Vegan Mini Meatloaf with Maple-Balsamic Glaze

Jan 5, 2021 by Kaitlin · 21 Comments

This hearty and satisfying vegan "meatloaf" is made with healthy, whole food plant-based ingredients. Then topped with a delicious sweet and savory tomato-maple-balsamic glaze! It's great for holidays or a comforting cold-weather meal. (Vegan, gluten-free, refined oil-free, nut-free option.)

Vegan gluten-free meatloaf on a plate with green beans and potatoes

This vegan meatloaf recipe is so hearty, satisfying, and protein-rich!

It's a delicious alternative to the classic comfort meal, except this version is made with healthy whole food plant-based ingredients. Then we top it with a sweet and savory tomato-maple-balsamic glaze. (Yum!)

It's a beautiful main dish for Thanksgiving, Christmas, the holidays, or on a chilly night when you just need some warm comfort.

I often pair this meatloaf with side dishes like mashed potatoes and green beans (or other vegetables like Brussels sprouts or sweet potato) for the ultimate comfort meal. I hope you enjoy it as well!

Ingredients for lentil walnut mushroom loaves in a bowl

Ingredients for Vegan Meatloaf

For this recipe you'll combine together in a mixing bowl then bake in the oven:

Ground flax meal: This is used to make a "flax egg" to help bind the mixture together.
Carrot
Celery
Mushrooms + walnuts + lentils: This makes up the hearty protein and fiber-filled base. Most often I use cremini mushrooms or white button mushrooms, but simply choose your own favorite. We'll also use pre-cooked, canned lentils for convenience. But you can absolutely cook yours from scratch ahead of time if desired! You'll need about 1.5 cups cooked lentils for this recipe.
Oat flour: This also helps bind the loaves together.
Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Coconut aminos could also work.
Tomato paste
Seasonings blend: Onion powder, garlic powder, dried oregano, dried basil, smoked paprika, and salt & pepper to taste. This tasty blend adds so much warmth and flavor to the loaves.

How to Make

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's no need to sauté any ingredients before baking. Simply:

Grab your food processor.
Mix the ingredients together in a large bowl.
Form the lentil loaf mixture in a loaf pan.
Then place them in the oven to bake.

Vegan mini meatloaf on a plate with fork

Preparation and Tips

For nut-free: Substitute the 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 be aware this will result in a softer loaf.

Oat flour: If you don't have oat flour, 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).

Storing

I find the leftovers last for about 3-4 days in a tightly sealed container in the fridge. Reheat in the microwave when ready to enjoy.

Freezing note: I haven't tested these in the freezer yet, but I'm guessing they would freeze well!

Mushroom lentil loaves in a pan being topped with tomato glaze

Serving

Note about the tomato glaze: If you're not a fan of maple-balsamic flavor (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 you can also garnish with a couple teaspoons fresh parsley or other herbs if desired.

Prefer gravy? Skip the tomato glaze altogether and pair it with this 10-minute Easy Vegan Gravy or Mushroom Gravy instead!

For more inspiration, also browse all vegan comfort food recipes or holiday recipes.

Vegan Mini Meatloaf with Maple-Balsamic Glaze

A hearty, comforting vegan meatloaf made with healthy, whole food ingredients. Then topped with a sweet & savory tomato maple-balsamic glaze!

5 from 7 votes

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Prep Time: 25

Cook Time: 40

Rest Time: 25

Total Time: 1 30

Author: Kaitlin - The Garden Grazer

Course: Main Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 8 mini loaves

Ingredients

2 Tbsp. ground flax meal
1 large carrot
2-3 stalks celery
8 oz. mushrooms (I use cremini or white button)
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

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 (180°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 (wiped clean) and walnuts 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 overly 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

*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, resulting in a slightly softer loaf.

Alternate Ketchup Glaze: 1/2 cup ketchup + 1 tsp. onion powder + 1 tsp. garlic powder + 1 Tbsp. sugar (cane, brown, coconut)

Herbs: Use your favorite dried herbs (or fresh for brighter flavor). Try combinations of thyme, sage, parsley, oregano, basil, etc.

Loaf pan: I recommend an 8-cavity, non-stick mini loaf pan as I get best results with that method. But you could also try baking them in a muffin pan, or in a standard loaf pan (increasing the baking time to about 50-60 minutes).

Nutrition: Estimated nutritional content is for 1 mini loaf of 8 total.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Mini Meatloaf with Maple-Balsamic Glaze

Amount per Serving

Calories

307

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

652

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1601

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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