This best vegetarian meatloaf is hearty, satisfying, and packed with savory flavor. Made with lentils, mushrooms, oats, and warm spices, it slices beautifully and delivers that classic comfort-food feel without any meat. Whether you are vegetarian full-time or simply trying to eat more plant-based dinners, this recipe is easy, reliable, and family approved.
Unlike dry or crumbly veggie loaves, this version stays moist thanks to finely chopped mushrooms and a simple glaze that caramelizes in the oven. It is perfect for weeknight dinners, meal prep, or a cozy Sunday supper.
Why You’ll Love It
- Hearty and filling: Lentils and oats create a satisfying, protein-rich texture.
- Classic comfort vibes: Familiar meatloaf flavors without meat.
- Meal-prep friendly: Slices reheat well for lunches.
- Flexible: Easy to customize with different veggies or spices.
Ingredients
- 1 cup cooked brown or green lentils, well drained
- 1 1/2 cups finely chopped mushrooms (button or cremini)
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1 cup old-fashioned rolled oats
- 2 large eggs
- 1/3 cup ketchup, plus more for topping
- 2 tbsp soy sauce or tamari
- 1 tbsp Worcestershire-style vegetarian sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F. Lightly grease a standard loaf pan or line it with parchment paper for easy removal.
- Heat olive oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the mushrooms and cook until they release their moisture and the pan is mostly dry, about 5 minutes. Add the garlic and cook for 30 seconds more.
- In a large bowl, mash the lentils lightly with a fork, leaving some texture. Add the cooked mushroom mixture, oats, eggs, ketchup, soy sauce, and seasonings. Mix until evenly combined.
- Transfer the mixture to the prepared loaf pan. Press gently to level the top without packing it too tightly.
- Spread a thin layer of ketchup over the top. Bake uncovered for 40 to 45 minutes, until set and lightly browned.
- Let the loaf rest for at least 10 minutes before slicing. This helps it hold together cleanly.
Tips & Variations
- For extra flavor: Add 1/4 cup grated Parmesan or sharp cheddar cheese.
- Spicy twist: Mix in a pinch of red pepper flakes or a dash of hot sauce.
- Smoother texture: Pulse half of the mixture briefly in a food processor, then stir it back in.
Substitutions
- Use quick oats instead of rolled oats, but reduce the amount to 3/4 cup.
- Replace eggs with flax eggs if needed, knowing the loaf may be slightly softer.
- Swap lentils for mashed chickpeas or black beans for a different flavor.
Serving Suggestions
Serve this vegetarian meatloaf with classic sides like mashed potatoes, roasted vegetables, or a simple green salad. It also pairs well with gravy or extra ketchup on the side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or oven at 325°F until warmed through. This loaf also freezes well for up to 2 months.
FAQs
Does vegetarian meatloaf hold together?
Yes, when properly rested. Letting the loaf cool for at least 10 minutes before slicing is key for clean slices.
Can I make it ahead of time?
Absolutely. You can assemble the loaf up to a day ahead and bake it when ready, or bake it fully and reheat before serving.
More to Try
- Easy Vegetable Soup
- Garlic Cauliflower Mushroom Skillet
- Classic Lentil Soup
- Japanese Vegetable Stir Fry
Conclusion
This best vegetarian meatloaf proves that comfort food does not need meat to be satisfying. With simple ingredients and dependable results, it is a recipe you will come back to again and again.
Print
Best Vegetarian Meatloaf
- Total Time: 1 hour
- Yield: 6 slices 1x
- Diet: Vegetarian
Description
This best vegetarian meatloaf is hearty, satisfying, and packed with savory flavor. Made with lentils, mushrooms, oats, and warm spices, it slices beautifully and delivers that classic comfort-food feel without any meat.
Ingredients
- 1 cup cooked brown or green lentils, well drained
- 1 1/2 cups finely chopped mushrooms (button or cremini)
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1 cup old-fashioned rolled oats
- 2 large eggs
- 1/3 cup ketchup, plus more for topping
- 2 tbsp soy sauce or tamari
- 1 tbsp Worcestershire-style vegetarian sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F. Lightly grease a standard loaf pan or line it with parchment paper.
- Heat olive oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
- Stir in the mushrooms and cook until they release moisture and the pan is mostly dry, about 5 minutes.
- Add garlic and cook for 30 seconds more.
- In a large bowl, mash the lentils lightly with a fork, leaving some texture.
- Add the mushroom mixture, oats, eggs, ketchup, soy sauce, Worcestershire sauce, smoked paprika, thyme, pepper, and salt.
- Mix until evenly combined.
- Transfer to the loaf pan and press gently to level the top.
- Spread a thin layer of ketchup over the top.
- Bake uncovered for 40 to 45 minutes, until set and lightly browned.
- Let rest at least 10 minutes before slicing.
Notes
For extra flavor, add 1/4 cup grated Parmesan or cheddar. Try a pinch of red pepper flakes for heat. Pulse half the mix in a food processor for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 55mg
Keywords: vegetarian meatloaf, lentil loaf, plant-based dinner, comfort food