Description
This lentil loaf is a satisfying and healthy alternative to traditional meatloaf, made with lentils, veggies, and a flavorful glaze. Perfect for a cozy dinner or meal prep!
Ingredients
Units
Scale
For the Lentil Loaf:
- 1 cup dry lentils (green or brown), rinsed
- 2 1/2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 carrots, grated
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, finely chopped (optional but adds great flavor)
- 1/2 cup rolled oats
- 1/2 cup breadcrumbs (or ground walnuts for a gluten-free option)
- 2 tablespoons ground flaxseed + 6 tablespoons water (flax egg)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Glaze:
- 1/4 cup ketchup
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon mustard (optional)
Instructions
Cook the Lentils:
- In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender and liquid is absorbed. Mash slightly with a fork. Set aside to cool.
Sauté the Vegetables:
- In a skillet, heat olive oil over medium heat. Add onion, carrots, celery, and mushrooms (if using). Cook for 5-7 minutes until softened. Add garlic and cook for 1 more minute. Remove from heat.
Prepare the Loaf Mixture:
- In a small bowl, mix flaxseed and water. Let sit for 5 minutes to form a flax egg.
- In a large bowl, combine mashed lentils, sautéed vegetables, oats, breadcrumbs, flax egg, soy sauce, thyme, paprika, salt, and pepper. Mix well.
- Transfer the mixture to a greased or parchment-lined loaf pan, pressing it down evenly.
Make the Glaze & Bake:
- In a small bowl, mix ketchup, maple syrup, vinegar, and mustard. Spread over the top of the lentil loaf.
- Bake at 375°F (190°C) for 40-45 minutes until firm and golden brown.
- Let the loaf cool for 10 minutes before slicing (this helps it hold together).
Serving Suggestions:
- Serve with mashed potatoes and roasted vegetables for a classic meal.
- Leftovers make a great sandwich filling!
Notes
- Swap mushrooms for bell peppers if preferred.
- Add ¼ cup chopped walnuts or sunflower seeds for extra texture.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.