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The Ultimate Vegetable Lentil Loaf

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This Ultimate Vegetable Lentil Loaf is a hearty and flavorful meatless alternative to traditional meatloaf. Packed with lentils, vegetables, and warm spices, it’s topped with a tangy glaze that adds the perfect finishing touch. This vegan-friendly dish is ideal for holiday meals, Sunday dinners, or meal prep!

Ingredients

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For the Lentil Loaf:

  • 1 cup dry lentils (green or brown)
  • 2 1/2 cups vegetable broth (or water)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup grated carrots
  • 1 cup finely chopped celery
  • 1 cup finely chopped mushrooms
  • 1/2 cup rolled oats
  • 1/2 cup breadcrumbs (or use gluten-free if needed)
  • 1/4 cup ground flaxseed (or 2 tablespoons chia seeds)
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon Worcestershire sauce (vegan if needed)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Glaze:

  • 1/4 cup ketchup
  • 2 tablespoons maple syrup (or honey if not vegan)
  • 1 tablespoon balsamic vinegar

 

Instructions

1. Cook the Lentils:

  • Rinse lentils under cold water.
  • In a pot, combine lentils with vegetable broth.
  • Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, until lentils are soft.
  • Drain excess liquid and set aside to cool slightly.

2. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).
  • Line a 9×5-inch loaf pan with parchment paper or lightly grease it.

3. Sauté the Vegetables:

  • In a large skillet, heat olive oil over medium heat.
  • Add onion, garlic, carrots, celery, and mushrooms.
  • Sauté for 5-7 minutes until vegetables are soft and most of the moisture has evaporated.

4. Combine All Ingredients:

  • In a large bowl, combine the cooked lentils, sautéed vegetables, oats, breadcrumbs, ground flaxseed, ketchup, soy sauce, Worcestershire sauce, Italian seasoning, smoked paprika, cumin, salt, and pepper.
  • Mix well.
  • If the mixture is too dry, add a splash of vegetable broth. If too wet, add more breadcrumbs.

5. Shape and Bake the Loaf:

  • Transfer the mixture to the prepared loaf pan.
  • Press down firmly to shape the loaf.

6. Prepare the Glaze:

  • In a small bowl, mix ketchup, maple syrup, and balsamic vinegar until smooth.
  • Spread the glaze evenly over the top of the loaf.

7. Bake:

  • Bake for 45-50 minutes until the top is set and the glaze is caramelized.
  • Let the loaf rest for 10 minutes before slicing to maintain its shape.

 

Notes

  • Make Ahead: The loaf can be assembled a day in advance and baked when needed.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

 

  • Freezing: Freeze slices wrapped individually for up to 2 months. Reheat in the oven or microwave.

Find it online: https://ukfinda.com/the-ultimate-vegetable-lentil-loaf/