Savory Lentil Loaf

Discover the perfect centerpiece for your plant-based table with this mouthwatering Savory Lentil Loaf. Packed with protein-rich green or brown lentils, earthy mushrooms, and hearty walnuts, this vegan loaf boasts a satisfying texture and robust flavor profile. Infused with the comforting aromas of dried thyme and oregano, and topped with a tangy-sweet glaze of ketchup, apple cider vinegar, and brown sugar, this dish is both classic and contemporary. Ideal for family dinners, meal prep, or holiday feasts, it’s a delicious and nourishing alternative to traditional meatloaf. Serve it with roasted vegetables or a side of creamy mashed potatoes for a complete, wholesome meal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 cup dry green or brown lentils
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large carrot, finely grated
• 3 cloves garlic, minced
• 1 cup button mushrooms, finely chopped
• 0.5 cup walnuts, chopped
• 1 cup rolled oats
• 1 cup breadcrumbs
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 2 tablespoons soy sauce
• 0.25 cup ketchup
• 1 tablespoon dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 teaspoon sea salt
• 0.25 cup ketchup (for glaze)
• 1 teaspoon apple cider vinegar
• 1 tablespoon brown sugar

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or lightly grease it.

Step 2

Rinse the lentils under cold water and drain. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil over high heat, then lower to a simmer and cook uncovered for about 25-30 minutes or until the lentils are tender and the liquid is absorbed. Drain any excess liquid and set aside to cool slightly.

Step 3

In a small bowl, combine the ground flaxseed and water and stir well. Set aside for at least 5 minutes. This will act as a binder in the loaf.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, grated carrot, and minced garlic. Sauté for about 5 minutes until the onion is translucent.

Step 5

Add the chopped mushrooms to the skillet and continue cooking for another 3-4 minutes until the mushrooms are soft. Remove from heat.

Step 6

In a large mixing bowl, combine the cooked lentils, sautéed vegetables, walnuts, rolled oats, breadcrumbs, flaxseed mixture, soy sauce, ketchup, Dijon mustard, dried thyme, dried oregano, black pepper, and salt. Stir until well combined.

Step 7

Transfer the lentil mixture into the prepared loaf pan, pressing it down firmly to ensure it's packed tightly.

Step 8

In a small bowl, mix together 1/4 cup ketchup, apple cider vinegar, and brown sugar. Spread this glaze evenly over the top of the loaf.

Step 9

Bake in the preheated oven for 50-60 minutes, checking occasionally to ensure the top doesn't overcook. The loaf should be firm and cooked through.

Step 10

Allow the loaf to cool in the pan for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1907.4g)

Amount per serving	% Daily Value*
Calories	2304.5

Total Fat 96.5g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 8057.9mg	0%
Total Carbohydrate 302.7g	0%
Dietary Fiber 52.3g	0%
Total Sugars 68.8g
Protein 86.0g	0%

Vitamin D 17.5IU	0%
Calcium 436.3mg	0%
Iron 25.3mg	0%
Potassium 4259.9mg	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: 35.8%

Protein: 14.2%

Carbs: 50.0%