Lentil Nut Meatloaf
This hearty vegan meatloaf features wholesome whole-food ingredients like earthy lentils, rich nuts, and savory mushrooms. Seasoned with fresh thyme and glazed with a classic tomato topping, it provides a comforting and protein-packed main course perfect for holiday celebrations or a satisfying family dinner.
Instructions
- 1
Heat oven to 350F (176C). Line a standard loaf pan with parchment paper and set aside.
- 2
Heat a skillet over medium heat. Add coconut oil (1 tsp) and cup shiitake (3 heaping). Season with sea salt (1 pinch), black pepper (1 pinch), and coconut aminos (1.5 tbsp). Sauté for 8 minutes until caramelized.
- 3
In a skillet over medium heat, add coconut oil (1 tbsp) and sweet potato (2 cup). Cook for 4 minutes until golden on one side. Flip, add water (3 tbsp), cover, and cook for another 4 minutes until tender.
- 4
In a food processor, pulse mixed nuts (2 cup) into a loose meal. Add the cooked sweet potatoes, sautéed mushrooms, and fresh thyme (2 tbsp), then pulse to combine.
- 5
Add brown cooked lentils (2 cup), sea salt (0.5 tsp), and black pepper (0.5 tsp). Pulse loosely just to combine, ensuring you do not puree the mixture.
- 6
Transfer the mixture to a bowl. Stir in tomato paste (4 tbsp), vegan worcestershire sauce (2 tbsp), and gluten free bread crumbs (0.5 cup) until a thick dough forms.
- 7
Press the dough into the loaf pan in an even layer. Spread ketchup (0.5 cup) over the top as a glaze.
- 8
Bake for 45 minutes until golden on the edges. Remove and let rest for 15 minutes before slicing and serving.
Nutrition Facts
Per portion