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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!
Course Entrée, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 339kcal
Author Sina


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


  • 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.


  • 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.


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