Vegetarian Meatloaf

Elevate your plant-based dining experience with this hearty and flavorful Vegetarian Meatloaf! Made with wholesome ingredients like protein-packed lentils, savory mushrooms, and aromatic vegetables, this dish is expertly seasoned with smoked paprika, thyme, and soy sauce for an umami-rich profile. Held together with flaxseed "eggs" and oats, this meatloaf is a satisfying and nutritious alternative to its traditional counterpart. Topped with a sweet and tangy ketchup glaze, it bakes to perfection with mouthwatering caramelized edges. Whether you're serving it for a cozy family dinner or a holiday feast, this vegetarian meatloaf is a crowd-pleaser that proves comfort food can be both delicious and guilt-free.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 cup Dry brown or green lentils
• 2 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 medium Carrot, shredded
• 1 Celery stalk, finely chopped
• 1 cup Button mushrooms, finely chopped
• 1 cup Breadcrumbs
• 1 cup Rolled oats
• 2 tablespoons Ground flaxseeds
• 5 tablespoons Water
• 3 tablespoons Soy sauce
• 2 tablespoons Tomato paste
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried thyme
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.5 cup Ketchup
• 2 tablespoons Brown sugar
• 1 teaspoon Yellow mustard

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.

Step 2

Rinse the lentils under cold water. In a medium saucepan, add the lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 20-25 minutes, or until the lentils are tender. Drain any excess liquid and mash the lentils lightly with a fork or potato masher. Set aside.

Step 3

In a small bowl, combine the ground flaxseeds and 5 tablespoons of water. Let it sit for 5 minutes to thicken (this will act as a flax egg).

Step 4

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, celery, and mushrooms. Sauté for about 7-8 minutes, or until the vegetables soften and the mushrooms release their moisture. Remove from heat and let the mixture cool slightly.

Step 5

In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, rolled oats, soy sauce, tomato paste, smoked paprika, dried thyme, salt, and black pepper. Add the prepared flax egg and mix well until everything is evenly combined.

Step 6

Transfer the mixture to the prepared loaf pan and press it down firmly, smoothing the top with a spatula.

Step 7

In a small bowl, mix the ketchup, brown sugar, and mustard to create the glaze. Spread the glaze evenly over the top of the loaf.

Step 8

Bake in the preheated oven for 45 minutes, or until the edges are firm and the top is slightly caramelized.

Step 9

Remove from the oven and let the loaf rest in the pan for 10 minutes before carefully lifting it out using the parchment paper. Slice and serve warm.

Nutrition Facts

Serving size	(1731.7g)

Amount per serving	% Daily Value*
Calories	2331.1

Total Fat 53.6g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6454.8mg	0%
Total Carbohydrate 383.3g	0%
Dietary Fiber 54.1g	0%
Total Sugars 76.3g
Protein 108.5g	0%

Vitamin D 17.5IU	0%
Calcium 482.5mg	0%
Iron 29.9mg	0%
Potassium 4709.6mg	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: 19.7%

Protein: 17.7%

Carbs: 62.6%