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Vegan Meatloaf

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8 servings



  • 2 T olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup brown lentils, cooked, rinsed, and drained
  • ½ cup vegan breadcrumbs
  • ¼ cup ground flaxseed
  • 1 cup mushrooms, finely chopped
  • 2 T tamari
  • 2 T nutritional yeast
  • 1 T apple cider vinegar
  • 1 T oregano
  • ½ t thyme
  • ½ t dry mustard
  • Salt and pepper to taste

Tomato topping

  • ¼ cup ketchup
  • 2 T balsamic vinegar
  • 2 T maple syrup


To make the meatloaf

  • Preheat the oven to 350°F.
  • In a skillet, over medium-high, heat the olive oil. Add the onion and cook until it turns a little golden (about 10 minutes).
  • Add the garlic and mushrooms, and continue cooking for 5 minutes.
  • Add the lentils to the mushroom mixture, and cook for 3 minutes.
  • Place the mushroom lentil mix into a bowl and add the rest of the ingredients. Use a spoon to mix everything together.
  • Line a loaf pan with parchment paper. Be sure to leave the sides of the paper sticking up. Fill the loaf pan with the "meat" mixture.

To make the tomato topping

  • In a small bowl, mix the sauce ingredients and then pour evenly over the top of the meatloaf. Bake at 350°F for 40 minutes. Let stand for 10 minutes before serving.