Delicious Vegan Meatloaf with a Tangy Tomato Glaze and Mashed Potatoes

Classic comfort food gets a plant-based twist with this Delicious Vegan Meatloaf with a Tangy Tomato Glaze and Mashed Potatoes. This dish is hearty, satisfying, and perfect for family dinners or holiday celebrations. Made with wholesome ingredients like lentils, walnuts, and oats, the vegan meatloaf has a rich texture and savory flavor that rivals the traditional version.

Topped with a sweet and tangy tomato glaze and paired with creamy mashed potatoes, it’s a meal that’s sure to please everyone at the table, whether they’re vegan or not!

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Why You’ll Love This Recipe

• Hearty and Wholesome: Packed with plant-based protein, fiber, and nutrients.
• Comforting and Familiar: All the flavors of classic meatloaf without the meat.
• Crowd-Pleaser: Perfect for weeknight dinners or festive gatherings.
• Easy to Customize: Add your favorite seasonings or swap in different vegetables.

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Ingredients

For the Vegan Meatloaf:

• 1 cup cooked lentils (green or brown lentils work best)
• 1 cup walnuts, finely chopped or pulsed in a food processor
• 1 cup rolled oats, finely blended into oat flour
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 medium carrot, grated
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup ketchup
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

For the Tangy Tomato Glaze:

• 1/3 cup ketchup
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

For the Mashed Potatoes:

• 2 pounds Yukon gold potatoes, peeled and chopped
• 1/2 cup unsweetened plant-based milk
• 2 tablespoons vegan butter
• Salt and pepper to taste

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Ingredient Breakdown

Lentils

Lentils provide the meaty texture and protein base for the loaf, while their earthy flavor complements the seasonings.

Walnuts

Ground walnuts add richness, nuttiness, and a slight crunch to the loaf.

Tomato Glaze

The tangy glaze, made with ketchup, maple syrup, and mustard, adds sweetness and acidity, perfectly balancing the savory loaf.

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Instructions

Step 1: Prepare the Vegan Meatloaf

1. Preheat your oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper.
2. In a large skillet, heat a tablespoon of oil over medium heat. Sauté the onion, garlic, and grated carrot for 4-5 minutes, until softened.
3. In a large mixing bowl, combine the cooked lentils, ground walnuts, oat flour, breadcrumbs, sautéed vegetables, ketchup, soy sauce, Dijon mustard, smoked paprika, thyme, cumin, salt, and pepper. Mix well.
4. Transfer the mixture to the prepared loaf pan, pressing it firmly into an even layer.

Step 2: Make the Tomato Glaze

1. In a small bowl, whisk together the ketchup, maple syrup, apple cider vinegar, and Dijon mustard.
2. Spread the glaze evenly over the top of the meatloaf.

Step 3: Bake the Meatloaf

1. Bake in the preheated oven for 40-50 minutes, or until the loaf is firm and the glaze is slightly caramelized.
2. Allow the meatloaf to cool for 10 minutes before slicing.

Step 4: Prepare the Mashed Potatoes

1. While the meatloaf bakes, place the peeled and chopped potatoes in a large pot. Cover with water and bring to a boil.
2. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain well.
3. Mash the potatoes with plant-based milk, vegan butter, salt, and pepper until smooth and creamy.

Step 5: Serve

1. Slice the vegan meatloaf and serve alongside the mashed potatoes. Garnish with fresh parsley if desired.

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Picture Gallery

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Tips and Variations

• Add More Veggies: Mix in chopped mushrooms, zucchini, or bell peppers for added flavor and texture.
• Make It Gluten-Free: Use gluten-free breadcrumbs and tamari to make the loaf entirely gluten-free.
• Switch the Glaze: Try barbecue sauce or chili sauce instead of ketchup for a smoky or spicy twist.
• Make Ahead: Prepare the loaf up to a day in advance, cover, and refrigerate. Bake it fresh before serving.
• Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.

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Nutritional Information (Per Serving – 1 Slice of Meatloaf with Mashed Potatoes)

• Calories: 350
• Protein: 12g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 8g
• Vitamin C: 25% of the daily value
• Iron: 20% of the daily value

This dish is a hearty and nutritious meal perfect for plant-based eaters and beyond.

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Conclusion

This Delicious Vegan Meatloaf with a Tangy Tomato Glaze and Mashed Potatoes is the ultimate comfort food that everyone will enjoy. With its rich, savory flavor and classic sides, it’s a dish that proves plant-based cooking can be every bit as satisfying as the original.

Give this recipe a try and let us know how it turned out! Share your favorite variations or serving ideas in the comments below, and don’t forget to tag us on social media with your beautiful vegan meatloaf creations.

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Frequently Asked Questions

1. Can I freeze the vegan meatloaf?

Yes! You can freeze the baked meatloaf in slices or as a whole. Wrap it tightly and store it in the freezer for up to 3 months. Reheat in the oven or microwave.

2. What can I use instead of lentils?

Chickpeas, black beans, or even cooked quinoa can be used as a substitute for lentils.

3. Can I make the mashed potatoes oil-free?

Yes, simply omit the vegan butter and use a bit of extra plant-based milk for creaminess.

4. What’s a good side dish to pair with this meal?

Steamed green beans, roasted Brussels sprouts, or a fresh green salad make excellent accompaniments.

5. How do I prevent the loaf from falling apart?

Be sure to press the mixture firmly into the pan and allow it to cool slightly before slicing. Adding an extra tablespoon of breadcrumbs or oat flour can also help bind the loaf.

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Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.