Veggie Meatloaf
Elevate your plant-based dining with this hearty and flavorful Veggie Meatloaf, a wholesome twist on the classic comfort food. Packed with nutrient-rich ingredients like lentils, rolled oats, and a medley of sautéed vegetables, this recipe is a protein-packed, fiber-filled delight. The secret to its perfect texture lies in the clever use of a flaxseed "egg" blend, while Italian seasoning and smoked paprika infuse each slice with bold, savory flavors. Topped with a mouthwatering ketchup glaze, this veggie meatloaf bakes to golden perfection, making it an irresistible centerpiece for dinner. Ready in just 20 minutes of prep time and perfect for feeding a crowd, it’s the ultimate vegan-friendly recipe for weeknight meals or holiday gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 large carrot, shredded
- 2 celery stalk, finely diced
- 3 cloves garlic, minced
- 1 cup button mushrooms, finely chopped
- 1.5 cups cooked lentils (green or brown)
- 1 cup rolled oats
- 1 cup breadcrumbs
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce (vegetarian)
- 1.5 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons ketchup, for glazing
Instructions
Preheat your oven to 375°F (190°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 5-7 minutes until softened.
Add the mushrooms to the skillet and cook for an additional 5 minutes, stirring occasionally, until they release their moisture and shrink.
In a small bowl, mix the ground flaxseed with the water. Let sit for 5 minutes to create a flax egg substitute.
In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, rolled oats, breadcrumbs, soy sauce, 2 tablespoons ketchup, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and black pepper. Add the flax egg and mix well.
Use your hands or a potato masher to mash the mixture slightly until it holds together but still has texture from the oats and lentils.
Transfer the mixture into the prepared loaf pan, pressing it down firmly and evenly.
Spread the remaining 3 tablespoons of ketchup over the top of the loaf as a glaze.
Bake in the preheated oven for 50-60 minutes, or until the loaf is firm and the edges are lightly browned.
Allow the veggie meatloaf to cool in the pan for 10 minutes before removing and slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5756 mg | 250% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 38.7 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 407 mg | 31% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3668 mg | 78% | |
*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.
