With a smoky ketchup glaze topping a full-of-flavor loaf, this Vegetarian Meatloaf recipe is worthy of a centerpiece at any table.
Hearty lentils, chickpeas, and walnuts join up with sautéed veggies and lots of umami flavors for a vegetarian meatloaf that’s anything but ordinary. By the way, it’s vegan, too!
The Story Behind the Recipe
Real show-stopping vegetarian mains can be a little hard to come by. This Wellington is one of my favorites, but I’ve been wanting to go full meatloaf for awhile now.
I wanted to share a recipe that was super hearty, protein-packed, and worthy of main-dish cred, and I feel like this vegetarian (and vegan!) meatloaf nails it.
We’ve got sautéed onions, mushrooms, and garlic flavored with umami-rich tomato paste and a touch of balsamic vinegar. Then we add those to mashed chickpeas and lentils, all bound together with breadcrumbs and a splash of liquid.
After baking this vegetarian meatloaf for a bit, you uncover it and brush it with a slightly sweet glaze, then finish baking until firm and perfect.
Serve this vegetarian loaf with a side of mashed potatoes and some green beans and life is good!
Vegetarian Meatloaf Recipe Ingredients
- Olive oil – for sautéing the veggies
- Onion – Yellow is great for this, but white will work.
- Mushrooms – White button or cremini both work well.
- Walnuts – These add nutrition and a nice bit of texture to your vegetarian meatloaf.
- Garlic – For a nice touch of flavor.
- Parsley
- Italian seasoning mix – A simple way to add a good dose of flavor. You’ll find it in the herb and spice section of your local grocery store or you can make your own Italian seasoning.
- Tomato paste – One of the best ingredients for adding intense, savory flavor. A little goes a long way!
- Balsamic vinegar – Same with this ingredient. Just a bit adds depth of flavor and a touch of tanginess.
- Lentils – Usually I cook lentils from dried, but for this recipe, I like the ease of using one can of lentils. Just be sure to drain it first.
- Chickpeas – Drain them, but reserve the liquid! You’ll use this to help bind the vegan meatloaf together.
- Salt & pepper
- Bread crumbs – Found in the baking aisle of most grocery stores.
For the glaze:
- Ketchup
- Pure maple syrup – For a touch of glossiness and sweetness.
- Dijon mustard
- Smoked paprika – A secret weapon in vegetarian cooking for a hit of smoky flavor.
How to Make It
- Saute your veggies and garlic, stir in the seasonings and tomato paste, and deglaze with the balsamic vinegar.
- In a large bowl, mash the lentils and chickpeas.
- Stir in the sautéed veggies along with the breadcrumbs and some of the aquafaba.
- Press into a parchment-lined loaf pan and bake.
- Mix together the glaze ingredients and brush the meatloaf over the top.
- Continue baking uncovered until the glaze is darkened and the loaf is firm.
- Let cool for at least 10 minutes then carefully lift the loaf out of the pan and slice.
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Tips for Making the Best Vegetarian Meatloaf
- Based on how well you drained and rinsed your legumes, you may end up needing a little more liquid. I like to start with 1/4 cup of aquafaba, which is usually just enough to bind the meatloaf together.
- The meatloaf firms up as it cools down. Always wait at least 10 minutes before you slice into it, or you risk ending up with a loaf that cracks or crumbles apart. I promise it’s worth the wait!
- If you prefer, you can pulse the lentils and chickpeas in a food processor, then add the remaining ingredients and pulse quickly until blended.
Make-Ahead Notes
This vegetarian meatloaf is great for assembling ahead of time! Follow the recipe through step 4. Instead of baking it, cover it tightly with plastic wrap and store it in the refrigerator for up to 2 days ahead of time. When you’re ready to bake it, pull it out of the fridge and have it at room temp to warm a bit as you preheat the oven. Then cover it in foil and bake, continuing at step 5. If you want to save yourself even more time, you can stir together the glaze ingredients and store in the fridge as well until it’s time to bake.
Storing Your Vegetarian Meatloaf
Store leftover meatloaf in the fridge, in an airtight container, for up to four days. When you’re ready to eat, you can quickly pop it in the microwave for a couple of minutes.
What to Serve with It
- Mashed Potatoes or Roasted Potatoes
- Roasted Fall Vegetables or Roasted Cauliflower
- Green Beans Almondine
- Simple Green Salad
- Soft & Fluffy Vegan Dinner Rolls
- Vegetarian Gravy
- Cranberry Sauce
Vegetarian Meatloaf
Ingredients
Meatloaf:
- 2 tablespoons olive oil
- 1 medium yellow onion (diced, 125 g, 2 cups)
- 8 ounces white button mushrooms (chopped, can sub cremini mushrooms; 1/2 pound, 227 g)
- 1/2 cup walnuts (finely chopped, 60 g)
- 3 cloves garlic (peeled and finely minced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Italian seasoning mix
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 15 ounces brown lentils (drained and rinsed; 1 can; about 2 cups)
- 15 ounces chickpeas (drained and rinsed; 1 can; save 1/3 cup of the chickpea liquid; can substitute veggie broth or water)
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup bread crumbs
Glaze:
- 1/3 cup ketchup
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- 1/4 teaspoon smoked paprika
Equipment
- 1 standard size loaf pan
- parchment paper
Instructions
- Preheat the oven to 350° F (175° C). Line a 11×6-inch loaf pan with parchment paper, making sure to leave the parchment paper overhanging so that you can easily extract the meatloaf once you’re done baking it. Set aside.
- In a large pan, heat the olive oil over medium-low heat. When hot, add the chopped onion and cook until translucent, about 8 minutes. Add the mushrooms, walnuts, and garlic, then continue cooking over medium heat until the mushrooms soften, darken, and release most of their liquid, 7-8 more minutes. Add the parsley, Italian seasoning, and tomato paste. Mix well and cook 3-4 more minutes, stirring, until bubbling and fragrant. Add the balsamic vinegar and stir to deglaze the pan. Transfer the vegetables to a plate and let them cool a little while prepping your remaining ingredients.
- Drain the lentils and chickpeas, taking care to reserve 1/3 cup of the chickpea liquid (also known as "aquafaba") and set it aside. Add the lentils and chickpeas to a large bowl. Mash with a potato masher until broken down but still chunky. Add the cooked veggies, 1/4 cup of the aquafaba, salt, pepper, and breadcrumbs. Mix together until combined. The mixture will be very thick but should stick together when pressed together. If it doesn't, add more aquafaba a tablespoon at a time just until it sticks together.
- Transfer the mixture to the loaf pan, distributing it evenly and pressing it down to make a compact loaf.
- Cover with foil, and bake for 30 minutes.
- While the meatloaf goes through the first round of baking, prepare the ketchup glaze. In a small mixing bowl, combine the ketchup, maple syrup, mustard, and smoked paprika. At the 30-minute mark, remove the loaf from the oven, dispose of the foil, and brush the top with the ketchup glaze, distributing it evenly over the entire surface.
- Place it back in the oven and bake for another 15-20 minutes, until the glaze has thickened and darkened.
- Once the meatloaf is done baking, let it cool in the loaf tin for at least 10 minutes, so it can firm up. Then, use the parchment paper to remove it, slice it, and serve warm.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
