Name: Ultimate Vegan Lentil Meatloaf Recipe That's Delicious and Healthy
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups cooked and drained lentils; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 medium carrot, grated; 1 stalk celery, finely chopped; 1/2 cup mushrooms, finely diced; 1 cup oats or breadcrumbs; 2 tbsp ground flaxseeds; 2 tbsp tomato paste; 1 tbsp soy sauce or tamari; 1 tbsp Worcestershire sauce (vegan version); 1 tsp Dijon mustard; 1/2 tsp smoked paprika; 1/2 tsp dried thyme; Salt and pepper to taste; 1 tbsp olive oil; 1/4 cup ketchup or barbecue sauce (for glaze)

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Short Description

This ultimate vegan lentil meatloaf is a hearty and flavorful plant-based alternative to traditional meatloaf. Packed with protein-rich lentils, wholesome vegetables, and savory seasonings, this dish is perfect for a nutritious family dinner or a special holiday meal. Its firm texture and satisfying taste make it a crowd-pleaser, even for non-vegans!

Why You’ll Love This Recipe

Nutrient-Dense: Loaded with fiber, plant-based protein, and essential vitamins.
Flavorful and Hearty: A delicious blend of lentils, vegetables, and spices ensures every bite is full of taste.
Easy to Make: Simple steps and readily available ingredients make this an accessible dish for any home cook.
Gluten-Free Option: Easily adaptable for those avoiding gluten.
Perfect for Meal Prep: Stores well and tastes great as leftovers.
Great for the Holidays: A fantastic main dish for Thanksgiving or Christmas dinner.

Ingredients

Lentils, cooked and drained
Onion, finely chopped
Garlic, minced
Carrot, grated
Celery, finely chopped
Mushrooms, finely diced
Oats or breadcrumbs
Ground flaxseeds
Tomato paste
Soy sauce or tamari
Worcestershire sauce (vegan version)
Dijon mustard
Smoked paprika
Dried thyme
Salt and pepper
Olive oil
Ketchup or barbecue sauce (for glaze)

Directions

Prepare the Lentils: Cook lentils according to package instructions until tender. Drain well and mash slightly with a fork or potato masher.
Sauté the Vegetables: In a pan, heat olive oil over medium heat. Add onions, garlic, carrots, celery, and mushrooms. Sauté until soft and fragrant.
Combine Ingredients: In a large mixing bowl, combine the mashed lentils, sautéed vegetables, oats or breadcrumbs, ground flaxseeds, tomato paste, soy sauce, Worcestershire sauce, Dijon mustard, smoked paprika, thyme, salt, and pepper.
Form the Loaf: Mix everything thoroughly until well combined. Transfer the mixture to a parchment-lined loaf pan and press it down firmly to shape.
Glaze the Loaf: Spread a thin layer of ketchup or barbecue sauce over the top for added flavor and caramelization.
Bake: Preheat the oven to 375°F (190°C) and bake for 40-45 minutes until firm and slightly crispy on the edges.
Cool and Serve: Allow the meatloaf to cool for 10-15 minutes before slicing to help it hold its shape.

Variations

Gluten-Free Version: Use gluten-free oats or breadcrumbs.
Nutty Twist: Add chopped walnuts or pecans for extra crunch and richness.
Spicy Kick: Include a pinch of red pepper flakes or cayenne for heat.
BBQ Style: Swap the ketchup glaze for a smoky barbecue sauce.
Cheesy Flavor: Add nutritional yeast for a cheesy, umami boost.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8 slices

Storage/Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheating: Warm slices in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes until heated through.

FAQs

1. Can I make this meatloaf ahead of time?

Yes! Prepare the loaf, store it in the fridge overnight, and bake it when ready.

2. What kind of lentils work best?

Green or brown lentils work best as they hold their shape well.

3. Can I use canned lentils?

Yes, but be sure to drain and rinse them well to remove excess liquid.

4. How do I make it firmer?

Ensure the mixture isn’t too wet and press it firmly into the pan before baking.

5. Can I use a food processor?

Yes, a food processor can help blend the ingredients evenly, but don’t over-puree.

6. What can I serve with this lentil meatloaf?

Pair it with mashed potatoes, roasted vegetables, or a fresh salad.

7. Can I use another binder instead of flaxseeds?

Chia seeds or a vegan egg substitute will work as well.

8. Is this recipe nut-free?

Yes, as long as you don’t add optional nuts.

9. Can I make mini meatloaf muffins?

Yes! Divide the mixture into a muffin tin and bake for 25-30 minutes.

10. What’s the best way to reheat leftovers?

The oven method keeps it firm, but the microwave works for a quick option.

Conclusion

This ultimate vegan lentil meatloaf is a satisfying and nutritious dish that will impress both vegans and non-vegans alike. With its rich flavors and hearty texture, it’s perfect for family dinners or special occasions. Give it a try and enjoy a wholesome, delicious meal!

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