November 30, 2022 2 min read


This Vegan Gluten-free Meatloaf is a meat-free spin on a Christmas meatloaf! It's packed with healthy plant-based ingredients that match the feel of the classic version, including mushrooms, lentils, and chickpeas!

    • 1 tablespoon olive oil
    • 1 cup sweet onion, diced
    • 1 cup mushrooms, chopped
    • 1 teaspoon minced garlic
    • 2 flax eggs (2 tablespoons flaxseed meal + 4 tablespoons water)
    • 15 oz can lentils, drained and rinsed
    • 15 oz can garbanzo beans, drained and rinsed
    • 2 cups gluten-free quick oats
    • ½ cup plant milk (such as oat, almond, or rice)
    • 1 cup ketchup
    • ½ tablespoon Italian seasoning
    • 1 teaspoon salt
    • pinch pepper
    • ¾ cup ketchup
    • 3 tablespoons brown/coconut sugar
    • 1 tablespoon apple cider vinegar
  1. Preheat the oven to 400 degrees F. Start by heating a large skillet over medium heat. Add the olive oil to the skillet then add the onion, mushrooms, garlic and a pinch of salt. Sauté until the onion turns translucent, about 10 minutes, stirring occasionally. Meanwhile, make the flax eggs. In a small bowl combine the flaxseed meal and water and let it sit until it “gels” up, about 5 minutes. While the flax egg is setting up, add the drained and rinsed lentils and garbanzo beans to a large bowl. Smash them with a fork until no large pieces are left. Add the oats, plant milk of choice (I used oat milk), ketchup, Italian seasoning, salt and pepper to the bowl. Finally add the sauteed onion and mushrooms to the bowl and stir to combine well. Spray a loaf pan with cooking spray and then spoon the mixture into the pan. Bake the loaf in the oven for 30 minutes.
  2. While the meatloaf is cooking make the topping. Whisk together the ketchup, brown/coconut sugar and apple cider vinegar in a bowl or measuring cup. When the 30 minutes is up, take the loaf out of the oven and spread a layer of the topping sauce over the entire loaf and then place it back in the oven to bake for another 15 minutes. Remove the pan from the oven and let it cool to set up for about 10-15 minutes before serving.


GINA FONTANA @healthylitttlevittles  www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle and nourish our bodies with whole, plant-based foods. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5-year-old son, 3-year-old daughter, and two fur babies.