Easy Lentil Meatloaf

This recipe for Lentil Meatloaf is a delicious and healthy plant-based alternative to traditional meatloaf. Lentils are a great source of plant-based protein and fiber, and they can be used in a variety of dishes to add a nutritious boost.

In this recipe, the lentils are combined with walnuts, spices, and other ingredients to create a flavorful and satisfying loaf that can be served as a main course. The tomato glaze adds a tangy and sweet flavor to the dish, and the baking method ensures that the loaf is cooked through and has a crispy crust.

Lentils are a type of legume that are high in protein and fiber, making them a nutritious and satisfying ingredient in many dishes. They are also a good source of vitamins and minerals, including folate, iron, and phosphorus.

Walnuts are a type of tree nut that are rich in healthy fats and protein, and they also contain a variety of vitamins and minerals. In addition to their nutritional benefits, walnuts have a rich, nutty flavor that pairs well with the lentils in this recipe. Garlic and onion add flavor and aroma to the dish, and they also have potential health benefits, such as reducing inflammation and supporting the immune system.

The spices in this recipe, such as smoked paprika, thyme, and oregano, add depth and warmth to the flavor of the meatloaf, and they also have potential health benefits, such as aiding digestion and supporting the immune system. Overall, this recipe combines a variety of nutritious and flavorful ingredients to create a healthy and satisfying meal.

Lentils vs Beans

Lentils and beans are both types of legumes, which are a family of plants that produce seeds in pods. Lentils and beans are similar in many ways, but they do have some differences. Lentils are small, lens-shaped seeds that come in a variety of colors, including green, brown, and red. They are known for their mild, earthy flavor and their ability to hold their shape when cooked, making them a good choice for dishes like soups and stews.

Beans, on the other hand, are larger and come in a wider range of shapes and sizes, including kidney, black, and pinto beans. They have a slightly sweeter and more complex flavor than lentils, and they tend to become soft and creamy when cooked, making them a good choice for dishes like refried beans and bean dips.

You will need:

2 tbsp olive oil
1 onion
1 carrot
2 garlic cloves
2 ½ cups of cooked lentils
2 shallots
½ cup walnuts
¾ cup breadcrumbs
1 flaxseed egg (1 tbsp flaxseed + 4 tbsp water)
1 tbsp balsamic vinegar
2 tbsp soy sauce
½ tsp garlic powder
1 tsp smoked paprika
¼ tsp cumin
1 tsp dried thyme
1 tsp dried oregano
½ tsp ground pepper
½ tsp salt

Tomato Glaze

3 tbsp tomato paste
1 tbsp balsamic vinegar
2 tbsp maple syrup
½ tsp sweet paprika
¼ tsp salt

How to make a lentil meatloaf:

Line a loaf pan with baking paper and set aside.

Chop garlic cloves, onion and carrot in very small pieces.

Sauté garlic in a heated pan with olive oil until fragrant. Then add onion and carrot and sauté for 4-5 minutes or until onion is translucent.

Chop shallots and add it to the other vegetables. Cook for two more minutes.

Place the cooked vegetables in a big bowl and add 2 cups of lentils (leaving ½ apart). Using a hand blend, process the vegetables until a smooth paste. Then add walnut and blend again. This can be done with a food processor as well.

Add all the spices, the rest of the lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce and salt and stir to combine.

Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.

For the glaze, whisk all the ingredients and spread it with a spoon over the top of the loaf.

Bake for 40 minutes at 350 degrees F, or until golden brown on the edges.

Print Recipe

Easy Lentil Meatloaf

This recipe for Lentil Meatloaf is a delicious and healthy plant-based alternative to traditional meatloaf, with lentils, walnuts, and spices combined in a flavorful and satisfying loaf.

Author: VeggieHomesteading.com

Ingredients

• 2 tbsp olive oil
• 1 onion
• 1 carrot
• 2 garlic cloves
• 2 ½ cups of cooked lentils
• 2 shallots
• ½ cup walnuts
• ¾ cup breadcrumbs
• 1 flaxseed egg 1 tbsp flaxseed + 4 tbsp water
• 1 tbsp balsamic vinegar
• 2 tbsp soy sauce
• ½ tsp garlic powder
• 1 tsp smoked paprika
• ¼ tsp cumin
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp ground pepper
• ½ tsp salt
• Tomato Glaze
• 3 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 2 tbsp maple syrup
• ½ tsp sweet paprika
• ¼ tsp salt

Instructions

• 1.    Line a loaf pan with baking paper and set aside.
• 2.    Chop garlic cloves, onion and carrot in very small pieces.
• 3.    Sauté garlic in a heated pan with olive oil until fragrant. Then add onion and carrot and sauté for 4-5 minutes or until onion is translucent.
• 4.    Chop shallots and add it to the other vegetables. Cook for two more minutes.
• 5.    Place the cooked vegetables in a big bowl and add 2 cups of lentils (leaving ½ apart). Using a hand blend, process the vegetables until a smooth paste. Then add walnut and blend again. This can be done with a food processor as well.
• 6.    Add all the spices, the rest of the lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
• 7.    Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
• 8.    For the glaze, whisk all the ingredients and spread it with a spoon over the top of the loaf.
• 9.    Bake for 40 minutes at 350 degrees F, or until golden brown on the edges.