Homemade Vegan Meatloaf

Ingredients

• 3 cup cooked lentils
• 2 cup old-fashioned oats
• 1 onion (chopped)
• 2 celery stalks (chopped)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 0.25 cup ground flaxseed
• 0.5 cup dried parsley
• 1 tsp ground sage
• 1 tsp marjoram
• 1 tsp oregano
• 2 tsp garlic powder
• 0.25 cup ketchup (mixed into the meatloaf)
• 2 tbsp low-sodium soy sauce
• 2 tbsp Dijon mustard
• salt (to taste)
• ketchup (more ketchup for topping; amount unspecified)
• water or vegetable broth (add if the mixture seems dry; amount unspecified)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Combine the dry ingredients in a mixing bowl and whisk them together.

3. 3

   Add the remaining ingredients to the bowl and mix well. Do not completely mash the lentils; the mixture should have a somewhat mushy consistency. If it seems dry, add water or vegetable broth for additional moisture.

4. 4

   Spread a thin layer of ketchup in a nonstick 9×13-inch baking dish or loaf pan.

5. 5

   Transfer the lentil mixture to the prepared baking dish and press it down firmly and evenly.

6. 6

   Spread a layer of ketchup over the top of the meatloaf.

7. 7

   Bake for 45–50 minutes.

8. 8

   Remove the meatloaf from the oven and let it sit for 10–15 minutes before serving.

Notes

The source specifies either a nonstick 9×13-inch baking dish or a loaf pan. The amount of additional water or vegetable broth and the amount of ketchup used for lining the pan and topping are unspecified. The structured recipe lists 45 minutes of cook time and 1 hour total time, while the instructions give a 45–50 minute baking range.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• egg-free
• plant-based
• baked
• meal prep