Vegan Meatloaf

This Vegan Meatloaf is so darn good!  The flavor and texture is spot on!  Full of flavor, hearty and perfect for a cold winter day when you just want some nice, comfort food.  The ingredient list is a bit long, but this recipe is really easy to make and is so worth it!

I typically make some mashed potatoes and fresh green beans.  I also make my Vegan Mushroom Gravy.  The gravy is decadent and goes perfectly over the mashed potatoes and the Vegan Meatloaf.  Trust me, if you want to impress your friends or family, this is the recipe to use.

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Vegan Meatloaf

This is next level Vegan Meatlaof. Great flavors and texture! Throw in a little wild mushroom gravy and this is a savory masterpiece!

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Prep Time40 minutes mins

Cook Time50 minutes mins

Course: Main Course

Keyword: Lentils, Loaf

Servings: 6

Author: Average Vegan Dad

Ingredients

• 1.5 Cups Dried Green Lentils
• 3 Cups Veggie Broth or No Beef Broth Add more as needed
• 2 Russet Potato's Peeled and Cubed
• 1 Sweet Onion Chopped
• 4 to 6 Cloves Garlic Diced
• 4 Stalks Celery Chopped
• ½ Cup Chopped Walnuts or Pecans
• 1 Can Black Beans Drained
• 1 t Avocado or olive oil
• ⅔ T Onion Powder
• 1 t Caraway Seeds
• 1 t Fennel seeds
• 1 t Salt
• 2 t Ground Black Pepper
• 1 t Red Pepper Flakes
• 1 t Dried Thyme
• ½ t Smoked Paprika
• 1 T Soy Sauce
• 1 T Balsamic Vinegar
• 3 T Tomato Paste
• 3 T Ketchup
• 1 Cup Oats

Instructions

• Preheat the oven to 375 degrees.
• Add the cubed potato's to the large pot with salted water, bring to a boil and cook until the potato's are soft – about 15 minutes. Drain and return the cooked potato's to the pot. Mash with a potato masher – it is ok to leave little chunks.
• Add the dried lentils to the smaller pot with the veggie or no-beef broth. Bring to a boil, cover and reduce to a simmer. Cook until tender – about 10 minutes. If you are making the mushroom gravy, save any of the remaining broth.
• While the potato's and lentils are cooking, add the oil to the fry pan and sauté the onions and celery for 3 to 5 minutes. Add the garlic, black beans and chopped walnuts and sauté for another 3 minutes. Now add the tomato paste and cook for a minute or 2. Then add all the spices, soy sauce, balsamic vinegar – cook for a couple of minutes and remove from the heat.
• Transfer the cooked lentils and the veggie mixture to the pot with the mashed potato's and mix well. Now add the oats. The mixture should hold together, but not be too dry. You can always add a few more oats or veggie broth to get it to the right texture.
• Line the bread loaf pan with parchment paper and add the mixture. You can press the mixture firmly into the loaf pan.
• Bake at 375 degrees for 45 to 50 minutes or until the top turns a nice, deep brown.
• I recommend leaving the lentil loaf in the loaf pan and putting it in the refrigerator to firm up. This will take about 30 minutes.

Notes

NOTES

I like to make my meatloaf the day before.  This helps it firm up.

I recommend serving the lentil loaf with mashed potato’s and my wild mushroom gravy.  Add a side of fresh green beans and you will be in heaven!