VEGAN MEATLOAF - Combet Pamella

This vegan meatloaf with an easy tomato glaze is the perfect comfort food! It’s super delicious, hearty, and easy to make. It makes a great Sunday dinner along with potatoes and a salad!

a vegan meatloaf cut into slices on a wooden board

And the best thing is that it’s made with only healthy ingredients! Thanks to the lentils and chickpeas it’s packed with protein, making it a great recipes for vegans and vegetarians! It’s also a good recipe for the holiday season or a festive family dinner!

two slices of vegan meatloaf on a white plate with smashed potatoes and a set of cutlery and fresh parsley on the side

WHAT YOU NEED FOR THIS VEGAN MEATLOAF:

The ingredient list for the vegan meatloaf might seem very long at first sight, but many ingredients are just staples you probably have in your pantry anyways or dried herbs.

You need:

cooked brown lentils

cooked chickpeas

two onions

garlic

ground flaxseeds

walnuts

a large carrot

rolled oats

tomato paste

unsweetened almond or soy milk

soy sauce

Worcestershire sauce (make sure it’s vegan)

dried oregano, thyme, and rosemary

fresh parsley

salt and pepper

As always, you can find the full ingredient list in a separate recipe box at the end of this post.

This vegan meatloaf with an easy tomato glaze is the perfect comfort food! It's super delicious, hearty, and easy to make. It makes a great Sunday dinner along with potatoes and a salad!

Course Entrée, Main Dish

Cuisine American

Keyword vegan meatloaf, vegan meatloaf recipe

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 servings

Calories 339 kcal

Author Sina

Ingredients

For the vegan

meatloaf:

2 cups cooked brown lentils (either use one can of lentils or cook them yourself)

2 cups cooked chickpeas (either use one can of lentils or cook them yourself)

2 onions, chopped

2 large cloves of garlic, minced

2 tablespoons ground flaxseeds

3/4 cup walnuts

1 large carrot, cut into small pieces

1 cup rolled oats

2 tablespoons tomato paste

1/3 cup + 1 tablespoon unsweetened almond or soy milk

2 teaspoons soy sauce

1 teaspoon Worcestershire sauce

2 teaspoons dried oregano

2 teaspoons dried thyme

2 teaspoons dried rosemary

2 tablespoons fresh parsley

salt, to taste

black pepper, to taste

For the tomato glaze:

1/4 cup ketchup

1/4 cup tomato paste

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon salt

1/2 teaspoon paprika powder

1 teaspoon vegan Worcestershire sauce

1 teaspoon maple syrup

Instructions

Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes.

Put all of the ingredients except for the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It's very important that you make sure to not overdo it, so the vegan meatloaf will still have some texture.

Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley. Preheat your oven to 350 °F.

Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's easier to remove the lentil loaf once it's done.

Bake the vegan meatloaf for 30 minutes. In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well.

After the 30 minutes of baking time are over, take the vegan meatloaf out of the oven and evenly spread the tomato glaze on top. Then return it to the oven and bake it for another 15 minutes at 350 °F.

Allow to cool in the pan for about 10 minutes. Then carefully lift it out with the parchment paper. Slice and sprinkle with freshly chopped parsley.

Recipe Notes

For a gluten-free version, use tamari instead of soy sauce.

You want a sticky but still chunky mixture for the vegetarian meatloaf. It’s very important that you make sure to not overdo it, so the meatloaf will still have some texture. So don’t blend it for too long!