Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
Meatloaf is a family favorite and when I was a child, we would eat it at least once a week. While I was thinking back to those memories this week, I thought I would try my hand at making a vegan version of meatloaf. It wasn’t as simple as I had hoped, but I eventually got there! And I’m so glad I did because surely, I’m not the only one who wants this recipe. Who knows, it might become a regular once a week phenomenon in my home with my own family.
The vegan meatloaf with lentils and beetroot is a great tasting, incredibly colorful, family friendly meal for everyone to enjoy. Oh, did I mention it’s colorful? I will be honest, at first I added the beetroot to this recipe simply to brighten it up on my first try. And the first try was all I needed! Not only did it turn the meatloaf into a vibrant red-ish pink, but it also added taste and texture to compliment all the other quality ingredients. Perfect.
To make this recipe, you will need 15 ingredients and 70 minutes. Yes, just like regular meatloaf, this recipe will take a little longer to prepare and make. But the results speak for themselves.
We begin this recipe with some brown rice, lentils, and vegetable broth. These ingredients supply us with good source of magnesium, fiber, several vitamin B’s, folate, copper, iron, and protein. We then add in some onion, garlic, and beetroot for biotin, vitamin C, potassium, and folic acid. Finishing off the dish, we pop in some tomato, tofu, and walnuts (among other seasoning ingredients). This will give us an additional source of protein, iron, and calcium, as well as zinc, vitamin B1, and all 8 essential amino acids.
Vegan Meatloaf with Lentils and Beetroot is the perfect meal for lunch or dinner because it’s:
To store any leftover meatloaf, simply place the meatloaf into an airtight container and place it in the fridge. Because this meal has brown rice in it, I would not recommend storing the meat loaf for more than 48 hours after being cooked.
I really like that this recipe is a good one to take to work for lunch or use leftovers from dinner the night before hand to eat at lunch time. You could even add a salad to the side for some green leafy greens!
And there you have it, our vegan meatloaf with lentils and beetroot. Enjoy!
Liked this recipe? Why not head over and check out our Mushroom Spinach Quiche with Smoked Tofu.
For the Rice
For the Lentils
For the Meatloaf
|Amount Per Serving|
|Calories 471||From Fat 184|
|% Daily Value*|
|Total Fat 20g||31.43%|
|Saturated Fat 2g||12.32%|
|Trans Fat 0g|
|Total Carbohydrate 53g||17.73%|
|Dietry Fiber 8g||30.88%|
|Vitamin K2 (menaquinone-4) 0µg||0%|
|Vitamin A 437.83IU||8.76%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.47mg||23.44%|
|Vitamin C 15.29mg||25.48%|
|Vitamin D 0IU||0%|
|Vitamin E 1.59mg||5.31%|
|Vitamin K1 (phylloquinone) 10.01µg||12.51%|
|Pantothenic acid 1.08mg||10.84%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.