Vegetarian Classic Meatloaf with Onions and Tomatoes

Savor the hearty comfort of this **Vegetarian Classic Meatloaf with Onions and Tomatoes**, a meat-free twist on a timeless favorite. This satisfying dish features a flavorful base of protein-packed lentils, rolled oats, and breadcrumbs, complemented by sautéed onions, garlic, and rich tomato paste for a savory depth of flavor. A perfect balance of herbs like thyme and oregano, along with tangy soy sauce and vegetarian Worcestershire sauce, elevate every bite. Baked to perfection with a crispy golden crust, this vegetarian meatloaf is ideal for family dinners, served alongside creamy mashed potatoes or a crisp green salad. Quick to prep in just 20 minutes and baked to perfection in under an hour, it’s a wholesome, plant-based crowd-pleaser that doesn’t compromise on taste.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup canned diced tomatoes, drained
• 2 tablespoons tomato paste
• 2 cups cooked lentils
• 1 cup rolled oats
• 1 cup breadcrumb
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian Worcestershire sauce
• 2 large eggs
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a loaf pan with a little olive oil or line with parchment paper.

Step 2

Heat the olive oil in a skillet over medium heat. Add the finely chopped onions and sauté for about 5 minutes until they are translucent.

Step 3

Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

Step 4

Stir in the drained canned diced tomatoes and tomato paste, mixing well. Cook for another 3-4 minutes until the mixture thickens slightly. Remove from heat and let cool.

Step 5

In a large mixing bowl, combine the cooked lentils, rolled oats, breadcrumbs, soy sauce, vegetarian Worcestershire sauce, eggs, dried thyme, dried oregano, ground black pepper, and salt.

Step 6

Add the cooled onion and tomato mixture to the bowl and mix everything together until fully combined. The mixture should hold together well.

Step 7

Transfer the mixture into the prepared loaf pan, pressing down gently to make sure it is compact and evenly spread.

Step 8

Place the loaf pan in the preheated oven and bake for about 50 minutes, or until the top is slightly browned and crispy.

Step 9

Allow the vegetarian meatloaf to cool for 5-10 minutes in the pan before slicing and serving.

Step 10

Serve the meatloaf warm, ideally with a side of mashed potatoes or a fresh green salad.

Nutrition Facts

Serving size	(1195.1g)

Amount per serving	% Daily Value*
Calories	1771.9

Total Fat 51.4g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 372mg	0%
Sodium 5552.0mg	0%
Total Carbohydrate 243.0g	0%
Dietary Fiber 52.3g	0%
Total Sugars 34.2g
Protein 86.2g	0%

Vitamin D 82IU	0%
Calcium 463.0mg	0%
Iron 28.0mg	0%
Potassium 3186.3mg	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: 26.0%

Protein: 19.4%

Carbs: 54.6%