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. I think something people find hard when transitioning to veganism, is making alternatives to the quintessential family favourites like meatloaf, shepherd’s pie, spaghetti bolognese, pot roast etc.
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 also reheat perfectly. 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 so 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!)
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. Comfort food at it’s best. I have included a recipe for a quick and tasty gravy to make as an accompaniment but if you have any of my Red Wine Vegan Gravy leftover from another meal that also works well.
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)
- 198g | 1 cup cooked green lentils (measured after cooking)
- 226g | 3 cups mushrooms , finely chopped
- 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)
- 1.5 teaspoons salt
- 1.5 teaspoons pepper
- 2 teaspoons dried thyme
- 120mls | 1/2 cup water , you might not need it 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.
- Add just enough of the water to bring it all together. You might not need any water at all or you might need up to half a cup. Just get it to the stage that you can squeeze it together and it stays together. I find if I chop everything in the food processor I need less water than I do if I hand chop everything. The flour you use also makes a difference to how much you will need.
- 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 gluten0free 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.