Vegan Classic Meatloaf with Onions and Tomatoes

Savor the comforting flavors of this Vegan Classic Meatloaf with Onions and Tomatoes, a plant-based twist on the beloved homestyle favorite. Packed with hearty lentils, aromatic onions, and a medley of herbs and spices, this meatloaf delivers the perfect balance of savory notes and rich texture. A homemade flaxseed "egg" ensures it binds beautifully, while the tangy ketchup glaze—enhanced with brown sugar and apple cider vinegar—adds an irresistible caramelized topping. Ideal for weeknight dinners or special occasions, this baked vegan masterpiece is easy to prepare, nutrient-packed, and sure to satisfy everyone at the table. Ready in just over an hour, it pairs wonderfully with mashed potatoes or a fresh salad for a wholesome, crowd-pleasing meal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups canned brown lentils, drained and rinsed
• 2 tablespoons flaxseed meal
• 5 tablespoons water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup canned diced tomatoes, drained
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce (vegan)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups bread crumbs
• 0.5 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it with oil.

Step 2

In a small bowl, combine flaxseed meal and 5 tablespoons of water. Mix well and let sit for about 5 minutes to thicken, creating a flax egg.

Step 3

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5-7 minutes until translucent.

Step 4

Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.

Step 5

Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.

Step 6

In a large bowl, mash the drained lentils with a fork or potato masher until mostly homogeneous but with a few whole lentils remaining for texture.

Step 7

Add the cooked onion mixture, drained diced tomatoes, soy sauce, vegan Worcestershire sauce, thyme, oregano, paprika, salt, pepper, and the flax egg to the lentils.

Step 8

Mix in the bread crumbs until everything is well incorporated and holds together when pressed.

Step 9

Transfer the mixture into the prepared loaf pan, pressing it down firmly and evenly.

Step 10

In a small bowl, mix ketchup, brown sugar, and apple cider vinegar. Spread this glaze evenly over the top of the loaf.

Step 11

Bake in the preheated oven for 45 minutes, or until the loaf is set and the glaze is bubbly.

Step 12

Let the meatloaf cool in the pan for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1277.9g)

Amount per serving	% Daily Value*
Calories	1788.6

Total Fat 45.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6825.8mg	0%
Total Carbohydrate 285.7g	0%
Dietary Fiber 51.5g	0%
Total Sugars 78.5g
Protein 69.2g	0%

Vitamin D 0IU	0%
Calcium 572.0mg	0%
Iron 28.1mg	0%
Potassium 3193.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.4%

Protein: 15.1%

Carbs: 62.5%