Vegetarian Meatloaf That Tastes Like Meatloaf
Serve up comfort food with a twist with this "Vegetarian Meatloaf That Tastes Like Meatloaf"! Packed with protein-rich lentils, hearty mushrooms, and a medley of aromatic vegetables, this meatless masterpiece delivers all the savory flavors and satisfying texture of traditional meatloaf. Enhanced with smoky paprika, soy sauce, and a tangy-sweet ketchup glaze, it’s the perfect dish to wow vegetarians and meat-lovers alike. Ready in just 90 minutes and topped with optional cheddar for extra richness, this loaf is baked to perfection and pairs beautifully with classic sides like mashed potatoes or roasted veggies. Ideal for weeknight dinners or special occasions, this vegetarian meatloaf is wholesome, flavorful, and irresistibly satisfying!
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Recipe Information
Ingredients
- 1 cup Lentils
- 2.5 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely grated
- 1 stalk Celery, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Cremini or white mushrooms, finely chopped
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground thyme
- 0.5 teaspoon Ground black pepper
- 0.5 cup Oat flour
- 1 cup Panko breadcrumbs
- 0.5 cup Shredded cheddar cheese (optional for extra richness)
- 2 large Eggs
- 0.25 cup Ketchup
- 2 teaspoons Brown sugar
- 1 teaspoon Dijon mustard
Instructions
Rinse the lentils thoroughly and add them to a medium saucepan with 2.5 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes or until lentils are tender but not mushy. Drain any excess water and set aside.
Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or grease it lightly with oil.
Heat olive oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic. Cook for 3-5 minutes, stirring often, until the vegetables are softened and fragrant.
Add the chopped mushrooms to the skillet and cook for another 5 minutes until the mushrooms release their moisture and begin to brown slightly.
Mix in soy sauce, tomato paste, smoked paprika, ground thyme, and ground black pepper. Stir well to combine and cook for 1-2 minutes until the mixture is well-seasoned. Remove from heat.
In a large mixing bowl, combine the cooked lentils, vegetable mixture, oat flour, panko breadcrumbs, eggs, and shredded cheddar cheese (if using). Mix thoroughly until a sticky, moldable mixture forms. Adjust seasoning as needed.
Transfer the mixture into the prepared loaf pan, pressing it down evenly to form a compact loaf shape.
In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard. Spread this glaze evenly over the top of the loaf.
Bake in the preheated oven for 45-50 minutes, or until the loaf is firm and the glaze is caramelized. Allow the meatloaf to cool for 10 minutes before slicing.
Serve warm with mashed potatoes, steamed vegetables, or your favorite sides. Enjoy!
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 40.6 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 690 mg | 53% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2707 mg | 58% | |
*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.
