Neat Loaf
Savor the hearty goodness of this plant-based Neat Loaf, a delicious twist on the classic meatloaf that’s perfect for vegans and vegetarians! Packed with protein-rich brown lentils, wholesome rolled oats, and a colorful medley of sautéed vegetables like carrots, celery, and onion, this recipe delivers both nutrition and flavor. Seasoned with smoky paprika, cumin, and thyme, and topped with a tangy layer of ketchup, each bite is bursting with savory comfort. A flax meal “egg” binds it all together, making it entirely egg- and dairy-free. Ready in just over an hour, this satisfying lentil loaf is ideal for a family dinner or meal prep, pairing beautifully with mashed potatoes, steamed veggies, or a crisp green salad. Perfect for anyone seeking a healthy, plant-based alternative to traditional meatloaf!
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Recipe Information
Ingredients
- 1 cup brown lentils (dry)
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 large carrot, grated
- 1 stalk celery stalk, finely diced
- 1 cup rolled oats
- 1 cup breadcrumbs
- 2 tablespoons flax meal
- 5 tablespoons water (for flax egg)
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup ketchup (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly oil a loaf pan or line it with parchment paper.
Rinse the lentils under cold water and combine them with the 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, or until the lentils are soft and most of the liquid is absorbed. Drain any excess liquid and set aside to cool slightly.
In a small bowl, mix the flax meal and water to create a flax egg. Let it sit for 5-10 minutes to thicken.
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, breadcrumbs, flax egg, soy sauce, tomato paste, smoked paprika, cumin, thyme, salt, and black pepper. Mix thoroughly until the ingredients form a cohesive dough-like consistency.
Press the mixture evenly into the prepared loaf pan, smoothing the top with the back of a spoon.
Spread the ketchup evenly over the top of the loaf for a glossy finish.
Bake in the preheated oven for 50-60 minutes, or until the loaf is firm and has a golden crust.
Remove from the oven and let the loaf cool in the pan for 10 minutes. Then, carefully remove it from the pan and place it on a cutting board.
Slice and serve warm. This Neat Loaf pairs well with mashed potatoes, steamed vegetables, or a side salad.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4956 mg | 215% | |
| Total Carbohydrate | 322.3 g | 117% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 41.6 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3572 mg | 76% | |
*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.
