The Ultimate Vegetable Lentil Loaf

The Ultimate Vegetable Lentil Loaf is a hearty and delicious plant-based dish that offers a perfect alternative to traditional meatloaf. Packed with protein-rich lentils, fresh vegetables, and flavorful seasonings, this lentil loaf is moist, satisfying, and ideal for a wholesome dinner. Topped with a tangy glaze, it’s a great choice for vegetarians, vegans, or anyone looking for a healthier, meat-free meal option.

Why You’ll Love This Recipe

• A delicious and healthy alternative to traditional meatloaf
• High in plant-based protein and fiber
• Great for meal prep and leftovers
• Freezer-friendly and perfect for batch cooking
• Family-friendly and versatile with different flavor options

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lentil Loaf:

• 1 cup uncooked green or brown lentils
• 2 1/2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 2 cloves garlic, minced
• 1 cup breadcrumbs (regular or gluten-free)
• 1/2 cup rolled oats
• 1/2 cup chopped walnuts (optional)
• 2 tablespoons ground flaxseed + 6 tablespoons water (flax egg)
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon ketchup
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Glaze:

• 1/4 cup ketchup
• 2 tablespoons maple syrup or brown sugar
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Directions

Cook the Lentils:

1. Rinse the lentils under cold water. In a medium saucepan, combine lentils and vegetable broth.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and most of the liquid is absorbed.
3. Drain excess liquid if necessary and set the lentils aside to cool slightly.

Sauté the Vegetables:

1. Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, celery, and garlic.
3. Sauté for 5-7 minutes until the vegetables are softened. Remove from heat.

Prepare the Flax Egg:

1. In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes until it becomes gelatinous.

Mix the Lentil Loaf:

1. In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, oats, walnuts, flax egg, soy sauce, ketchup, thyme, oregano, smoked paprika, salt, and pepper.
2. Mix well until the mixture holds together when pressed. If too dry, add a splash of vegetable broth.

Form and Bake the Loaf:

1. Press the mixture firmly into the prepared loaf pan, smoothing the top.

Make the Glaze:

1. In a small bowl, whisk together ketchup, maple syrup, balsamic vinegar, and Dijon mustard.
2. Spread the glaze evenly over the top of the lentil loaf.

Bake:

1. Bake for 45-50 minutes until the top is firm and golden.
2. Let the lentil loaf cool in the pan for at least 10 minutes before slicing.

Servings and Timing

• Servings: 6-8
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Variations

• Add more veggies: Include chopped mushrooms, zucchini, or bell peppers for extra flavor.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the loaf mixture.
• Make it nut-free: Omit walnuts or substitute with sunflower seeds or pumpkin seeds.
• Gluten-free option: Use gluten-free breadcrumbs and oats.
• BBQ twist: Swap the glaze with your favorite BBQ sauce for a smoky flavor.

Storage/Reheating

• Store: Keep leftover lentil loaf in an airtight container in the refrigerator for up to 4 days.
• Freeze: Slice the loaf and freeze individual pieces in a freezer-safe bag for up to 2 months.
• Reheat: Warm in the oven at 350°F until heated through or microwave for a quick meal.

FAQs

1. Can I use canned lentils instead of dried?

Yes, use about 2 1/2 cups of cooked lentils and skip the boiling step.

2. How do I prevent the lentil loaf from falling apart?

Make sure to press the mixture firmly into the loaf pan and let it rest for a few minutes before slicing.

3. Can I make this lentil loaf oil-free?

Yes, sauté the vegetables in water or vegetable broth instead of oil.

4. What can I serve with lentil loaf?

Serve with mashed potatoes, green beans, a fresh salad, or roasted vegetables.

5. Can I make the lentil loaf ahead of time?

Yes, prepare the loaf mixture and store it in the fridge for up to a day before baking.

6. How can I make this recipe soy-free?

Replace soy sauce with coconut aminos or a similar soy-free alternative.

7. Can I use other grains instead of oats?

Yes, you can use cooked quinoa or rice instead of oats for a different texture.

8. Is this lentil loaf suitable for a vegan diet?

Yes, this recipe is completely vegan, using a flax egg instead of a traditional egg.

9. Can I skip the glaze?

While the glaze adds great flavor, you can skip it or use another topping like BBQ sauce or tomato paste.

10. How do I know when the lentil loaf is done?

The top should be firm and golden, and the center should be set. Let it rest before slicing to ensure it holds its shape.

Conclusion

The Ultimate Vegetable Lentil Loaf is a delicious and nutritious plant-based dish that everyone will love. It’s packed with flavor, high in protein and fiber, and offers a wonderful meat-free alternative for dinner. With its satisfying texture and rich, tangy glaze, this lentil loaf is perfect for both weeknight meals and special occasions. Give this recipe a try and enjoy a wholesome, comforting dish that’s sure to impress!

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