Vegan Lentil Meatloaf
Hearty, deeply savory, and satisfying enough to anchor a weeknight dinner or a holiday table, this loaf brings together lentils, cremini mushrooms, and rolled oats into something that genuinely holds its shape and delivers on flavor. The trick is in the layering — sautéed onion, garlic, and mushrooms cooked down until the pan is nearly dry, then folded into mashed lentils with smoked paprika, thyme, and vegan Worcestershire sauce for a rich, umami-forward base. Flax eggs do the binding work here, gelling into a mixture that firms up beautifully in the oven without any eggs or dairy in sight. The real showstopper is the two-stage glaze: a tangy-sweet blend of ketchup, maple syrup, apple cider vinegar, and smoked paprika that gets layered on halfway through baking so the edges caramelize and the top turns glossy and sticky. Letting the loaf rest a full ten minutes before slicing is non-negotiable — it's what keeps those clean, satisfying slices intact on the plate. This recipe makes six generous servings, so it's a smart choice for meal prep or feeding a crowd without any last-minute stress.
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Learn more →Ingredients
6 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the loaf
- 1 cup green or brown lentils, rinsed
- 2 ½ cups vegetable broth
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, finely chopped
- 2 tsp vegan worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup rolled oats
- 2 tbsp tomato paste
For the glaze
- ⅓ cup ketchup
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for at least 5 minutes, until the mixture thickens to a gel.
- 2
Combine the rinsed lentils and vegetable broth in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20–22 minutes, until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid and transfer the lentils to a large mixing bowl. Using a fork or potato masher, mash roughly two-thirds of the lentils, leaving the rest whole for texture.
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