Vegan Lentil Meatloaf

This quick and easy vegan lentil meatloaf with mushrooms is full of flavor. A fabulous plant-based family-friendly version of the classic recipe.

• Preparation Time: 15 mins
• Cooking Time: 52 mins
• Total Time: 1 hr 7 mins
• Calories: 360 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 onion, diced
• 2 tablespoons soy sauce
• ½ teaspoon Italian seasoning
• 2 cups bread crumbs
• 3 tablespoons olive oil, divided
• 2 cups sliced mushrooms
• cooking spray
• ½ cup almond milk
• 2 tablespoons flaxseed meal
• ¼ cup ketchup, divided
• 3 cups cooked brown lentils

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.

Step 2

Bake in the preheated oven until golden, about 45 minutes.

Step 3

Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms and garlic; cook and stir until tender, about 3 minutes.

Step 4

Combine remaining 2 tablespoons olive oil, mushroom mixture, cooked lentils, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and Italian seasoning in the bowl of a food processor. Pulse until just combined; do not overblend and work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.