Description
This vegan meatloaf is a hearty and flavorful plant-based twist on a classic comfort food. Packed with lentils, tempeh, mushrooms, and walnuts, it offers a satisfying texture and rich taste. Coated with a tangy and sweet ketchup glaze, this dish is perfect for a cozy family meal and is completely free of animal products.
Ingredients
Flax Egg
- 2 Tbsp. flaxseed meal (ground raw flaxseed)
- 5 Tbsp. water
Vegetables & Flavorings
- 8 oz. sliced baby bella (cremini) mushrooms
- 3/4 cup chopped onion
- 3 Tbsp. tomato paste
- 3 garlic cloves, minced
Main Protein & Binder
- 1 (8-oz.) package tempeh
- 1/2 cup walnut halves
- 1 3/4 cups cooked brown lentils (from dry or 1 (15-oz.) can rinsed and drained)
- 1 cup unseasoned panko breadcrumbs (use gluten-free panko for gluten-free version)
Seasonings & Sauces
- 1/3 cup plus 2 Tbsp. ketchup (divided)
- 2 Tbsp. vegan Worcestershire sauce
- 1 Tbsp. Italian seasoning
- 1 1/2 tsp. kosher salt
- 3/4 tsp. black pepper
Glaze
- 3 Tbsp. brown sugar
- 1 Tbsp. apple cider vinegar (can substitute red wine vinegar)
For Serving (Optional)
- Ketchup, BBQ sauce, and/or fresh thyme
Instructions
- Preheat and prepare pan: Heat the oven to 350ºF (176°C) and line a standard loaf pan (8.5 x 4.5 x 2.75 inches) with parchment paper. Lightly grease with cooking spray to prevent sticking.
- Make flax eggs: Combine the flaxseed meal and 5 tablespoons of water in a small bowl, then let it sit to thicken while preparing the other ingredients. This acts as a vegan binder for the meatloaf.
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and chopped onion and cook for 7 to 8 minutes, stirring occasionally, until mushrooms are golden and onions are soft. Stir in tomato paste and minced garlic, cooking for another 3 to 5 minutes until the tomato paste turns brick red, which enhances its flavor. Remove from heat and let cool slightly.
- Process tempeh and walnuts: In a food processor, pulse the tempeh and walnut halves 8 to 10 times until finely chopped but not pureed.
- Add mushroom mixture and lentils: Add the sautéed mushroom-onion mixture and the cooked lentils to the food processor. Pulse in short bursts, stirring between sets of pulses to ensure even mixing. Continue until the ingredients are combined but still have texture, avoiding a mushy consistency.
- Mix with remaining ingredients: Transfer the processed mixture to a large bowl. Add breadcrumbs, 2 tablespoons of ketchup, vegan Worcestershire sauce, Italian seasoning, kosher salt, black pepper, and the prepared flax eggs. Stir thoroughly until all ingredients are evenly combined.
- Shape and fill pan: Transfer the mixture to the prepared loaf pan and gently press it down to form an even loaf shape.
- Make glaze and bake: In a small bowl, combine the remaining 1/3 cup ketchup, brown sugar, and apple cider vinegar. Stir well to create a glaze. Spread this evenly over the top of the loaf. Place the meatloaf in the preheated oven and bake uncovered for 45 to 50 minutes, until the edges are golden brown and the top feels slightly dry to the touch.
- Rest and serve: Remove the meatloaf from the oven and let it rest in the pan for 10 to 15 minutes. Use the parchment paper to lift the loaf out of the pan onto a cutting board or serving platter. Slice into 6 pieces and serve warm with additional ketchup, BBQ sauce, and fresh thyme if desired.
Notes
- Use gluten-free panko breadcrumbs to make the recipe gluten-free.
- Letting the tomato paste cook until it turns brick red significantly deepens its flavor.
- Do not over-process the mixture in the food processor; maintain some texture for the best meatloaf consistency.
- Resting the meatloaf after baking helps it firm up and makes slicing easier.
- Feel free to customize the glaze with your favorite barbecue sauce or herbs for added flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American