If you’ve been searching for a hearty, delicious, and completely plant-based comfort dish, you’re in for a treat with this Vegan Lentil Meatloaf with Cranberry Glaze Recipe. I absolutely love how this recipe transforms simple ingredients like lentils, oats, and walnuts into a savory, satisfying loaf that feels just like a classic meatloaf—without any animal products. The tangy cranberry glaze on top adds a perfect pop of flavor that my family goes crazy for every time I make it. Stick with me, and I’ll walk you through every step to make sure your vegan lentil meatloaf turns out just as wonderful as mine!
Why You’ll Love This Recipe
- Wholesome Ingredients: Uses wholesome lentils, nuts, and seeds for a nutritious and filling meal.
- Perfect Texture: The oats and flax seeds provide just the right binding and a wonderful bite without being mushy.
- Flavor Packed: Loaded with herbs, spices, and a tangy cranberry glaze that really brings it alive.
- Family Favorite: Even my meat-eating relatives ask for seconds!
Ingredients You’ll Need
Every ingredient in this Vegan Lentil Meatloaf with Cranberry Glaze Recipe plays a key role in delivering a loaf that’s moist, flavorful, and well-structured. I love how lentils and beans add heartiness while nuts and seeds add texture and richness. Here’s what you’ll want to have ready before you start.
- Dried Lentils: Brown or green lentils work great; be sure to rinse them well before cooking.
- Vegetable Oil: Used to sauté onions and garlic for that fragrant base flavor.
- Onion: Finely diced so it blends easily into the loaf.
- Garlic Cloves: Minced fresh garlic gives a nice kick.
- Rolled Oats: Ground into oat flour, they add structure and absorb moisture.
- Flax Seeds: Also ground, these act as a wonderful binder and add a subtle nuttiness.
- Kidney Beans: Rinsed and drained, they bring great texture and protein.
- Walnuts: Coarsely chopped for a lovely crunch.
- Sunflower Seeds: Another crunchy texture element that’s nutty and mild.
- Carrots: Finely grated to add moisture and a hint of sweetness.
- Mushrooms: Finely chopped; they add umami and extra moisture.
- Dried Thyme & Rosemary: Earthy herbs that deepen the flavor profile.
- Chopped Parsley: For freshness and color.
- Tomato Paste: Adds richness and a slight tang.
- Yellow Mustard: A little sharpness that cuts through the earthiness.
- Soy Sauce: For a savory depth of flavor.
- Red Paprika Powder: Optional, but I love the warmth and color it adds.
- Salt and Black Pepper: To taste; essential to bring out all the flavors.
- Preserved Cranberries or Sweet & Sour Jam: For the tangy-sweet glaze on top.
- Tomato Ketchup: Mixed with cranberries to create that classic meatloaf glaze finish.
Variations
I love playing around with this Vegan Lentil Meatloaf with Cranberry Glaze Recipe to suit whatever mood or ingredients I have on hand—it’s very forgiving! Feel free to customize it and make it your own.
- Add Heat: I sometimes toss in a dash of cayenne pepper or chili flakes when I want a little kick.
- Seasonal Veggies: Swapping the carrots and mushrooms for grated zucchini or cooked beetroot adds fun twists.
- Gluten-Free Version: Replace oats with gluten-free oats or add cooked quinoa for binding without gluten.
- Nut-Free Option: Feel free to skip walnuts and sunflower seeds if allergies are a concern; pumpkin seeds are a great alternative.
How to Make Vegan Lentil Meatloaf with Cranberry Glaze Recipe
Step 1: Cook Your Lentils and Sauté the Aromatics
Start by cooking ⅔ cup dried lentils in about 260 ml of water until the water is absorbed and the lentils are tender — usually around 20-25 minutes. While the lentils cook, heat your vegetable oil in a pan and gently sauté finely diced onion for about 3-4 minutes until translucent. Then add the minced garlic and cook for another minute. This simple sauté builds a flavorful base for your loaf and makes all the difference.
Step 2: Prepare Your Oat-Flax Mixture and Blend
While the lentils cook and onions sauté, put the rolled oats and flax seeds into a food processor and pulse until finely ground, almost like oat flour. Then add the rinsed kidney beans, cooked lentils, walnuts, sunflower seeds, the sautéed onion and garlic, and about 3 tablespoons of water. Pulse everything until you get a coarse, textured mixture—don’t over-process, you want some chunks to create good bite.
Step 3: Mix in Your Veggies, Herbs, and Seasonings
Transfer this blended mix to a large bowl. Stir in the finely grated carrots, chopped mushrooms, dried thyme, rosemary, chopped parsley, tomato paste, mustard, soy sauce, paprika, and salt and pepper to taste. This is where your loaf gets its gorgeous, complex flavor. If the mixture feels too dry, add a splash of water; if too wet, sprinkle a bit more oat flour until it holds together nicely.
Step 4: Bake Your Loaf and Add the Cranberry Glaze
Preheat your oven to 392 °F (200 °C). Lightly grease a 10x5x3-inch loaf pan, then line with parchment paper leaving some overhang to easily lift the loaf out later. Press your lentil mixture evenly into the pan and bake for 30 minutes. While the loaf bakes, mix the preserved cranberries or sweet and sour jam with tomato ketchup to make your glaze. After the initial baking, brush this glaze generously over the top and return to the oven for another 20 minutes. The glaze caramelizes beautifully, giving that nostalgic meatloaf shine.
Step 5: Let it Cool and Serve
This last step is super important—allow the loaf to cool in the pan for at least 15 minutes after baking. This resting time helps it set so it holds together when you slice it. I learned this the hard way after slices falling apart the first time I made it! Use the parchment overhang to carefully lift out the meatloaf, garnish with fresh rosemary if you like, slice, and enjoy.
Pro Tips for Making Vegan Lentil Meatloaf with Cranberry Glaze Recipe
- Don’t Over-blend: Keeping some texture in the mixture gives the loaf a nice “bite,” so pulse carefully.
- Season Generously: I found that a good pinch of salt and fresh herbs really lifts this vegan dish.
- Let it Rest: Allowing the baked loaf to cool before slicing helps it hold together perfectly.
- Glaze Timing: Brush on the cranberry glaze halfway through the bake to prevent burning while getting a beautiful caramelization.
How to Serve Vegan Lentil Meatloaf with Cranberry Glaze Recipe
Garnishes
I like to keep garnishes simple yet fresh—sprigs of rosemary or thyme on top add an aromatic touch that complements the earthiness of the loaf beautifully. Sometimes I’ll sprinkle a little extra chopped parsley for color and freshness when serving.
Side Dishes
This vegan lentil meatloaf pairs wonderfully with traditional sides like creamy mashed potatoes or roasted Brussels sprouts. For a lighter touch, a simple green salad with a tangy vinaigrette balances the richness. Sweet potatoes also make a lovely, colorful accompaniment.
Creative Ways to Present
For holidays or special dinners, I’ve served slices of the meatloaf on elegant plates with a drizzle of extra cranberry glaze and a few whole preserved cranberries scattered around. You can also turn leftovers into festive sandwiches with crisp lettuce and vegan mayo—perfect for a picnic or lunchbox treat!
Make Ahead and Storage
Storing Leftovers
This vegan lentil meatloaf keeps well in an airtight container in the fridge for 2-3 days. Leftovers reheat nicely in the microwave, or you can enjoy slices cold in sandwiches, which honestly is a favorite of mine during busy weekdays.
Freezing
I’ve had great success freezing the baked loaf wrapped tightly in foil or plastic wrap. It defrosts overnight in the fridge and reheats beautifully without losing texture or flavor, making it ideal for meal prep or welcoming unexpected guests.
Reheating
To reheat, I prefer placing slices on a baking sheet in a 350 °F oven for 10-15 minutes, which makes the edges crisp up a bit again. Of course, the microwave works just fine for a quicker option, just be sure to cover it to keep moisture in.
FAQs
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Can I use canned lentils instead of dried?
You can, but be mindful that canned lentils are softer and contain more moisture. If using canned, drain well and reduce the added water in the recipe to prevent the mixture from becoming too wet. Adjust the oat flour accordingly to achieve the right texture.
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Is this recipe gluten-free?
The recipe can be made gluten-free if you use certified gluten-free oats and ensure your soy sauce is gluten-free. Otherwise, regular rolled oats and soy sauce may contain gluten.
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Can I make this recipe nut-free?
Absolutely! Simply omit the walnuts and replace sunflower seeds with pumpkin seeds or add extra oats to maintain texture. The loaf will still be delicious and just as hearty.
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How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze slices wrapped tightly for up to 3 months for convenient future meals.
Final Thoughts
I used to struggle to find a vegan meatloaf recipe that actually felt satisfying and packed with flavor without feeling mushy or bland, and this Vegan Lentil Meatloaf with Cranberry Glaze Recipe totally changed that for me. It’s a recipe I keep coming back to, especially when I want a comforting meal that impresses family and friends. I truly hope you give it a try and discover just how delicious and comforting vegan cooking can be. Trust me—you’re going to love it as much as I do.
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Vegan Lentil Meatloaf with Cranberry Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This delicious and hearty vegan meatloaf combines wholesome lentils, beans, nuts, seeds, and fresh vegetables, creating a savory, protein-packed plant-based meal perfect for any occasion. Coated with a tangy cranberry glaze, this meatloaf offers a satisfying texture and rich flavor, making it an excellent centerpiece for a comforting dinner.
Ingredients
Vegan Meatloaf
- ⅔ cup (130 g) dried lentils (green or brown)
- 1 tbsp vegetable oil for frying
- 1 onion, finely diced
- 4 garlic cloves, finely minced
- ¾ cup (75 g) rolled oats
- 2 tbsp flax seeds
- 1 x 14 oz (400 g) can kidney beans, rinsed & drained
- 1 cup (100 g) walnuts
- 1 cup (100 g) sunflower seeds
- 2 (200 g) carrots, finely grated (7 oz)
- 7 oz (200 g) mushrooms, finely chopped
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 tbsp chopped parsley
- 2 tbsp tomato paste
- 1 tbsp yellow mustard
- 2 tbsp soy sauce
- 1 tsp red paprika powder
- Optional salt and black pepper, to taste
Cranberry Chutney (Glaze)
- 2 tbsp preserved cranberries or other sweet and sour jam of choice
- 2 tbsp tomato ketchup
Instructions
- Cook Lentils: Rinse and cook the dried lentils in 260 ml of water following the package instructions until all the liquid is absorbed, then set aside.
- Sauté Aromatics: Heat vegetable oil in a pan over medium heat. Add finely diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute. Remove from heat and set aside.
- Preheat Oven: Set the oven to 392 °F (200 °C) to warm up while preparing the meatloaf mixture.
- Prepare Dry Ingredients: Place the rolled oats and flax seeds in a food processor and grind until they form a fine meal.
- Make Coarse Mixture: To the food processor, add rinsed kidney beans, cooked lentils, walnuts, sunflower seeds, sautéed onion and garlic mixture, and 3 tablespoons water. Pulse until the mixture forms a coarse texture with some chunks remaining.
- Mix Ingredients: Transfer the processed mixture to a large bowl. Add grated carrots, chopped mushrooms, dried thyme, dried rosemary, chopped parsley, tomato paste, yellow mustard, soy sauce, paprika powder, and season with salt and black pepper. Stir thoroughly to combine. Adjust moisture by adding a little water if too dry, or oat flour if too wet.
- Prepare Loaf Pan: Lightly grease a 10 x 5 x 3-inch (25 cm) loaf pan to help parchment paper stick. Line the pan with parchment paper, leaving an overhang on both sides for easy removal.
- Shape Meatloaf: Transfer the mixture into the lined loaf pan and spread evenly to fill the pan.
- Bake Initial: Place in the preheated oven and bake for 30 minutes.
- Prepare Glaze: While baking, mix preserved cranberries or sweet and sour jam with tomato ketchup in a small bowl to create the glaze.
- Apply Glaze: After 30 minutes, remove the loaf from the oven and brush the cranberry glaze evenly over the top.
- Bake Final: Return the loaf to the oven and bake for an additional 20 minutes until the glaze is set and slightly caramelized.
- Cool and Serve: Remove the meatloaf from the oven and allow to cool in the pan for at least 15 minutes, enabling it to set and hold together. Using the parchment paper overhang, carefully lift out the loaf, garnish with fresh rosemary if desired, and slice to serve.
Notes
- Leftovers can be stored in the refrigerator for 2-3 days and reheated easily in the microwave.
- This meatloaf makes an excellent sandwich filling when placed between two slices of bread.
- Prep time does not include the lentil cooking time.
- For texture variations or tips, consult the full blog post associated with this recipe.
Nutrition
- Serving Size: 1 slice (approximately 150 g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
