Vegetarian Meatloaf
With a smoky ketchup glaze topping a full-of-flavor loaf, this Vegetarian Meatloaf recipe is worthy of a centerpiece at any table.
Hearty lentils, chickpeas, and walnuts join up with sautéed veggies and lots of umami flavors for a vegetarian meatloaf that’s anything but ordinary. By the way, it’s vegan, too!
Table of Contents
Vegetarian Meatloaf Recipe Ingredients
Tips for Making the Best Vegetarian Meatloaf
Jump to the Full, Printable Recipe
The Story Behind the Recipe
Real show-stopping vegetarian mains can be a little hard to come by. This Wellington is one of my favorites, but I’ve been wanting to go full meatloaf for awhile now.
I wanted to share a recipe that was super hearty, protein-packed, and worthy of main-dish cred, and I feel like this vegetarian (and vegan!) meatloaf nails it.
We’ve got sautéed onions, mushrooms, and garlic flavored with umami-rich tomato paste and a touch of balsamic vinegar. Then we add those to mashed chickpeas and lentils, all bound together with breadcrumbs and a splash of liquid.
After baking this vegetarian meatloaf for a bit, you uncover it and brush it with a slightly sweet glaze, then finish baking until firm and perfect.
Serve this vegetarian loaf with a side of mashed potatoes and some green beans and life is good!
Vegetarian Meatloaf Recipe Ingredients
Olive oil – for sautéing the veggies
Onion – Yellow is great for this, but white will work.
Mushrooms – White button or cremini both work well.
Walnuts – These add nutrition and a nice bit of texture to your vegetarian meatloaf.
Garlic – For a nice touch of flavor.
Parsley
Italian seasoning mix – A simple way to add a good dose of flavor. You’ll find it in the herb and spice section of your local grocery store or you can make your own Italian seasoning.
Tomato paste – One of the best ingredients for adding intense, savory flavor. A little goes a long way!
Balsamic vinegar – Same with this ingredient. Just a bit adds depth of flavor and a touch of tanginess.
Lentils – Usually I cook lentils from dried, but for this recipe, I like the ease of using one can of lentils. Just be sure to drain it first.
Chickpeas – Drain them, but reserve the liquid! You’ll use this to help bind the vegan meatloaf together.
Salt & pepper
Bread crumbs – Found in the baking aisle of most grocery stores.
For the glaze:
Ketchup
Pure maple syrup – For a touch of glossiness and sweetness.
Dijon mustard
Smoked paprika – A secret weapon in vegetarian cooking for a hit of smoky flavor.
How to Make It
Saute your veggies and garlic, stir in the seasonings and tomato paste, and deglaze with the balsamic vinegar.
In a large bowl, mash the lentils and chickpeas.
Stir in the sautéed veggies along with the breadcrumbs and some of the aquafaba.
Press into a parchment-lined loaf pan and bake.
Mix together the glaze ingredients and brush the meatloaf over the top.
Continue baking uncovered until the glaze is darkened and the loaf is firm.
Let cool for at least 10 minutes then carefully lift the loaf out of the pan and slice.
Jump to the full, printable recipe
Tips for Making the Best Vegetarian Meatloaf
Based on how well you drained and rinsed your legumes, you may end up needing a little more liquid. I like to start with 1/4 cup of aquafaba, which is usually just enough to bind the meatloaf together.
The meatloaf firms up as it cools down. Always wait at least 10 minutes before you slice into it, or you risk ending up with a loaf that cracks or crumbles apart. I promise it’s worth the wait!
If you prefer, you can pulse the lentils and chickpeas in a food processor, then add the remaining ingredients and pulse quickly until blended.
Make-Ahead Notes
This vegetarian meatloaf is great for assembling ahead of time! Follow the recipe through step 4. Instead of baking it, cover it tightly with plastic wrap and store it in the refrigerator for up to 2 days ahead of time. When you’re ready to bake it, pull it out of the fridge and have it at room temp to warm a bit as you preheat the oven. Then cover it in foil and bake, continuing at step 5. If you want to save yourself even more time, you can stir together the glaze ingredients and store in the fridge as well until it’s time to bake.
Storing Your Vegetarian Meatloaf
Store leftover meatloaf in the fridge, in an airtight container, for up to four days. When you’re ready to eat, you can quickly pop it in the microwave for a couple of minutes.
What to Serve with It
Mashed Potatoes or Roasted Potatoes
Roasted Fall Vegetables or Roasted Cauliflower
Soft & Fluffy Vegan Dinner Rolls
Vegetarian Meatloaf
Equipment
Ingredients
Meatloaf:
2 tablespoons olive oil1 medium yellow onion diced, 125 g, 2 cups8 ounces white button mushrooms chopped, can sub cremini mushrooms; 1/2 pound, 227 g1/2 cup walnuts finely chopped, 60 g3 cloves garlic peeled and finely minced2 tablespoons fresh parsley chopped1 tablespoon Italian seasoning mix2 tablespoons tomato paste1 tablespoon balsamic vinegar15 ounces brown lentils drained and rinsed; 1 can; about 2 cups15 ounces chickpeas drained and rinsed; 1 can; save 1/3 cup of the chickpea liquid; can substitute veggie broth or water2 teaspoons kosher salt1/4 teaspoon ground black pepper1/2 cup bread crumbs
Glaze:
1/3 cup ketchup1 tablespoon pure maple syrup1 teaspoon dijon mustard1/4 teaspoon smoked paprika
Instructions
Notes
Make-Ahead:
This vegetarian meatloaf is great for assembling ahead of time! Follow the recipe through step 4. Instead of baking it, cover it tightly with plastic wrap and store it in the refrigerator for up to 2 days ahead of time. When you’re ready to bake it, pull it out of the fridge and have it at room temp to warm a bit as you preheat the oven. Then cover it in foil and bake, continuing at step 5. If you want to save yourself even more time, you can stir together the glaze ingredients and store in the fridge as well until it’s time to bake.
Storage:
Store leftover meatloaf in the fridge, in an airtight container, for up to four days. When you’re ready to eat, you can quickly pop it in the microwave for a couple of minutes.
Gluten-Free Option:
Use GF breadcrumbs.
Nutrition
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