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Easy Vegan Meatloaf with Lentils and Chickpeas

17 Comments Dairy Free, Dinner, Gluten Free, Vegan, Vegetarian

This Easy Vegan Meatloaf with Lentils and Chickpeas is perfect for a healthy and filling holiday main dish that everyone can enjoy! 

Easy Vegan Meatloaf with Lentils and Chickpeas cut into slices close up

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 so 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, and at the same time the months are moving quickly.  I’m making sure to soak up all the beautiful fall weather I can though!

Top view of Easy Vegan Meatloaf with Lentils and Chickpeas cut into slices on a cutting board

This time of year, especially being pregnant, I could live off of 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.  🙂

Side view of Easy Vegan Meatloaf with Lentils and Chickpeas cut into slices

I chose to use both lentils and chickpeas in this vegan meatloaf but you could certainly use either one or the other.  I like the creaminess that the chickpeas bring to it and heartiness that the lentils add.  It also makes for a nice flavor combination that works well with all the other ingredients for this vegan meatloaf.

View of inside Easy Vegan Meatloaf with Lentils and Chickpeas

If you want personal servings of this Easy Vegan Meatloaf with Lentils and Chickpeas you can also bake it in a muffin tin.  I would recommend using about 1/4 cup of the mixture in each tin and then you get perfect little person servings of meatloaf!  If you choose to do it this way you can follow the directions in this post.

Easy Vegan Meatloaf with Lentils and Chickpeas cut into slices

Recipe tips for Easy Vegan Meatloaf with Lentils and Chickpeas:

  • I used both lentils and chickpeas in mine but you could also use one or the other if you prefer.
  • 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 just use ketchup if you like.
  • If you want to make this ahead of time, I would suggest just making the mixture ahead of time and then baking right before you want to eat.  If you make the entire thing ahead of time and then try to re-heat it will probably get dry.

Get the recipe for the my Best Cheezy Roasted Broccoli with Garlic here.  Vegan Garlic and Herb Mashed Potatoes recipe coming on Thursday!

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Easy Vegan Meatloaf with Lentils and Chickpeas

★★★★★ 5 from 4 reviews
  • Author: She Likes Food
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Category: Dinner, Vegan, Gluten Free
  • Cuisine: American
Print Recipe

Description

This Easy Vegan Meatloaf with Lentils and Chickpeas is perfect for a delicious and filling holiday main dish!

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

 

Comments

    • Hi Heather, yes I do think you can freeze it. I’d probably recommend freezing before baking, otherwise I worry it would dry out a little bit. I hope that helps 🙂

      Reply

  8. Love this recipe! I’ve only made it with chickpeas, as that’s what I have on hand. Instead of precooking veggies I just make sure they’re chopped finely. Often add other veggies, like carrots, as well. Yummy and healthy food!

    ★★★★★

    Reply

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