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Vegetarian Meatloaf (Gluten-Free, Vegan)


  • Author: Felicia Lim
  • 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

Scale

Instructions

  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 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.
  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, 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 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: 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).
  6. 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).
  7. 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.
  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: 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

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