Not Your Mama's Meatloaf Vegetarian

Say hello to "Not Your Mama's Meatloaf Vegetarian," a hearty, flavor-packed twist on the classic comfort dish that’s 100% plant-based! This recipe swaps traditional meat with a wholesome blend of protein-rich lentils, sautéed vegetables, oats, and breadcrumbs, creating a texture that’s just as satisfying as the original. Enhanced with savory seasonings like soy sauce, thyme, paprika, and a tangy ketchup glaze, this meatloaf brings depth and warmth to every bite. Perfect for busy weeknights or family gatherings, this vegetarian meatloaf is baked to golden brown perfection in under an hour and pairs beautifully with roasted veggies or a crisp side salad. Whether you’re a seasoned vegetarian or simply exploring plant-based options, this dish is guaranteed to become a new household favorite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 cup Lentils (dry, green or brown)
• 3 cups Water
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 1 medium Carrot, grated
• 8 ounces Cremini or white mushrooms, finely chopped
• 2 cloves Garlic cloves, minced
• 1 cup Breadcrumbs
• 1 cup Rolled oats
• 2 tablespoons Ground flaxseed
• 2 tablespoons Soy sauce
• 1 cup Ketchup
• 1 teaspoon Balsamic vinegar
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper or lightly grease it with olive oil.

Step 2

In a medium saucepan, combine the lentils and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are soft and the water has been absorbed. Set aside to cool slightly.

Step 3

While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and mushrooms, and sauté for 5-7 minutes, or until the vegetables are softened and the mushrooms release their moisture.

Step 4

Add the garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently. Remove from the heat and set aside.

Step 5

In a large mixing bowl, mash the cooked lentils with a fork or potato masher, leaving some texture intact for added bite.

Step 6

Add the sautéed vegetables, breadcrumbs, oats, ground flaxseed, soy sauce, 1/4 cup of the ketchup, balsamic vinegar, paprika, thyme, salt, and pepper to the bowl with the lentils. Mix well until all ingredients are thoroughly combined.

Step 7

Transfer the mixture to the prepared loaf pan and press it down firmly and evenly.

Step 8

Spread the remaining 3/4 cup of ketchup evenly over the top of the loaf.

Step 9

Bake in the preheated oven for 40-50 minutes, or until the edges are golden brown and the loaf is firm to the touch.

Step 10

Remove from the oven and allow the meatloaf to cool in the pan for at least 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1852.8g)

Amount per serving	% Daily Value*
Calories	2135.6

Total Fat 48.8g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6303.8mg	0%
Total Carbohydrate 354.5g	0%
Dietary Fiber 45.4g	0%
Total Sugars 67.7g
Protein 95.6g	0%

Vitamin D 15.9IU	0%
Calcium 378.9mg	0%
Iron 25.7mg	0%
Potassium 3146.4mg	0%

*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.

Source of Calories

Fat: 19.6%

Protein: 17.1%

Carbs: 63.3%