What is vegetarian meatloaf made of?

Vegetarian meatloaf is usually made from a mixture of protein rich lentils, sautéed vegetables, mushrooms, nuts, breadcrumbs, eggs or flax eggs, and seasonings. Lentils provide the hearty base, mushrooms add savory depth, and walnuts bring richness and structure. Breadcrumbs help bind everything together, and a glaze of ketchup or BBQ sauce adds the classic sweet tang found in traditional meatloaf. The key is balancing moisture and texture so the loaf holds together while still tasting tender. When prepared properly, vegetarian meatloaf slices beautifully and offers the same comfort food feel as the meat version.

What is a good substitute for beef in meatloaf?

Lentils are one of the best substitutes for beef in meatloaf because they hold their shape, absorb seasoning well, and create a hearty texture. Mushrooms add umami and moisture, while chopped walnuts add structure. A combination of lentils, mushrooms, nuts, and breadcrumbs gives a balanced texture that mimics traditional meatloaf without feeling mushy. You can also use chickpeas, black beans, or a mix of grains like quinoa, although those may produce a softer loaf. For the best result, combine at least two plant based ingredients to create a fuller, more complex texture.

What's the best binder for vegetarian meatloaf?

Eggs are the most reliable binder for vegetarian meatloaf because they help the mixture firm up and hold its shape after baking. If you need a plant based binder to make a vegan meatloaf, a flax egg or chia egg is the next best option and works surprisingly well, although the loaf may be slightly softer. Breadcrumbs also play an essential supporting role by absorbing moisture and helping the loaf stay cohesive. A small amount of oil or nut butter can also help add structure. The key is using both a wet binder and a dry binder so the loaf is firm, sliceable, and not crumbly.

How do you keep vegetarian meatloaf moist?

Moisture comes from the vegetables, mushrooms, lentils, and a little oil. Mushrooms, in particular, help keep the loaf tender because they release moisture as they cook. Sautéing the vegetables until they are softened but not fully dry helps maintain moisture as well. Walnuts add richness, and eggs or flax eggs help keep everything from drying out. Avoid overbaking the loaf, which can make it crumbly. The glaze also helps lock in moisture during the second bake. If your mixture feels dry before baking, add a small splash of olive oil or a spoonful of broth.

What do you put in meatloaf to keep it from falling apart?

A good binder is essential to keep vegetarian meatloaf from falling apart. Eggs or flax eggs help hold everything together, while breadcrumbs absorb moisture and give the mixture structure. Patting the lentils dry prevents excess water from weakening the loaf. Pressing the mixture firmly into the loaf pan ensures it bakes into a cohesive shape. Allowing the loaf to cool for at least 15 minutes before slicing is also important because it firms up as it rests. If your mixture looks too wet before baking, simply add a bit more breadcrumb to help stabilize the texture.

Vegetarian Meatloaf (Lentil Walnut Meatloaf)

Name: Vegetarian Meatloaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 2 cups baby mushrooms, chopped; 1 teaspoon Italian seasoning; ½ teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 (15 ounce) can lentils, rinsed and drained (or 1 ¾ cup homemade cooked lentils); 1 cup breadcrumbs; 1 cup walnuts, toasted; 1 large egg; 1 tablespoon Worcestershire sauce; 2 tablespoons ketchup; 2 tablespoons BBQ sauce (or 1 tablespoon Worcestershire for a thinner tangy glaze)

Description

Vegetarian Meatloaf made with lentils, mushrooms, vegetables, and walnuts is hearty, flavorful, and satisfying with a sweet tangy glaze.

Ingredients

Scale

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
2 cups baby mushrooms, chopped
1 teaspoon Italian seasoning
½ teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 ounce) can lentils, rinsed and drained (or 1 ¾ cup homemade cooked lentils)
1 cup breadcrumbs
1 cup walnuts, toasted
1 large egg
1 tablespoon Worcestershire sauce

For the glaze:

2 tablespoons ketchup
2 tablespoons BBQ sauce (or 1 tablespoon Worcestershire for a thinner tangy glaze)

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Instructions

Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper.
In a large skillet, heat oil over medium-high heat for 1 minute. Add onion, garlic, carrot, and mushrooms. Sauté until the mushrooms release their liquid, about 5 minutes. Add Italian seasoning, paprika, salt, and pepper. Cook 3-5 more minutes until most of the liquid evaporates and the mushrooms turn golden brown. Set aside to cool for 5 minutes.
Pat the lentils dry with a paper towel. Transfer to a food processor along with the cooked vegetable mixture, breadcrumbs, walnuts, egg, and Worcestershire sauce. Pulse until well combined but not fully pureed.
Transfer the lentil mixture into a parchment lined 9x5-inch loaf pan. Press the mixture firmly into the pan.
Bake for 35-40 minutes until the top feels firm.
In a small mixing bowl, whisk together the ketchup and BBQ sauce. Spread the sauce evenly over the meatloaf and return to the oven for another 10-15 minutes until the glaze caramelizes.
Cool for 15 minutes before slicing to allow it to firm up.

Notes

How to store: Store leftovers in an airtight container in the fridge for up to 4 days. The loaf keeps its structure well and tastes even better the next day.

How to reheat: Reheat slices in the microwave or warm in the oven at 325°F until heated through. Brush with extra glaze if desired.

How to freeze: Freeze whole or in slices. Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main
Method: Bake
Cuisine: American