Vegan Lentil Meatloaf with Mushrooms and Maple Glaze
This plant-based meatloaf uses lentils, oats and finely chopped mushrooms for a satisfying, savory texture, held together with a flaxseed binder. A sweet and tangy glaze caramelizes on top in the oven. Serve slices with mashed potatoes or a green salad for a comforting dinner.
Preparation Steps
Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Stir the flaxseed meal and water together and let it thicken for 5 minutes.
Put the lentils, oats, carrots, mushrooms, onion, garlic, tomato paste, soy sauce, flax mixture, thyme, oregano, salt and pepper in a food processor.
Pulse until the mixture holds together but still has some texture; avoid blending it to a paste.
Turn the mixture onto the baking sheet and shape it into a firm, even loaf about 2 inches (5 cm) high.
Whisk the ketchup, maple syrup and balsamic vinegar together. Brush about half over the loaf and keep the rest for serving.
Bake for 40 to 45 minutes, until firm to the touch and browned on top.
Let the loaf cool for 10 minutes before slicing so it holds together. Serve with the remaining glaze.
Tips & Variations
- Pat the cooked lentils dry; extra moisture makes the loaf soft and crumbly.
- Use a loaf pan lined with parchment if you prefer neat, straight sides, and swap the thyme for smoked paprika for a smoky flavor.
- Refrigerate leftovers for up to 4 days and reheat slices in a skillet or oven until hot.
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