Meatloaf for Veggie Lovers
Meet "Meatloaf for Veggie Lovers," a hearty, flavorful plant-based twist on the classic comfort food that’s sure to satisfy vegetarians and meat-eaters alike! This recipe swaps traditional meat for protein-packed lentils, fiber-rich vegetables like zucchini, carrots, and mushrooms, and wholesome oats, creating a delicious and nutrient-dense loaf with a texture that rivals the original. A tangy-sweet glaze of ketchup, brown sugar, and apple cider vinegar crowns this dish, offering the perfect balance of savory and sweet. Simple to prepare with just 25 minutes of prep time, this veggie-packed meatloaf is baked to perfection in under an hour, making it an easy weeknight dinner or centerpiece-worthy meal. Serve with a side of mashed potatoes or a crisp green salad for a complete, crowd-pleasing feast!
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Recipe Information
Ingredients
- 1 cup Lentils (dry, green or brown)
- 3 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 large Carrot, finely grated
- 1 medium Zucchini, finely grated and squeezed of excess moisture
- 8 ounces Mushrooms, finely chopped
- 1.5 cups Old-fashioned oats
- 0.5 cup Breadcrumbs (preferably whole wheat)
- 2 tablespoons Ground flaxseeds
- 1 tablespoon Soy sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Ketchup
- 1 tablespoon Brown sugar
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C). Grease a standard loaf pan with a bit of olive oil or non-stick cooking spray.
Rinse the lentils under cool water, then add them to a medium saucepan with 3 cups of water. Bring to a boil, reduce the heat, and simmer for 20-25 minutes, or until tender. Drain any excess water and let cool slightly.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until translucent. Add the minced garlic and cook for 1 additional minute, stirring frequently.
Stir in the grated carrot, grated zucchini, and chopped mushrooms. Cook for 6-7 minutes, until the vegetables have softened and most of the moisture is absorbed. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked lentils with the sautéed vegetables, oats, breadcrumbs, ground flaxseeds, soy sauce, tomato paste, Italian seasoning, paprika, salt, and black pepper.
Using a potato masher or fork, mash the mixture lightly to help it hold together, but leave some texture for a hearty meatloaf consistency.
Press the mixture firmly into the prepared loaf pan, smoothing out the top with a spatula.
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 meatloaf in the preheated oven for 40-45 minutes, until the top is set and slightly caramelized.
Let the loaf cool in the pan for 10-15 minutes to firm up before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
2069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 60.3 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 446 mg | 34% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4176 mg | 89% | |
*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.
