Really Good Vegetarian Meatloaf Really
Bursting with savory flavors and a hearty texture, this Really Good Vegetarian Meatloaf (Really!) is the ultimate plant-based comfort food. Made with wholesome green or brown lentils, aromatic sautéed vegetables, and a medley of seasonings like smoked paprika and thyme, this meatloaf delivers satisfaction in every bite. Quick oats and breadcrumbs ensure a perfect, sliceable consistency, while a tangy ketchup glaze, sweetened with brown sugar and apple cider vinegar, adds a mouthwatering finishing touch. Whether you’re a vegetarian or just looking to try something new, this recipe is easy to make, customizable with a vegan option, and pairs beautifully with classic sides like creamy mashed potatoes or steamed veggies. Packed with protein and brimming with flavor, it’s a crowd-pleaser you’ll want to make on repeat!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, grated
- 1 Celery stalk, finely diced
- 3 Garlic cloves, minced
- 1.25 cups Quick oats
- 0.5 cup Breadcrumbs
- 2 Eggs (or flax eggs for vegan option)
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce (vegetarian-friendly)
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 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 9x5-inch loaf pan or line it with parchment paper for easy removal.
Rinse the lentils thoroughly under cold water. Place them in a medium saucepan with 3 cups of water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 25-30 minutes, or until tender. Drain any excess liquid and set aside to cool slightly.
In a large skillet over medium heat, heat the olive oil. Add the diced onion, grated carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced garlic and cook for an additional 1-2 minutes. Remove from heat.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, quick oats, breadcrumbs, eggs (or flax eggs), tomato paste, soy sauce, Worcestershire sauce, smoked paprika, dried thyme, salt, and black pepper. Mix thoroughly until the mixture holds together and is evenly combined.
Transfer the mixture into the prepared loaf pan, pressing it down firmly to pack it in evenly.
In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar. Spread this glaze evenly over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 45-50 minutes, or until the glaze is set and slightly caramelized. Let the meatloaf cool in the pan for 10 minutes before slicing and serving.
Serve warm with your favorite sides like mashed potatoes and steamed vegetables. Enjoy!
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 8295 mg | 361% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 60.6 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 512 mg | 39% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2688 mg | 57% | |
*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.
