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Lentil Meatloaf: A Healthy, Plant-Based Recipe

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.
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Discover the ultimate healthy, plant-based Lentil Meatloaf recipe! Packed with protein, fiber, and delicious flavors, this easy-to-make dish is perfect for health-conscious home cooks. 

Ingredients

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For the meatloaf:

    • 2 tbsp olive oil
    • 1 onion (finely chopped)
    • 1 carrot (finely chopped)
    • 2 garlic cloves (minced)
    • 2 1/2 cups cooked lentils
    • 2 shallots (finely chopped)
    • 1/2 cup walnuts (chopped)
    • 3/4 cup breadcrumbs (or gluten-free breadcrumbs)
    • 1 flaxseed egg (1 tbsp flaxseed + 4 tbsp water)
    • 1 tbsp balsamic vinegar
    • 2 tbsp soy sauce
    • 1/2 tsp garlic powder
    • 1 tsp smoked paprika
    • 1/4 tsp cumin
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1/2 tsp ground pepper
    • 1/2 tsp salt

For the glaze:

    • 3 tbsp tomato paste
    • 1 tbsp balsamic vinegar
    • 2 tbsp maple syrup
    • 1/2 tsp sweet paprika
    • 1/4 tsp salt

Instructions

    1. Preheat your oven to 350°F (175°C) and line a loaf pan with baking paper.
    2. In a heated pan, add olive oil and sauté the garlic, onion, and carrot until softened and fragrant (about 5 minutes).
    3. Add chopped shallots and cook for an additional 2 minutes.
    4. In a large mixing bowl, combine the cooked vegetables with 2 cups of lentils (set aside the remaining ½ cup). Use a hand blender or food processor to blend the mixture into a smooth paste.
    5. Add walnuts, breadcrumbs, flaxseed egg, soy sauce, balsamic vinegar, spices, and remaining lentils. Stir until well combined.
    6. Transfer the mixture into the prepared loaf pan and press it down to form a compact loaf.
    7. For the glaze, whisk together the tomato paste, balsamic vinegar, maple syrup, sweet paprika, and salt. Spread it evenly over the top of the loaf.
    8. Bake for 40 minutes, or until the loaf is golden brown and crispy on the edges.

Notes

Storing & Reheating Tips for Leftover Lentil Meatloaf

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This lentil meatloaf freezes well! Wrap individual slices in plastic wrap and foil, then place them in a freezer-safe bag. It will keep for up to 3 months.
  • Reheating: To reheat, simply place the meatloaf in the oven at 350°F for 15-20 minutes, or microwave individual slices for 1-2 minutes.

Find it online: https://www.veggiehomesteading.com/easy-lentil-meatloaf/