Vegan Meatloaf
Serves 10
20 mins prep
40 mins cook
60 mins total
There’s nothing like my savory Vegan Meatloaf! Can you believe it takes just 1 hour to make? The combination of lentils, walnuts, and breadcrumbs gives it a satisfying bite, while smoked paprika, soy sauce, and herbs add rich, warming flavors to every slice. The leftovers make great lunches too!
For the Lentil Meatloaf
For The Tomato Glaze
Line a loaf pan with parchment paper and set aside.
Chop garlic cloves, onion and carrot in very small pieces.
Sauté garlic and 1 tbsp olive oil in a large pan over medium heat until fragrant. Then add onion and carrot and sauté for 4-5 minutes or until onion is translucent.
Chop shallots and add it to the other vegetables. Cook for two more minutes.
Place the cooked vegetables in a big bowl and add 2 cups of the cooked lentils. Using a hand blender, puree the vegetable/lentil mixture until it forms a smooth paste. Then add walnuts and blend again. This can be done with a food processor as well.
Add all the spices, the rest of the lentils, breadcrumbs, the flaxseed egg, 1 tbsp olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
For the glaze, whisk all the ingredients together and spread it with a spoon over the top of the loaf.
Bake for 40 minutes at 350 degrees F, or until golden brown on the edges.
