This Vegan Meatloaf is incredibly easy to make & is sure to please with it’s deep & savoury flavour. Serve sliced & smothered in rich, thick gravy for a truly satisfying meal!
I have received a few emails over the past few months asking if I could come up with a Vegan Meatloaf recipe.
WHO NEEDS MEAT?
Vegan versions of these dishes can be just as tasty as their meat filled counterparts and don’t have to be terribly complicated to make, as you will find with this very simple Vegan Meatloaf recipe.
Everything can be chopped in a food processor making it so very easy. It can even be made ahead and stored in the fridge for a few days before baking so is great if you like to batch cook or prepare food at the weekends ready for the week ahead.
Leftovers reheat perfectly too. It really is very family friendly.
This meatloaf is incredibly full of flavour and texture.
The mushrooms give it amazing depth but not in an obviously mushroomy way.
In fact, my husband who does not like mushrooms happily ate this two nights in a row and thoroughly enjoyed it. He was shocked when I told him that they were the main ingredient.
TASTY & NUTRITIOUS
As well as tasting good, this Vegan Meatloaf is really good for you.
It is totally oil free, gluten free and packs a massive protein punch with 10 grams per slice. (If anyone asks you where you get your protein from, please throw a slice of this in their face!).
HOW TO SERVE MY VEGAN MEATLOAF
I have included a recipe for a quick and tasty gravy to make as an accompaniment to this Vegan Meatloaf but if you have any of my Red Wine Vegan Gravy leftover from another meal that also works well.
A couple of thick, hearty slices make the perfect partner to crispy roast potatoes or a huge, fluffy pile of mashed potatoes and some delicious steamed vegetables, all drizzled with gravy. I have also made it and smothered barbecue sauce all over the top before baking, then served it with more for drizzling. It works so well!
Leftovers are absolutely fantastic when stuffed inside the mushrooms in this Easy Vegan Mushroom Pie recipe instead of the caramelized onions, then cooked as directed. Seriously, seriously good! I highly recommend you try it!
It really is comfort food at it’s best!
To make this Vegan Meatloaf, you need some already cooked red and green lentils. It is important that these lentils are not overcooked as otherwise they will make the meatloaf mushy. Cook them until just tender. I give some more specific instructions in the recipe notes.
IF YOU TRY MY VEGAN MEATLOAF LET ME KNOW WHAT YOU THINK
If you give this recipe, or any other a try, please let me know what you think. You can leave your feedback in the comments section below the recipe or share your pictures on Instagram or Twitter. I am @avirtualvegan. Tag me on Instagram with #avirtualvegan so I don’t miss it.
Vegan Meatloaf with Gravy
For the vegan meatloaf
- 1 small onion , finely chopped, golf ball size
- 2 large cloves of garlic finely chopped
- 198g | 1 cup cooked red lentils (measured after cooked)- do not overcook the lentils. They should be just soft. Red Lentils don't take long to cook at all and if they are overcooked and soggy it will make the meatloaf soggy. For tips on cooking see recipe notes.
- 198g | 1 cup cooked green lentils (measured after cooked)- do not overcook the lentils or the meatloaf will end up soggy. They need to be just tender. For tips on cooking see recipe notes.
- 226g | 3 cups mushrooms , finely chopped (measured after chopping)
- 62g | 1/2 cup walnut pieces , To make nut-free you can sub the walnuts for half a cup of oats or half a cup of sunflower seeds
- 4 tablespoons | 1/4 cup ground flax seeds
- 45g | 1/2 cup oat , rice, spelt or wholewheat flour (see recipe note for how to make oat flour)
- 1 tablespoon Tamari (or coconut aminos , or soy sauce)
- 1 teaspoons salt
- 1 teaspoons pepper
- 2 teaspoons dried thyme
- up to 120mls | 1/2 cup water , you might not need any at all
- Preheat oven to 370°.
- Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there with the regular blade.
- Put them in a large bowl then add all other meatloaf ingredients except the water.
- Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.
You need it so that it sticks together nicely when you squeeze it with your hands. If it does this easily then don't add any water. If it's still a little crumby and wont come together add water very gradually until it just starts coming together. I often need no water at all. Definitely don't add more water than it needs or it will make the loaf soggy.
- Lay a strip of parchment paper down the length of a loaf tin with enough length either end to act as handles for pulling the finished loaf out ( my tin is 8.5 x 4.5 x 2.75 inches. Any tin roughly that size will be fine)
- Spoon in the meatloaf mixture and pack down really tightly.
Bake in the preheated oven for 50-60 minutes. Keep an eye on it towards the end. You want it to go a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start going too brown.
Remove from the oven and leave to cool in the tin, covered tightly in foil for at least 15 minutes but up to 30 is ok. Then remove and slice.
For the gravy
- Sauté the onion slowly over a low heat until a deep golden brown.
- Transfer to a blender with all of the other ingredients and blend until very smooth.
- Pour into a pan and stir over a medium heat until thickened and piping hot.
- If you prefer your gravy a little thinner just add some boiling water from a kettle and stir well until you get the consistency you like.
- Serve the meatloaf sliced and doused in gravy.
If you wish your loaf to be gluten free use gluten free certified oat flour. Oat flour can be easily made by just blending or processing rolled or quick oats until they are a fine powder.
This meatloaf can even be made ahead and stored in the fridge for a few days before baking so is great if you like to batch cook or prepare food at the weekends ready for the week ahead. Leftovers also reheat perfectly. I wrap them in foil and warm through in the oven.
A few readers have said that the leftovers are extra good if sliced then pan fried until golden. I haven't tried it but it sounds good!
Tips for cooking lentils:
- Don't soak them prior to cooking.
- Rinse in a sieve with fresh water to remove any dust or debris.
- Cook on a stovetop, using 3 cups of liquid (water, stock) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
- Bring to a boil, cover tightly, reduce heat to low and simmer until they are tender.
- For whole lentils, cook time is usually about 15-20 minutes.
- For split red lentils, cook time is typically only about 5 minutes.
- Spoon a couple out and taste them to check done-ness periodically and as soon as they are ready, drain and leave to cool.
Any leftover cooked lentils will keep for 5-6 days in a sealed container in the fridge and they also freeze really well.