Description
A hearty, plant-based vegan lentil meatloaf with a sweet and tangy glaze. This recipe offers a comforting and nutritious alternative to traditional meatloaf, perfect for dinner or gatherings.
Ingredients
Scale
For the Meatloaf:
- 1 cup Brown Lentils
- 2 cups Water
- 2 tbsp Olive Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 celery stalk, diced
- 1 cup Rolled Oats
- 1/2 cup Breadcrumbs
- 2 tbsp Ground Flaxseed
- 1/4 cup Soy Sauce
- 2 tbsp Tomato Paste
- 1 tsp Dried Thyme
- 1 tsp Smoked Paprika
- Salt to taste
- Pepper to taste
For the Glaze:
- 1/2 cup Ketchup
- 2 tbsp Maple Syrup
- 1 tbsp Balsamic Vinegar
Instructions
- Cook Lentils: In a saucepan, combine brown lentils and water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the lentils are tender. Drain any excess liquid.
- Preheat Oven: Set your oven to 375°F (190°C) and line a loaf pan with parchment paper to prepare for baking the meatloaf.
- Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Prepare Flax Egg: In a small bowl, mix the ground flaxseed with a small amount of water (usually about 6 tablespoons) and let it sit for 5 minutes to thicken and mimic an egg binder.
- Combine Mixture: In a large bowl, mash the cooked lentils. Add the sautéed vegetables, rolled oats, breadcrumbs, prepared flax egg, soy sauce, tomato paste, dried thyme, smoked paprika, salt, and pepper. Mix everything thoroughly until well combined.
- Form Loaf: Transfer the lentil mixture into the prepared loaf pan. Press down firmly to shape an even loaf.
- Add Glaze: Whisk together ketchup, maple syrup, and balsamic vinegar in a small bowl. Spread the glaze mixture evenly over the top of the lentil loaf.
- Bake: Place the loaf in the preheated oven and bake for 45-50 minutes until the top is golden brown and the loaf is set.
- Cool: Remove the meatloaf from the oven and let it cool for 10-15 minutes before slicing to help it firm up and hold together well.
Notes
- For a gluten-free version, use gluten-free oats and breadcrumbs.
- Tamari or coconut aminos can be used as alternatives to soy sauce.
- Consider adding sautéed mushrooms or bell peppers for extra flavor and texture.
- Serve with mashed potatoes or a green salad for a complete meal.