Oh my gosh, let me tell you about this vegan meatloaf gluten-free recipe! It’s not just any meatloaf; it’s packed with flavor and has this amazing texture that makes it hard to believe it’s entirely plant-based. I remember the first time I made it for my friends who were skeptical about vegan food—they couldn’t get enough! The combination of cooked lentils and gluten-free breadcrumbs gives it that hearty, satisfying bite. Plus, it’s super easy to whip up, making it perfect for weeknight dinners or meal prep. Trust me, once you take a bite, you’ll be hooked on this deliciously wholesome dish! Every slice is a warm hug for your taste buds, and I can’t wait for you to try it!

Ingredients List

2 cups cooked lentils: You can use canned or cook them from scratch for a fresh taste.
1 cup gluten-free breadcrumbs: Make sure they’re labeled gluten-free; they help bind everything together.
1/2 cup chopped onion: I love using sweet onions for a hint of sweetness!
1/2 cup chopped bell pepper: Any color works, but I prefer red for that pop of color.
1/2 cup grated carrots: They add moisture and a touch of sweetness—yum!
1/4 cup tomato paste: This gives the meatloaf a rich flavor and moisture.
1/4 cup soy sauce or tamari: Go for tamari if you want a gluten-free option.
2 tablespoons ground flaxseed: Mix with 6 tablespoons water to create a flax egg for binding.
1 teaspoon garlic powder: This adds a lovely savory note!
1 teaspoon dried thyme: A classic herb that complements the flavors beautifully.
Salt and pepper to taste: Don’t forget to season to your liking!

How to Prepare Instructions

First things first, preheat your oven to 350°F (175°C). This step is crucial for a perfectly baked meatloaf!
In a large mixing bowl, combine the cooked lentils, gluten-free breadcrumbs, chopped onion, bell pepper, and grated carrots. Give it a good mix—this is where the magic starts!
Next, add in the tomato paste, soy sauce or tamari, the flaxseed mixture, garlic powder, dried thyme, and a sprinkle of salt and pepper. Make sure everything is evenly combined. You want each bite to be packed with flavor!
Once everything is mixed well, transfer the mixture to a loaf pan. Shape it into a loaf, pressing it down gently to create a nice form.
Now, pop it in the oven and let it bake for 45-50 minutes. You’ll know it’s ready when it’s firm to the touch and has a lovely golden color on top—your kitchen will smell amazing!
After baking, let it cool for a few minutes before slicing. This helps it hold its shape and makes for cleaner cuts. Enjoy!

Nutritional Information

Just a quick note—nutrition can vary based on the specific brands and ingredients you use, but here’s a general idea of what you can expect in each serving of this delicious vegan meatloaf. Each slice has about 180 calories, with 8 grams of protein and 8 grams of fiber, making it a filling option! You’ll also get 3 grams of fat, 30 grams of carbohydrates, and only 2 grams of sugar. Plus, it’s completely cholesterol-free! It’s a wholesome dish that’s not just tasty but good for you, too!

Why You’ll Love This Recipe

Deliciously hearty and satisfying, perfect for any meal.
Completely gluten-free and vegan, catering to various dietary needs.
Easy to prepare with simple, wholesome ingredients.
Packed with protein and fiber to keep you full.
Great for meal prep or leftovers—just heat and enjoy!
Customizable with your choice of veggies and spices!

Tips for Success

Alright, let’s make sure your vegan meatloaf is a total hit! First off, don’t overmix the ingredients; you want a nice texture, not a mushy mess. If your mixture seems too dry, add a splash of vegetable broth or a bit more tomato paste to help it bind. Also, be sure to pack it into the loaf pan firmly—this helps it hold its shape while baking. I like to line my pan with parchment paper for easy removal, but if you don’t have any, just lightly grease it. Lastly, let it cool a bit before slicing, so it firms up nicely—trust me, it makes a world of difference! Enjoy your cooking adventure!

Variations

If you’re looking to shake things up with your vegan meatloaf, there are so many fun ways to customize it! You can swap out the lentils for black beans or chickpeas for a different flavor and texture. Feeling adventurous? Try adding diced mushrooms for an earthy touch, or throw in some chopped spinach for a pop of color and nutrition. Spice lovers can add chili powder or smoked paprika for a kick! Don’t hesitate to experiment with herbs, too—fresh rosemary or parsley can elevate the flavor even more. The possibilities are endless, so have fun with it!

Serving Suggestions

Now, let’s make your vegan meatloaf shine even brighter with some delightful pairings! I love serving mine with a rich vegan gravy drizzled on top for that extra comfort food vibe. You can whip up a simple mushroom or onion gravy that complements the loaf beautifully. As for sides, roasted vegetables are a fantastic choice—think carrots, Brussels sprouts, or sweet potatoes, all caramelized to perfection. A fresh side salad with a zesty vinaigrette adds a nice crunch, balancing the meal. And don’t forget some creamy mashed potatoes; they’re a classic and make every bite even more satisfying!

Storage & Reheating Instructions

Leftovers? No problem! Store any extra vegan meatloaf in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it! Just wrap individual slices tightly in plastic wrap, then pop them in a freezer-safe bag. They’ll stay good for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and then reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave it, but be careful not to overheat, or it might get a bit dry!

FAQ Section

Can I use a different type of lentils? Absolutely! While I prefer green or brown lentils for their texture, you can use red lentils too. Just keep in mind they’ll cook down more, making the loaf a bit softer.

How do I make this recipe nut-free? No worries! This recipe is already nut-free, but always double-check your breadcrumbs to ensure they’re free from any hidden nuts.

Can I make this ahead of time? Yes! You can prepare the mixture a day in advance and store it in the fridge. Just shape it into a loaf and bake it when you’re ready to eat!

What’s the best way to reheat leftovers? I recommend reheating in the oven for the best texture, but the microwave works in a pinch too. Just be cautious not to overheat it!

Can I add other vegetables? Definitely! Feel free to get creative with your favorite veggies like zucchini, mushrooms, or even corn for a unique twist!

Print Recipe

Description

A delicious vegan meatloaf that is also gluten-free.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix lentils, breadcrumbs, onion, bell pepper, and carrots.
Add tomato paste, soy sauce, flaxseed mixture, garlic powder, thyme, salt, and pepper.
Combine all ingredients until well mixed.
Transfer the mixture to a loaf pan and shape it into a loaf.
Bake for 45-50 minutes until firm and golden.
Let it cool for a few minutes before slicing.

Notes

Store leftovers in the refrigerator for up to 5 days.
Can be frozen for up to 3 months.
Serve with your favorite vegan gravy.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 2g
Sodium: 400mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

Keywords: vegan meatloaf, gluten free recipe, plant-based meatloaf

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