Vegetarian Meatloaf
Elevate your plant-based dining experience with this hearty and flavorful Vegetarian Meatloaf! Made with wholesome ingredients like protein-packed lentils, savory mushrooms, and aromatic vegetables, this dish is expertly seasoned with smoked paprika, thyme, and soy sauce for an umami-rich profile. Held together with flaxseed "eggs" and oats, this meatloaf is a satisfying and nutritious alternative to its traditional counterpart. Topped with a sweet and tangy ketchup glaze, it bakes to perfection with mouthwatering caramelized edges. Whether you're serving it for a cozy family dinner or a holiday feast, this vegetarian meatloaf is a crowd-pleaser that proves comfort food can be both delicious and guilt-free.
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Recipe Information
Ingredients
- 1 cup Dry brown or green lentils
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, shredded
- 1 Celery stalk, finely chopped
- 1 cup Button mushrooms, finely chopped
- 1 cup Breadcrumbs
- 1 cup Rolled oats
- 2 tablespoons Ground flaxseeds
- 5 tablespoons Water
- 3 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Ketchup
- 2 tablespoons Brown sugar
- 1 teaspoon Yellow mustard
Instructions
Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
Rinse the lentils under cold water. In a medium saucepan, add the lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 20-25 minutes, or until the lentils are tender. Drain any excess liquid and mash the lentils lightly with a fork or potato masher. Set aside.
In a small bowl, combine the ground flaxseeds and 5 tablespoons of water. Let it sit for 5 minutes to thicken (this will act as a flax egg).
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, celery, and mushrooms. Sauté for about 7-8 minutes, or until the vegetables soften and the mushrooms release their moisture. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, rolled oats, soy sauce, tomato paste, smoked paprika, dried thyme, salt, and black pepper. Add the prepared flax egg and mix well until everything is evenly combined.
Transfer the mixture to the prepared loaf pan and press it down firmly, smoothing the top with a spatula.
In a small bowl, mix the ketchup, brown sugar, and mustard to create the glaze. Spread the glaze evenly over the top of the loaf.
Bake in the preheated oven for 45 minutes, or until the edges are firm and the top is slightly caramelized.
Remove from the oven and let the loaf rest in the pan for 10 minutes before carefully lifting it out using the parchment paper. Slice and serve warm.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.7 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 744 mg | 16% | |
*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.
