This hearty vegan meatloaf might honestly be better than whatever your mom used to make

Look, I know claiming anything is better than mom's cooking is fighting words.

But hear me out on this one. Traditional meatloaf has always been about texture and that deep, savory flavor.

The actual meat? Kind of just the vehicle. This vegan version nails both those elements while skipping the part where you feel like you need a nap after dinner.

The secret is layering umami sources and getting the moisture balance just right.

We're talking lentils for heartiness, mushrooms for that meaty depth, and a glaze that caramelizes into something genuinely crave-worthy.

Ingredients

For the loaf:

• 1 cup brown or green lentils, cooked and drained
• 2 cups finely chopped mushrooms (cremini or button work great)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup rolled oats
• 1/2 cup ground flaxseed
• 1/2 cup tomato paste
• 1/4 cup soy sauce or tamari
• 2 tablespoons nutritional yeast
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the glaze:

• 1/2 cup ketchup
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions

1. Preheat your oven to 375°F. Line a loaf pan with parchment paper or lightly oil it.

2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and mushrooms, cooking until the mushrooms release their moisture and it mostly evaporates, about 8 minutes. You want them pretty dry.

3. In a food processor, pulse the cooked lentils until roughly chopped but not mushy. You want some texture here. Transfer to a large mixing bowl.

4. Add the mushroom mixture to the bowl with the lentils. Stir in oats, flaxseed, tomato paste, soy sauce, nutritional yeast, smoked paprika, thyme, and black pepper. Mix thoroughly until everything holds together when pressed. If it feels too wet, add more oats. Too dry? A splash of vegetable broth.

5. Press the mixture firmly into your prepared loaf pan. Really pack it in there so it holds its shape.

6. Mix all glaze ingredients in a small bowl. Spread half the glaze over the top of the loaf.

7. Bake for 45 minutes. Remove from oven, brush with remaining glaze, and bake another 15 minutes until the top is caramelized and slightly crispy.

8. Let it cool in the pan for 10 minutes before slicing. This step matters. It needs time to firm up.

Tips and variations

Make it ahead: This actually tastes better the next day once the flavors meld. Make it Sunday, slice it Monday, and you've got easy dinners sorted.

Gluten-free option: Use certified gluten-free oats and swap the soy sauce for tamari or coconut aminos.

Extra protein boost: Add 1/2 cup of cooked quinoa or replace some lentils with black beans for a different flavor profile.

Spice it up: A teaspoon of cayenne or some diced jalapeños in the mix adds a nice kick that plays well with the sweet glaze.

Leftover magic: Cold meatloaf slices make incredible sandwiches. Toast some sourdough, add vegan mayo, lettuce, and tomato. Thank me later.