Instead of relying on fake meat substitutes, this lentil loaf recipe is made with simple, real-food ingredients. It has a satisfying texture you’ll love, and it contains plenty of plant-based protein. It pairs perfectly with classic holiday side dishes, like mashed potatoes, green beans, cranberry sauce, and vegan gravy.
Ingredients You’ll Need
Instead of breadcrumbs as a binder, this recipe uses oats to keep it gluten-free. (Be sure to buy certified gluten-free oats to avoid cross-contamination during the manufacturing process.) The addition of tamari (a gluten-free soy sauce) gives this recipe an umami flavor and is easier to find than vegan worcestershire sauce. Feel free to use regular soy sauce if you don’t need a gluten-free recipe. If you don’t want to make your own glaze for the topping, you could also use store-bought BBQ sauce, instead. Or use ketchup as the base, to replace the tomato paste and maple syrup.
How to Make Vegan Meatloaf
Cook the vegetables.
Add the olive oil to a large skillet over medium heat. Cook until the onion, carrot, and celery soften, about 8 minutes. Then, add the garlic and thyme and stir for one more minute.
Process.
Add the walnuts to the bowl of a large food processor fitted with an “S” blade and pulse briefly until crumbly. Then, add the lentils, oats, olive oil, flax seeds, tamari (gluten-free soy sauce), cayenne, salt, and black pepper. Add in the cooked veggies, then pulse several times until the mixture starts to stick together. You can test this by pressing it between your fingers. It’s ready to go into the loaf pan if it sticks together. (You don’t want the meatloaf mixture to be totally smooth, or it could become gummy in the center.)
Bake.
Prepare a 9-by-5-inch loaf pan by spraying it with oil. Then, press a piece of parchment paper into the bottom of the pan. Transfer the mixture to the prepared loaf pan, then press firmly to pack it in. Bake in the oven, uncovered, at 375ºF for 20 minutes.
Glaze.
While the loaf is in the oven, stir the glaze ingredients together in a bowl. When the timer goes off, spread the glaze evenly over the top of the loaf. Return the pan to the oven to bake for ten more minutes. When it’s done, let it cool for at least 15 minutes. Then, use the parchment paper to lift it out of the pan. Slice and serve warm with your favorite sides. Leftovers can be stored in an airtight container for up to 5 days. Looking for more vegan holiday recipes? Try Vegan Mac and Cheese, Green Bean Casserole, Glazed Sweet Potatoes, and Wild Rice Stuffing. If you try this vegan meatloaf recipe, please leave a comment and star rating below letting me know how you like it!
