• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×

    Vegan Meatloaf

    Published: Apr 23, 2019 · Modified: Sep 26, 2020 by Sina · This post may contain affiliate links · 5 Comments

    7.5Kshares
    • Facebook5
    Jump to Recipe Print Recipe
    Vegan Meatloaf

    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. 

    How to Make Vegan Meatloaf:

    The recipe for this vegan meatloaf is a bit more time-consuming than most recipes on my blog. But it’s so worth it! And the preparation steps are very easy and the baking time makes up most of the time.

    a collage of four step by step photos that show the preparation of a vegan meatloaf

    STEP 1: Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes.

    STEP 2: Put about 6 tablespoons of the cooked lentils aside. 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.

    STEP 3: Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley. Preheat your oven to 350 °F.

    STEP 4: 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.

    a collage of four step by step photos that show the preparation of a vegan meatloaf

    STEP 5: Bake the vegan meatloaf for 30 minutes. In the meantime make the tomato glaze. Combine all ingredients in a small bowl and whisk well.

    STEP 6: 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.

    a collage of four step by step photos that show the preparation of a vegan meatloaf

    STEP 7: 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.

    Vegan Meatloaf – 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!
    • Properly stored it will keep up to 5 days in the fridge and 8 weeks in the freezer.
    • Make sure to let the meatloaf cool down for a bit in the loaf pan before you slice it. This way it can firm up a bit.

    a vegan meatloaf partially cut into slices on a wooden board with parchment paper underneath and fresh parsley in the background

    Can you freeze this vegan meatloaf?

    Yes, this vegan meatloaf freezes really well. Just let the loaf cool down completely and then cut it into slices. Place the slices into freezer bags and freeze them for up to 2 months.

    Let them thaw at room temperature and reheat them at 275 °F for about 10 minutes or until heated through.

    How long does this vegan meatloaf last?

    Properly stored in an airtight container, the vegetarian meatloaf lasts for about 5 days in the fridge. You might even go up to 7 days, but make sure to check for any weird smell.

    In the freezer, the vegan meatloaf lasts for up to 2 months.

    What to serve with vegan meatloaf:

    • garlic smashed potatoes
    • mashed potatoes and vegan gravy
    • vegan risotto with mushrooms and asparagus
    • a big green salad
    • garlic mushroom one pot pasta 

    I LOVE TO HEAR FROM YOU GUYS!

    I hope you like this vegan meatloaf as much as we do around here.

    If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    Vegan Meatloaf

    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!
    5 from 5 votes
    Print Pin Rate
    Course: Entrée, Main Dish
    Cuisine: American
    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
    Servings: 6 servings
    Calories: 339kcal
    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 about 6 tablespoons of the cooked lentils aside. 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.

    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!
    • Properly stored it will keep up to 5 days in the fridge and 8 weeks in the freezer.
    • Make sure to let the meatloaf cool down for a bit in the loaf pan before you slice it. This way it can firm up a bit.

    Nutrition

    Calories: 339kcal | Carbohydrates: 45g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Sodium: 612mg | Potassium: 766mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2125IU | Vitamin C: 10.7mg | Calcium: 87mg | Iron: 5.3mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
    Previous Post: « Asparagus Pasta Salad
    Next Post: Vegan Sandwiches – 18 Delicious Vegan Sandwich Recipes »

    Reader Interactions

    Comments

    1. Bea De Wolf

      December 28, 2021 at 11:55 am

      5 stars
      Very good recipe. Very tasty!

      Reply
    2. Lou

      February 06, 2021 at 10:05 pm

      I am planning on trying this but I have a question. #2 says “Put all of the ingredients except for the spices into a blender or food processor.” #3 says “Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley.” What remaining lentils? Do you divide them, half in the blender and half after blending?

      Reply
      • Sina

        February 09, 2021 at 1:29 pm

        Hi Lou,

        Sorry about the confusion! I just updated the recipe instructions. You need to leave 6 tablespoons of the lentils aside.

        Hope you like the recipe. :)

        Reply
    3. Tina

      May 01, 2020 at 8:55 am

      5 stars
      Great recipe! I doubled and made two so that I could freeze one for an easy meal later. There was so much flavor in this meatloaf. My kids (9 and 5) even ate it all up! I just needed to cook the carrots longer or at least until tender before adding to the mix. And also chop up the walnuts before adding to the mix. I blended in batches but didn’t want to blend too much and that left me with those ingredients to be more full pieces and they had more crunch. Still didn’t mind that really. Again, the flavor is spot on! My kitchen smelled amazing while preparing this meal. I’m saving it to make again for sure!

      Reply
    4. Allie

      April 02, 2020 at 2:27 pm

      5 stars
      This was amazing! Tasted so yummy.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa
    • Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)

    Asian Recipes

    • Vegetable Biryani
    • Teriyaki Tofu
    • Yaki Udon
    • Vegan Fried Rice
    • Vegan Pad Thai
    • Vegan Bibimbap

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2023 by Vegan Heaven · Privacy Policy

    We use cookies to improve your experience. You accept this by clicking "Okay" or continue to use our site. Find out more.