This Easy Vegan Meatloaf with Lentils and Chickpeas is perfect for a healthy and filling holiday main dish that everyone can enjoy!
There are a few different options for a filling vegetarian/vegan holiday main dish, but this Easy Vegan Meatloaf with Lentils and Chickpeas has to be my favorite one! It’s packed with plant-based protein and goes well with all your favorite side dishes!
How is it almost November already?! It’s funny because I feel like this pregnancy is going by pretty slowly, yet the months are moving quickly. I’m making sure to soak up all the beautiful fall weather I can!
A Great Healthy Vegan Comfort Dish
- This time of year, especially being pregnant, I could live off comfort food. To me, comfort food is a slice of this Easy Vegan Meatloaf with Lentils and Chickpeas, a big spoonful of mashed potatoes, and some roasted broccoli. I’m one of those people who likes to get a bite with everything in it so I can enjoy all the flavors together. 🙂
- Lentils are high in fiber and protein, filling you up and keeping you feeling full for long periods. The plant-based lentil protein also helps the body build and maintain muscle, bones, and skin. The fiber in lentils aids in keeping our digestive systems running smoothly so we don’t get constipated.
- Chickpeas are super(food!). They contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
Easy Vegan Meatloaf Recipe Ingredients
- Veggies – This recipe calls for diced red pepper and onion.
- Legumes – I chose to use both lentils and chickpeas in this vegan meatloaf, but you can certainly use either. I like the creaminess the chickpeas bring to this dish and the heartiness the lentils add. This makes for a nice flavor combination that works well with all the other ingredients.
- Flax egg – I made one flax egg from ground flax mixed with 2 1/2 Tablespoons water. It then let it sit for 2–3 minutes.
- Garlic – This meatloaf calls for one clove of minced garlic.
- Ketchup
- Vinegar – I used balsamic vinegar.
- Parsley – I used fresh, chopped parsley.
- Breadcrumbs – Feel free to substitute gluten-free breadcrumbs or panko if necessary.
- Spices – I used garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Topping – The topping is simple; it’s made with ketchup and balsamic vinegar.
- Olive oil
How To Make This Cozy Meatloaf
- Preheat oven to 400 degrees F. Heat a large skillet over medium heat and add olive oil, red peppers, onion, and a pinch of salt. Cook until softened, about 5 minutes.
- Add the pepper mixture to a food processor along with the lentils and chickpeas. You might have to do this in two batches to ensure everything gets blended. Blend until most of the mixture is completely broken up, but there are still some chunks.
- Add the mixture to a large bowl with all the remaining ingredients. Mix until completely combined, using your hands if necessary.
- Line a large baking sheet with a non-stick mat or parchment paper. Add the meatloaf mixture. Use your hands to shape it into a loaf.
- Add the topping ingredients to a small bowl and mix until combined. Brush the meatloaf with a small amount of olive oil and then spoon the topping over. Use the back of the spoon to spread out the ketchup to make sure it covers the entire top of the meatloaf.
- Bake the meatloaf until firm, 20-25 minutes. Let it cool for a few minutes, then cut it into slices and serve. If desired, top with chopped parsley for a garnish.
Easy Vegan Meatloaf with Lentils and Chickpeas Recipe Tips
- I used both lentils and chickpeas in mine, but you could also use one or the other.
- I like to brush the entire meatloaf with olive oil before adding the ketchup to the top because it helps it from drying out while cooking.
- I added some balsamic vinegar to my ketchup for the top because I like the zing, but you can simply use ketchup if you like.
- If you want personal servings of this Easy Vegan Meatloaf with Lentils and Chickpeas, you can bake it in a muffin tin. I recommend using about 1/4 cup of the mixture in each tin, and then you get perfect little personal servings of meatloaf. If you choose to do it this way, you can follow the directions in this post.
- If you want to make this ahead of time, I suggest making the mixture ahead of time and then baking it just before you want to eat it. If you make the entire dish ahead of time and then try to reheat it, it may get dry.
You can find the recipe for my Best Cheezy Roasted Broccoli with Garlic here. I also have a delicious Vegan Garlic and Herb Mashed Potato recipe.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Vegetarian Comfort Dishes?
High-Protein Tofu and Black Bean Enchilada Skillet
Creamy Pinto Bean Pumpkin Soup
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Easy Vegan Meatloaf with Lentils and Chickpeas
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Description
This Easy Vegan Meatloaf with Lentils and Chickpeas is perfect for a delicious and filling holiday main dish!
Ingredients
Scale
- 1/2 teaspoon olive oil, plus more for brushing on top
- 1 small red pepper, small diced
- 1/2 yellow onion, small diced
- 3 cups cooked brown lentils
- 3 cups cooked chickpeas
- 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 2–3 minutes)
- 1 large clove garlic, minced
- 2 tablespoons ketchup
- 2 teaspoons balsamic vinegar
- 1 tablespoon chopped parsley
- 1 tablespoon breadcrumbs, gluten free if necessary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1/4 cup ketchup
- 2 teaspoons balsamic vinegar
Instructions
- Pre-heat oven to 400 degrees F. Heat a large skillet over medium heat and add olive oil, red peppers, onion and a pinch of salt. Cook until softened, about 5 minutes.
- Add the pepper mixture to a food processor along with the lentils and chickpeas. You might have to do this in two batches to make sure everything gets blended. Blend until most of the mixture is completely broken up but there are still some chunks.
- Add mixture to a large bowl and add all of the remaining ingredients. Mix until completely combined, you may want to use your hands to ensure it’s mixed well.
- Line a large baking sheet with a non-stick mat or parchment paper and add the meatloaf mixture. Use your hands to shape it into a loaf shape.
- Add the topping ingredients to a small bowl and mix until combined. Brush the meatloaf with a small amount of olive oil and then spoon topping over. Use the back of the spoon to spread out the ketchup to make sure it’s covering the entire top of the meatloaf.
- Bake meatloaf until firm, 20-25 minutes. Let cool for a few minutes and then cut into slices and serve. Top with chopped parsley for a garnish, if desired.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dinner, Vegan, Gluten Free
- Cuisine: American
I can’t find dried lentils. When you say cooked- would canned work? Do you drain? I’ve never worked with lentils before. Thanks!
Yes, canned should work just fine and do drain them first 🙂