Seems like everybody’s buying pumpkin candles or cinnamon brooms to make their house smell like Fall. Forget all that! If you make this Deep South Homemade Vegan Meatloaf, I guarantee your house will smell like Fall on steroids. And, unlike those candles and brooms, you can eat this.
OK, I’m going to make this short and sweet because I’m pretty sure you wanna be eatin’, not readin’.
Yeah, I know there are a ton of “meatless”, lentil, oat, chickpea, whatever loafs out there. So, what makes mine so special? Honestly, not much. But, it’s easy, normal, and delicious just like a regular meatloaf. Which is exactly why everyone who tries it will think you’re awesome.
Remember, I don’t use ingredients you can’t pronounce. And, I don’t use things that are only grown by some goat herder in Albania on the shores of the Adriatic Sea. It’s Shane…and Simple.
I use lentils for the meat replacement because that’s what I like and they’re awesome. You’re more than welcome to try something else. But, why would you do that? I’ve done all the heavy lifting for you. Seriously, chill.
Other than lentils and oats, it’s standard meatloaf ingredients, except for one little thing – NO MEAT! And, that means no heart disease or diabetes. Winner! That also means you could eat this stuff raw if you wanted and it wouldn’t kill you, so get your hands in there and mix it real good!
FYI, I still prefer mine cooked. But, hey, that’s just me.
Now, all that’s left is to throw it in a baking dish, smother the top with ketchup (that’s how us rednecks do it), and let it cook at 350 degrees for about 45 minutes.
Use your free time preparing to devour this bad boy; dream about the sandwiches you can make with the left-overs; or, relax and think about the praise you’ll receive for creating such a fine, delicious, and healthy meal.
I have no doubt you’re going to love this vegan meatloaf. It’s…
- Easy to make
- And, worthy of any praise you shall receive.
Hey, if you make this and not feeling too full and sleepy after you’ve eaten, I sure would appreciate you leaving a comment. Then, go ahead and take a picture; then post it on Instagram; and, then tag the photo #shaneandsimple because I want to see your creation. Gracias!Print
Deep south homemade vegan meatloaf made with lentils and oats. Super satisfying, savory, meaty, hearty and easy to make. It’s nothing like mom’s…it’s better! Ouch.
- 3 cups cooked lentils
- 2 cups old fashioned oats
- 1 onion chopped
- 2 celery stalks chopped
- 1 green bell pepper diced
- 1 red bell pepper diced
- ¼ cup ground flax seed
- ½ cup dried parsley
- 1 tsp. ground sage
- 1 tsp. marjoram
- 1 tsp. oregano
- 2 tsp. garlic powder
- ¼ cup ketchup
- 2 Tbsp. low sodium soy sauce
- 2 Tbsp. dijon mustard
- salt to taste
- More ketchup for topping
- Pre-heat oven to 350 degrees.
- Combine all dry ingredients into mixing bowl and whisk together. Add remaining ingredients to the bowl and mix together well. You don’t want to completely mash the lentils, but you do want a somewhat “mushy” consistency. If the mixture seems a little dry, add water or veggie broth for a little more moisture.
- Add a thin layer of ketchup to a nonstick 9×13 baking dish or loaf pan. Pour the mixture into a baking dish, press down firmly and evenly, add a layer of ketchup on top of meatloaf.
- Bake 45-50 mins.
- Remove and let sit for 10-15 minutes before serving.
- Serving Size: 1 slice
- Calories: 243
- Sugar: 5.5 g
- Sodium: 203.5 mg
- Fat: 1.1 g
- Carbohydrates: 42.5 g
- Fiber: 7.8 g
- Protein: 14.4 g
- Cholesterol: 0 mg