Meatless Meatloaf
Satisfy your comfort food cravings with this hearty and flavorful Meatless Meatloaf, a plant-based twist on a classic dish that’s perfect for vegetarians and meat eaters alike. Packed with protein-rich lentils, earthy mushrooms, and wholesome rolled oats, this recipe delivers a tender, satisfying texture without the need for meat. Enhanced with a medley of aromatic seasonings like smoked paprika, thyme, and a touch of soy sauce, every bite bursts with savory depth. Topped with a sweet and tangy ketchup glaze, this dish bakes to perfection, offering a caramelized finish that’s utterly irresistible. Easy to prepare and made with simple pantry staples, this lentil meatloaf is ideal for weeknight dinners, holiday tables, or meal prep. Serve alongside creamy mashed potatoes or roasted vegetables for a cozy, crowd-pleasing meal that’s as nutritious as it is comforting.
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 1 large Carrot
- 1 large Celery stalk
- 3 large Garlic cloves
- 1 cup Button or cremini mushrooms
- 1 cup Breadcrumbs
- 1 cup Rolled oats
- 3 tablespoons Ground flaxseed
- 6 tablespoons Water
- 2 tablespoons Soy sauce
- 3 tablespoons Ketchup
- 1 tablespoon Worcestershire sauce (vegetarian version)
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Tomato paste
- 0.25 cup Ketchup (for glaze)
- 1 tablespoon Brown sugar
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper or spray it with nonstick cooking spray.
Rinse the lentils and add them to a medium saucepan with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until tender. Drain and set aside to cool slightly.
In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Let it sit for 5 minutes to form a gel-like consistency (this will act as your egg substitute).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Finely dice the onion, carrot, celery, and mushrooms, and mince the garlic. Add them to the skillet and sauté for 8-10 minutes, or until the vegetables are tender and any moisture from the mushrooms has cooked off.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, oats, flaxseed mixture, soy sauce, ketchup, Worcestershire sauce, smoked paprika, thyme, salt, and pepper. Mix until fully incorporated.
Transfer the mixture to the prepared loaf pan, pressing it down firmly and evenly.
In a small bowl, mix the ketchup, brown sugar, and apple cider vinegar for the glaze. Spread the glaze evenly over the top of the meatloaf mixture.
Bake in the preheated oven for 50-60 minutes, or until the loaf is firm and the glaze is thickened and slightly caramelized.
Remove from the oven and let the meatloaf cool in the pan for 10-15 minutes before slicing.
Serve warm and enjoy! This meatless meatloaf pairs beautifully with mashed potatoes, green beans, or a fresh salad.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6189 mg | 269% | |
| Total Carbohydrate | 286.3 g | 104% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 63.7 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 422 mg | 32% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3661 mg | 78% | |
*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.
