Description
This hearty Vegetarian Meatloaf is a delicious plant-based twist on the classic comfort food. Made with tender lentils, sautéed vegetables, crunchy walnuts, and a flavorful blend of seasonings, it is baked to perfection and topped with a tangy ketchup and BBQ glaze. Perfect for a satisfying family dinner, this meatloaf offers a wholesome and nutritious alternative that’s both filling and full of flavor.
Ingredients
Scale
Vegetarian Meatloaf
- 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
- 1/2 teaspoon ground black pepper
- 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 and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and for easy removal after baking.
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat for about one minute. Add the diced onion, minced garlic, carrot, and chopped mushrooms. Sauté for 5 minutes until mushrooms release their liquid. Mix in Italian seasoning, paprika, salt, and black pepper, and cook for an additional 3-5 minutes until the liquid evaporates and mushrooms turn golden brown. Remove from heat and allow to cool for 5 minutes.
- Prepare lentil mixture: Pat the lentils dry thoroughly with a paper towel to remove excess moisture. In a food processor, combine the cooked vegetable mixture, lentils, breadcrumbs, toasted walnuts, egg, and Worcestershire sauce. Pulse the mixture until it is well combined but still retains some texture; avoid pureeing completely.
- Shape the meatloaf: Transfer the lentil mixture into the prepared loaf pan. Press the mixture firmly and evenly to ensure the loaf holds together during baking.
- Bake the meatloaf: Place the loaf pan in the oven and bake for 35 to 40 minutes until the top is firm to the touch, indicating it’s cooked through.
- Apply glaze and finish baking: While the meatloaf is baking, whisk together ketchup and BBQ sauce in a small bowl. After the initial baking, spread this glaze evenly over the top of the meatloaf. Return to the oven and bake for an additional 10 to 15 minutes until the glaze caramelizes and forms a delicious sticky topping.
- Cool and serve: Remove the meatloaf from the oven and allow it to cool in the pan for at least 15 minutes. This resting time lets the loaf firm up for easier slicing and better texture.
Notes
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan Worcestershire sauce.
- Toast the walnuts before adding to enhance their flavor and texture.
- Make sure to thoroughly dry the lentils before processing to avoid a soggy meatloaf.
- Leftovers can be stored refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with mashed potatoes or a fresh green salad for a complete meal.
