Vegan Lentil Mushroom Meatloaf with a BBQ Glaze

This amazing vegan lentil meatloaf is easy, packed with flavor, wholesome and made using simple ingredients. It makes for a hearty and filling vegan main entrée recipe that even meat lovers will ask for seconds.

I love to recreate meaty dishes in a vegan and healthier way. My husband Chris begs me regularly for these TVP Swedish meatballs and my kids adore this hearty tofu bolognese sauce. And right now it is the holiday season, so it just felt natural to share a vegan lentil meatloaf next!

You won't miss the meat at all in this plant-based meatloaf: the umami-rich mushrooms and chewy lentils set a hearty base to carry all the incredible flavors from the seasoning. Plus, that BBQ-tomato thick glaze is something you have to taste, so yummy.

Serve alongside roasted miso potatoes or vegan twice baked potatoes and a vegan onion gravy for a delicious holiday meal! Or try these mashed sweet potatoes and cauliflower for a boost in veggies!

Let me know if you give it a try! ❤️

❤️ Why you will love this recipe

• Wholesome and vegan alternative to a classic meatloaf
• Packed with flavor and has an amazing texture
• Easy to make
• Features an addictive BBQ glaze
• Perfect Thanksgiving or Christmas recipe
• Healthy and rich in fiber and plant-based protein

🌱 Wholesome plant-based meatloaf

I noticed that many vegan meatloaves were made using fake ground meat. These are great for adding flavor and mimicking the real meat texture, but also are packed with processed fats, which I wanted to avoid here.

This recipe includes beans (lentils) instead of processed vegan meat and is packed with flavoring ingredients to ensure the loaf is super tasty and as satisfying as a regular meatloaf. Also filled with veggies, it makes for a high-in-protein and fiber-rich recipe that's perfect as a comforting vegetarian main entrée.

🗒 Ingredient notes (+ substitutions)

• Vegetables: you will need some mushrooms, onion, garlic and carrots, which make for the base of the loaf. Try not to swap the vegetables or the texture could change.
• Nutritional yeast: technically options, but highly recommend for an amazing flavor.
• Soy sauce: add saltiness and umami deep flavor. You can also use tamari sauce.
• Liquid smoke: if you don't have it, then add a generous pinch of smoked paprika.
• Rolled oats: use old-fashioned rolled oats for the best results. Oats help hold the loaf together.
• Cashews: use unsalted and unroasted raw cashews. They add texture and nutrition. Can be swapped for pecans or walnuts.
• Lentils: I used brown lentils, but you can use green or French lentils. Feel-free to use canned lentils if you can find them to speed up the process and avoid having to cook the beans.
• Breadcrumbs: bring the ingredients together and create a nice texture. Use regular breadcrumbs or swap for Italian seasoned breadcrumbs for more flavor.
• Tomato paste: base for the BBQ glaze, you can use a can or a tube. If you prefer, just use store-bought BBQ sauce or ketchup.

⭐️ Full list of ingredients (+ quantities) down below in the recipe card!

🍽 How to make vegan lentil meatloaf

Step 1: In a large pan, start by browning the onions for about 5 minutes in a little oil. Then, add the mushrooms and cook for another 5 minutes stirring often. Add the garlic, cook for one more minute and remove from the heat.

Step 2: Transfer the cooked vegetables to a food processor alongside the rest of the loaf ingredients.

Step 3: Pulse until it comes together while trying to keep a coarse texture as much as you can. You are looking for a mostly uniform mixture that holds well when pressed in your fingers, but you want to be able to still see some pieces mostly intact.

Step 4: Cover a bread loaf with parchment paper and transfer the processed mixture to it. Then, use a spatula to gently press and even its surface.

Step 5: In a medium bowl, combine together the glaze ingredients and whisk well.

Step 6: Spread the glaze over the loaf and bake uncovered for 45-50 minutes in a preheated oven (350ºF). Once done, let the loaf rest at room temperature for about 10 minutes before unmolding and slicing.

⭐️ Detailed recipe (+ video) down below in the recipe card!

➡️ Important notes: what to avoid

• It is essential not to over-process the mixture. This could result in a gummy texture! Process or pulse until it comes together while keeping some pieces intact. Feel free to pulse a few times, then transfer to a large bowl and finish up combining using a spatula. That's why I recommend first chopping the cashews and grating the carrots, so you don't have to process them for too long until it comes together.
• Do not add the vegetables raw to the loaf mixture, even if you love raw flavor. The raw vegetables would release some extra moisture while baking in the loaf and could make it too soft.
• Avoid overcooking the loaf as it could get too dry/hard.

✅ More helpful Tips

• Use old-fashioned oats for the best texture, quick cooking oats could make the loaf too mushy.
• You will need green or French (Du Puy) lentils to make it. Black (beluga) or red (orange) lentils don't work well for this recipe.
• If you are looking for a more traditional-looking meatloaf, then feel free to shape it more like a dome by pressing on the mixture all along the edges of the bread pan but keeping the center area elevated.
• For a quicker tomato glaze, then simply spread some ketchup or even store-bought BBQ sauce over.

🍴 Serving suggestions

I love baking this lentil meatloaf with a tomato sauce topping, but feel free to omit it altogether and bake the loaf without it. Then, serve with a vegan gravy instead or simply store-bought ketchup. I love making this homemade BBQ ketchup for this kind of hearty meal as well.

If serving this meal during the holidays, then pair it with some green beans, broccoli crunch salad, cranberry sauce and this beautiful mashed purple sweet potatoes to add some color.

❗️Storage tips

This recipe makes for delicious leftovers. Store the extras in an airtight container as it can easily dry. Keep in the fridge for up to 3 days and simply reheat using the microwave.

One of my favorite ways to enjoy leftovers is also to add a piece in between 2 slices of bread: it makes for such a fun meatloaf sandwich! It is so delicious, especially with Dijon mustard and crunchy lettuce.

❓ FAQs

Other vegan meaty comfort food favorites

I hope you enjoy this vegan lentil meatloaf as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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