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Vegan Lentil Meatloaf

Vegan Lentil Meatloaf
Vegan Lentil Meatloaf

All-time Christmas staple meatloaf but vegan. It's perfectly moist, flavorful and filling. This Vegan Lentil Meatloaf is rich in savory flavor combined with a fruity and aromatic glaze.

🍽 Serves 4-5

🕘 40-45 minutes


  • 1 can lentils

  • 4-5 prunes

  • 2 Tbsp fresh thyme

  • 2 Tbsp Worcestershire sauce

  • 1 Tbsp soy sauce

  • 1 Tbsp olive oil

  • 1 onion

  • 2 garlic cloves

  • 1 carrot (diced)

  • 1 cup mushrooms (diced)

  • 1/2 cup breadcrumbs

  • 1 cup walnuts

  • 2 Tbsp apple sauce

  • Salt and pepper to taste

Cranberry orange glaze:

  • 3 Tbsp cranberry jam

  • 2 Tbsp orange juice

  • 1 Tbsp apple sauce

  • 1 tsp maple syrup (optional)


  1. Heat the oil, fry onion and garlic until golden. Add carrot, mushrooms

  2. Preheat the oven to 200’C.

  3. In a food processor, add the walnuts and pulse a few times until they are chopped into small pieces, add the lentils and prunes, and pulse a few more times.

  4. In a bowl, combine lentil mix with fried mushrooms and carrots. Add Worcestershire sauce, apple sauce, thyme, breadcrumbs

  5. Transfer the mixture to the loaf pan, spread, and press down firmly with a drinking glass.

  6. Bake for 30min covered with foil.

  7. In a bowl combine cranberry jam with orange juice, apple sauce and maple syrup and spread over the loaf evenly.

  8. Bake for another 15min without cover.

  9. Let cool for 15-20min before slicing.

  10. Enjoy! 😉


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