This Hearty Vegan Meatloaf is everything you want in a comforting, satisfying meal—meaty, flavorful, and packed with plant-based goodness. Made with a savory blend of portobello mushrooms, lentils, chickpeas, and rice, this loaf has the perfect texture for slicing and serving with your favorite sides. Seasoned with warming herbs and spices, it’s baked to perfection and topped with a tangy-sweet glaze that brings it all together. It’s high in fiber, rich in plant protein, and makes amazing leftovers (hello, meatloaf sandwiches!). Perfect for Sunday dinner, holidays, or whenever you’re craving something hearty and nourishing.
Ingredients
5 Large Portobello Mushrooms, (remove the black gills and finely chopped)
1 cup Cooked Lentils (brown or green)
1 cup Canned Chickpeas, rinsed and mashed
1 cup Cooked Rice (brown or white, cooled)
1 Small Onion, finely diced
3 Cloves Garlic, minced
2 Soy Sauce or Tamari (for wheat free)
2 Tablespoons Tomato Paste or Ketchup
2 Tablespoons Ground Flaxseed + 5 Tbsp Water (flax egg)
1/2 cup Panko Breadcrumbs or Regular Bread Crumbs
2 tsp Smoked Paprika
1 tsp Dried Thyme
1 tsp Ground Sage
1/2 tsp Ground Cumin
1/2 tsp Black Pepper (or more)
Salt to taste
1/2 tsp Liquid Smoke (optional for smoky meaty flavor)
Olive Oil for sautéing
Glaze (optional but delicious)
3 Tablespoons Ketchup
1 Tablespoon Maple Syrup
1 tsp Balsamic Vinegar
Instructions
Mix ground flax and water in a small bowl. Let it sit for 5–10 minutes to thicken.
In a skillet over medium heat, add a bit of olive oil. Sauté onion until soft, about 3–4 minutes. Add garlic and chopped portobello mushrooms. Cook until mushrooms release their moisture and begin to brown (about 7–9 minutes). Salt and Pepper lightly to taste. Add the remaining seasonings and soy sauce and cook 1 more minute. Set aside and let cool slightly.
In a large bowl, mash the chickpeas with a fork or run through a food processor until very fine but not mushy. Add the cooked rice, lentils, sautéed mushroom mix, flax egg, tomato paste or ketchup, breadcrumbs, liquid smoke to the bowl. Mix well with your hands until it holds together when pressed. Taste and adjust seasoning if needed.
Line a loaf pan with parchment paper or lightly grease it. Press the mixture in firmly and evenly. Mix glaze ingredients and spread over the top.
Bake at 375°F (190°C) for 60-75 minutes, until the top is golden and edges are firm. Let cool 15–20 minutes before slicing (important for holding it's shape!).
Tip: You can double the glaze and heat half in a small sauce pan to serve on the side.
Serving Ideas
Serve with mashed potatoes and vegan gravy
Pair with roasted veggies or green beans
Make a meatloaf sandwich with leftovers (so good the next day!)
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