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Vegan Lentil Meatloaf

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"This quick and easy vegan lentil meatloaf with mushrooms is full of flavor. A fabulous plant-based family-friendly version of the classic recipe."
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Ingredients

1 h 7 m servings 360 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
  2. Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms and garlic; cook and stir until tender, about 3 minutes.
  3. Combine remaining 2 tablespoons olive oil, mushroom mixture, cooked lentils, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and Italian seasoning in the bowl of a food processor. Pulse until just combined; do not overblend and work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
  4. Bake in the preheated oven until golden, about 45 minutes.

Nutrition Facts


Per Serving: 360 calories; 10.4 g fat; 52.5 g carbohydrates; 15.8 g protein; 0 mg cholesterol; 777 mg sodium. Full nutrition

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