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Two slices of vegan meatloaf on a white plate

Vegan Meatloaf with Mushrooms & Lentils

Make your holidays special with this vegan meatloaf. A lentil loaf filled with vegetables and spices. All topped with a maple tomato sauce for a delicious and seasonal plant-based entrée.
4.72 from 7 votes
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 slices
Calories: 148kcal
Author: Sarah McMinn


Vegan Meatloaf

  • 2 tbsp. olive oil
  • 1 small white onion, diced
  • 3-4 cloves garlic, minced
  • 1 large carrot, peeled and diced
  • 2 stalks of celery, diced
  • 2 cups cremini mushrooms, diced
  • 1 cup dry brown lentils, (about 2 1/2 cups cooked)
  • 2 1/2 cups Panko bread crumbs
  • 1/2 cup vegetable broth
  • 3 tbsp vegan Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp tomato paste
  • 1 1/2 tsp. liquid smoke
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • salt and pepper, to taste

Maple Tomato Glaze


  • Preheat the oven to 375F. Spray a 9x5 loaf pan. Line the bottom with parchment paper, allowing extra to hang over each side. 
  • Fill a large soup pot with water and add the lentils. Place over medium heat and cover. Bring to a boil. Reduce the heat to a simmer and cook for about 30 minutes. Strain through a colander when lentils are cooked all the way through.
  • Meanwhile, heat olive oil over medium heat in a large skillet. Add onions and sauté, stirring frequently, for 5 minutes until onions are translucent and fragrant. Add garlic, carrots, celery, and mushrooms and sauté for another 5 minutes until vegetables are tender and lightly browned. Remove from heat. 
  • In a food processor combine sautéed vegetables, lentils, and the remaining ingredients for the vegan meatloaf. Pulse until well combined. Some texture should remain. Once about half your ingredients are well blended, transfer them to a bowl and mash the rest together with a potato masher or your hands.
  • Transfer the meatloaf to the prepared loaf pan, cover in tin foil, and bake for 30 minutes. 
  • Meanwhile, mix together the ingredients for the tomato maple glaze in a small bowl. When the loaf is ready, pull it out, remove tin foil, and evenly cover the top with the glaze. Return to oven, uncovered, and bake an additional 10-15 minutes. 
  • 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. This allows the meatloaf to firm up as it cools. 
  • Serve with Cauliflower Mashed Potatoes and Maple Balsamic Brussels Sprouts for a hearty holiday meal. 



Serving and Storing - Let the loaf cool for at least 15 minutes before slicing up and serving with your favorite sides. Tightly wrap leftover meatloaf and store it in the refrigerator for up to 3 days. Freeze the meatloaf for up to 3 months. To reheat, gently rewarm up the meatloaf in the oven or microwave.
Recipe Tips - 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.


Calories: 148kcal | Carbohydrates: 23g | Protein: 6g | Fat: 3g | Sodium: 476mg | Potassium: 393mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1155IU | Vitamin C: 4.5mg | Calcium: 44mg | Iron: 2.5mg