Description
This easy vegetarian meatloaf recipe offers all the savory richness and hearty texture of a classic, but is entirely plant-forward. It’s a comforting and satisfying meal, perfect for a family-friendly dinner that fills your kitchen with wonderful aromas while baking.
Ingredients
- 1.25 cups dried green or brown lentils, rinsed
- 8 oz cremini mushrooms, finely chopped
- 0.5 cup walnuts, toasted and finely chopped
- 3 cups vegetable broth, plus more if needed
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced (about 1.5 cups)
- 2 stalks celery, finely diced (about 1 cup)
- 2 medium carrots, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 0.5 cup Panko breadcrumbs
- 0.75 cup rolled oats
- 2 large eggs, lightly beaten
- 0.25 cup tomato paste
- 0.25 cup oil-packed sundried tomatoes, drained and finely chopped
- 0.25 cup pitted Kalamata olives, finely chopped
- 0.25 cup fresh parsley, finely chopped, plus more for garnish
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt, or to taste
- 0.5 teaspoon black pepper, freshly ground, or to taste
- 2 large roasted red bell peppers, for glaze
- 2 tablespoons apple cider vinegar, for glaze
- 2 tablespoons maple syrup, for glaze
- 0.5 teaspoon garlic powder, for glaze
- 2 tablespoons tomato paste, for glaze (as per instructions)
Instructions
- Prep Your Veggies: Rinse lentils thoroughly. In a medium saucepan, combine lentils and 3 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender but still hold their shape; drain any excess liquid and cool. While lentils cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion, celery, and carrots for 8-10 minutes until softened. Add minced garlic and chopped mushrooms, cooking for another 5-7 minutes until mushrooms release their liquid and brown nicely.
- Combine Your Base: In a large mixing bowl, combine the cooled cooked lentils, the sautéed vegetable mixture, toasted chopped walnuts, Panko breadcrumbs, rolled oats, beaten eggs, 0.25 cup tomato paste, chopped sundried tomatoes, chopped Kalamata olives, 0.25 cup fresh parsley, dried oregano, 1 teaspoon smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture feels firm enough to shape.
- Season Generously: Once combined, give the mixture a taste (a tiny raw bite is fine, or sauté a small spoonful if you prefer). Adjust the salt and pepper as needed to ensure a perfectly flavorful vegetarian meatloaf. For extra quick prep, consider using pre-cooked lentils from a pouch, reducing the first step’s cooking time.
- Form the Loaf: Preheat oven to 190 degrees C (375 degrees F). Lightly grease a 23 x 13 cm (9 x 5 inch) loaf pan or line it with parchment paper, leaving an overhang on the long sides for easy removal. Transfer the meatloaf mixture to the prepared pan, pressing it firmly and evenly into the pan. If the mixture seems too loose, add an extra tablespoon of breadcrumbs; if it feels too dry, a splash of broth can help. Bake for an initial 45 minutes.
- Prepare the Glaze: While the meatloaf bakes for its initial period, prepare the vibrant roasted red pepper glaze. In a food processor or blender, combine the 2 large roasted red bell peppers, the 2 tablespoons tomato paste, apple cider vinegar, maple syrup, and garlic powder. Blend until completely smooth and a beautiful, consistent red color. Set this aside until needed.
- Bake to Perfection: After the initial 45 minutes of baking, remove the loaf from the oven. Carefully spread the prepared roasted red pepper glaze evenly over the top of the loaf, ensuring good coverage. Return the loaf to the oven and bake for an additional 20-25 minutes, or until the glaze is bubbly and slightly caramelized at the edges. Remove the vegetarian meatloaf from the oven and let it rest in the pan for at least 15-20 minutes before attempting to slice; this rest allows the loaf to firm up for clean, beautiful slices. To reduce sugar in the glaze, you can use less maple syrup or substitute with a sugar-free alternative.
Notes
For gluten-free, use certified GF breadcrumbs and rolled oats. For vegan, replace eggs with flax eggs (2 tablespoons ground flaxseed meal + 6 tablespoons water, let sit 5 minutes) and ensure vegetable broth is vegan. To reduce sugar in the glaze, use less maple syrup or a sugar-free alternative. Let the loaf rest 15-20 minutes before slicing for clean cuts.
- Prep Time: 75 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 calories
- Sugar: 18 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 70 mg