This Meatless Meatloaf is perfect substitute for the real deal. Serve it at your next holiday party in place of a roast, turkey or ham. Rich in nutrition and low in calories, it’s sure to be a hit.
If you’re looking for a recipe for a vegan meatless meatloaf, you’ve come to the right place. This Meatless Meatloaf, also known as a Red Lentil Walnut Loaf, is adapted from a recipe in Angela Liddon’s Oh She Glows Cookbook. According to Angela, this recipe has inspired many people to claim the result is better than traditional meat loaf. Of course, I put my own spin on it, using red lentils instead of green and a few other changes so I could claim the recipe as my own. One thing for sure, it came out delicious when I made it last night and left-overs tonight were even better. Thank you Angela, for your inspiration!
If you make this Meatless Meatloaf don’t forget to take a photo and tag it #veganvigilante1 on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments and constructive criticism are appreciated. I will always answer your queries within 24 hours or less. I’d love to know what you think about this Meatless Meatloaf and the blog, overall. Let’s connect and build a friendship. Contact me anytime by email at firstname.lastname@example.org.
Looking for more recipe ideas on what to make for dinner tonight? Visit my Main Dish Section.
- 1 cup uncooked red lentils
- 1 cup shelled walnut halves
- 3 tbsp flax seed
- 1 tbsp olive oil extra virgin
- 3 large cloves garlic minced
- 1 small red onion finely chopped
- sea salt to taste fine
- black pepper to taste
- 2 stalks celery finely chopped
- 2 large grated carrots
- 1/2 large apple finely chopped
- 1/3 cup golden raisens
- 1/2 cup brown rice flour
- 1/2 cup Panko bread crumbs
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/2 cup ketchup
- 4 tbsp unsweetened apple sauce
- 3 tbsp balsamic vinegar
- 2 tbsp pure maple syrup Grade A
- 2 tbsp brown rice flour for thickening
- fresh thyme leaves for garnish optional
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Make the Loaf: Add the lentils to 3 cups of water and boil until tender, usually only 5 to 10 minutes as red lentils cook fairly quickly. Drain well.
- In a food processor, process the lentils for a few seconds into a coarse paste. Leave some lentils intact for texture. Set aside.
- Chop the walnuts finely, or process them in food processor until crumbly. Set aside.
- In a large wok, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onions are translucent. Add sea salt and black pepper to taste. Add the celery, carrot, apple and raisins and sauté for another 5 minutes.
- Stir in the processed lentils, flaxseed, walnuts, brown rice flour, bread crumbs, thyme, oregano and a little more sea salt and black pepper to taste and the cayenne pepper. Stir well until mixture is well-combined.
- Press the mixture firmly and evenly into a large loaf pan or small casserole dish.
- Make the Balsamic Apple Glaze: In a bowl, mix together the ketchup, applesauce, balsamic vinegar and maple syrup until combined. Slowly add brown rice flour to thicken as desired. Spread the glaze evenly over the loaf with a spoon or basting brush.
- Bake, uncovered, for 50 minutes until the edges are lightly browned. Cool the loaf in the pan for 30 minutes before slicing it. If you try to slice it before it's partially cooled, it may crumble slightly.
- Garnish with fresh thyme leaves if desired and serve.