Hearty and satisfying vegan lentil mini "meatloaf" made with healthy, whole food plant-based ingredients. Then topped with a delicious sweet and savory tomato-maple-balsamic glaze! Great for holidays or a comforting cold-weather meal. (Vegan, gluten-free, oil-free, nut-free option.)
This vegan meatloaf recipe is filled with healthy whole food ingredients, plus so much flavor and protein.
And it's topped with a delicious, sweet and savory tomato-maple-balsamic glaze.
It is a satisfying main dish, and a great addition to your vegan Thanksgiving, Christmas, or holiday table.
Pair it with side dishes such as mashed potatoes and green beans (or other vegetables like Brussels sprouts or sweet potato) for the ultimate comfort meal.
Ingredients
For this recipe you will need:
- Ground flax meal: You will use this to make a flax egg to help bind the mixture.
- Carrot + celery
- Mushrooms + walnuts + lentils: This makes up the hearty protein and fiber-filled base.
- Oat flour
- Tamari: Or substitute soy sauce, but I use tamari for gluten-free.
- Tomato paste
- Seasonings blend: Onion powder, garlic powder, dried oregano, dried basil, smoked paprika, and salt/pepper.
How to Make Vegan Meatloaf
I created this recipe with ease of assembly in mind.
The ingredient list is longer than most of my recipes, but many are simply herbs and seasonings that make the lentil loaf taste warm and comforting.
There is no need to sauté ingredients before baking. Simply:
- Grab your food processor.
- Mix the ingredients in a large bowl.
- Form the lentil loaf mixture in a loaf pan.
- Then place them in the oven to bake.
Preparation and Tips
- For nut-free: Substitute walnuts with a 15 oz. can of garbanzo beans (rinsed and drained well). I prefer walnuts for the added texture/crunch but garbanzos work too. Although this will result in a softer loaf.
- Oat flour: We use oat flour to help combine and hold together the mixture. However if you don't have oat flour, simply place rolled oats in a food processor and process until a fine flour forms.
- Loaf pan: I use an 8-cavity mini loaf pan as I get best results with this size and shape. But you could also bake them in a muffin pan, or in a standard loaf pan (increasing the baking time to about 50-60 minutes).
Storage
We find the leftovers last for about 3-4 days in a tightly sealed container in the fridge.
I suspect they would freeze well, but I have not tested them in the freezer yet.
Serving
Note about the tomato glaze: If you are not a fan of maple-balsamic, or prefer the more standard approach, see the notes below the recipe for making a classic ketchup glaze instead.
Either glaze is tasty on top of the loaf, and then you can also garnish with a couple teaspoons fresh parsley or other herbs if desired.
Or skip the glaze altogether and pair it with vegan gravy.
For more inspiration, browse all vegan comfort food recipes.
Vegan Mini Meatloaf with Maple-Balsamic Glaze
Ingredients
- 2 Tbsp. ground flax meal
- 1 large carrot (or 2 small)
- 2-3 stalks celery
- 8 oz. mushrooms
- 1 1/2 cups walnuts* (I use raw, unsalted)
- 15 oz. can lentils
- 3/4 cup oat flour**
- 3 Tbsp. tamari
- 2 Tbsp. tomato paste
- 1 Tbsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. smoked paprika
- 1/2 tsp. salt (more/less to taste)
For the Maple-Balsamic Glaze:
- 1/4 cup tomato paste
- 2 Tbsp. pure maple syrup
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. tamari
Instructions
- Preheat oven to 350°F (176°C).
- Make flax egg: in a small bowl, combine 2 Tbsp. ground flax with 6 Tbsp. water. Stir and set aside to thicken.
- Roughly chop carrot and celery into large chunks (to fit in your food processor). Add them to the food processor and pulse several times until they're finely minced. Add to a large mixing bowl.
- Next, add mushrooms (gently wiped clean) and walnuts (or garbanzos, rinsed & drained well) to food processor. Pulse several times. (It's okay to leave the walnuts in small pieces rather than a fine meal - I enjoy the slight crunch they add to the loaf.) Add to bowl with carrots/celery.
- Rinse and drain lentils well. Add to processor and pulse a couple times. (You don't want the lentils to be super mushy.) Add to bowl.
- Add all remaining loaf ingredients to the large bowl. (Thickened flax egg, oat flour, tamari, tomato paste, herbs/spices, and salt.) Stir to thoroughly combine.
- Add loaf mixture throughout the 8 hollows in a non-stick mini loaf pan. Be sure to press mixture down to fill each cavity and form even loaves.
- Place in oven and bake for 25 minutes.
- Meanwhile, make the glaze: in a small bowl mix together all glaze ingredients until combined.
- After 25 minutes, remove pan from oven. Carefully spread glaze evenly over each loaf. Return to oven and bake an additional 15 minutes.
- Remove from oven and let loaves rest 25-30 minutes in the pan. (This step is essential. The loaves will be very soft right after baking. So it's necessary to let them rest and firm up.) After they've rested, carefully remove and serve.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this vegan lentil mini meatloaf with whole food plant-based ingredients, also check out:
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Tori
Making these for my little family tonight! I feel like we will have extra loaves. Any idea if these freeze well?
Kaitlin
Hi Tori! I haven't tried freezing these yet, but I suspect they would do great as a freezer meal. I'd let them cool to room temperature first, then wrap in foil, plastic wrap, or freezer-safe container. When you're ready to reheat, I'd let them thaw in the fridge then either heat in the microwave or in the oven at about 300°F (for maybe 15 minutes?) until heated through.
Would love to hear how it goes! Hope you and your family enjoy them!
Donna
Kaitlin, I have all the ingredients on hand to make this fabulous sounding recipe (love lentils)... just not a mini loaf pan. Do have a standard size though. I read to increase the baking time; but do you know of a reason why the end result might not turn out as well as it would if baked in the mini pan? Just curious. 'Cause I could order the mini pan and bake later. Thanks for any tip you can give! I love your Mexican salad recipes! Delicious and satisfying!
Kaitlin McGinn
Hi Donna! I've made this in a regular loaf pan and it works great, too. I just prefer the mini loaf size/shape (such cute single servings!) and also found it firmed up the loaves a little more. But I know a mini loaf pan is not something many people have on hand. So you can certainly use your regular loaf pan, or even a cupcake/muffin tin if you're wanting smaller portion sizes.
Glad you're enjoying the salad recipes! Thanks for the kind words. -Kaitlin
Alison
Hi Kaitlin! This looks so yummy! I have one question though, I see that your suggestion for a nut free is chickpeas... is there perhaps some sort of vegetable that may work in substitution for that? I’m racking my brain but I’m not sure what! LOL. Any suggestions or thoughts? Thanks so much! I can’t wait to try this.
Kaitlin McGinn
Hi Alison! Great question - I haven't tested this without using either walnuts or chickpeas, so I can't say for sure. But you might be able to use an additional can of lentils, or possibly increase the mushrooms but I don't know if that'd make it too soft/mushy. Sunflower seeds (coarsely ground) could be another possibility if you don't have any allergy issues there. Would love to hear if you give it a go! I'll be sure to update the recipe if I ever test it without walnuts/chickpeas.