This Veggie Meatloaf delivers the cozy, savory satisfaction of the classic without any meat. It’s hearty, flavorful, and holds together beautifully with a sticky-sweet glaze. Perfect for Sunday dinner or as a holiday centerpiece, this veggie meatloaf will please everyone at the table.
If you're looking for the perfect Veggie Meatloaf, you're in the right place. Whether you love Meatloaf Recipes or want to explore our Chicken Recipes collection, we've got you covered.
Why You’ll Love This Veggie Meatloaf
- Incredibly satisfying: Lentils, walnuts, and mushrooms create a hearty, “meaty” texture.
- Game-changing glaze: A sticky, tangy-sweet crust you’ll want to eat by the spoonful.
- Wonderfully versatile: Swap nuts, grains, or spices to make it your own.
- Amazing leftovers: Even better the next day, perfect for sandwiches or pan-frying.
Ingredients & Tools
- 1 cup brown or green lentils, rinsed
- 2 ½ cups vegetable broth
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 celery stalks, finely diced
- 8 oz cremini mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 cup rolled oats (old-fashioned, not instant)
- ¾ cup walnuts, finely chopped
- 2 large eggs
- ¼ cup tomato paste
- 2 tbsp soy sauce or tamari
- 1 tbsp Worcestershire sauce (ensure it’s vegetarian)
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ cup ketchup
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a food processor (optional but helpful), a large skillet, and a mixing bowl.
Notes: The lentils and mushrooms provide a substantial base, while walnuts and oats add texture and binding. Don’t skip the tomato paste—it adds deep, savory flavor.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 14 g |
| Fat: | 12 g |
| Carbs: | 32 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 55 minutes | Total Time: 80 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcook your lentils. You want them tender but not mushy. They should still hold their shape after cooking, as they’ll continue to soften in the oven.
- Chop everything uniformly. Taking the time to finely and evenly dice the onion, celery, and mushrooms ensures they cook evenly and distribute their flavor throughout the entire loaf.
- Why a food processor is your friend. If you have one, pulsing the cooked lentils, oats, and walnuts a few times can create a more cohesive texture that binds together really well. Just be careful not to turn it into a paste!
- Let the mixture rest. After you mix everything in the bowl, let it sit for 10-15 minutes. This allows the oats to absorb some of the moisture, which is key for a loaf that slices cleanly.
How to Make Veggie Meatloaf
Step 1: First, cook your lentils. Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 20-25 minutes, until the lentils are tender but not falling apart. You’ll notice they’ve absorbed most of the liquid. Drain off any excess broth and set them aside to cool slightly.
Step 2: While the lentils are cooking, prep your vegetables. Heat the olive oil in a large skillet over medium heat. Add the diced onion and celery with a pinch of salt and sauté for about 5-7 minutes, until they start to soften and become translucent. The aroma at this stage is just fantastic.
Step 3: Now, add the finely chopped mushrooms to the skillet. The trick here is to cook them until they’ve released all their water and started to brown nicely. This will take another 8-10 minutes. Stir in the minced garlic and cook for one final minute, just until fragrant. Remove the skillet from the heat and let this mixture cool for a few minutes.
Step 4: In a large mixing bowl, combine the slightly cooled cooked lentils, the mushroom-onion mixture, rolled oats, and chopped walnuts. Give it a good stir to combine everything. The texture should look varied and chunky at this point.
Step 5: In a small bowl, whisk the eggs, tomato paste, soy sauce, Worcestershire sauce, smoked paprika, and dried thyme until it forms a smooth, dark paste. Pour this over the lentil and vegetable mixture. Now, use your hands or a spatula to mix everything thoroughly. Honestly, using your hands is the best way to ensure every component is coated in the binder. The mixture should hold together when you press it.
Step 6: Let the mixture rest for 10-15 minutes. This is a crucial step for the oats to absorb moisture. Meanwhile, preheat your oven to 375°F (190°C) and lightly grease your 9×5-inch loaf pan.
Step 7: Transfer the meatloaf mixture to the prepared pan. Press it down firmly and evenly, making sure to get into the corners. You want it packed tight so it doesn’t crumble later. Smooth the top with the back of a spoon.
Step 8: Make the glaze by whisking together the ketchup, maple syrup, and apple cider vinegar in a small bowl. It should be smooth and pourable. Brush about two-thirds of this glaze generously over the top of the unbaked loaf.
Step 9: Place the loaf pan in the preheated oven and bake for 30 minutes. After that time, remove it and carefully brush on the remaining glaze. This two-step glazing process gives you a beautiful, deeply caramelized finish.
Step 10: Return the loaf to the oven and bake for another 20-25 minutes. The top should be glistening and dark, and the loaf should feel firm to the touch. For the best results, let it cool in the pan for at least 15-20 minutes before attempting to slice. This resting time is non-negotiable for clean slices!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap slices individually and freeze for up to 3 months.
- Reviving: Pan-fry slices in oil until crispy and warmed through.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for that rich glaze and savory loaf.
- Sautéed Green Beans with Almonds — A little crunch and a bright, fresh flavor help cut through the richness of the loaf and balance the plate beautifully.
- Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp lemon dressing provide a refreshing, palate-cleansing contrast that lightens the whole meal.
Drinks
- A Malty Brown Ale — The nutty, caramel notes in the beer mirror the savory, sweet flavors in the meatloaf and create a really harmonious pairing.
- Sparkling Water with Lemon — For a non-alcoholic option, the crisp bubbles and citrus zing are incredibly refreshing and help reset your taste buds between bites.
- Pinot Noir — A light-bodied red with notes of cherry and earth complements the mushrooms and umami depth without
Veggie Meatloaf
Make the best Veggie Meatloaf with lentils, mushrooms, and a sweet glaze. This hearty, meat-free dinner is perfect for any night. Get the easy recipe here!
Ingredients
For the Meatloaf:
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1 cup brown or green lentils (rinsed)
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2 ½ cups vegetable broth
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1 tbsp olive oil
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1 large yellow onion (finely diced)
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2 celery stalks (finely diced)
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8 oz cremini mushrooms (finely chopped)
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3 cloves garlic (minced)
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1 cup rolled oats (old-fashioned, not instant)
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¾ cup walnuts (finely chopped)
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2 large eggs
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¼ cup tomato paste
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2 tbsp soy sauce or tamari
-
1 tbsp Worcestershire sauce (ensure it's vegetarian)
-
1 tsp smoked paprika
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½ tsp dried thyme
For the Glaze:
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½ cup ketchup
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2 tbsp maple syrup
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1 tbsp apple cider vinegar
Instructions
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Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 20-25 minutes, until the lentils are tender but not falling apart. Drain off any excess broth and set them aside to cool slightly.01
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Heat the olive oil in a large skillet over medium heat. Add the diced onion and celery with a pinch of salt and sauté for about 5-7 minutes, until they start to soften and become translucent.02
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Add the finely chopped mushrooms to the skillet. Cook them until they’ve released all their water and started to brown nicely, about 8-10 minutes. Stir in the minced garlic and cook for one final minute, just until fragrant. Remove the skillet from the heat and let this mixture cool for a few minutes.03
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In a large mixing bowl, combine the slightly cooled cooked lentils, the mushroom-onion mixture, rolled oats, and chopped walnuts. Give it a good stir to combine everything.04
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In a small bowl, whisk the eggs, tomato paste, soy sauce, Worcestershire sauce, smoked paprika, and dried thyme until it forms a smooth, dark paste. Pour this over the lentil and vegetable mixture. Use your hands or a spatula to mix everything thoroughly. The mixture should hold together when you press it.05
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Let the mixture rest for 10-15 minutes. Meanwhile, preheat your oven to 375°F (190°C) and lightly grease your 9x5-inch loaf pan.06
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Transfer the meatloaf mixture to the prepared pan. Press it down firmly and evenly, making sure to get into the corners. Smooth the top with the back of a spoon.07
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Make the glaze by whisking together the ketchup, maple syrup, and apple cider vinegar in a small bowl. Brush about two-thirds of this glaze generously over the top of the unbaked loaf.08
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Place the loaf pan in the preheated oven and bake for 30 minutes. After that time, remove it and carefully brush on the remaining glaze.09
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Return the loaf to the oven and bake for another 20-25 minutes. The top should be glistening and dark, and the loaf should feel firm to the touch. Let it cool in the pan for at least 15-20 minutes before attempting to slice.10
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