Vegetarian Classic Meatloaf with Onions and Tomatoes
Experience comfort food reimagined with this Vegetarian Classic Meatloaf with Onions and Tomatoes—a hearty, flavorful alternative that skips the meat but spares none of the nostalgia. Packed with protein-rich lentils, wholesome rolled oats, and rich breadcrumbs, this meatless loaf is elevated by the savory notes of sautéed onions, garlic, and a tangy tomato blend. Infused with bold seasonings like dried thyme, oregano, and vegetarian Worcestershire sauce, every slice is brimming with satisfying umami goodness. Perfectly baked to golden perfection, this simple yet satisfying recipe is ready in just over an hour and pairs beautifully with classic sides like mashed potatoes or a crisp green salad. Whether you're vegetarian or simply looking for a plant-based twist on a beloved comfort food, this easy-to-make dish is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup canned diced tomatoes, drained
- 2 tablespoons tomato paste
- 2 cups cooked lentils
- 1 cup rolled oats
- 1 cup breadcrumb
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian Worcestershire sauce
- 2 large eggs
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C). Grease a loaf pan with a little olive oil or line with parchment paper.
Heat the olive oil in a skillet over medium heat. Add the finely chopped onions and sauté for about 5 minutes until they are translucent.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Stir in the drained canned diced tomatoes and tomato paste, mixing well. Cook for another 3-4 minutes until the mixture thickens slightly. Remove from heat and let cool.
In a large mixing bowl, combine the cooked lentils, rolled oats, breadcrumbs, soy sauce, vegetarian Worcestershire sauce, eggs, dried thyme, dried oregano, ground black pepper, and salt.
Add the cooled onion and tomato mixture to the bowl and mix everything together until fully combined. The mixture should hold together well.
Transfer the mixture into the prepared loaf pan, pressing down gently to make sure it is compact and evenly spread.
Place the loaf pan in the preheated oven and bake for about 50 minutes, or until the top is slightly browned and crispy.
Allow the vegetarian meatloaf to cool for 5-10 minutes in the pan before slicing and serving.
Serve the meatloaf warm, ideally with a side of mashed potatoes or a fresh green salad.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 243.0 g | 88% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 34.2 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 463 mg | 36% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3186 mg | 68% | |
*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.
