Healthy Eating: Veggie Meatloaf


Recipe Developer: Melissa Costello, CCN (
Photo Credit: Kelsey Skiver (@kelseymariephoto)


  • ¾ cup tomato paste
  • 2 tbsps low-salt soy sauce
  • 1 tbsp grade-B maple syrup
  • ½ tsp liquid smoke (optional)
  • 2 tbsps garlic, divided
  • ¼ cup olive oil, divided
  • 1 tbsp tamari
  • 1 cup onion, chopped and divided in half
  • 1 cup chopped portobello mushrooms
  • ½ cup diced celery
  • ½ cup finely diced carrot
  • ¾ tsp sea salt
  • ¾ tsp freshly ground pepper
  • ¾ cup cooked brown rice
  • 2 cup cooked French lentils
  • 2 tsps vegan Worcestershire sauce
  • ½ tsp Dijon mustard
  • 1 tbsp GMO-free cornstarch
  • ¾ cup gluten free breadcrumbs


  1. Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
  2. In a small bowl, combine tomato paste, tamari, agave, liquid smoke, and one tablespoon of garlic. Set aside.
  3. Heat a large skillet over medium heat, add two tbsps olive oil and ½ cup onions. Saute for five minutes. Add mushrooms and sauté for seven minutes. Transfer to a small bowl. Add the remaining two tablespoons of olive oil to skillet and sauté the celery, carrots, remaining garlic, salt, and pepper over low heat. Cover and cook for 10 minutes, stirring occasionally until veggies are tender.
  4. In a food processor, pulse the rice and lentils 10 times. Transfer to a large blow. In the food processor, pulse cooked veggies, Worcestershire sauce, one tablespoon tamari, mustard, cornstarch, and 1/3 cup of tomato mixture 10 times. Add to rice and lentil mixture. Fold in reserved sautéed mushrooms and onions, breadcrumbs, and ½ cup chopped onion.
  5. Press the mixture into the prepared loaf pan then coat with tomato topping. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes more until top is brown. Remove from oven and cool for 15 minutes before serving.
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