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 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!
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. 🙂
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.
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.
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!Print