Name: Amazing Lentil Meatloaf: A Vegan Twist on Classic Comfort Food Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup Brown Lentils (Substitutions include green lentils, avoid red.); 2 cups Water (Necessary for cooking lentils.); 2 tablespoons Olive Oil (Can use any neutral oil or butter.); 1 medium Onion, chopped (Essential for flavor.); 2 cloves Garlic, minced (Can substitute with garlic powder – 1/4 tsp per clove.); 1 medium Carrot, diced (Parsnip or bell pepper can substitute.); 1 stalk Celery, diced (Leeks or more carrots can be used.); 1 cup Rolled Oats (Instant oats or gluten-free breadcrumbs work.); 1 cup Breadcrumbs (Use gluten-free breadcrumbs for a gluten-free option.); 2 tablespoons Flax Egg (Mix 2 tbsp ground flaxseed with 1/4 cup water.); 2 tablespoons Soy Sauce (Substitute with tamari or coconut aminos.); 2 tablespoons Tomato Paste (Essential for flavor.); 1 teaspoon Dried Thyme (Oregano or Italian seasoning can substitute.); 1 teaspoon Smoked Paprika (Regular paprika can substitute.); Salt and Pepper, to taste (Adjust to personal preference.); 1/2 cup Ketchup (For glaze, BBQ sauce is a suitable substitute.); 2 tablespoons Maple Syrup (Agave syrup or brown sugar can replace it.); 1 tablespoon Balsamic Vinegar (Can use apple cider vinegar.)

Ingredients

1 cup Brown Lentils

2 cups Water

2 tablespoons Olive Oil

1 medium Onion, chopped

2 cloves Garlic, minced

1 medium Carrot, diced

1 stalk Celery, diced

1 cup Rolled Oats

1 cup Breadcrumbs

2 tablespoons Flax Egg (2 tbsp ground flaxseed mixed with 1/4 cup water)

2 tablespoons Soy Sauce

2 tablespoons Tomato Paste

1 teaspoon Dried Thyme

1 teaspoon Smoked Paprika

Salt and Pepper, to taste

1/2 cup Ketchup

2 tablespoons Maple Syrup

1 tablespoon Balsamic Vinegar

Instructions

Step 1: In a medium saucepan, combine the brown lentils with water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender. Drain any excess water.

Step 2: Heat 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 soft.

Step 3: In a large bowl, mash the cooked lentils slightly. Add the sautéed vegetables, rolled oats, breadcrumbs, flax egg, soy sauce, tomato paste, dried thyme, smoked paprika, salt, and pepper. Mix well until combined.

Step 4: Shape the mixture into a loaf and place it in a lined loaf pan.

Step 5: In a small bowl, whisk together ketchup, maple syrup, and balsamic vinegar until smooth. Spread this glaze evenly over the lentil loaf.

Step 6: Preheat your oven to 375°F (190°C) and bake the meatloaf for 45-50 minutes, until it is golden brown and firm to the touch.

Tips & Variations

Substitute green lentils for brown if preferred, but avoid red lentils as they do not hold their shape well.

Use gluten-free breadcrumbs and oats to make this recipe gluten-free.

Try adding chopped mushrooms or bell peppers to the vegetable mix for extra flavor and texture.

For a spicier twist, sprinkle in some chili flakes or cayenne pepper.

If you don’t have flaxseed, you can replace the flax egg with a store-bought vegan egg replacer or chia egg.

Storage

Store any leftover lentil meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, warm slices gently in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also freeze the meatloaf, wrapped tightly, for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I use other types of lentils?

Brown or green lentils work best for this recipe because they hold their shape and provide a hearty texture. Avoid red lentils as they become too mushy and won’t create the right consistency.

How do I make a flax egg?

To make a flax egg, mix 2 tablespoons of ground flaxseed with 1/4 cup of water. Let it sit for about 5 minutes until it thickens and becomes gel-like. This works as a great egg substitute in vegan recipes.