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Vegetarian Meatloaf

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  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 16
  • Servings 6
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If you’re looking for good vegetarian dishes, this vegetarian “meatloaf” is perfect for you. The ingredients are great for you and it tastes just as good as any meatloaf does. This dish is made with lentils, red beans and delicious spices that bring out all the flavors. I made it for my family this weekend, and even though they’re not vegetarian, they really enjoyed it. I served it with mashed potatoes, but you can serve it with pasta or salads. I’m sure you’ll enjoy this flavorful vegetarian meatloaf enough to start making it at home often.
by Carla Gutierrez
Updated Jan 23, 2017
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  • 2 teaspoons olive oil
  • 1 onion, medium-sized, chopped
  • 2 garlic cloves, chopped
  • 1 can red beans, washed and drained
  • 1 can lentils, washed and drained
  • 2 portions of vegan egg substitute
  • 2 big carrots, peeled and grated
  • 1 tablespoon tomato paste
  • 1/2 cup nuts, chopped
  • 1/2 cup almonds, chopped
  • 1 teaspoon cumin, ground
  • 1 teaspoon cilantro, ground
  • 1/2 teaspoon red chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped


  • 1
    Sautee the onion, carrots and garlic over medium heat in a big pan until they’re all soft and slightly golden brown. Transfer them into a dish and let them cool down.
  • 2
    Put the onion, carrot and garlic mix into a food processor. Add the beans, lentils, egg substitute, carrot, nuts, almonds, and tomato paste. Pulse until you get a thick consistency. Add the cumin, cilantro, paprika, salt and pepper, thyme, red chili and other spices.
  • 3
    Pour the mixture into a slightly greased up container and even out the surface using a spoon.
  • 4
    Bake for 45-60 minutes. When the meatloaf is ready, it will be crunchy on the sides and cooked in the middle. You’ll know it’s ready when you poke it with a knife and the knife comes out clean.
  • 5
    Let stand for 20 minutes before serving.

Nutrition Information

No nutrition information available for this recipe
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