Our Easy Vegan Meatloaf is prepared with green lentils, oatmeal, and chickpeas, and flavoured with traditional sage and onion. It's an ideal main meal for Harvest festival, Thanksgiving, Easter, or Christmas dinner. This is an added fat-free as well as a flour-free recipe, and it is easy to prepare as gluten-free.
This recipe makes 2 x 1Ib meatloaf's or 1 x 2Ib meatloaf. You can freeze one for later or enjoy leftovers for meatloaf sandwiches.
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Origins Of Meatloaf
Meatloaf dates back to Roman times where a recipe was found in the ancient 1st century cookery text Apicius. This meatloaf consisted of a mix of ground meats, breadcrumbs, and wine mixed together and formed into burger-like shapes.
Meatloaf was also popular during Medieval Europe where it was prepared with meat, eggs, vegetables, mushrooms, dried fruits, nuts, spices and herbs.
During the American Great Depression [1930s] and in Britain during the Second World War [1940s] meatloaf was popular as mostly anything could be added to a meatloaf recipe, especially frugal ingredients such as breadcrumbs, cracker crumbs, grains, pulses, and cereals.
Nowadays, meatloaf is a popular meal especially in the US and is served as an everyday dish, but more so during Thanksgiving, festive meals, or other special Holidays and get-together's.
Once chilled our meat-free meatloaf can be sliced quite thin so is ideal for a vegetarian or vegan lunchmeat alternative for sandwiches, rolls, and subs.
Ingredients
For the meatloaf the ingredients you will need are:
- dried green lentils
- onion
- vegetable stock
- bay leaf
- pinhead oatmeal [also known as medium oatmeal, steel cut oatmeal, or Irish oatmeal]
- sunflower seeds
- can of chickpeas
- dried sage
- dried mixed herbs
- garlic powder
- onion powder
- flax meal [ground flax seed]
- salt and black pepper
For the glaze:
- cranberry sauce or apple sauce or redcurrant jelly, barbecue sauce, tomato ketchup or sauce, or something similar
How to prepare
Step 1: Add the dried green lentils, chopped onion, bay leaf and vegan stock to a pot.
Step 2: Bring to the boil and simmer for 20-25 minutes until the lentils are soft.
Step 3: Once the lentils are soft pour the mix along with the remaining stock into a mixing bowl.
Step 4: Add the rest of the ingredients.
Step 5: Mix everything well.
Step 6: Give the mix a little mash especially some of the chickpeas, just a few mashes with a potato masher or fork.
Step 7: Pack the mix into 2 x 1 Ib loaf pans, lined with greaseproof paper. Allow an overlap of the paper when lining.
Step 8: Spread over your chosen sauce.
Step 9: Pull up the greaseproof paper overlap and use to cover the meatloaf's completely.
Step 10: Bake for 45-50 minutes.
Step 11: Sit in the pans for 5 minutes before carefully removing.
When the vegan meatloaf is hot from the oven it can be sliced into thick portions. If you would like thin slices of meatloaf for sandwiches, crackers, snack, etc., then cool the meatloaf and chill over night. Once chilled meatloaf can be easily sliced into on average of 20 thin slices perfect for meat-free deli-slices. Served hot from the oven meatloaf can be sliced into around 8 thick pieces.
We like our veggie meatloaf served with steamed Brussel Sprouts and thick-cut carrots, mashed potatoes, vegetable gravy, and cranberry and apple sauce.
Recipe notes
Storing
Leftover vegan meatloaf can be stored, wrapped well, within the fridge for up to 4-5 days. Wrap in parchment paper or kitchen foil, and keep on a plate or within a covered container. You can freeze the meatloaf after it has cooled completely. Wrap with baking paper and kitchen foil, and store for up to 4 months. Remove the wrappings before defrosting in the fridge.
Reheating
To reheat vegan meatloaf, place on a baking dish covered with parchment or kitchen foil, and heat in a hot oven until piping hot. Or place in a frying pan/skillet and heat through along with a tablespoon of vegan butter or oil. Flip over to heat each side. Or reheat in a microwave for 1-2 minutes.
FAQ'S
Anything you would normally serve with a veggie Thanksgiving meal, Christmas dinner, or a special Holiday meal. Leftover vegan meatloaf makes the best veggie sandwiches. See below for more info and photos.
A few meatloaf side suggestions:
* sweet potato casserole
* vegetables au gratin
* vegetable hotpot
* easy cheesy pasta
* vegan cauliflower cheese
* traditional champ
* mashed root vegetables
* cornbread
* American biscuits
* quick dinner rolls
* roast veggie mix
* steamed vegetables, especially Brussel sprouts
* large crispy green salad
* potato wedges/chips/fries/roast potatoes
* celeriac chips/fries or mashed
* baked potatoes
* hassle back potatoes
* corn-on-the-cob
* peas and corn
* rice
* noodles
* quinoa
* baked beans
* spaghetti hoops
* vegan gravy
* bread sauce
* vegan cheese sauce
* cranberry sauce/apple sauce/redcurrant jelly
* Yorkshire puddings
Here are a few ideas for using up any leftover meatloaf:
* reheated along with any vegetable accompaniments, potatoes, grains and sauces, etc.
* a slice straight from the fridge is a nice snack whenever anyone is feeling peckish
* serve slices of vegan meatloaf as part of a charcuterie or cracker and vegan cheese board/display, such as our Ploughman's Lunch Platter
* chop pieces into small chunks and add to a pizza before cooking
* add chopped pieces and toss with a tasty salad
* serve chilled on a sandwich along with fresh salad bits or leftover roast veggies, and cranberry sauce, apple sauce, etc
Serving suggestion which we enjoy for lunch at our home:
Crusty bread, slices of cucumber, juicy cherry tomatoes, crispy little gem lettuce, apple sauce, cranberry sauce and sliced chilled vegan meatloaf - for the sandwich filling. Add vegan mayonnaise, mustard, Sriracha, ketchup, or your favourite sauces and fillings, etc.
Please note: To achieve larger thin meatloaf slices, half the whole chilled meatloaf into 2 pieces, and turn the meatloaf on its side and slice down the bottom part of the meatloaf. I used a bread knife which I found very effective.
Yes, for a gluten-free meatloaf use a gluten-free certified pinhead oatmeal or food process gluten-free rolled oats into smaller pieces. Also, use a gluten-free vegetable stock, and a gluten-free sauce for the glaze.
It's a festive tradition for British people to have a turkey and trimmings sandwich late on Christmas Day for a snack. My family love a veggie alternative with a filling of vegan meatloaf, cold roast potatoes and various vegetables including roast parsnips & carrots, and Brussel sprouts. A little chilled gravy, applesauce, and cranberry sauce or vegan mayonnaise creates an extra special at-home veggie festive sandwich.
More vegan holiday recipes
For festive holidays and special occasions we love this Scottish Vegan Haggis, and this Scottish Vegan 'Meat' and Potato Pie. We also really like this Meat-free version of a Coq au Vin, and this Vegan 'no-chicken' Pie.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Easy Vegan Meatloaf
Equipment
- 2 x 1 Ib Loaf/Bread Pans, lined with greaseproof/baking parchment
- Saucepan, for cooking lentils
- Mixing bowl
- Potato masher or fork
Ingredients
To pre cook the lentils:
- 225 grams dried green lentils rinsed
- 140 grams onion 1 medium, chopped
- 800 millilitres vegan stock hot, use a vegan beef stock if available
- 1 bay leaf
To mix through the cooked lentil mix:
- 225 grams pinhead oatmeal steel-cut/Irish oatmeal, or if necessary replace with rolled oats (not jumbo oat flakes)
- 50 grams sunflower seeds
- 1 can chickpeas 400g/15 oz can drained, or 240g cooked chickpeas
- 1 tablespoon dried sage
- 1 tablespoon dried mixed herbs or Italian dried herb mix
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Flax-meal egg:
- 2 tablespoons flax meal ground flax seeds, often termed milled linseed. Mixed with 6 tablespoons of water.
Spread over each finished meatloaf: (optional as meatloaf can be baked without sauce)
- 4 tablespoons cranberry sauce or apple sauce, red currant jelly/relish, tomato sauce/ketchup, barbecue sauce, etc. Either home-made or shop-bought. 4 tablespoon is enough for 1 meatloaf.
Instructions
Prepare the lentil mix:
- Add the green lentils, bay leaf, onion and hot vegan stock to a saucepan. Bring to the boil and simmer for 20-25 minutes until the lentils are soft.
Prepare the flax-egg:
- Mix the 2 tablespoon of flax-meal with 6 tablespoon of water. Set aside for at least 10-15 minutes to become thick and gloopy.
Line the loaf pans and preheat the oven:
- Grease the loaf pans with a little vegan margarine or oil. Line with parchment paper but use more paper than required as the overlap will be folded over the meatloaf before cooking.
- Preheat the oven to 180 Fan/ 200 Celsius/ 392 Fahrenheit/ Gas 6.
Assemble the veggie meatloaf's:
- Add the cooked lentils to a large mixing bowl. Discard the bay leaf.
- Mix in the rest of the ingredients, including the flax-egg. Add 1 ½ teaspoons of salt and a good grinding of black pepper. Mix everything well to combine all the flavours. Use a potato masher or fork to break up some, but not all, of the chickpeas into the mix.
- Taste the seasoning and add more salt and pepper to taste.
- Divide the mix between the 2 loaf pans, smooth the top down firmly and evenly.If adding a sauce to the top, spread this over now.Pull up the overlap of parchment paper and cover the top of the meatloaf's.
Bake:
- Place on the middle shelf of the oven, and bake for 45-50 minutes. For a fan oven the meatloaf may be baked after 40-45 minutes.
- Allow to cool in the loaf pan for a few minutes before carefully tipping out. Or leave in the tin to cool if chilling the meatloaf's.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutritional data does not include the cranberry sauce topping as this is optional, and any topping chosen can be more easily analysed by the cook for better accuracy.
- This meatloaf recipe yields 2 vegan meatloaf's weighing on average 640 grams each, minus any sauce toppings.
- You can prepare one larger 2Ib meatloaf but do adjust the cooking times as longer may be required to cook it throu
- Each meatloaf can provide 8 thick slices, and about 18-20 thinner slices. However for serving sizes it will depend on appetites, etc.gh.
- For the thinner slices chill completely overnight before attempting to slice, so that the meatloaf can firm up.
- Leftover vegan meatloaf will keep in the fridge for up to 4-5 days if well wrapped in kitchen parchment paper, and then a second layer of kitchen foil or wrap in parchment and place in a covered container.
- Freeze cooked meatloaf for up to 4 months, well wrapped. Unwrap and defrost in the fridge.
- To reheat vegan meatloaf, place on a baking dish covered with parchment or kitchen foil, and heat in a hot oven until piping hot. Or place in a frying pan/skillet and heat through along with a tablespoon of vegan butter or oil. Flip over to heat each side. Or reheat in a microwave for 1-2 minutes.
- Enjoy the vegan meatloaf chilled straight from the fridge. A thin slice is a delicious, wholesome snack whenever anyone is peckish, or enjoy on a sandwich. Especially delicious as a festive sandwich along with cranberry/apple sauce, salad or cooked leftover veggies, etc.
- Yes, for a gluten-free meatloaf use a gluten-free certified pinhead oatmeal or food process gluten-free rolled oats into smaller pieces. Also, use a gluten-free vegetable stock, and a gluten-free sauce for the glaze.
Nutrition
Comments
Prepared our Easy Vegan Meatloaf recipe? Do let us know how you get on with the recipe by leaving us a comment below and clicking the star ratings. Thanks so much! Jacq x
Deborah Shields says
This looks like a really nice recipe! Do you cook the steel cut oats before you add them to the mixture? Or is there enough liquid in this recipe that they can go in raw and absorb enough liquid as to not be hard to chew?
Jacq says
Hi Deborah, Thanks! Yes the pinhead oatmeal/steel-cut oats are fine going straight into the meatloaf with no additional cooking, the result is a nice moist meatloaf 🙂