Vegan Meatloaf

I was actually blown away by the outcome of this vegan meatloaf. I was a huge meatloaf fanatic growing up and I was skeptical that anything could come close to comparing. I remember my mom used to make a “lentil loaf” that not only sounds unappealing but just never quite hit the spot.

But after discovering the world of vegan cooking, I knew there must be a way to create the ultimate vegan meatloaf. And there was! And it turns out, it involves lentils. So, Mom, turns out I like “lentil loaf” after all.

This recipe combines green lentils and barley which both have a meaty, chewy texture and do a great job of mimicking the texture of ground meat. Then mix in some spices, don’t forget the ketchup, and you’re in business! But I won’t bore you with the details, you’ll just have to try it for yourself and see what you think!

Vegan Meatloaf

For the meatloaf

• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 cups mushrooms, finely chopped (about 8 oz.)
• 1 teaspoon thyme
• ¾ cup dry green lentils
• ½ cup dry barley (sub brown rice for gluten free)
• 3 tablespoons flax meal (ground flaxseeds)
• 1 ¼ cups whole wheat breadcrumbs
• ¼ cup ketchup
• 3 tablespoons nutritional yeast
• 2 tablespoons soy sauce (sub tamari for gluten free)
• 1 ½ tablespoons apple cider vinegar
• 2 teaspoons brown sugar
• 1 teaspoon dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon salt

For the meatloaf topping

• ⅓ cup ketchup
• 2 teaspoons apple cider vinegar
• 1 teaspoon brown sugar
• 1 teaspoon soy sauce (sub tamari for gluten free)
• 1 teaspoon dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ⅛ teaspoon black pepper

Order of Operations

1. Sort, rinse, and drain ¾ cup dry lentils and ½ cup dry barley. Then put them together in a medium-sized pot and cover with at least 5-6 inches of water. Add 2 teaspoons of salt to the water and bring to a boil. Reduce heat to medium and let them gently boil for about 25 minutes, until soft. Drain very well. Return to the stove and continue to heat on low until all remaining moisture has been cooked off.
2. Preheat the oven to 375 degrees.
3. While the lentils and barley cook, finely chop the onion, 4 cloves of garlic, and 8 oz. of mushrooms. 
4. Heat ¼ cup of water in a large skillet. Once water begins to simmer, add onions and sauté until translucent, about 5 minutes. 
5. Add chopped garlic, mushrooms, and thyme to the pan. Stir to combine and let cook another 2-3 minutes until the mushrooms have released their liquid and are cooked.
6. Transfer mixture to a large mixing bowl and add:
   • 3 tablespoons flax meal (ground flaxseeds)
   • 1 ¼ cups whole wheat breadcrumbs
   • ¼ cup ketchup
   • 3 tablespoons nutritional yeast
   • 2 tablespoons soy sauce
   • 1 ½ tablespoons apple cider vinegar
   • 2 teaspoons brown sugar
   • 1 teaspoon dijon mustard
   • ½ teaspoon garlic powder
   • ½ teaspoon onion powder
   • ½ teaspoon black pepper
   • 1 teaspoon salt
7. Add cooked lentils and barley to the mixture.
8. Mix well to make sure all ingredients are thoroughly incorporated. Use your hands if the mixture is not too hot.
9. Lightly grease a 9 x 5 in. loaf pan or line it with parchment paper and press mixture into it. 
10. Cover the pan with aluminum foil and bake for 30 minutes.
11. In a small bowl, mix ingredients for the meatloaf topping:
    • ⅓ cup ketchup
    • 2 teaspoons apple cider vinegar
    • 1 teaspoon brown sugar
    • 1 teaspoon soy sauce
    • 1 teaspoon dijon mustard
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ⅛ teaspoon of black pepper
12. Remove meatloaf from the oven, uncover and evenly spread topping over the surface of the meatloaf. Return to the oven and bake for another 15 minutes, uncovered. 
13. Remove the meatloaf from the oven and let it rest for 15-20 minutes to allow it to set. It will hold its shape better if you allow it to rest. 
14. Slice, serve, and enjoy!