Vegan Meatloaf
This vegan meatloaf is easy to make and so delicious. Perfect for holidays or when you want a cozy weeknight dinner.
Equipment
Ingredients
- 2 (12 ounce) packages vegan ground beef
- 1 can (15.5) ounces lentils drained and rinsed
- ¼ Vidalia onion chopped
- ½ cup barbecue sauce divided
- 2 tablespoons of Bob's Red Mill egg replacer
- 2 cups panko breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl mash the lentils with the back of a fork. They do not have to be fully broken down, just somewhat mashed and broken up.
- Add in chopped onion.
- Mix in the vegan ground beef.
- Add in the egg replacer, 6 tablespoons of the barbecue sauce, breadcrumbs, and seasonings.
- Mix together until it forms a well incorporated mixture.
- Spray a 9 x 5 loaf pan with oil, and then press the mixture in the pan.
- Brush the top with barbecue sauce and bake in the oven for 50 to 60 minutes. Once it is crispy and dry looking on top it is done. Let it rest for 15 to 20 minutes before removing.
- Flip the meatloaf out onto a cutting board or large dish. Cut into as many pieces as you like I suggest 8-10 slices.
- Transfer it to your serving plate, layer the slices out on top of each other, then garnish with fresh chopped parsley and rosemary on the plate.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
Serving: 127gCalories: 240kcalCarbohydrates: 28.4gProtein: 14.3gFat: 7.9g
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