Vegan Meatloaf with Lentils and Walnuts – Hearty & Easy

If you’ve ever found yourself craving a hearty, comforting dish that warms your soul, you’re in for a treat with this Vegan Meatloaf with Lentils and Walnuts. I remember the first time I tried to make a meat alternative that didn’t just fall apart on my plate—it was a bit of a mess, to be honest! But through trial and error, I finally crafted this recipe that’s not only satisfying but also entirely doable for any home cook, even if you’re trying it for the first time.

Whether you’re a seasoned pro looking for a plant-based option, or a novice hoping to impress the family, I assure you that this Vegan Meatloaf is stress-free and straightforward. By the end of this post, you’ll be excited to create your own cozy masterpiece!

Why I Love This Recipe of Vegan Meatloaf with Lentils and Walnuts

This recipe holds a special place in my heart because it’s the perfect blend of nostalgia and modern comfort food. Growing up, meatloaf was a staple in my home—a dish that brought everyone together around the dinner table. However, shifting to a plant-based lifestyle didn’t mean saying goodbye to that beloved family favorite.

This Vegan Meatloaf with Lentils and Walnuts perfectly captures that same warmth and satisfaction, while also being high in protein and fiber. It’s a dish I share with family and friends, knowing it appeals to both vegans and meat-eaters alike. What I love most about it is the versatility—you can adjust flavors and ingredients to suit your personal preferences, making it as unique as your culinary journey.

Ingredients You’ll Need for Vegan Meatloaf with Lentils and Walnuts

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Now, let’s dive into what you’ll need to whip up this delightful Vegan Meatloaf.

Essentials

• 1 cup dry sprouted green lentils (or regular brown or green lentils, rinsed until water runs clear; about 313 g cooked)
• 2 cups water (or vegetable broth—adjust salt levels based on your broth)
• 1 teaspoon fine sea salt, divided (or to taste)
• 1 ½ cups gluten-free rolled oats (or regular rolled oats; keep a bit more on hand if the mixture feels too wet)
• 1 cup walnut halves (or you can substitute with almonds, pecans, or sunflower seeds)

Vegetables and Flavorings

• 3 large cloves of garlic, roughly chopped
• 1 cup yellow onion, cut into 1-inch pieces
• 1 cup celery, roughly chopped (about 1.5 large stalks)
• 1 cup carrot, shredded (you can use a food processor for speed)
• ½ cup kosher dill relish, drained (press to remove excess liquid)
• ¼ cup flaxseed meal (or ground flaxseed)
• 2 tablespoons extra virgin olive oil (optional, for richness)
• ½ cup fresh parsley, chopped
• 2 tablespoons coconut aminos (or gluten-free tamari or soy sauce)
• 2 tablespoons vegan Worcestershire sauce
• 2 teaspoons poultry seasoning
• 1 teaspoon dried oregano
• Pinch of pink Himalayan salt (or to taste)
• ½ teaspoon freshly ground black pepper

Optional Add-Ons

• 1 cup dried bread crumbs (optional; can use rolled oats or Panko breadcrumbs, only if the mixture seems too wet)
• 2 teaspoons powdered psyllium husk (optional; for extra binding if the mixture feels loose)
• ½ cup ketchup (a must for that classic meatloaf glaze)
• Fresh thyme (optional for garnish)

Substitutions and Shortcuts

Feel free to swap out ingredients according to what you have on hand. For instance, different nuts can bring varying textures and flavors, while various vegetables can customize the flavor profile. No parsley? Try basil or even spinach. Don’t have gluten-free oats? The traditional kind works beautifully.

How to Make Vegan Meatloaf with Lentils and Walnuts Step-by-Step

Creating this dish is a simple, enjoyable process. Grab your ingredients, and let’s get started!

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (175°C). Greasing the inside of your loaf pan (9-inch x 5-inch) helps with easy removal later on. Next, line it with parchment paper to create a non-stick surface. This makes lifting your meatloaf out a breeze!

Step 2: Cook the Lentils

Place the rinsed lentils in a medium saucepan and cover them with 2 cups of water. If you like, add a pinch of salt. Bring this to a boil over medium heat. Once boiling, reduce the heat to low, cover loosely, and let simmer for about 20 minutes. You want the lentils soft but still holding their shape. If they need extra time, check every five minutes until they’re just right. Afterward, strain and allow them to cool. Lay them out on a baking sheet and pat dry with a clean towel.

Step 3: Prepare the Oats and Nuts

In a food processor, pulse the rolled oats for a few seconds until small pieces are visible. Transfer these to a large mixing bowl. Next, pulse the walnuts several times until chopped but not finely ground; add them to the oats in the bowl.

Step 4: Chop the Vegetables

Again in the food processor, pulse the garlic until minced. Add the yellow onion and pulse until it’s roughly chopped. Then add celery and repeat. You’ll want everything well-chopped but not too fine. Transfer this mixture into a medium-large bowl.

Step 5: Combine Ingredients

Now pulse the cooled lentils for a few seconds before adding them to the large bowl with oats and walnuts. Shred the carrot—either by hand or in the processor—and mix it into the large bowl.

Next, mix in the drained kosher dill relish, flaxseed meal, olive oil (if using), chopped parsley, coconut aminos, vegan Worcestershire sauce, and all the spices: poultry seasoning, oregano, the remaining salt, and black pepper. Gently fold everything together until well combined. If the mixture seems a bit wet, stir in the bread crumbs and powdered psyllium husk (if using).

Step 6: Form the Loaf

Spoon the mixture into the prepared loaf pan, pressing it down firmly with a spatula or the back of a spoon to ensure even texture. Smooth out the top, then spread your ketchup evenly over the surface for that classic meatloaf charm.

Step 7: Bake

Pop your loaf in the oven and bake for about 60 minutes, or until the edges are nicely browned. Once done, allow it to cool for 20-30 minutes. This waiting time will make it easier to lift the loaf out without it crumbling. If you’re feeling fancy, garnish with fresh thyme before slicing.

Step 8: Slice and Serve

Cut into hearty slices, and you’re ready to dig in and enjoy!

Common Mistakes to Avoid Vegan Meatloaf with Lentils and Walnuts

Overcooking the Lentils

Make sure to keep an eye on your lentils while they cook! If they become mushy, it can throw off the texture of your meatloaf. Stick to the recommended cooking time and check as needed to maintain that perfect bite.

Skipping the Binding Ingredients

The flaxseed meal and optional psyllium husk are key for giving the loaf structure. Don’t skip these! They help hold the loaf together and prevent it from falling apart when you slice it.

Overmixing

While it’s important to mix the ingredients thoroughly, overmixing can lead to a dense loaf. Stir just enough to combine ingredients without turning it into a mushy mixture.

Not Letting It Cool

I know the smell can be tempting, but allowing the meatloaf to cool for a bit after baking is crucial. This helps the loaf set, making slicing easier and more enjoyable.

Serving Suggestions for Vegan Meatloaf with Lentils and Walnuts

Classic Comfort Sides

Pair your meatloaf with sides that complement its heartiness, such as creamy mashed potatoes or silky whipped cauliflower. The creamy textures balance the loaf beautifully and provide that home-cooked feel.

Fresh Salad

A crisp side salad with mixed greens, cherry tomatoes, and a light vinaigrette adds a refreshing touch to your meal. It’s a great way to incorporate more veggies and brighten the plate.

Baked Sweet Potatoes

Baked sweet potatoes are another excellent pairing. Their natural sweetness perfectly contrasts the savory flavors of the meatloaf, making each bite delightful.

Sandwiches

Try using leftover meatloaf to make a delicious sandwich. Just slice it up and add your favorite condiments for a hearty lunch option the next day. It’s a delightful way to savor those leftovers!

Pro-Level Tips for When You’re Ready

Experiment with Seasonings

Once you’re comfortable with the basic recipe, start experimenting with seasonings. Try adding smoked paprika for a deeper flavor or fresh herbs like rosemary or thyme for something unique.

Ingredient Swaps

You can easily customize the ingredients based on dietary needs or what’s available in your pantry. Swap out walnuts for sunflower seeds if you have nut allergies, or use chickpeas instead of lentils for a different base.

Make Ahead and Freeze

This meatloaf freezes beautifully! Make an extra batch, cool it completely, and wrap it tightly. When you’re in need of a quick meal, just pop it in the oven from frozen—no need to thaw!

Add More Veggies

Feel free to get creative with the vegetables! Shredded zucchini, bell peppers, or even spinach can bring in additional flavor and nutrients. Just ensure they’re well-drained if they have a lot of moisture.

Conclusion & Next Steps

Making a Vegan Meatloaf with Lentils and Walnuts is easier than it looks! With just a few simple ingredients and steps, you can create a classic comfort food that checks all the boxes—flavorful, satisfying, and totally customizable. What’s more, it’s an inviting dish that even beginner cooks can master with a bit of practice.

Now that you’ve got the know-how, I encourage you to give this recipe a try. Gather your loved ones, turn on some cozy music, and create delicious memories in the kitchen. Don’t forget to share your experience and variations in the comments!

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FAQs About Vegan Meatloaf with Lentils and Walnuts

Now, it’s your turn to make this delicious Vegan Meatloaf with Lentils and Walnuts! Enjoy the cooking process, and savor each bite as you create a new family favorite.