Best Vegan Meat Loaf

This is sure to be the very best vegan meat loaf that you will ever taste!! Fantastic comfort food that even non-vegans love and come back for second helpings, and even thirds.

Actually I would say this is the best tasting loaf I’ve ever eaten, meat included. Although I have to admit that meat loaf had never a special YAH for me. (Until now!)

Aside to my mom, yours was always ten times better than anyone else. And I’m not just saying that.

So when I was browsing Food52 for vegan comfort food to make, I almost passed this by. I’m so glad I didn’t! Gena Hamshaw’s Lentil Walnut Loaf recipe is amazing and very delicious! It’s also the best introduction to “non meat” loaf you could hope for.

This may not be a quick meal to throw together, but it’s not complicated. Just chopping, stirring, tasting… a really enjoyable time in the kitchen.

It should take place on a relaxing weekend, or when you’re not rushed. Pour yourself hot tea or sip a glass of wine, choose a great selection of music, and then savor some mellow time creating a truly magical meal.

Your leftovers will make a wonderful lunch the next day and are also perfect for busy weeknights when you need fast and healthy food. But your first meal, you’ll need to set aside some time.

The other enjoyment I got out of this were the scents and taste of the herbs in this walnut lentil loaf. It reminds me of Thanksgiving day, and I know that this will be the main feature of the next feast we have.

best vegan meat loaf

psst… making this is satisfying, but the best part is eating it! It truly earns the title of the best vegan meat loaf.

These pictures were actually taken the day after. That’s because when I pulled it out of the oven it smelled sooo good, and then the little piece I ate while slicing was oooh my gawd delicious. There was no way I was waiting to take photos before eating. My husband was definitely agreeing wholeheartedly with that. haha

See the original recipe for the FOOD52 Lentil Loaf pictured above

 

So this is leftovers, which we had with vegan mac and cheese, green beans, and a big mixed greens salad. Thick slices of my best vegan meat loaf still look great and taste even better… perfect any time of the year, but especially wonderful during this freezing weather.

BTW, Oh My Veggies has “A Comprehensive Guide to Lentils”. It’s a great way to experiment cooking and baking with different lentil types.

I used a mix of French green and regular green (brewer lentil), for a combination of firm and tender the first time, but I actually prefer using brown lentils. This is such a yummilicious dish no matter what type you use though, and you’re absolutely going to fall in love with how good it tastes.

best vegan meat loaf

These Baby Hasselback Potatoes are delicious with my Best Vegan Meat Loaf too!

I make them earlier, and store the potatoes in the fridge. Just loosely wrap in foil and heat up alongside the loaf.

And a Perfect Ending for this Meal is Dessert!

Note: I wanted to add this definition, because sometimes we (me included) get so used to hearing and seeing just one description of a word we think that’s the only meaning.

Dictionary by Merriam-Webster: since 1828

The dictionary by Merriam-Webster is America’s most trusted online dictionary for English word definitions, meanings, and pronunciation.

meat
noun \ ˈmēt \

Definition of meat
1 a : food; especially : solid food as distinguished from drink
b : the edible part of something as distinguished from its covering (such as a husk or shell)

– the second definition is about animal flesh
– the third definition is pertaining to meal
– then the fourth pertains to the heart of something- like the meat of a novel
– and the fifth means a favorite pursuit or interest

The Best Vegan Meat Loaf

Print Recipe
Serves: 4-6 Cooking Time: 50 -60 minutes (including prep time)

Ingredients

  • 1 tablespoon flax meal
  • 2 tablespoons warm water
  • 1 cup dry brown lentils*
  • 2 cups vegetable broth, plus more as needed
  • 1 1/2 cups walnuts (toasting them optional)
  • 1 tablespoon olive oil
  • 1 small sweet onion diced, about 2 cups
  • 1 cup diced celery
  • 1/2 cup diced carrot
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 1/2 to 1 teaspoon salt (taste with 1/2 first and add more if needed)
  • 1/8 teaspoon or a couple of grinds black pepper
  • 1 1/4 cups panko breadcrumbs
  • 1/4 cup tomato paste
  • Topping:
  • 1/2 cup ketchup (Sir Kensington's is the best!) or your favorite BBQ Sauce

Instructions

1

Preheat oven to 350 degrees F. with oven rack in the middle position. Lightly coat a 9 x 5 inch loaf pan with oil, or line with parchment paper- with enough overhang to lift it out of the pan.

2

To make the flax egg, stir the flaxseed meal and water in a small bowl and set aside on the counter while putting together the rest of the ingredients.

3

Sort through the lentils, discarding the bad ones and then rinse thoroughly and drain. Add to a medium size pot along with the broth. Bring the broth to a boil and lower it to a simmer. Simmer the lentils until they've absorbed all of the liquid and are tender but not mushy, about 15 minutes. Add more broth as needed. When the lentils are done, scrape them into a large mixing bowl.

4

Place the walnuts in a food processor and process until the walnuts turn into meal. Don't process too long though, or you'll make walnut butter. You just want a coarse type of meal flour; scrap into a small bowl and set aside.

5

I usually cut up the onion by hand, but I like chopping up the celery and carrots in the food processor. That's about 3-4 stalks of celery and a couple of carrots. It's going to depend on the size and thickness of both. If you chop them up this way, do them separately and watch to make sure you don't turn them into mush.

6

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrot and sauté, stirring often, until the onion is clear and the carrots are tender (about 8 to 10 minutes). Add the garlic and cook until the garlic is fragrant, about 30 seconds. Remove from heat and stir into the lentils and set aside. Mix in the thyme, rosemary, sage, salt, and pepper, and then stir in the walnut meal and bread crumbs.

7

Mix the tomato paste and flax egg until combined and then add the lentil mixture. Combine it thoroughly with a spatula or your hands. Taste and add any additional salt or pepper. Press the mixture very firmly and evenly into the prepared pan. Smooth the top and then glaze with the ketchup or BBQ sauce.

8

Place in the oven and bake for 35 minutes. Turn off heat, but leave the loaf in the oven for an additional 5 minutes. Remove pan to a cooling rack for 15 minutes, before lifting the lentil loaf from the pan to a cutting board, Slice and either arrange on a serving plate or individual plates.

9

You can warm leftovers in the microwave, but don't heat the whole loaf unless using it all. That will guard against drying out for future meals.

Notes

*Use whatever type of lentils you like. See the link in my post above for ideas.

I made a few minor changes to the original recipe and added additional instructions.

BBQ meatloaf

I just posted this BBQ Vegan Meatloaf, and you should definitely give it a try too. It’s delish!

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