Actually Very Tasty Vegetarian Meatloaf
Elevate your vegetarian dining experience with this "Actually Very Tasty Vegetarian Meatloaf," a hearty and satisfying plant-based spin on the classic comfort food. Packed with protein-rich lentils, sautéed vegetables, and a touch of smoky flavor from paprika, this dish delivers a perfect balance of savory and wholesome goodness. What sets this vegetarian meatloaf apart is its tender texture, achieved through the use of ground flaxseed as a natural binder, and its irresistible ketchup glaze, enhanced with brown sugar and apple cider vinegar for a sweet-tangy finish. Ready in just over an hour and ideal for family dinners, meal prepping, or even a special occasion, this recipe pairs beautifully with mashed potatoes, roasted veggies, or a fresh salad. Whether you're catering to vegetarians or simply looking to incorporate more plant-based options, this meatloaf proves that meat-free truly can be full of flavor.
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Recipe Information
Ingredients
- 1 cup Lentils
- 2.5 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 large Carrot, finely grated
- 1 stalk Celery, finely chopped
- 1 cup Mushrooms, finely chopped
- 1.5 cups Breadcrumbs
- 0.25 cup Grated Parmesan cheese (optional)
- 2 tablespoons Ground flaxseed
- 3 tablespoons Vegetable broth
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Ketchup
- 2 tablespoons Brown sugar
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper for easy removal.
Rinse the lentils under cold water and add them to a small pot with 2.5 cups of water. Bring to a boil, reduce heat to low, and simmer for about 20 minutes, or until lentils are tender and most of the liquid has evaporated. Drain any excess liquid and set the lentils aside to cool slightly.
While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, carrot, celery, and mushrooms. Sauté for about 8–10 minutes, until the vegetables are soft and most of the liquid released by the mushrooms has evaporated. Remove from heat and let it cool slightly.
In a small bowl, combine ground flaxseed with vegetable broth to create a flax egg. Mix well and let sit for 5 minutes to thicken.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, Parmesan (if using), soy sauce, tomato paste, smoked paprika, thyme, salt, and black pepper. Add the flax egg and mix everything together until a cohesive mixture forms. If the mixture feels too wet, add more breadcrumbs, 1 tablespoon at a time.
Transfer the mixture to the prepared loaf pan and press it down gently to form a loaf shape.
In a small bowl, mix together ketchup, brown sugar, and apple cider vinegar to create the glaze. Spread the glaze evenly over the top of the loaf.
Bake the loaf in the preheated oven for 40–45 minutes, or until it is firm and the edges start to brown. Let it cool in the pan for 10 minutes before carefully removing it.
Slice the meatloaf and serve warm with your favorite sides like mashed potatoes or roasted vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 80.2 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 831 mg | 64% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2641 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
