Vegan Sheet-Pan Meatloaf
This vegan meatloaf is simple to prepare and packed with flavor. Using common pantry ingredients, it delivers the hearty taste of a classic meatloaf in a plant-based form everyone can enjoy.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cooked lentils
- 1 cup breadcrumbs
- 1/2 cup grated carrot
- 1/4 cup chopped walnuts
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup ketchup
Method
- Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper.
- In a small bowl, mix the ground flaxseed and water. Set aside to thicken.
- Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
- In a large bowl, combine the cooked lentils, breadcrumbs, grated carrot, chopped walnuts, sautéed onion and garlic, flaxseed mixture, soy sauce, tomato paste, thyme, smoked paprika, salt, and pepper.
- Mix well until all ingredients are evenly combined. Form the mixture into a loaf shape on the prepared sheet pan.
- Spread the ketchup over the top of the loaf for a glaze.
- Bake in the preheated oven for 35 to 40 minutes, or until the loaf is firm and the top is slightly caramelized.
- Let the meatloaf rest for 5 minutes before slicing and serving.