Savory Vegan Lentil Meatloaf

I hesitate to call this a meatloaf. I didn’t like meatloaf much back in my meat-eating days, and I love this savory mix of lentils and vegetables. For many people, however, meatloaf was a comfort food and they are looking for a vegan substitute. So here’s my version of a Savory Vegan Lentil Meatloaf.

I used to make my vegan meatloaf from mushrooms. A surprising number of people, however, don’t like mushrooms in any form, and the texture was never quite right. I’ve made others that require breadcrumbs, but the texture of those wasn’t right either. I went with lentils because I love their earthiness, and they’re readily available in Guatemala. I use brown lentils, but you can try other types. The flax seed mixed with water helps bind the loaf, taking a job left to eggs in non-vegan recipes.

This is one of those recipes that even my meat-loving dad loves. My starting point for this recipe was the Ambitious Kitchen blog. It’s pretty easy to make from ingredients I keep on hand, and can be gluten free. Since I’m a sriracha freak, I had to amp up the glaze with a healthy dose of my favorite hot sauce–leave it out if you don’t want the spiciness.