This delicious vegetarian meatloaf is the perfect dish for the holiday table or anytime you want a hearty meal! A meatless meatloaf that’s incredibly easy to bring together, is extremely flavorful, and is totally gluten-free, dairy-free and vegan too!
Jump to:
- Holiday Season is Here!
- A Vegetarian Meatloaf for the Holiday Table (or Any Day!)
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes + Substitutions:
- How to Make this Vegetarian Meatloaf (Step by Step):
- Dish by Dish Tips/Tricks:
- Gluten-Free Side Dishes to Serve with this Veggie Meatloaf:
- Recipe FAQs:
- Other Gluten-Free Main Dishes You’ll Enjoy:
- Vegan Recipes to Love:
- Vegetarian Meatloaf (Gluten-Free, Vegan)
Holiday Season is Here!
I love that we’re thick in holiday season, and nothing makes me happier than seeing Christmas decorations all over the city, hearing Christmas songs everywhere, and of course, gathering with family and friends during this amazing season.
A Vegetarian Meatloaf for the Holiday Table (or Any Day!)
The classic meatloaf is probably one of the most common dishes that we always have at Thanksgiving dinner or Christmas dinner (it’s comfort food in every aspect!).
Today’s meatloaf recipe is a little different. Unlike a traditional meatloaf, it’s actually a vegan meatloaf recipe made with lentils and oats to get the meaty texture (no meat required at all)!
However, it’s still hearty, tasty and incredibly flavorful, so you wouldn’t even miss the meat and meat eaters will also love it!
Get delicious GLUTEN-FREE recipes each week!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this meatless meatloaf are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Making this delicious vegetarian meatloaf recipe is as simple as combining the dry ingredients and cooked vegetables together before baking it in the oven!
- Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this meatless meatloaf is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten and lactose intolerances can still enjoy them without worries.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this vegetarian meatloaf.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes + Substitutions:
- Lentils: I used dry green lentils but you can also use brown lentils instead. Alternatively, feel free to use canned lentils for convenience instead. If using canned lentils, use 2 cups canned lentils. Make sure to save the water from the cans (you’ll be using it later).
- Olive Oil: I like using extra virgin olive oil, but you can also use other vegetable oils such as sunflower oil, avocado oil, or coconut oil if you prefer. You can also use melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.
- Veggies: I like using a mix of onions, carrots, celery, bell peppers and garlic.
- Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats.
- Oat Flour: Likewise, if you are Celiac or gluten-intolerant, make sure to use certified gluten-free oat flour.
- Seasonings: I like using a mix of garlic powder, Italian seasoning, ground pepper and salt for this meatless meatloaf to really amp up the flavor. However, you may also add other seasonings such as ground paprika, onion powder, or other spices that you prefer.
- Flax Egg: I used a flax egg to keep this recipe vegan, but if you are not allergic to eggs, you may also use a normal egg instead.
- Maple Syrup: I’ve used maple syrup as a sweetener to keep this recipe vegan. You may also use agave nectar if you prefer. Alternatively, if you are not vegan, you may also use honey instead.
- Apple Cider: You can also use apple juice instead of apple cider if you prefer.
- Ketchup: If you don’t have ketchup, you can use tomato sauce instead.
- Chipotle: You can add a chipotle pepper for a spicier flavor, but feel free to leave it out if you’re not keen on heat.
How to Make this Vegetarian Meatloaf (Step by Step):
1. Cook the Lentils
Rinse the lentils and place them in a medium pot. Fully cover the lentils with water and bring to a boil.
Once the water begins to boil, reduce the heat, cover the saucepan and simmer. (Cook the lentils until tender but not mushy. It should take around 15 to 20 minutes). Drain any excess water and save about 2-3 ounces of water to use later.
2. Sauté the Vegetables
While the lentils are cooking, heat a teaspoon of olive oil in a large skillet. Add the minced garlic, chopped onions, red bell peppers, green bell peppers, carrots and celery.
Sauté the veggies for about 8 minutes until they are tender. Set the cooked vegetables aside to cool down.
3. Make the Flax Egg
In a small bowl, stir 1 tablespoon of flaxseed meal and 3 tablespoons of water together.
Allow the flaxseed mixture to sit for 7 to 10 minutes at room temperature until thickened into a gel-like consistency.
4. Preheat and Line
Preheat the oven to 480F and arrange the oven rack to the middle position. Line a 9”x5” loaf pan with parchment paper.
5. Process the Cooked Lentils
Process the cooked lentils together with the garlic powder, seasoning, salt and pepper in a food processor or high-speed blender until they have the texture of ground beef. (Be careful not to mash them too much).
Tip: If you don’t have a food processor, you can use a potato masher to mash the lentils together with the seasonings.
6. Combine Lentil Loaf Ingredients
In the same skillet that you cooked the veggies in, combine the cooked vegetables with the lentil mixture, oats, oat flour and flax egg. Stir well until combined.
If you the consistency seems too dry, add 1 or 2 oz of the lentils water that we previously saved. (If you used canned lentils then add the water from the can).
7. Transfer Mixture to Loaf Pan
Transfer the meatloaf mixture to the parchment-lined loaf pan, making sure to press the mixture down firmly and get rid of any gaps.
8. Prepare the Sauce
Process the maple syrup, apple cider vinegar, ketchup and chipotle (if using) in a food processor or high-speed blender to get the sauce.
9. Spread Sauce Over Loaf
Spread the glaze evenly over top the loaf, leaving 2 tablespoons of sauce for later.
10. Bake Until Ready
Bake in the oven for about 45 to 50 minutes until cooked throughout. Let the vegetarian meatloaf cool down completely before lifting it gently from the loaf pan (lift up the parchment paper with both hands to help you remove the loaf).
Spread the remaining sauce on the top of the vegan loaf, then carefully slice and serve.
Dish by Dish Tips/Tricks:
- Make Sure the Oats/Oat Flour is Gluten-Free: Oats are often processed in the same facilities as wheat, so if you are Celiac or gluten-intolerant, make sure to get certified gluten-free oats and oat flour. If you prefer not to use oats, you may swap out the oats and oat flour for equal quantities of gluten-free bread crumbs instead.
- Additional Sauce Options: Feel free to add barbecue sauce, Worcestershire sauce, or even liquid smoke when making the sauce for added flavor.
- Make Meatloaf Sandwiches: Instead of serving the meatloaf on a plate, you can also slice the lentil loaf into slices the same thickness as patties and eat it as a sandwich!
- Make Lentil Burgers: You can make burgers with the same lentil mixture. Simply shape into patties and pan fry them in a little oil over medium-high heat until cooked on both sides.
Gluten-Free Side Dishes to Serve with this Veggie Meatloaf:
Here are some favorite sides you can eat with this hearty vegan lentil loaf.
Recipe FAQs:
To store, cover the meatless meatloaf with plastic wrap or place it in an airtight container. You can easily store the leftovers for up to 5 days in the fridge.
Other Gluten-Free Main Dishes You’ll Enjoy:
Vegan Recipes to Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Vegetarian Meatloaf (Gluten-Free, Vegan)
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
This delicious vegetarian meatloaf is the perfect dish for the holiday table or anytime you want a hearty meal! A meatless meatloaf that’s incredibly easy to bring together, is extremely flavorful, and it totally gluten-free, dairy-free and vegan too!
Ingredients
- 1 cup dry green lentils
- 1 teaspoon olive oil
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves
- 1 small red bell pepper, finely diced
- 1 small green bell pepper, finely diced
- 1 small yellow onion, finely diced
- 3/4 cup gluten-free oats
- 1/2 cup gluten-free oat flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground pepper
- 1 teaspoon salt
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 tablespoon maple syrup
- 1 tablespoon apple cider
- 3 tablespoons ketchup
- 1 chipotle pepper (optional)
Instructions
- Cook the Lentils: Rinse the lentils and place them in a medium pot. Fully cover the lentils with water and bring to a boil. Once the water begins to boil, reduce the heat, cover the pot and simmer. (It should take around 15 to 20 minutes to cook lentils or until tender but not mushy). Drain any excess water and save about 2-3 ounces of water.
- Sauté the Vegetables: While the lentils are cooking, heat a teaspoon of olive oil in a large skillet. Add the minced garlic, chopped onions, bell peppers, carrots and celery. Sauté the veggies for about 8 minutes until they are tender. Set the cooked vegetables aside to cool down.
- Make Flax Egg: In a small bowl, stir 1 tablespoon of flaxseed meal and 3 tablespoons of water together. Allow the flaxseed mixture to sit for 7 to 10 minutes at room temperature until thickened into a gel-like consistency.
- Preheat: Preheat the oven to 480F and arrange the oven rack to the middle position. Line a 9”x5” loaf pan with parchment paper.
- Process the Cooked Lentils: Process the cooked lentils together with the garlic powder, seasoning, salt and pepper in a food processor or high-speed blender until they have the texture of ground beef. (Be careful not to mash them too much).
- Combine Lentil Loaf Ingredients: In the same skillet that you cooked the veggies in, combine the cooked vegetables with the processed lentils, oats, oat flour and flax egg. Stir well until combined. If you the consistency seems too dry, add 1 or 2 oz of the lentils water that we previously saved. (If you used canned lentils then add the water from the can).
- Transfer Mixture to Loaf Pan: Transfer the meatloaf mixture into the parchment-lined loaf pan, making sure to press the mixture down firmly and get rid of any gaps.
- Prepare the Sauce: Process the maple syrup, apple cider vinegar, ketchup and chipotle (if using) in a food processor or high-speed blender to get the sauce.
- Spread Sauce Over Loaf: Spread the glaze evenly over top the loaf, leaving 2 tablespoons of sauce for later.
- Bake: Bake in the oven for about 45 to 50 minutes until cooked throughout. Let the vegetarian meatloaf cool down completely before lifting it gently from the loaf pan (lift up the parchment paper to help you remove the loaf). Spread the remaining sauce on the top of your loaf, then carefully slice and serve.
Notes
Lentils: I used dry green lentils but you can also use brown lentils instead. Alternatively, you may also use canned lentils for convenience instead. If using canned lentils, use 2 cups canned lentils. Make sure to save the water from the cans (you’ll be using it later).
Olive Oil: I like using extra virgin olive oil, but you can also use other vegetable oils such as sunflower oil, avocado oil, or coconut oil if you prefer. You can also use melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.
Veggies: I like using a mix of onions, carrots, celery, bell peppers and garlic.
Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats.
Oat Flour: Likewise, if you are Celiac or gluten-intolerant, make sure to use certified gluten-free oat flour.
Seasonings: I like using a mix of garlic powder, Italian seasoning, ground pepper and salt for this meatless meatloaf to really amp up the flavor. However, you may also add other seasonings such as ground paprika, onion powder, or other spices that you prefer.
Flax Egg: I used a flax egg to keep this recipe vegan, but if you are not allergic to eggs, you may also use a normal egg instead.
Maple Syrup: I’ve used maple syrup as a sweetener to keep this recipe vegan. You may also use agave nectar if you prefer. Alternatively, if you are not vegan, you may also use honey instead.
Apple Cider: You can also use apple juice instead of apple cider if you prefer.
Ketchup: If you don’t have ketchup, you can use tomato sauce instead.
Chipotle: You can add a chipotle pepper for a spicier flavor, but feel free to leave it out if you’re not keen on heat.
Storing: To store, cover the meatless meatloaf with plastic wrap or place it in an airtight container. You can easily store the leftovers for up to 5 days in the fridge.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: vegetarian meatloaf
Good morning Felicia,
Although I have not tried out this recipe yet, your sharing of the recipe in the above post is so enticing and interesting and I believe the vegetarian meatloaf will be as yummy and healthy as it is also gluten-free.
Have a blessed day!
Mum
★★★★★
Hi mummy, glad you enjoyed this vegetarian meatloaf 🙂 Can’t believe I’m already back in Rome, miss you all in SG already.