The cooler weather is here.
I am thinking about comfort food.
Vegan meatloaf may sound like a bit of an odd concept, but I can assure you that it is a tasty one.
There is even ketchup in the glaze.
This may not be your Mother’s meatloaf recipe, but it is now mine!

High in fiber and protein and low in fat.

High in fiber and protein and low in fat.

The recipe will make 2 loafs so you will have leftovers.
Yale and I thought that it was even taster the next day.

Makes 2 loafs


  • 1 cup uncooked green lentils (I am thinking that chickpeas would work well too)
  • 1 cup walnuts, finely chopped and toasted
  • 3 tbsp ground flax + 1/2 cup water
  • 3 garlic cloves, minced
  • 1 1/2 cups diced  onion
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet apple
  • 1/2 cup oats
  • 3/4 cup breadcrumbs, you can use gluten free
  • 2 tsp fresh thyme (or 3/4 tsp dried thyme)
  • ¼ tsp dried mustard
  • ¾ tsp salt & pepper, to taste
  • ¼ tsp red pepper flakes

Balsamic Dijon Glaze

  • 2 Tbsp of ketchup
  • 2 Tbsp Dijon mustard
  • 1 Tbsp pure maple syrup
  • 2 Tbsp balsamic vinegar


  1. Rinse lentils well. Place lentils into pot along with 3 cups of water.  Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently and add more water if needed. You wnat to overcook the lentils so it will be easy to mash them.  Mash lentils slightly with the back of a  spoon when ready.
  2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
  3. Mix ground flax with water in a small bowl and set aside.
  4. Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the garlic and onion for about 5 minutes. Season with salt. Then add in the diced celery, shredded carrot and apples.    Sauté for about 5 minutes more. Remove from heat.
  5. In a large mixing bowl, mix all ingredients together.
  6. Grease 2 loaf pans and line with parchment paper. Press mixture firmly into pan. Mix glaze ingredients and then spread on top of loaf.
  7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. Do not slice while the loaf is hot.  Wait about 10 minutes.