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A freshly baked vegan meatloaf, rich and hearty in appearance.

Classic Vegan Meatloaf with Tangy Glaze

This classic vegan meatloaf is hearty and flavorful, made with lentils, vegetables, and oats. It's topped with a tangy glaze that perfectly complements the savory loaf.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1 cup finely chopped carrots
  • 2 cloves garlic, minced
  • 1 ½ cups cooked brown or green lentils
  • 1 cup finely chopped mushrooms (cremini or button)
  • 1 cup rolled oats (quick or old-fashioned)
  • ½ cup breadcrumbs (panko or regular)
  • ¼ cup ground flaxseed meal mixed with ¼ cup warm water (flax egg)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
Classic Glaze
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce ensure vegan if needed

Equipment

  • Large skillet
  • Large mixing bowl
  • Standard loaf pan (approx. 9x5 inches)
  • Small bowl

Method
 

Instructions
  1. Heat olive oil in a large skillet and sauté onion, celery, and carrots for 8-10 minutes until softened, then add minced garlic and cook for another minute.
  2. In a large mixing bowl, combine the sautéed vegetables, cooked lentils, and finely chopped mushrooms.
  3. Stir in the oats, breadcrumbs, flax egg, soy sauce, Dijon mustard, thyme, smoked paprika, salt, and pepper; mix thoroughly until well combined and sticky.
  4. Press the mixture evenly into a standard 9x5 inch loaf pan.
  5. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce for the glaze.
  6. Spread two-thirds of the glaze over the top of the formed loaf.
  7. Bake in a preheated 375°F (190°C) oven for 45-50 minutes; during the last 10 minutes, spread the remaining glaze and continue baking until caramelized and firm.
  8. Remove from the oven and let the meatloaf rest in the pan for 10-15 minutes before inverting and slicing to prevent crumbling.

Notes

For best results, allow the meatloaf to rest completely before slicing. This helps it set and makes for cleaner cuts. Serve with your favorite mashed potatoes or roasted vegetables for a complete meal.