4.3 from 34 votes
Vegan Italian Meatloaf
Prep Time
25 mins
Cook Time
45 mins
Cooling Time
10 mins
Total Time
1 hr 20 mins

Traditional vegan Italian meatloaf made with mushrooms and lentils. Stuffed with melty, stretchy vegan mozzarella and smothered in tomato sauce.

Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories per Serving: 302 kcal
  • 3/4 cup dry green lentils (to make 1.5 cups cooked lentils)
  • 1 1/4 cup vegetable broth
Flax Egg
  • 1 tablespoon ground flaxseed
  • 2.5 tablespoon filtered water
  • 1 tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cremini mushrooms (also called baby bella)
  • 3 cloves garlic minced
  • 1/2 cup red bell pepper finely diced
  • 1 tablespoon fresh basil chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup Italian seasoned breadcrumbs
  • 3/4 cup tomato sauce (plus some extra for the outside of the loaf)
  • 1/4 cup vegan mozzarella cheese (or more because why not?)
First, make the lentils:
  1. Rinse 3/4 cup (135 g) dry green/brown lentils and place into a medium-sized pot with vegetable broth.

  2. Bring to a boil, reduce heat and cover. Simmer until double in size or the broth is mostly gone - about 20-25 minutes. Make sure to follow instructions on the package, as each brand may differ a little.  You want them cooked but still on the firmer side.  Drain remaining vegetable broth and let cool.

Meanwhile, start mixing the flax egg:
  1. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons water. Let sit to thicken for at least 10 minutes.

Sauté Vegetables:
  1. Heat olive oil in a large skillet on medium-heat. Add chopped onion, mushrooms, basil; minced garlic; diced pepper and salt + pepper. Sauté until soft. Let cool.

Prepare Meatloaf:
  1. Preheat oven to 375°F/190°C.

  2. In a large bowl, measure out 1.5 cups (288 g) of cooked lentils. Add sautéed vegetables, flax egg, Italian seasoned breadcrumbs, and tomato sauce. Using a large spoon, mix until combined.

  3. Add 3/4 of the mixture into a food processor and process until all ingredients are combined.  Add that back to the bowl with the unprocessed mixture and combine a last time.

  4. Pour mixture onto a well-greased baking sheet and use a spatula to shape into a loaf. Separate a well in the middle to add vegan mozzarella. Then, smooth the loaf mixture over the mozzarella so that it's not peeking through in any areas.

  5. Cover the top of the loaf with extra tomato sauce. Bake 45 minutes.

  6. IMPORTANT:  Let sit for 10 minutes to cool slightly before slicing. This will allow the loaf to firm up a little bit so it's easier to cut.

Recipe Video

Recipe Notes

Nutrition Facts
Vegan Italian Meatloaf
Amount Per Serving (2 slices)
Calories 302 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 982mg43%
Potassium 650mg19%
Carbohydrates 45g15%
Fiber 13g54%
Sugar 5g6%
Protein 14g28%
Vitamin A 1020IU20%
Vitamin C 29.9mg36%
Calcium 81mg8%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.