Description
This Ultimate Vegetable Lentil Loaf is a hearty and flavorful meatless alternative to traditional meatloaf. Packed with lentils, vegetables, and warm spices, it’s topped with a tangy glaze that adds the perfect finishing touch. This vegan-friendly dish is ideal for holiday meals, Sunday dinners, or meal prep!
Ingredients
Units
Scale
For the Lentil Loaf:
- 1 cup dry lentils (green or brown)
- 2 1/2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated carrots
- 1 cup finely chopped celery
- 1 cup finely chopped mushrooms
- 1/2 cup rolled oats
- 1/2 cup breadcrumbs (or use gluten-free if needed)
- 1/4 cup ground flaxseed (or 2 tablespoons chia seeds)
- 1/4 cup ketchup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Worcestershire sauce (vegan if needed)
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze:
- 1/4 cup ketchup
- 2 tablespoons maple syrup (or honey if not vegan)
- 1 tablespoon balsamic vinegar
Instructions
1. Cook the Lentils:
- Rinse lentils under cold water.
- In a pot, combine lentils with vegetable broth.
- Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, until lentils are soft.
- Drain excess liquid and set aside to cool slightly.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
3. Sauté the Vegetables:
- In a large skillet, heat olive oil over medium heat.
- Add onion, garlic, carrots, celery, and mushrooms.
- Sauté for 5-7 minutes until vegetables are soft and most of the moisture has evaporated.
4. Combine All Ingredients:
- In a large bowl, combine the cooked lentils, sautéed vegetables, oats, breadcrumbs, ground flaxseed, ketchup, soy sauce, Worcestershire sauce, Italian seasoning, smoked paprika, cumin, salt, and pepper.
- Mix well.
- If the mixture is too dry, add a splash of vegetable broth. If too wet, add more breadcrumbs.
5. Shape and Bake the Loaf:
- Transfer the mixture to the prepared loaf pan.
- Press down firmly to shape the loaf.
6. Prepare the Glaze:
- In a small bowl, mix ketchup, maple syrup, and balsamic vinegar until smooth.
- Spread the glaze evenly over the top of the loaf.
7. Bake:
- Bake for 45-50 minutes until the top is set and the glaze is caramelized.
- Let the loaf rest for 10 minutes before slicing to maintain its shape.
Notes
- Make Ahead: The loaf can be assembled a day in advance and baked when needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze slices wrapped individually for up to 2 months. Reheat in the oven or microwave.