Vegan Lentil Meatloaf
This hearty and flavorful Vegan Lentil Meatloaf features savory spices and plenty of vegetables. Packed with flavor and satiating texture, it is a satisfying main dish that even meat-eaters will love!
Instructions
- 1
Bring water (2.5 cups) to a boil in a medium saucepan over high heat. Add the dried green lentils (1 cup), partially cover the pan with a lid, and cook until tender, 30 to 45 minutes, stirring halfway through. Drain and set aside.
- 2
In a small bowl, stir the ground flaxseed meal (3 tbsp) and water (0.5 cup) together. Set it aside to thicken for at least 3 minutes.
- 3
Heat the grapeseed oil (2 tbsp) in a large skillet over medium-high heat. Add the finely diced yellow onion (1 cup), finely diced celery (1 cup), and garlic cloves (3 minced), and sauté until the onion softens, stirring frequently, about 3 minutes.
- 4
Add the shredded carrot (1 cup) and baby bella mushrooms (10 oz), sautéing until the mushrooms begin to soften and release their liquid, about 5 minutes.
- 5
Stir in the dried thyme (1 tsp) and fennel seeds (1 tsp) and cook for 5 minutes, stirring the mixture occasionally.
- 6
Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.
- 7
Once the mushrooms are soft, remove the pan from the heat and transfer the contents to a large mixing bowl. Add the nutritional yeast (2 tbsp), [cooked lentils], [flax mixture], finely chopped toasted walnuts (1 cup), breadcrumbs (1 cup), salt (1.5 tsp), freshly ground black pepper (1 tsp), and [red chili flakes]. Stir well to combine all the ingredients. Add more salt and pepper to taste if desired.
- 8
The mixture should stick together, but if it doesn’t, place about cup (1) into a food processor and pulse until it’s a thick mush. Stir that back into the skillet. You can also add an immersion blender to the mixture and blend for 5-10 seconds or until a small portion is blended.
- 9
Scoop the mixture into the prepared loaf pan and press firmly into the pan.
- 10
Mix the balsamic vinegar (3 tbsp) and ketchup (3 tbsp) in a bowl until combined. Spread it evenly over the top of the loaf.
- 11
Cover the loaf pan tightly with aluminum foil and bake for 30 minutes, or until the top feels firm to the touch.
- 12
Cool the loaf for 10-20 minutes before slicing. Enjoy hot!
- 13
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Nutrition Facts
Per portion