This Vegan Meatloaf makes a perfect Thanksgiving (and beyond) main dish/entree! It takes only 15 minutes of prep time and has an incredible texture rated 5 stars by dozens. It is moist, flavorful and bound to be a show-stopper at your next meal! Serve it with a side of vegan mashed potatoes and green bean casserole.
1tablespoonmaple syrupor agave or liquid sweetener
1/4teaspoonsea salt
Instructions
Tomato Glaze
Mix together the tomato paste, apple cider vinegar, maple syrup and the sea salt in a small bowl and set it aside until you need it.
Meatloaf
Preheat your oven to 375°F/190°C degrees. Prepare a loaf with by lining with parchment paper so that it's hanging over the sides. This helps to remove the loaf with ease.
In a skillet over medium heat, heat the oil. Add the garlic, red onion and the celery. Sauté until onions are translucent, celery has softened and garlic is fragrant, about 5 minutes.
In a large bowl, add all of the ingredients (the cooked garlic, red onion, celery above, as well as the chickpeas, lentils, liquid smoke, vegan Worcestershire (or soy sauce), breadcrumbs, sea salt, ground black pepper, flax eggs, tomato paste, and thyme).
Mix together slightly with a wooden spoon. I find that this helps to distribute the liquid ingredients equally one the beans and breadcrumbs.
In a food processor, add all of your ingredients from the bowl. I have a 10-cup food processor, so if yours is smaller, you may want to put it in in increments. Pulse a few times until everything begins to come together. Do NOT over pulse – it will turn to mush and not firm up in the oven. You want to see chunks of celery, lentils and other ingredients. I like to pulse about 10 times.
Pour/scoop the mixture into your parchment paper-lined loaf pan. Smooth down the top with the spatula. Pour over your glaze from earlier, smoothing it down with a spoon or spatula.
Bake for 45 minutes to 60 minutes. My loaf was done at around 55 minutes. It's ready if a toothpick comes out mostly clean.
Remove from oven and allow to cool for 10 minutes. Remove from loaf pan and slice up and serve. Enjoy!
Video
Notes
If you think you'll be sensitive to the liquid smoke (one or two readers have shared this) start with 2 teaspoons. Give it a taste (everything is cooked so you can try it) then add more if desired! I usually add the full amount. IF you're lowing the amount, replace the rest with water so the recipe has the right amount of liquid (so add 1 tablespoon of water + 1 teaspoon).
HOW TO STOREYou can store this loaf in an airtight container in the fridge. I just slice it up first, but you can also store it whole. You could also just wrapthe top of the loaf pan if you want to preserve the shape of the loaf. This will last at least a week in your fridge. This loaf with firm up a whole lot in your fridge.HOW TO FREEZEWrap the loaf in foil, then put it in a freezer-friendly zipped bag. This loaf can freeze for at least 2-3 months. Thaw overnight in your fridge, and reheat in your microwave.