Better than the Original – Vegan Meatloaf

Saturday night’s concert was a big disappointment  I’ve been waiting to see Trevor Hall for years now.

I was giddy with anticipation all week, holding on to the concert tickets for months! He was supposed to open for Groundation, but canceled :( I had to find out  from Facebook while at the show. The good news is that the rest of the artists were great, but I’m still upset about the whole thing; mainly because I know he would have been so great to see live.

But there is one thing to not be upset about, and that is my vegan “meatloaf”.

Ever since that sandwich – the delectable vegan meatloaf sandwich from Dad’s Sandwiches – I’ve been in a meatloaf craze. I loved the juiciness of Dad’s sandwich, so my goal was not only to make a vegan loaf that’s full of flavor, but one that’s equally juicy. And the good news is that I succeeded. I used my mom’s meatball trick – soaked bread. I soaked some bread in garlicky veggie broth and added it to the vegan loaf mash. Turns out that did the trick.

This vegan loaf is perfect for those fall nights (once it finally cools down)  and is a great addition to your Thanksgiving feast. Did I say Thanksgiving already? Yes, yes I did. All the magazines are doing it, so why can’t I?

The good news is that you already have at least one vegan (and gluten-free) recipe ready to go :)

I know I’m always looking to cut down the cooking time, so next time you make lentils or brown rice, make a little extra so you have them ready to go for the loaf. Once you have those two cooked, you can do all the prep work quickly.

No more dilly-dallying, here’s the recipe.

Vegan Meatloaf

by Maria Bardet

Prep Time: 30 minutes

Cook Time: 1 hour

Keywords: entree vegan

Ingredients (8 servings)

    for the loaf

    • 2 cups cooked lentils
    • 1 cup cooked brown rice
    • 3 tbs olive oil
    • 3 celery stalks
    • 2 large carrots
    • 1 red onion, diced
    • 6 garlic cloves, minced
    • 2 slices of bread
    • 2 tsp dried thyme
    • 2 tsp dried basil
    • 2 tsp dried parsley
    • 1/2 cup soy sauce
    • 1/2 cup vegetable broth
    • 1/2 cup flaxseed meal

    for the glaze (optional)

    • 4 tsp chipotle en adobo sauce
    • 2 tsp agave nectar or maple syrup
    • 1 tsp dijon mustard


    for the glaze (optional)

    Mix the chipotle sauce, agave, and dijon in a small bowl.

    for the loaf

    Preheat oven to 350°. Lightly grease a loaf pan with cooking spray.

    Cook the brown rice and lentils, as usual.

    Put two slices of bread into a shallow bowl and cover with vegetable broth and 2 tsp of mashed garlic. Soak the bread for 20 minutes.

    In a food processor, combine carrots, celery and process.

    Heat oil over medium-high heat in a large deep skillet. Add the diced onions to the pan and sauté with the carrot-celery mixture for about 15 minutes. Stir in the remainder of the garlic, thyme, basil, and parsley. Add the lentils and soy sauce and stir. Cook for an additional 5 minutes.

    In a large bowl, combine the sautéed mixture, brown rice, flaxseed meal, and mix with a large spoon. Add the soaked bread and mash the mixture until it starts to stick together.

    Add the mixture to the loaf pan and cover with foil. Bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes.

    Take the loaf out of the oven and use a pastry brush to glaze the top of the loaf. Broil on high for about 5 minutes, or until the top starts to brown and crisp. Skip this step, if not making glaze.

    Once done, let the loaf rest for at least 10 minutes. Use a knife to loosen the edges then flip onto a serving plate covered with foil. Use the edges of the foil to flip the loaf back over to the top side.

    Powered by Recipage

    Stay safe out there east coasters. Hurricane Sandy looks ferocious!

    This entry was posted in Tasty Treats and tagged , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.


    1. Posted January 20, 2013 at 3:25 pm | Permalink

      Thanks for sharing your recipe! It really was wonderful.

    2. Amy Wagar
      Posted March 5, 2013 at 8:50 pm | Permalink

      What are the units for the flaxseed meal and veggie broth?

      • Posted March 5, 2013 at 9:06 pm | Permalink

        Great question, sorry about that! Both are cups. Enjoy!

        • Amy
          Posted March 6, 2013 at 1:17 am | Permalink


        • Amy Wagar
          Posted March 6, 2013 at 6:13 am | Permalink

          Thanks! Attempting this tomorrow!

    3. Elaine Scudds
      Posted March 18, 2013 at 7:39 am | Permalink

      Is flaxseed meal ground flax seed?? How many does this recipe feed, and it it freezable?? Thanks!!

      • Posted March 18, 2013 at 10:20 am | Permalink

        Hi Elaine,

        Flaxseed meal will work best.This recipe makes a standard loaf-size meatless loaf, so it will make 6-8 servings. I suppose you can freeze it, but I have not tried that, I prefer it fresh. Enjoy!

    4. Di Sevs
      Posted March 23, 2013 at 3:55 pm | Permalink

      Just finished making this and…it turned out GREAT! First attempt at vegan meatloaf and I’m hooked. I served it with a farrow/roasted sweet potato side and corn/walnut salad. Thanks for the recipe!

      • Posted March 23, 2013 at 6:04 pm | Permalink

        Yum, those side dishes sound really yummy. I’m so glad it turned out great for you!

    5. Ashley
      Posted April 20, 2013 at 4:14 am | Permalink

      Could I simply make half the recipe for a mini loaf pan?

      • Posted April 20, 2013 at 8:10 am | Permalink

        I don’t have a mini loaf pan, so not sure about the measurements. If I had to guess, I would say you are fine cutting the recipe by half :)

    6. Neil
      Posted May 12, 2013 at 8:40 am | Permalink

      I look forward to trying your recipe. For moistness you may want to do what I do. I like to grate a small zucchini or summer squash into my meatloaf mix. It makes it very juicy, whether vegan or traditional.

      • Posted May 12, 2013 at 3:07 pm | Permalink

        The zucchini is a great idea! The two slices of bread soaked in vegetable broth in garlic are also there for moistness, but zucchini is a great GF substitute.

    One Trackback

    • By Meat(less)loaf! « Gabbygladheart's Blog on January 20, 2013 at 2:10 pm

      […] starts in.  This week was no different.  And as usual, she wanted a certain dish.  Today it was meatloaf.  Ok (sly grin).  I think I can do that.  I jumped on the internet and guess what?  There are […]

    Leave a Reply

    • Thanks for Stopping By!

      My name is Maria and I live in California. I love teaching high-energy Pilates classes, going on long runs, and making connections with all of you! Hope you find a few useful articles, fitness tips, and recipes while you're here.

    • Categories

    • Subscribe

      Send some FITspiration to my inbox!

    • Humani Pilates

    • Proud Member of the EmpowHER Blogger Network