Hearty Vegan Meatloaf (High-Protein + Whole Food Based)

A cozy vegan meatloaf made from whole foods like mushrooms and chickpeas, brushed with a savory glaze and ready to serve.

Ingredients

5 Large Portobello Mushrooms, (remove the black gills and finely chopped)

1 cup Cooked Lentils (brown or green)

1 cup Canned Chickpeas, rinsed and mashed

1 cup Cooked Rice (brown or white, cooled)

1 Small Onion, finely diced

3 Cloves Garlic, minced

2 Tablespoons Soy Sauce or Tamari (for wheat free)

2 Tablespoons Tomato Paste or Ketchup

2 Tablespoons Ground Flaxseed + 5 Tbsp Water (flax egg)

1/2 cup Panko Breadcrumbs or Regular Bread Crumbs

2 tsp Smoked Paprika

1 tsp Dried Thyme

1 tsp Ground Sage

1/2 tsp Ground Cumin

1/2 tsp Black Pepper (or more)

Salt to taste

1/2 tsp Liquid Smoke (optional for smoky meaty flavor)

Olive Oil for sautéing

Glaze (optional but delicious)

3 Tablespoons Ketchup

1 Tablespoon Maple Syrup

1 tsp Balsamic Vinegar

If you're craving a cozy, comforting vegan main dish that feels like a warm hug, this hearty vegan meatloaf delivers every time. I crafted this loaf using simple, nourishing ingredients—mushrooms for umami depth, chickpeas for protein, and rice for the perfect bite. It holds together beautifully, slices like a dream, and has that satisfying savory flavor that hits the spot whether you're making Sunday dinner or prepping for the week. No faux meat, no soy—just real, plant-powered goodness.

Instructions

Mix ground flax and water in a small bowl. Let it sit for 5–10 minutes to thicken.

In a skillet over medium heat, add a bit of olive oil. Sauté onion until soft, about 3–4 minutes. Add garlic and chopped portobello mushrooms. Cook until mushrooms release their moisture and begin to brown (about 7–9 minutes). Salt and Pepper lightly to taste. Add the remaining seasonings and soy sauce and cook 1 more minute. Set aside and let cool slightly.

In a large bowl, mash the chickpeas with a fork or run through a food processor until very fine but not mushy. Add the cooked rice, lentils, sautéed mushroom mix, flax egg, tomato paste or ketchup, breadcrumbs, liquid smoke to the bowl. Mix well with your hands until it holds together when pressed. Taste and adjust seasoning if needed.

Line a loaf pan with parchment paper or lightly grease it. Press the mixture in firmly and evenly. Mix glaze ingredients and spread over the top.

Bake at 375°F (190°C) for 60-75 minutes, until the top is golden and edges are firm. Let cool 15–20 minutes before slicing (important for holding it's shape!).

Tip: You can double the glaze and heat half in a small sauce pan to serve on the side.

Serving Ideas

Serve with mashed potatoes and vegan gravy

Pair with roasted veggies or green beans

Make a meatloaf sandwich with leftovers (so good the next day!)