This hearty lentil meatloaf is a plant-based twist on a classic comfort dish, packed with protein, fiber, and essential nutrients. Lentils are rich in iron, folate, and potassium, supporting energy levels, heart health, and overall wellness. The combination of vegetables, oats, and spices adds a satisfying texture and flavor while providing antioxidants and vitamins to boost immunity. Perfect for a wholesome, nourishing meal that’s both delicious and good for the body!
Ingredients
1 cup Cooked Lentils, drained and mashed
4 cup finely chopped Mushrooms (i used portobello mushrooms)
1/2 cup Bell Peppers, chopped (optional)
1 Onion, finely chopped
2 Cloves Garlic, minced
1 cup Gluten Free Rolled Oats (pulsed a few times in a food processor)
1/2 cup Ground Flaxseed
1/2 cup Tomato Sauce or Vegan Ketchup
2 Tablespoons Soy Sauce or Tamari
1 Tablespoon Vegan Worcestershire Sauce
1 Tablespoon Olive Oil
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Onion Powder
1 tsp Garlic Powder
Salt and Pepper, to taste
Glaze
1/4 cup Tomato Sauce or Vegan Ketchup
2 Tablespoons Maple Syrup or Agave Syrup
1 Tablespoon Balsamic Vinegar
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line with parchment paper a loaf pan.
Sauté the onions, garlic, and mushrooms in olive oil over medium heat until softened, slightly browned and most of the moisture evaporated from the mushrooms, about 5-7 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the mashed lentils, sautéed vegetables (bell peppers if using), rolled oats, ground flaxseed, tomato sauce or ketchup, soy sauce or tamari, worcestershire sauce, dried thyme, dried oregano, salt, and pepper. Mix well until everything is thoroughly combined.
Transfer the mixture to the prepared loaf pan and press it down firmly to form a loaf shape.
Bake in the preheated oven for 40-45 minutes, or until the meatloaf is firm.
Prepare the glaze by mixing together tomato sauce or ketchup, maple syrup or agave syrup, and balsamic vinegar in a small bowl. Spread the glaze evenly over the top of the meatloaf and continue baking for another 10-15 minutes or until set.
Let the meatloaf cool for a few minutes before slicing and serving.
Options: You can add any finely chopped vegetable you'd like to this meatloaf. The texture and taste will be a bit different but still delicious.
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