Vegan Meatloaf

Name: Vegan Meatloaf
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4
Ingredients: Precooked lentils drained 15.9 oz; Potatoes 7.1 oz; Cornstarch 0.3 cup; Tomato paste 1 tsp; Thyme dried to taste; Rosemary dried to taste; Flax seed ground 2 spoonfuls; Extra virgin olive oil Conversion from grams to tablespoons suitable for household measurement. 2 tbsp; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Thyme dried 1 tsp; Rosemary dried 1 tsp; Fine salt to taste; Potatoes 1.1 lbs; Extra virgin olive oil The best unit for olive oil is tablespoons, as it is commonly used in recipes and easy to measure without a scale. 2 tbsp; Fine salt to taste

it de es fr br

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 40 min
Serving: 4
Cost: Average
Note + 8 hours of dough resting

PRESENTATION

Recipe by
Dispensa Vegana

Inspired by the classic Italian polpettone, this vegan meatloaf adds a fresh twist to a beloved tradition. In northern Italy, people have cherished polpettone for generations—really, it's a staple. And now, this plant-based meatloaf is gaining similar affection. Its tender texture and rich flavor come from lentils, potatoes and a mix of simple ingredients. Really good stuff. This vegan meatloaf captures the heart of Italian home cooking, turning basic ingredients into something really really special, while keeping it totally vegan.

Plus, it retains the comforting nature of the original, letting you taste the care in every bite. For sure. In Italy, adapting recipes for everyone is a tradition, and this lentil loaf shows you don't need meat to enjoy those homey, moist slices that everyone loves. Serving this vegan meatloaf at gatherings makes meals feel hearty and inclusive—way better than expected. Italians are famous for their social meals, so this dish fits right in with other vegan sides like bright salads or roasted veggies.

Many say this plant-based meatloaf unites meat eaters and vegans with its golden crust and savory interior. Seriously good. Compared to chickpea or other healthy meatloaf alternatives, this recipe stands out with its soft, almost creamy texture and perfectly blended flavors. And look, it complements Italian vegan dishes, making it a staple for anyone seeking good food without fuss. Even those who grew up with traditional polpettone find this meatless version just as satisfying, becoming a go-to for real vegan comfort food. Pretty much. Overall, it's a dish full of warmth and tradition, making everyone at the table feel like family. You know?

INGREDIENTS

Precooked lentils 15.9 oz (450 g) - drained

Potatoes 7.1 oz (200 g)

Cornstarch 0.3 cup (40 g)

Tomato paste 1 tsp

Thyme to taste - dried

Rosemary to taste - dried

Flax seed 2 spoonfuls - ground

Extra virgin olive oil 2 tbsp (30 g) - Conversion from grams to tablespoons suitable for household measurement.

Fine salt to taste

Black pepper to taste

For the Seasoning: Extra virgin olive oil to taste; Thyme 1 tsp - dried; Rosemary 1 tsp - dried; Fine salt to taste

For the Roasted Potatoes: Potatoes 1.1 lbs (500 g); Extra virgin olive oil 2 tbsp (30 g) - The best unit for olive oil is tablespoons, as it is commonly used in recipes and easy to measure without a scale.; Fine salt to taste

Preparation

How to prepare Vegan Meatloaf

To prepare the vegan meatloaf, start by boiling the potato with its skin 1. After about 30/40 minutes, it should be cooked, so peel it and mash it with a fork 2. In the meantime, pour the pre-cooked lentils into the blender cup 3.

Add salt, oil 4, and blend well 5. Transfer the cream to a bowl and add the other ingredients. Start with the tomato paste 6.

Then the aromatic herbs 7, the tomato paste, and the cornflour 8, and finally the ground flax seeds 9.

At this point, add the boiled potato 10, season with salt and pepper, and mix well with a spatula 11 until it reaches the right consistency 12.

Transfer onto a sheet of parchment paper and shape the mixture into the classic meatloaf shape 13. Wrap it like a candy and let it rest in the fridge overnight. The next day, place it on a rack and bake in a preheated static oven at 430°F for about 40 minutes 14. If you want, you can accompany it with roasted potatoes. After washing, peel them 15.

Cut them into half-moons 16, then place them on a baking tray lined with parchment paper, season with oil and salt 17, and bake (also with the meatloaf, same temperature and cooking time) 18.

Prepare the seasoning: in a bowl, pour thyme and rosemary 19, add salt 20 and oil, and mix 21.

At this point, the meatloaf is cooked 22, brush the surface with the freshly prepared seasoning 23 and serve your vegan meatloaf with potatoes 34.

Storage

You can store the vegan meatloaf for a couple of days in the refrigerator, keep it well covered.

Advice

In the vegan meatloaf, you can replace or omit the aromatic herbs to your liking. Try enhancing it with some smoked paprika for an even more flavorful touch!

For the translation of some texts, artificial intelligence tools may have been used.