Description
This Amazing Lentil Meatloaf is a healthy, hearty, and flavorful comfort food that’s perfect for a nutritious family meal. Made with brown lentils, fresh vegetables, and a savory tomato glaze, this meatloaf offers a vegetarian alternative that’s rich in protein and fiber. The blend of spices and the tangy-sweet glaze create an irresistible dish everyone will love.
Ingredients
Scale
Main Ingredients
- 1 cup Brown Lentils (or green lentils, avoid red)
- 2 cups Water (for cooking lentils)
- 2 tbsp Olive Oil (or neutral oil)
- 1 Onion (Chopped) (essential for depth)
- 3 cloves Garlic (Minced) (can use garlic powder)
- 1 cup Carrot (Diced) (or parsnip/bell pepper)
- 1 cup Celery (Diced) (or leeks/additional carrots)
- 1 cup Rolled Oats (or instant oats/gluten-free breadcrumbs)
- 1 cup Breadcrumbs (opt for gluten-free)
- 1/4 cup Flax Egg (mix 2 tbsp flaxseed with 1/4 cup water)
- 1 tbsp Soy Sauce (or tamari/coconut aminos)
- 2 tbsp Tomato Paste (for rich flavor)
- 1 tsp Dried Thyme (or oregano/Italian seasoning)
- 1 tsp Smoked Paprika (or regular paprika)
- Salt and Pepper to taste
Glaze
- 1/2 cup Ketchup (or BBQ sauce)
- 1/4 cup Maple Syrup (or agave syrup/brown sugar)
- 2 tbsp Balsamic Vinegar (or apple cider vinegar)
Instructions
- Prepare Lentils: In a medium saucepan, combine 1 cup brown lentils with 2 cups water. Cook over medium heat for 25-30 minutes until lentils are tender. Drain any excess water and set lentils aside to cool slightly.
- Sauté Vegetables: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant, then remove from heat.
- Mix Ingredients: In a large bowl, mash the cooked lentils until mostly smooth but with some texture remaining. Add the sautéed vegetables, rolled oats, breadcrumbs, flax egg, soy sauce, tomato paste, dried thyme, smoked paprika, salt, and pepper. Mix thoroughly until all ingredients are well combined. Shape the mixture into a loaf and place it in a lined baking pan.
- Prepare Glaze: In a small bowl, whisk together the ketchup, maple syrup, and balsamic vinegar until smooth. Spread this glaze evenly over the top of the lentil loaf.
- Bake: Preheat the oven to 375°F (190°C). Bake the lentil meatloaf for 45-50 minutes until it is golden brown and firm to the touch. Allow to cool slightly before slicing and serving.
Notes
- You can substitute brown lentils with green lentils but avoid red lentils as they become too mushy.
- Flax egg provides a vegan binder; alternatively, you can use chia eggs or commercial egg replacer.
- Ensure the lentils are cooked until tender but not mushy for best texture.
- Feel free to customize vegetables to your preference—parsnips, bell peppers, or leeks work well.
- For gluten-free, use gluten-free oats and breadcrumbs.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
