Description
This Vegetarian Meatloaf is a hearty and flavorful plant-based alternative to traditional meatloaf, combining lentils, walnuts, and a savory mix of sautéed vegetables. Baked to perfection and topped with a tangy, caramelized glaze, it makes a perfect main course that’s both nutritious and comforting.
Ingredients
Scale
Vegetables and Seasonings
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 cups baby mushrooms, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Main Ingredients
- 1 (15 ounce) can lentils, rinsed and drained (or 1 ¾ cup homemade cooked lentils)
- 1 cup breadcrumbs
- 1 cup walnuts, toasted
- 1 large egg
- 1 tablespoon Worcestershire sauce
Glaze
- 2 tablespoons ketchup
- 2 tablespoons BBQ sauce (or 1 tablespoon Worcestershire for a thinner tangy glaze)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, preparing it for the meatloaf mixture.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat for 1 minute. Add diced onion, minced garlic, diced carrot, and chopped mushrooms. Sauté until mushrooms release their liquid, about 5 minutes. Stir in Italian seasoning, paprika, salt, and pepper, cooking 3-5 more minutes until the liquid evaporates and mushrooms turn golden brown. Remove from heat and let cool for 5 minutes.
- Process Mixture: Pat lentils dry with a paper towel. Transfer lentils, cooked vegetable mixture, breadcrumbs, toasted walnuts, egg, and Worcestershire sauce into a food processor. Pulse until well combined but still slightly chunky, avoiding a fully pureed texture.
- Shape Meatloaf: Transfer the lentil mixture into the prepared loaf pan, pressing firmly and evenly into the pan to create your meatloaf shape.
- Bake Meatloaf: Bake in the preheated oven for 35-40 minutes until the top feels firm to the touch.
- Prepare and Add Glaze: In a small bowl, whisk together ketchup and BBQ sauce. Spread the glaze evenly over the top of the meatloaf and return to the oven for 10-15 minutes more, allowing the glaze to caramelize and set.
- Cool and Serve: Allow the meatloaf to cool in the pan for 15 minutes to firm up before slicing and serving.
Notes
- For a thinner glaze, substitute 1 tablespoon Worcestershire sauce for the BBQ sauce.
- Toast walnuts before adding to bring out their flavor and crunch.
- Make sure to dry lentils well to prevent excess moisture in the loaf.
- Use gluten-free breadcrumbs to make this meatloaf gluten-free if desired.
- Letting the loaf rest after baking helps it hold together when sliced.
