms Brown lentils Panko bread crumbs Vegetable broth Vegan Worcestershire sauce Soy sauce Tomato paste Liquid smoke Dried oregano Dried thyme Salt and pepper

Step One

Heat olive oil over medium heat in a large skillet. Add onions and sauté for 5 minutes until onions are translucent and fragrant. Add garlic, carrots, celery, and mushrooms and sauté for another 5 minutes until tender.

Step Two

In a food processor combine ingredients then transfer them to a bowl and mash the rest together with a potato masher or your hands. Transfer to a loaf pan. Bake for 30 minutes.

Step Three

Mix the ingredients for the tomato maple glaze. When the loaf is ready, pull it out, remove tin foil, and evenly cover the top with the glaze. Bake uncovered for an additional 10-15 minutes.

Step Four

When the tomato glaze starts to brown at the edges and the lentil loaf is firm, remove from oven and let cool 15 minutes before slicing.

Recipe Tips and Tricks:

Be careful not to over-mix the ingredients in the food processor. Process until about half your mixture is well blended before transferring meatloaf to a bowl to continue mixing by hand. If you over-mix, the meatloaf will become gummy and mushy. – Let the loaf cool for at least 15 minutes in the pan before removing to prevent the loaf from breaking apart.

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