This hearty vegan meatloaf has the best texture and it's so flavorful! It's loaded with vegetables and lentils, it has a delicious meaty flavor, and it can be served with a tangy tomato glaze or mushroom gravy. This comfort food meal is sure to become a family favorite!
I've been working on perfecting this homemade vegan meatloaf recipe for years. The first time I made our favorite vegan meatballs, I thought, "wow, this would also make a great base for vegan meatloaf!" This loaf is loaded with oats, lentils, and quinoa for the perfect texture + mushrooms and a variety of seasonings and condiments that add so much flavor!
This mushroom lentil loaf is moist, but not mushy, and it won't fall apart or crumble when sliced. Slather it in tangy tomato glaze or mushroom gravy and serve it with scalloped potatoes and green peas for a veganized version of a classic comfort food dinner any night of the week. It also makes an impressive main course for your Thanksgiving feast or Christmas dinner!
Tools You'll Need
- Medium-Sized Pot
- 13-Cup Food Processor
- Parchment Paper (I love this one because it's unbleached and chlorine-free)
- 9-inch x 5-inch Loaf Pan (I use this one because it's aluminum-free)
Ingredients & Substitutions
This vegan meatloaf is made with a combination of fresh vegetables and pantry ingredients. Let's go over the most important ingredients and substitutions if you need them.
- Mushrooms - Cremini mushrooms add so much flavor! You can substitute white button or portobello mushrooms.
- Lentils - Lentils add texture, flavor, and plant-based protein. Green or brown lentils can be used 1:1 instead of french lentils. Don't substitute red lentils because they're too soft and mushy once cooked.
- Vegan Worcestershire - This ingredient adds a delicious tangy flavor to the mixture. Make sure that you use vegan worcestershire sauce (this is my favorite!), not all brands are vegan.
- Sunflower Seeds - You can substitute pumpkin seeds or walnuts for sunflower seeds if necessary.
- Old Fashioned Oats - Oats are used to give the loaf the perfect texture. If you don't want to use oats, you can substitute the same amount of breadcrumbs.
- Ground Flaxseeds - This is what holds the vegan meatloaf together. You can substitute ground chia seeds if necessary.
How to Make Vegan Meatloaf
First, cook the lentils and quinoa together in one pot (Photo 1). Drain any excess water and then let it cool for a few minutes before adding them to the food processor. In a small bowl, stir together the ground flaxseed and water and put it in the fridge to thicken for 10 minutes (Photo 2).
Pour the cooked lentils and quinoa into a large food processor. Add the onions, mushrooms, garlic, oats, nutritional yeast, sunflower seeds, tomato paste, vegan Worcestershire sauce, flax egg, and dried seasonings (Photo 3). Put the lid on and pulse until the mixture is well combined and slightly chunky, but not pureed (Photo 4).
Line an 8.5 x 4.5-inch loaf pan with a piece of parchment paper before you add the filling so it's easy to pull out later (Photo 5). Scoop the filling into the pan and use a spoon to smooth it out evenly (Photo 6). Bake the mushroom lentil loaf for 30 minutes.
While the vegan meatloaf is baking, make the tomato glaze or mushroom gravy (Photo 7). After 30 minutes, remove the loaf from the oven and spread half of the tomato glaze over the top (Photo 8). Reserve the rest for serving. Put the loaf back into the oven to cook for 20 more minutes.
Let the loaf cool for 10 minutes to set up before you lift it out of the pan. Slather the rest of the tomato glaze on top and slice it into 1-inch wedges to serve.
Recipe Notes
- Make sure that you use ground flaxseed, not whole flaxseed, to make the flax egg. If you only have whole flaxseeds on hand, you can use a blender or coffee grinder to break down the seeds.
- Try not to over-blend the meatloaf mixture. The texture should be slightly chunky and not pureed.
- Line the loaf pan with parchment paper so it goes over the edges. Then you can pull it out easily after it's done baking. No sticking and less cleanup!
- Let the vegan meatloaf sit for 10 minutes after it's done baking, this will help the texture to set up.
What Goes With It?
You can slather the vegan lentil mushroom meatloaf with tomato glaze or my favorite vegan mushroom gravy. Both toppings are delicious, you really can't go wrong with either option.
I like to serve the vegan meatloaf with some type of potato (mashed, scalloped, or baked) and a vegetable like green peas or roasted broccoli. Any of the following recipes will make a delicious side dish.
- Vegan Scalloped Potatoes
- Roasted Lemon Turmeric Cauliflower
- Roasted Maple Dijon Brussel Sprouts
- Creamy Vegan Macaroni and Cheese
A tasty way to serve leftovers is to cut the loaf into slices, warm it, and then use it as the "meat" in a sandwich. Add butter lettuce, tomatoes, thinly sliced red onion, vegan cheese, and mustard. Or you could crumble it up and use it as a filling for tacos or sprinkle it on top of a pizza.
How To Store It
Store leftovers in an airtight container in the fridge for 4-5 days.
You can freeze a whole vegan meatloaf that's been cooked and cooled first, or cut it into 1-inch slices before freezing. When you're ready to eat it, put it in the fridge to defrost for 24 hours and then bake it at 375 degrees for 30 minutes or until it's hot all the way through. Add half of the tomato glaze halfway through baking and reserve the rest for serving.
When reheating an entire loaf, you can test to see if it's hot all the way through by sticking a knife in the center and holding it there for 10 seconds. Pull the knife out and carefully touch the tip, if the knife is warm then the meatloaf is hot all the way through.
Recipe FAQs and Expert Tips
Yes, you can assemble it the day before, cover it, store it in the fridge, and then bake it fresh the next day.
Yes, you can freeze a whole cooked and cooled vegan meatloaf or you could freeze slices for single servings.
Yes, you can use (1) 14 oz can of lentils instead of cooking fresh lentils. Make sure to drain the lentils very well so it won't make the loaf mushy.
It's ok! It will still taste good if you accidentally over blend the filling. It might be slightly mushy in the center, but you can try stirring in an additional ½ cup of oats to give it more texture.
No, don't use a blender because it will puree the filling and make the loaf mushy. If you don't have a food processor, your best option is to dice the vegetables very small, slightly mash the lentils with a fork or potato masher, and then stir it all together in a large bowl. The texture might be a little bit chunkier, but it will still taste great!
Want More Vegan Meat Recipes?
Vegan Lentil Mushroom Meatloaf
Equipment
- Medium Saucepan
- 13-Cup Food Processor
- 9x5-inch Loaf Pan
Ingredients
Vegan Meatloaf
- 3 cups water
- ¾ cup uncooked french lentils rinsed and drained
- ¼ cup uncooked quinoa rinsed and drained
- 1 small red onion diced
- 3 medium garlic cloves minced
- 6 oz cremini mushrooms diced
- 1 ½ cups gluten-free old fashioned oats
- 3 tbsp ground flaxseed
- 6 tbsp water
- ¼ cup sunflower seeds
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- 1 tbsp vegan worcestershire sauce
- 1 ½ tbsp Italian seasonings
- 1 tsp dried basil
- 1 tsp dried parsley
- ½ tsp salt (add more to taste)
- ¼ tsp black pepper
Tangy Tomato Glaze
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 1 ½ tbsp maple syrup
Instructions
- In a medium saucepan, boil 3 cups of water. Add the lentils, set a timer for 12 minutes, and then reduce the heat to medium. When the timer goes off, add ¼ cup of quinoa to the pot and give it a stir. Set the timer for 12 more minutes and let it cook until all the water has been absorbed.
- Let the mixture cool down for a few minutes before you add it to the food processor. If there is any water left, make sure to drain it out before you add the mixture to the food processor.
- While the lentils and quinoa are cooking, chop the veggies and make the flax egg. Make the flax egg by stirring together the ground flaxseed and 6 tbsp of water in a small bowl. Put it in the fridge to thicken for 10 minutes.
- Preheat the oven to 375 degrees.
- Pour the cooked lentils and quinoa into a large food processor cup. Add the diced onion, diced mushrooms, minced garlic, oats, nutritional yeast, sunflower seeds, tomato paste, vegan worcestershire sauce, flax egg, Italian seasonings, dried basil, dried parsley, salt, and black pepper. The food processor will be pretty full once you add all of the ingredients.
- Put the lid on and pulse it on High for 1 minute, stopping every 20 seconds to use a spoon to scrape down the sides. Continue blending until all of the vegetables have broken down and everything is combined. The mixture should be a little bit chunky. Be careful not to overblend it and puree the filling. Taste and add more salt if necessary.
- Line a 9 x 5-inch loaf-shaped pan with a piece of parchment paper. Let the edges stick out of the pan so you have handles to pull the loaf out of the pan. Scoop the lentil filling into the pan and use a spoon to smooth it out evenly all the way to the edges.
- Bake the loaf for 30 minutes. While the vegan meatloaf is baking, make the tangy tomato glaze or mushroom gravy. To make the tomato glaze, mix together tomato paste, pure maple syrup, and balsamic vinegar in a small bowl.
- After 30 minutes, remove the lentil loaf from the oven and spread half of the tomato glaze over the top. Reserve the rest for serving. Put it back into the oven to cook for 20 more minutes.
- Carefully take it out of the oven and let it rest for 10 minutes. This resting time will help the vegan meatloaf to setup. To take the loaf out of the pan, grab both of the parchment paper handles, lift it up, and transfer it to a large plate or cutting board. Spread the rest of the tomato glaze on top and then slice into 1-inch wedges.
- Store leftover slices in an airtight container in the fridge for 4-5 days or you can freeze them for a future meal. Freezing instructions for slices or a whole loaf are in the Notes below.
Notes
- If you don't have a food processor, you can dice all of the vegetables, slightly mash the lentils, and then mix it by hand in a large mixing bowl. The texture might be a little chunkier than if you had used a food processor, but it will still be delicious.
- Make sure that you line the loaf pan with parchment paper that goes over the edges, so you can pull it out easily after it's done baking. It won't stick and easy cleanup! If you don't have parchment, you can spray or rub it with oil.
Can I substitute another kind of bean for lentils, like pinto beans?
Hello! I haven't tested it with any other legumes besides lentils. Let me know if the pinto beans worked out for you.
How do you make the flax egg? No mention. Assuming you mean the equivalent of 3 flax eggs? I.E. 3 Tbs flax + 9 Tbs water?
Hello! Just mix the 3 tbsp ground flaxseed + 6 tbsp water in a small bowl and put it in the fridge to set up for 10 minutes. Then you can add the flax egg to the food processor with the rest of the ingredients.
I liked it, I think I used too much spices though but that's my fault for not pulling out the measuring spoons. After cooking the loaf in the pan I took it out and made 8 slices. I transferred each slice, carefully, to baking sheet with parchment paper down, and then I covered all sides in tangy barbecue sauce. That went back into the oven for only a short time. So I kinda made it into ribs rather than a loaf.
I like your idea to eat it like ribs, sounds great!
Can I prepare this the day before, store in fridge then bake on Thanjsgiving day?
Yes, you can!
I’m allergic to sunflower seeds. Is there a substitute?
Yes, walnuts can be used instead of sunflower seeds!
What else could you use to replace sunflower seeds?
Walnuts work great!
I’m allergic to quinoa. What could I substitute?
Hey, Donna! I would try cooked brown rice or couscous.
my husband can't have mushrooms...is there a substitute or another loaf you recommend for thanksgiving?
I haven't tried it, but you could try shredded zucchini. I think that would work. Make sure to salt and drain it first so it won't make the loaf wet. Please let me know how it works out for you.
Made this yesterday for the first time ever making a vegan meatloaf and it was amazing. Easy to make and delicious.
Thank you, Karen! I'm thrilled that you enjoyed the recipe, thank you for letting me know! <3
Hey Stacey,
Can you put an ingredient list on your recipe? I’m not sure how many lentils to boil? I read in the comments 2 cups, is that after cooking? How much is it dry then?
Thanks for your help!
Hello! The ingredient list is at the bottom of the blog post. The recipe calls for 3/4 cups uncooked dried lentils. Let me know if you have any other questions!
When I was cooking the lentils the water was gone and nothing much for the quinoa to soak up. The lentils were kinda mushy. I went to take it out of the oven after 20 mins and it seemed mushy in the center to I put it back in for more time. Did I do something wrong? Will that 10min set time really change the consistency much?
Hey! It's ok if the lentils are soft. The lentil loaf is supposed to bake for 50 minutes total, did you bake it for that long?
Hi, I absolutely love this recipe and can’t wait to try it! I am currently vegetarian and leaning towards becoming vegan-gradually adjusting. I just wondered if it’s possible to use a regular egg instead of a flax egg, as I have no experience with these yet. Thank you x
Hi, Holly! Yes, you can sub an egg for the flax egg. Enjoy!
Can you possibly replace the mushrooms with something else? Other veg?
My kids are a pain, as they do not like mushrooms....
Hope you can help.
Hello! Yes, you can sub grated zucchini for the mushrooms. I've made the meatballs without the mushrooms before and they're still tasty but a little drier. Enjoy!
I tried this recipe last night and it was good! It was even approuve by my meat-eater brother!
The recupe is quite easy to follow and it tastes all good at the end. And it was quite fun to make because I don't have a food processor so I did it all by hand.
The only problem I had was when I went to cut it. It didn't stay as a loaf but started falling into pieces but still kinda holding. I went back to the recipes and realized I forgot the oats 😂 (and a few other stuff)
Will be making it again for Christmas!
I'm so glad that you and your brother liked it! I laughed out loud about you forgetting to add the oats part because I actually did that once too! HAHA It happens! But you're right, it was still yummy without the oats. Merry Christmas, Sascha!
I believe the recipe looks delicious and I am planning to make it soon. By the first of the year I am going to challenge my self to maintaining a more plant based lifestyle. I have successfully kept weight off since 2017 by embracing a low carb lifestyle. So I am curious if you know of any low carb product that can be substituted for the oats. Thank you and I appreciate your wonderful recipes.
Hello! I haven't tried making the lentil loaf without oats. Maybe you could try subbing cauliflower rice instead of the oats? I would add at least 1-2 extra flax eggs because you need a binder to hold it all together. If you try it, please let me know how it works out for you!
Hello, this looks delicious. I just prepped the loaf and am going to keep it in the refrigerator until Thursday, and bake it for Thanksgiving dinner. My question is about adding the glaze. Between photos 11 and 12, the instructions say to remove the loaf from the pan. I think you mean to take it out of the oven and just spread the glaze on top and then put it right back in the oven, not actually out of the pan? Is that correct?
I'll let you 1know how it turns out!
Thank you
Hey! I'm so sorry, yes, that was a typo! I typed "pan" but meant to type "oven." Thank you for catching that! Enjoy!
This turned out really well. It is a labor intensive dish. But it is very, very filling. I did make a few minor changes. I used brown lentils because that is what I had at home. And I used regular ketchup as the sauce (lazy). We were pretty happy with this as part of a healthy Thanksgiving table. I may try this again with fresh parsley and fewer dried herbs. I also think this might be fine without the quinoa, I'm guessing here that other pre-cooked grains might work just as well (leftover brown rice maybe). I was most pleased with the quick lunches I froze with my extra slices. If you like to meal prep or freeze work lunches, this is a very good choice. Even though it takes awhile to make, you get 8 large portions out of this loaf. Freezing the leftovers immediately after dinner let me enjoy cornbread dressing and lentil loaf several times over a few weeks. I loved this because, they both froze so well. I didn't waste The large batches of Thanksgiving foods and I didn't have to over-eat or get tired of eating the same thing day after day. This is packed with lentils and oatmeal and is very tasty, you can't go wrong here. Thank you for this well-developed recipe.
Thank you for the feedback, I'm so happy that you liked the meatloaf!
Do you think I could substitute red lentils for the French lentils? We are trying to use the things already in our pantry.
Hey! I'm sorry but I haven't tested it with red lentils. Red lentils are a little softer and don't hold their consistency as well as french, green, or brown lentils. If you try it, please let me know and I'll add your results to the notes. Thank you!
I'm planning to make this for a friendsgiving this Saturday! But, I don't have time to do all the work immediately before the event--do you think it would work better to bake it the night before and reheat, or to prep unbaked loaves the night before and bake it immediately before? Thanks!
I'm so sorry I didn't get back to you before your Friendsgiving, I was out of town! Either option will work, I have done both. I hope you enjoyed the loaf!
I made the vegan meatloaf today and really enjoyed it. Thank you for the link to the vegan / gluten free vegan worcestershire sauce, however, I went with a different loaf pan since the one you had listed did not list it was PFOA, PTFE and PFOS Free