Classic Vegan Meatloaf
This classic vegan meatloaf packs all the comfort of the traditional dish using plant-based ingredients. Perfect for a cozy dinner, this recipe is simple yet satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, grated
- 1 cup celery, finely chopped
- 1 cup mushrooms, finely chopped
- 1 1/2 cups cooked lentils
- 1 cup breadcrumbs
- 1/4 cup ground flaxseeds
- 1/4 cup tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Flaky sea salt, to taste
- Black pepper, to taste
Method
- Preheat the oven to 350°F (175°C) and lightly grease a sheet pan with olive oil.
- In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the carrots, celery, and mushrooms to the skillet. Cook for another 5-7 minutes, or until the vegetables are tender.
- In a large mixing bowl, combine the cooked vegetables, lentils, breadcrumbs, ground flaxseeds, tomato paste, soy sauce, balsamic vinegar, thyme, oregano, salt, and pepper. Mix well until fully combined.
- Transfer the mixture to the prepared sheet pan. Shape it into a loaf by pressing it together firmly with your hands.
- Bake in the preheated oven for 45-55 minutes, or until the loaf is firm and browned on the edges.
- Allow the meatloaf to cool for about 10 minutes before slicing and serving.