Lentil and Wild Rice Loaf
Savor the hearty, plant-based perfection of this Lentil and Wild Rice Loaf—a wholesome blend of protein-packed lentils, nutty wild rice, and earthy vegetables, all brought together with savory seasonings and a touch of smoked paprika. This meatless loaf gets its rich texture and flavor from a combination of crunchy ground walnuts, tender sautéed veggies, and a tangy tomato-based glaze made with ketchup, brown sugar, and apple cider vinegar. Ideal for weeknight dinners or as a comforting centerpiece for vegetarian and vegan gatherings, this loaf is as nourishing as it is satisfying. Easy to make ahead and packed with fiber and nutrients, this dish is a crowd-pleaser that pairs beautifully with roasted vegetables or a leafy green salad. Perfect for anyone looking for a delicious and healthy alternative to traditional meatloaf!
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Recipe Information
Ingredients
- 1.5 cups Cooked green or brown lentils
- 1 cup Cooked wild rice
- 1 medium Yellow onion, finely diced
- 1 large Carrot, grated
- 1 medium Celery stalk, finely diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons Ground flaxseeds
- 5 tablespoons Water
- 0.75 cup Breadcrumbs
- 0.5 cup Ground walnuts
- 3 tablespoons Tomato paste
- 2 tablespoons Soy sauce or tamari
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Ketchup
- 1 tablespoon Brown sugar
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and line a standard loaf pan with parchment paper or lightly grease it.
In a small bowl, combine the ground flaxseeds and 5 tablespoons of water. Stir well and set aside for 5-10 minutes to thicken (this will act as your flax egg).
Heat the olive oil in a large skillet over medium heat. Add the diced onion, grated carrot, and diced celery. Cook for 5-7 minutes until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic, thyme, smoked paprika, salt, and black pepper. Cook for another minute until fragrant, then remove the skillet from heat.
In a large mixing bowl, add the cooked lentils and mash them with a fork or potato masher, leaving some texture.
Add the cooked wild rice, sautéed vegetables, breadcrumbs, ground walnuts, tomato paste, soy sauce, and the prepared flax egg to the mixing bowl. Stir until fully combined, forming a cohesive mixture.
Transfer the mixture to the prepared loaf pan, pressing it down firmly to create an even layer.
In a small bowl, whisk together the 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 50-60 minutes, or until it is firm and slightly browned around the edges.
Remove the loaf from the oven and allow it to cool for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 9.1 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 550 mg | 12% | |
*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.
