Description

This Vegan Gluten-Free Meatloaf takes Meat-free Monday to a whole new delicious level! It’s filled with so many healthy plant-based ingredients, such as lentils, mushrooms, chickpeas, onion, garlic, flax, oats, and seasonings, it’s the best comforting, nourishing dinner everyone will enjoy!

Ingredients

Units Scale

1 tablespoon olive oil
1 cup sweet onion, diced
1 cup mushrooms, chopped
1 teaspoon minced garlic
2 flax eggs (2 tablespoons flaxseed meal + 4 tablespoons water)
15 oz can lentils, drained and rinsed
15 oz can garbanzo beans, drained and rinsed
2 cups gluten-free quick oats
1/2 cup plant milk (such as oat, almond, or rice)
1 cup ketchup
1/2 tablespoon Italian seasoning
1 teaspoon salt
Pinch pepper

Topping

3/4 cup ketchup
3 tablespoons brown/coconut sugar
1 tablespoon apple cider vinegar

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Instructions

Preheat the oven to 400 degrees F. Start by heating a large skillet over medium heat. Add the olive oil to the skillet then add the onion, mushrooms, garlic and a pinch of salt. Saute until the onion turns translucent, about 10 minutes, stirring occasionally. Meanwhile, make the flax eggs. In a small bowl combine the flaxseed meal and water and let it sit until it “gels” up, about 5 minutes. While the flax egg is setting up, add the drained and rinsed lentils and garbanzo beans to a large bowl. Smash them with a fork until no large pieces are left. Add the oats, plant milk of choice (I used oat milk), ketchup, Italian seasoning, flax eggs, salt and pepper to the bowl. Finally add the sauteed onion and mushrooms to the bowl and stir to combine well. Spray a loaf pan with cooking spray and then spoon the mixture into the pan. Bake the loaf in the oven for 30 minutes.
While the meatloaf is cooking make the topping. Whisk together the ketchup, brown/coconut sugar and apple cider vinegar in a bowl or measuring cup. When the 30 minutes is up, take the loaf out of the oven and spread a layer of the topping sauce over the entire loaf and then place it back in the oven to bake for another 15 minutes. Remove the pan from the oven and let it cool to set up for about 10-15 minutes before serving.

Notes

Tip: I like to place the loaf pan on a baking sheet after I add the sauce on top in case it drizzles over the edges.

*I used lower sugar ketchup to cut back on the sweetness

Prep Time: 15 minutes
Additional Time: 0 hours
Cook Time: 45 minutes
Category: Lunch & Dinner
Cuisine: American