Vegan Meatloaf Recipe (Lentil Loaf)

Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to use a spray oil on the pan first, so that the parchment paper will stick in place.)

In a large skillet over medium heat, add 1 tablespoon of olive oil, onion, carrot and celery. Stir occasionally until softened, about 8 minutes, then add in the garlic and thyme and stir for 1 more minute.

Add the walnuts to the bowl of a large food processor fitted with an "S" blade, and briefly process them into a crumbly texture. Then add the cooked lentils, oats, flax, tamari, cayenne, salt, and several grinds of black pepper. When the vegetables are tender, add them in, along with the remaining tablespoon of olive oil. (The oil will help make the loaf easier to slice, but you can omit this if you prefer.)

Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don't want it totally smooth, for the best texture. (See the photos in this post for reference.)

Transfer the mixture to the prepared loaf pan, then press firmly to pack it together. Bake uncovered at 375ºF for 20 minutes.

While the loaf is baking, stir the glaze ingredients together in a small bowl. When the timer goes off, remove the loaf from the oven and spread the glaze over the top. Return the pan to the oven to bake for 10 more minutes.

Let the loaf cool in the pan for at least 15 minutes, then use the parchment paper to lift it out of the pan. Slice and serve warm.

Leftover slices can be stored in an airtight container in the fridge for up to 5 days, but the leftover loaf will be a little more dry in texture when you reheat it, so you might want to serve it with gravy for added moisture.