Neatloaf Vegetarian Fake Meatloaf
Get ready to redefine comfort food with this Neatloaf Vegetarian Fake Meatloaf—a hearty, plant-based twist on a classic favorite! Packed with protein-rich green or brown lentils, earthy button mushrooms, and a medley of finely diced vegetables, this meatless wonder delivers satisfying texture and savory flavors in every bite. Ground flaxseed acts as the perfect binder, while a touch of smoked paprika and soy sauce elevate the loaf with rich umami undertones. Topped with a tangy ketchup glaze and baked to golden perfection, this vegetarian meatloaf makes a delicious centerpiece for weeknight dinners or festive gatherings. Quick to prepare, oven-baked, and fully loaded with wholesome, pantry-friendly ingredients, this recipe is ideal for vegans, vegetarians, and anyone looking to enjoy a healthy, flavor-packed meal. Pair it with mashed potatoes or roasted vegetables for a nourishing plate that’s sure to win over even the most dedicated carnivores!
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 2.5 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely grated
- 1 large celery stalk, finely diced
- 1 cup button mushrooms, finely chopped
- 1 cup rolled oats
- 0.75 cup breadcrumbs
- 2 tablespoons ground flaxseed
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 0.5 cup ketchup
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the lentils under cold water and place them in a medium saucepan with 2.5 cups of water.
Bring the water to a boil, reduce the heat to low, and simmer the lentils uncovered for 25-30 minutes, or until tender. Drain and set aside to cool slightly.
Preheat your oven to 375°F (190°C). Line a standard loaf pan with parchment paper or lightly grease it.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic, grated carrot, diced celery, and chopped mushrooms to the skillet. Cook for another 6-7 minutes, or until the vegetables are tender and most of the moisture from the mushrooms has evaporated.
In a large mixing bowl, combine the cooked vegetables, cooked lentils, rolled oats, breadcrumbs, and ground flaxseed.
Add the soy sauce, tomato paste, 1/4 cup of ketchup, dried thyme, smoked paprika, salt, and black pepper. Mix everything thoroughly until well combined.
Transfer the mixture into the prepared loaf pan and press it down firmly to shape the loaf.
Spread the remaining 1/4 cup of ketchup over the top of the loaf to create a glaze.
Bake the loaf in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is firm.
Allow the neatloaf to cool in the pan for 10 minutes before carefully removing it and slicing it into portions.
Serve warm with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 46.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 367 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2964 mg | 63% | |
*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.
