Vegan Meatloaf with mashed potatoes on a white speckled plate on a white background

Vegan Meatloaf

This Vegan Meatloaf is filled with so many healthy plant-based ingredients, such as lentils, mushrooms, chickpeas, onion, garlic, flax, oats, and seasonings. It’s a comforting, nourishing dinner everyone will enjoy!

4.50 from 2 votes
Vegan Meatloaf with mashed potatoes on a white speckled plate on a white background
Print Recipe

Vegan Meatloaf

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 635kcal
Author: Gina Fontana

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced sweet onion
  • 1 cup chopped mushrooms
  • 1 teaspoon minced garlic
  • 2 flax eggs (2 tablespoons flaxseed meal + 4 tablespoons water)
  • 1 (15-ounce) can lentils, drained and rinsed
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 cups gluten-free quick oats
  • ½ cup plant milk (such as oat, almond, or rice; I use oat milk)
  • 1 cup ketchup
  • ½ tablespoon Italian seasoning
  • 1 teaspoon kosher or fine sea salt
  • Pinch freshly ground black pepper

Topping:

  • ¾ cup ketchup
  • 3 tablespoons brown sugar or coconut sugar
  • 1 tablespoon apple cider vinegar

Instructions

  • Preheat the oven to 400°F.
  • Heat a large skillet over medium heat. Add the olive oil to the skillet then add the onion, mushrooms, garlic, and a pinch of salt. Sauté until the onion turns translucent, about 10 minutes, stirring occasionally.
  • Meanwhile, make the flax eggs. In a small bowl, combine the flaxseed meal and water and let it sit until it “gels” up, about 5 minutes. While the flax egg is setting up, add the drained and rinsed lentils and garbanzo beans to a large bowl. Smash them with a fork until no large pieces are left.
  • Add the oats, milk, ketchup, Italian seasoning, salt, and pepper to the bowl. Add the sauteed onion and mushrooms to the bowl and stir to combine well. Spray a loaf pan with cooking spray and then spoon the mixture into the pan. Bake the loaf in the oven for 30 minutes.
  • While the meatloaf is cooking, make the topping. Whisk together the ketchup, sugar, and apple cider vinegar in a bowl or measuring cup. When the loaf is finished baking, remove from the oven. Spread a layer of the topping sauce over the entire loaf and then bake for another 15 minutes. Remove the pan from the oven and let it cool so it sets, for about 10-15 minutes before serving.

Notes

Tip: Place the loaf pan on a baking sheet after adding the sauce on top in case it drizzles over the edges in the oven.

Nutrition

Nutrition Facts
Vegan Meatloaf
Amount Per Serving
Calories 635 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 2mg1%
Sodium 1048mg44%
Potassium 1403mg40%
Carbohydrates 113g38%
Fiber 32g128%
Sugar 29g32%
Protein 31g62%
Vitamin A 446IU9%
Vitamin C 9mg11%
Calcium 151mg15%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Gina Fontana Meatloaf Plant Based
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