Vegan Meatloaf Recipe (Lentil Loaf) Recipe

Ingredients

Lentil and Quinoa Base

• 0.5 cup lentils, brown or green
• 0.5 cup quinoa
• 2.5 cups water or veggie broth
• 3 cloves garlic, whole
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 0.5 teaspoon salt
• 3 tablespoons ground flaxseeds

Vegetables and Seasonings

• 1 cup walnuts, toasted and chopped
• 1 tablespoon extra virgin olive oil
• 1 cup carrot, grated
• 1 medium onion, diced small
• 2 ribs celery, diced small
• 2 tablespoons tomato paste
• 1.5 tablespoons soy sauce or tamari
• 1 tablespoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley
• 2 tablespoons fresh rosemary
• 1 teaspoon salt

Glaze

• 3 tablespoons tomato paste
• 2 tablespoons water
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 0.5 teaspoon sriracha or gochugaru (optional)
• 0.5 teaspoon onion powder
• 0.25 teaspoon salt

Instructions

Prepare the Base

1. Add lentils and water to a pot and bring to a boil, then turn down and simmer for 5 minutes. Add quinoa, garlic cloves, bay leaf, thyme, sage and salt. Cover with a lid for 20 minutes until lentils are fully soft and all the liquid is absorbed.
2. Add flax seeds while still hot, thoroughly mixing in and smashing the garlic cloves into the mixture, roughly mashing the lentils.
3. Toast the walnuts at 325°F for 8-10 minutes or until they smell toasty. Cool and chop fine but with some texture. You can use a food processor to pulse until you achieve a coarse texture.
4. Saute carrots, onion, and celery in olive oil for 5 minutes until soft.

Assemble and Bake

1. In a large bowl, mix tomato paste, soy sauce, Dijon mustard, balsamic vinegar, black pepper, parsley, rosemary, and salt until thoroughly combined. Add in the toasted, chopped walnuts, sauteed veggies, and lentil mixture.
2. In a small bowl, mix tomato paste, water, balsamic vinegar, maple syrup, sriracha, onion powder, and salt. Whisk until smooth to make the glaze.
3. Line a 9x5-inch loaf pan with parchment paper extending a few inches over the edge and oil the uncovered sides. Spread a few tablespoons of glaze on the bottom. Firmly press the lentil mixture into the pan.
4. Bake in a preheated oven at 375°F for 25 minutes covered, and 15-20 minutes uncovered, or until golden. Let rest for at least 15 minutes before removing from the pan.

Notes

• You can prepare the loaf up to 2 days in advance before baking—the flavors really marry and improve if left to sit overnight, and it will also hold together better.
• Spread the remaining glaze evenly over the top of the loaf before baking.
• For best results, let the loaf rest for the full 15 minutes before slicing to help it hold its shape.