Vegan Meatloaf

AuthorJen Booker
RatingDifficultyBeginner

Quick and easy to prep and can be done 2 days in advance and kept in the fridge. Nice main event for a Sunday roast. Leftovers are great cold!

Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 1 Onion , finely chopped
 2 Large cloves of garlic finely chopped
 1 cup Cooked split red lentils (measured after cooked)
 1 cup Cooked green lentils (measured after cooked)
 226 g Mushrooms , finely chopped
 62 g Walnut pieces
 4 tbsp Ground flax seeds
 108 g Bread crumbs
 1 cup Flour
 1 tbsp Tamari
 1 tsp Salt
 1 tsp Pepper
 2 tsp Dried thyme
 ½ cup Water only if needed

1

Preheat oven to 180

2

Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there

3

Put them in a large bowl then add all other meatloaf ingredients except the water.

4

Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.

5

You need it so that it sticks together nicely when you squeeze it with your hands. If it does this easily then don't add any water. If it's still a little crumby and wont come together add water very gradually until it just starts coming together. I often need no water at all. Definitely don't add more water than it needs or it will make the loaf soggy.

6

Lay a strip of parchment paper down the length of a loaf tin with enough length either end to act as handles for pulling the finished loaf out

7

Spoon in the meatloaf mixture and pack down really tightly.

8

Bake in the preheated oven for 50-60 minutes. Keep an eye on it towards the end. You want it to go a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start going too brown.

9

Remove from the oven and leave to cool in the tin, covered tightly in foil for at least 15 minutes but up to 30 is ok. Then remove and slice.

Ingredients

 1 Onion , finely chopped
 2 Large cloves of garlic finely chopped
 1 cup Cooked split red lentils (measured after cooked)
 1 cup Cooked green lentils (measured after cooked)
 226 g Mushrooms , finely chopped
 62 g Walnut pieces
 4 tbsp Ground flax seeds
 108 g Bread crumbs
 1 cup Flour
 1 tbsp Tamari
 1 tsp Salt
 1 tsp Pepper
 2 tsp Dried thyme
 ½ cup Water only if needed

Directions

1

Preheat oven to 180

2

Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there

3

Put them in a large bowl then add all other meatloaf ingredients except the water.

4

Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.

5

You need it so that it sticks together nicely when you squeeze it with your hands. If it does this easily then don't add any water. If it's still a little crumby and wont come together add water very gradually until it just starts coming together. I often need no water at all. Definitely don't add more water than it needs or it will make the loaf soggy.

6

Lay a strip of parchment paper down the length of a loaf tin with enough length either end to act as handles for pulling the finished loaf out

7

Spoon in the meatloaf mixture and pack down really tightly.

8

Bake in the preheated oven for 50-60 minutes. Keep an eye on it towards the end. You want it to go a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start going too brown.

9

Remove from the oven and leave to cool in the tin, covered tightly in foil for at least 15 minutes but up to 30 is ok. Then remove and slice.

Vegan Meatloaf

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